Tag: Antioxidant
Polyphenols show both beneficial and harmful dose-dependent effects
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in BiochemistryReview examines the paradoxical bioactivity of polyphenols: beneficial antioxidant effects at dietary levels versus pro-oxidant toxicity, carcinogenicity, and organ damage at high supplemental doses.
Plant polyphenols are linked to antioxidant and anti-inflammatory mechanisms
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in BiochemistryEvidence synthesis on polyphenol antioxidant mechanisms, redox signaling, and bioavailability constraints across disease contexts, emphasizing dose realism and microbiota variability.
Fermentation changes polyphenols into more bioactive metabolites
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in Food scienceReview examining how microbial fermentation converts plant polyphenols into bioavailable metabolites that enhance gut health and systemic immune function through selective microbiota modulation.
KCl replacement altered fermentation microbes and increased antioxidant measures
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in Food sciencePartial NaCl replacement with KCl in fermented Nabali Baladi olives enhances yeast diversity, phenolic content, and antioxidant activity while reducing sodium content.
Pseudoacacia honey quality varies by origin
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in Food scienceComparative analysis of Hungarian and Slovak pseudoacacia honey physicochemical parameters, antioxidant capacity, and bioactive compounds with melissopalynological verification.
Prunus africana bark extract showed selective cytotoxicity in prostate cancer cells
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In vitro evaluation of Prunus africana extract cytotoxicity on hormonally insensitive prostate cancer C4-2 cells via apoptosis-mediated mechanisms.
Saffron floral residues showed antimicrobial and antioxidant activity
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in BiochemistryPhytochemical and antimicrobial evaluation of Crocus sativus tepal extracts reveals bioactive metabolites with therapeutic potential against resistant bacterial pathogens.
