Polyphenol

Solar dehydration of Venezuelan acai fruit preserved nutritional composition and improved microbiological quality, though phenolic compounds and antioxidant capacity decreased.

Review examines the paradoxical bioactivity of polyphenols: beneficial antioxidant effects at dietary levels versus pro-oxidant toxicity, carcinogenicity, and organ damage at high supplemental doses.

Evidence synthesis on polyphenol antioxidant mechanisms, redox signaling, and bioavailability constraints across disease contexts, emphasizing dose realism and microbiota variability.

Analysis of fatty acids and phenolic compounds in commercial and homemade artichoke pâté reveals oleic and linoleic acids as predominant lipids, with chlorogenic acid as major phenolic constituent.

Review examining how microbial fermentation converts plant polyphenols into bioavailable metabolites that enhance gut health and systemic immune function through selective microbiota modulation.

Female mantled howler monkeys adjust flower consumption across reproductive states, with early lactation linked to higher intake and late lactation to elevated tannin consumption.

Dietary olive mill wastewater polyphenols increased hepatic antioxidant capacity and altered meat quality parameters in finishing pigs without affecting growth or tissue development.

Comparative analysis of Hungarian and Slovak pseudoacacia honey physicochemical parameters, antioxidant capacity, and bioactive compounds with melissopalynological verification.

Mid-infrared spectroscopy with hybrid variable selection for quantitative polyphenol analysis in Lonicera caerulea, achieving 92% predictive accuracy in high-dimensional small-sample modeling.

Polyphenol purification from Ziziphus jujuba pulp using AB-8 macroporous resin: kinetic characterization, structural analysis, and identification of eight key constituents via HPLC-MS.