Concept: Polyphenol
Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.)
Solar drying preserves nutrients in acai flour while improving food safety
Redox Paradox of Polyphenols: Bioavailability, Hormesis, and Safety Concerns
Polyphenols shift from protective to harmful at high doses
Dietary Polyphenols (Flavonoids) Derived from Plants for Use in Therapeutic Health: Antioxidant Performance, ROS, Molecular Mechanisms, and Bioavailability Limitations
How plant flavonoids activate antioxidant defenses and their practical limits in medicine
Fatty acids and phenolic compounds profile of commercial and homemade artichoke pâté products
Bioactive compounds in artichoke spreads show consistent fat and phenol profiles
Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles
How fermented foods transform plant compounds for better absorption and health
The role of flower consumption in Howler Monkey Females’ diet: adjustment across reproductive states
Female howler monkeys increase flower consumption during breeding and lactation periods
Effects of dietary supplementation with an olive mill wastewater phenolic extract on the growth performance, oxidative status, and meat quality traits of finishing pigs
Olive extract supplementation improves pig growth and meat quality while reducing oxidative stress
Pseudoacacia Honey of Hungarian and Slovak Origin: Selected Quality Parameters and Antioxidant Capacity
Comparing quality and antioxidant properties of invasive plant honey across Hungary and Slovakia
Targeted Separation of Ziziphus jujuba Pulp Polyphenols: Adsorption Kinetics Characteristics of AB-8 Resin and Product Structure Analysis
How resin effectively captures and isolates beneficial plant compounds from jujuba fruit
