Cargando…

Editorial: Food-polyphenol-induced modulation of neurodegeneration

Detalles Bibliográficos
Autores principales:	Magrone, Thea, Cauli, Omar, Valenzuela, Rodrigo Wladimir
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/PMC10352944/ https://www.ncbi.nlm.nih.gov/pubmed/37469541 http://dx.doi.org/10.3389/fnut.2023.1234550

Ejemplares similares

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

Editorial: Rising stars in food chemistry: insights on plant polyphenols and their polymers
por: Zhu, Hongkai, et al.
Publicado: (2023)

Editorial: Polyphenols in food authenticity through the application of advanced omics technologies
por: Proestos, Charalampos, et al.
Publicado: (2022)

Editorial: Chemical and biological changes of polyphenols caused by food thermal processing
por: Zhang, Ying, et al.
Publicado: (2022)

Editorial: Natural polyphenols and metabolic syndrome
por: Zhang, Juntao, et al.
Publicado: (2023)

Editorial: New insights and perspectives of polyphenols in nutrition
por: Crupi, Pasquale, et al.
Publicado: (2023)

Modulation of Nerve Cell Differentiation: Role of Polyphenols and of Contactin Family Components
por: Picocci, Sabrina, et al.
Publicado: (2019)

Editorial: Personalized nutrition with polyphenols—which, for whom, when and how?
por: Weseler, Antje R., et al.
Publicado: (2023)

Editorial: Polyphenol-based dietary intervention against neurodegenerative disorders
por: Saeed, Farhan, et al.
Publicado: (2023)

Editorial: Dietary Polyphenols for Improving Gut Health: Volume 1
por: Wang, Kai, et al.
Publicado: (2021)

Recent Advances on the Anti-Inflammatory and Antioxidant Properties of Red Grape Polyphenols: In Vitro and In Vivo Studies
por: Magrone, Thea, et al.
Publicado: (2019)

Memorable Food: Fighting Age-Related Neurodegeneration by Precision Nutrition
por: Milošević, Maja, et al.
Publicado: (2021)

Cocoa and Dark Chocolate Polyphenols: From Biology to Clinical Applications
por: Magrone, Thea, et al.
Publicado: (2017)

Editorial: Food of the future: underutilized foods
por: Sood, Salej, et al.
Publicado: (2023)

The Role of Polyphenols in Human Health and Food Systems: A Mini-Review
por: Cory, Hannah, et al.
Publicado: (2018)

Polyphenol-Mediated Gut Microbiota Modulation: Toward Prebiotics and Further
por: Rodríguez-Daza, Maria Carolina, et al.
Publicado: (2021)

Editorial: Food of the future: insects
por: Mintah, Benjamin Kumah, et al.
Publicado: (2023)

Editorial: Women in food chemistry
por: Sultanbawa, Yasmina, et al.
Publicado: (2023)

Editorial: The future food analysis
por: Pan, Tao, et al.
Publicado: (2022)

Editorial: Nanomaterials in food packaging
por: Garcia, Coralia V.
Publicado: (2022)

Editorial: Methods in food chemistry and food science technology
por: Hernández-Ledesma, Blanca, et al.
Publicado: (2023)

Intestinal microbiota modulation at the strain level by the olive oil polyphenols in the diet
por: Andújar-Tenorio, Natalia, et al.
Publicado: (2023)

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles
por: Rosales, Thiécla Katiane Osvaldt, et al.
Publicado: (2023)

Editorial: Agri-food innovations in the quest for food and environmental security
por: Thakur, Monika, et al.
Publicado: (2023)

Editorial: The Effects of Food Processing on Food Components and Their Health Functions
por: Zheng, Jinkai, et al.
Publicado: (2022)

Administration of a Polyphenol-Enriched Feed to Farmed Sea Bass (Dicentrarchus labrax L.) Modulates Intestinal and Spleen Immune Responses
por: Magrone, Thea, et al.
Publicado: (2016)

Editorial: Food, nutrition and microecological health
por: Yang, Xingbin, et al.
Publicado: (2023)

Editorial: Risk assessment of mycotoxins in food
por: El Darra, Nada, et al.
Publicado: (2023)

Editorial: Food of the future: Algae and aquaculture
por: Lu, Qian, et al.
Publicado: (2023)

Editorial: Sustainable Solutions in Food Technology
por: Cruz, Rui M. S., et al.
Publicado: (2022)

Editorial: Food Melanoidins: Chemistry and Nutrition
por: Nunes, Fernando M., et al.
Publicado: (2022)

Editorial: Rising stars in Food Chemistry
por: Chen, Shuai, et al.
Publicado: (2022)

Editorial: Global excellence in food chemistry
por: Bekhit, Alaa El-Din A., et al.
Publicado: (2022)

Editorial: Infant food and intestinal immunity
por: Ye, Yingwang, et al.
Publicado: (2022)

Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergy
por: Wu, Tianxiang, et al.
Publicado: (2023)

Editorial: Food Loss and Waste: Not All Food Waste Is Created Equal
por: Espinoza Orias, Namy, et al.
Publicado: (2021)

Editorial: Food and Nutrition Security: Underutilized Plant and Animal-Based Foods
por: Wright, Olivia R. L., et al.
Publicado: (2022)

Plant Extracts Rich in Polyphenols as Potent Modulators in the Growth of Probiotic and Pathogenic Intestinal Microorganisms
por: Milutinović, Milica, et al.
Publicado: (2021)

Polyphenols: Natural food grade biomolecules for treating neurodegenerative diseases from a multi-target perspective
por: Li, Zhenmin, et al.
Publicado: (2023)

Editorial: Classification of foods according to their processing level
por: Sobral, Paulo José do Amaral, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_l6sn3gihhru8tqft62skvsvohj