Cargando…

Editorial: Benefits of bioactive plant-based compounds supplementation on cardiovascular and metabolic health

Detalles Bibliográficos
Autores principales:	Ugusman, Azizah, Hui, Chua Kien, Wan Ahmad, Wan Amir Nizam
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10176507/ https://www.ncbi.nlm.nih.gov/pubmed/37187877 http://dx.doi.org/10.3389/fnut.2023.1197450

Ejemplares similares

Editorial: Plant-based bioactive compounds: natural tumor prevention?
por: Jia, Hui, et al.
Publicado: (2023)

Editorial: Bioactive compounds in mineral bioavailability: Activities, structures, and mechanisms
por: Hou, Tao
Publicado: (2022)

Editorial: Plant food bioactives, genomics, and health effects
por: Krga, Irena, et al.
Publicado: (2023)

Editorial: Functional Foods and Bioactive Compounds for Improving and Maintaining Digestive Health
por: Yanni, Amalia, et al.
Publicado: (2022)

Potent Bioactive Compounds From Seaweed Waste to Combat Cancer Through Bioinformatics Investigation
por: Bharadwaj, Kaushik Kumar, et al.
Publicado: (2022)

Editorial: Flavonoids and Cardiovascular Metabolism
por: Zhang, Qiao, et al.
Publicado: (2022)

Cultivation, nutritional value, bioactive compounds of morels, and their health benefits: A systematic review
por: Li, Yitong, et al.
Publicado: (2023)

Editorial: Bioaccessibility and bioavailability studies and their importance in the evaluation of health-promoting properties of bioactive compounds
por: Gutiérrez-Grijalva, Erick P., et al.
Publicado: (2023)

Editorial: Recent advances in recognition of bioactive phytonutrients for specific targets in plant foods
por: Wang, Zhiqiang, et al.
Publicado: (2022)

Editorial: Pre-and postharvest treatments with elicitors on the development of bioactive compounds and nutritional quality of fruit and vegetables
por: Guillén, Fabián, et al.
Publicado: (2022)

Editorial: Evidence-based on health benefits: probiotics, micronutrients, and edible plants
por: Lee, Learn-Han, et al.
Publicado: (2023)

Editorial: In vitro digestion and health benefits of ingredients in plant-based foods
por: Zou, Liang, et al.
Publicado: (2023)

Editorial: Functional Foods and Bioactive Food Ingredients in Prevention and Alleviation of Metabolic Syndrome
por: Torres, Sebastian, et al.
Publicado: (2021)

Editorial: Innovative non-thermal technologies for the extraction and modification of bioactive compounds from food processing by-products
por: Zhang, Zhi-Hong, et al.
Publicado: (2023)

Etlingera elatior Flower Aqueous Extract Protects against Oxidative Stress-Induced Nephropathy in a Rat Model of Type 2 Diabetes
por: Noordin, Liza, et al.
Publicado: (2022)

Editorial: The role of vitamin D in metabolic and cardiovascular health
por: Šarac, Ivana, et al.
Publicado: (2023)

Editorial: Plant Foods and Dietary Supplements: Building Solid Foundations for Clinical Trials
por: Sorkin, Barbara C., et al.
Publicado: (2022)

Editorial: Immunonutrient Supplementation
por: Magrone, Thea, et al.
Publicado: (2019)

Evaluation of Bioactive Compounds and Bioactivities in Plum (Prunus salicina Lindl.) Wine
por: Liu, Guoming, et al.
Publicado: (2021)

Bioactive compounds for human and planetary health
por: Kussmann, Martin, et al.
Publicado: (2023)

Pulsed Electric Field-Assisted Extraction of Aroma and Bioactive Compounds From Aromatic Plants and Food By-Products
por: Carpentieri, Serena, et al.
Publicado: (2022)

Editorial: Food Bioactive Polysaccharides and Their Health Functions
por: Feng, Tao, et al.
Publicado: (2021)

Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review
por: Zaky, Ahmed A., et al.
Publicado: (2022)

Editorial: Application of Plant Natural Products and New Emerging Technologies for the Postharvest Storage of Fruits
por: Wan, Chunpeng, et al.
Publicado: (2022)

Functional bioactive compounds in ginger, turmeric, and garlic
por: Ajanaku, Christiana Oluwatoyin, et al.
Publicado: (2022)

Editorial: Glucosinolate Metabolites: Bioavailability, Bioactivity and Clinical Variability
por: Angelino, Donato, et al.
Publicado: (2021)

Editorial: Natural bioactives used as additives in food applications
por: Pereira, Carla, et al.
Publicado: (2022)

Editorial: Immune-boosting effects of dietary bioactive polysaccharides
por: Du, Bin, et al.
Publicado: (2022)

Promising bioactive properties of quercetin for potential food applications and health benefits: A review
por: Shabir, Irtiqa, et al.
Publicado: (2022)

Piper sarmentosum inhibits ICAM-1 and Nox4 gene expression in oxidative stress-induced human umbilical vein endothelial cells
por: Ugusman, Azizah, et al.
Publicado: (2011)

Piper Sarmentosum Increases Nitric Oxide Production in Oxidative Stress: A Study on Human Umbilical Vein Endothelial Cells
por: Ugusman, Azizah, et al.
Publicado: (2010)

Piper sarmentosum Promotes Endothelial Nitric Oxide Production by Reducing Asymmetric Dimethylarginine in Tumor Necrosis Factor-α-Induced Human Umbilical Vein Endothelial Cells
por: Sundar, Uma Mahgesswary, et al.
Publicado: (2019)

Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds
por: Gallardo-Rivera, Claudia T., et al.
Publicado: (2021)

The Potential of Microextraction Techniques for the Analysis of Bioactive Compounds in Food
por: Pereira, Jorge A. M., et al.
Publicado: (2022)

Editorial: Food bioactives: Cutting-edge methodologies for extraction and characterization
por: Pereira, Jorge A. M., et al.
Publicado: (2022)

Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food: A Review
por: Allaqaband, Shumyla, et al.
Publicado: (2022)

Editorial: The mechanism of plant-derived polysaccharides regulating the obesity and metabolic diseases in humans
por: Zhang, Guiguo, et al.
Publicado: (2022)

Editorial: The State of Science and Innovation of Bioactive Research and Applications, Health, and Diseases
por: Durazzo, Alessandra, et al.
Publicado: (2019)

Editorial: Bioaccessibility of food-derived bioactive components and their health-promoting mechanisms
por: Ren, Tian
Publicado: (2023)

Editorial: Natural Compounds in Food Safety and Preservation
por: Ferreira, Susana, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_urn7t7n6sl33lm0guld3k7lp0d