Tag: Phytochemicals and Antioxidant Activities
Colored wheat flours and xylitol changed cookie quality and glycemic response
Improving cookie nutrition with colored wheat flour and alternative sweeteners
Solar dehydration preserved acai flour composition
Solar drying preserves nutrients in acai flour while improving food safety
Plant polyphenols are linked to antioxidant and anti-inflammatory mechanisms
How plant flavonoids activate antioxidant defenses and their practical limits in medicine
Aromatic Indian teas showed higher bioactivity in several tests
Aromatic Indian teas show enhanced antioxidant and blood sugar management properties
Artichoke pâtés contain mainly oleic and linoleic acids
Bioactive compounds in artichoke spreads show consistent fat and phenol profiles
Fermentation changes polyphenols into more bioactive metabolites
How fermented foods transform plant compounds for better absorption and health
Adenophora triphylla contains many bioactive compounds
Chemical compounds and health benefits of a traditional medicinal plant
KCl replacement altered yeast communities and increased olive antioxidants
Salt substitution boosts beneficial microbes and antioxidants in olive fermentation
Olive mill wastewater polyphenols altered some pork meat traits
Olive extract supplementation improves pig growth and meat quality while reducing oxidative stress
Structural modification improved catechin antioxidant and lipid-solubility traits
How structural changes boost antioxidant power and fat solubility in catechins
