Cargando…

Phytochemical and antioxidant analysis of medicinal and food plants towards bioactive food and pharmaceutical resources

Plants with medicinal properties play an increasingly important role in food and pharmaceutical industries for their functions on disease prevention and treatment. This study characterizes the phenolic composition and antioxidant activity of seven medicinal and food plants, including the leaves of S...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yu, Manyou, Gouvinhas, Irene, Rocha, João, Barros, Ana I. R. N. A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113553/ https://www.ncbi.nlm.nih.gov/pubmed/33976317 http://dx.doi.org/10.1038/s41598-021-89437-4

Ejemplares similares

Variation of the Polyphenolic Composition and Antioxidant Capacity of Freshly Prepared Pomegranate Leaf Infusions over One-Day Storage
por: Yu, Manyou, et al.
Publicado: (2021)

Seed Phytochemical Profiling of Three Olive Cultivars, Antioxidant Capacity, Enzymatic Inhibition, and Effects on Human Neuroblastoma Cells (SH-SY5Y)
por: Gouvinhas, Irene, et al.
Publicado: (2022)

Optimization of the Extraction Methodology of Grape Pomace Polyphenols for Food Applications
por: Moutinho, Joana, et al.
Publicado: (2023)

Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources
por: Xu, Dong-Ping, et al.
Publicado: (2017)

Prunus lusitanica L. Fruits: A Promising Underexploited Source of Nutrients with Potential Economic Value
por: Abraão, Ana, et al.
Publicado: (2023)

Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health
por: Gouvinhas, Irene, et al.
Publicado: (2017)

The Effect of Phytochemicals and Food Bioactive Compounds on Diabetes
por: Yagasaki, Kazumi, et al.
Publicado: (2022)

Bioactive Phytochemicals and Functional Food Ingredients in Fruits and Vegetables
por: Giampieri, Francesca, et al.
Publicado: (2020)

Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods
por: Nicolescu, Alexandru, et al.
Publicado: (2023)

Characterization and Discrimination of Commercial Portuguese Beers Based on Phenolic Composition and Antioxidant Capacity
por: Gouvinhas, Irene, et al.
Publicado: (2021)

Handbook of plant food phytochemicals : sources, stability and extraction /
Publicado: (2013)

Phytochemicals and bioactive constituents in food packaging - A systematic review
por: Siddiqui, Shahida Anusha, et al.
Publicado: (2023)

The Sorbus spp.—Underutilised Plants for Foods and Nutraceuticals: Review on Polyphenolic Phytochemicals and Antioxidant Potential
por: Sarv, Viive, et al.
Publicado: (2020)

Phytochemical Profile, Biological Properties, and Food Applications of the Medicinal Plant Syzygium cumini
por: Qamar, Muhammad, et al.
Publicado: (2022)

Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals
por: Christodoulou, Marios C., et al.
Publicado: (2022)

Whole-food phytochemicals antioxidative potential in alloxan-diabetic rats
por: Johar, Dina, et al.
Publicado: (2018)

Macroalgae-Derived Multifunctional Bioactive Substances: The Potential Applications for Food and Pharmaceuticals
por: Guo, Jiameng, et al.
Publicado: (2022)

Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties
por: Wojdyło, Aneta, et al.
Publicado: (2022)

Preliminary Phytochemical Screening and Antioxidant Activity of Commercial Moringa oleifera Food Supplements
por: Llorent-Martínez, Eulogio J., et al.
Publicado: (2023)

Phytochemical functional foods /
Publicado: (2003)

Phytochemicals in Food and Health
por: Rai, Dilip K.
Publicado: (2021)

Seaweed’s Bioactive Candidate Compounds to Food Industry and Global Food Security
por: Leandro, Adriana, et al.
Publicado: (2020)

Phytochemical Characterization and Evaluation of Bioactive Properties of Tisanes Prepared from Promising Medicinal and Aromatic Plants
por: Paschoalinotto, Beatriz H., et al.
Publicado: (2021)

Agri-Food Wastes as Natural Source of Bioactive Antioxidants
por: Hrelia, Silvana, et al.
Publicado: (2023)

Comparative Analyses of Pharmaceuticals or Food Supplements Containing Chondroitin Sulfate: Are Their Bioactivities Equivalent?
por: Stellavato, Antonietta, et al.
Publicado: (2019)

The Current Status, Bioactivity, Food, and Pharmaceutical Approaches of Calocybe indica: A Review
por: Shashikant, Meghna, et al.
Publicado: (2022)

Diverse Phytochemicals and Bioactivities in the Ancient Fruit and Modern Functional Food Pomegranate (Punica granatum)
por: Wu, Sheng, et al.
Publicado: (2017)

Phytochemicals and In Vitro Bioactivities of Aqueous Ethanolic Extracts from Common Vegetables in Thai Food
por: Suttisansanee, Uthaiwan, et al.
Publicado: (2021)

Bioactive Components in Fermented Foods and Food By-Products
por: Verardo, Vito, et al.
Publicado: (2020)

NutriChem: a systems chemical biology resource to explore the medicinal value of plant-based foods
por: Jensen, Kasper, et al.
Publicado: (2014)

Phytochemical, Antioxidant, Toxicological, and Pharmaceutical Evaluation of Polyherbal Formulation: Irochel
por: Ghayas, Syma, et al.
Publicado: (2022)

Phytochemical analysis and bioactivity assessment of five medicinal plants from Pakistan: Exploring polyphenol contents, antioxidant potential, and antibacterial activities
por: Rao, Huma, et al.
Publicado: (2023)

Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications
por: Sharifi-Rad, Javad, et al.
Publicado: (2020)

Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review
por: El-Saadony, Mohamed T., et al.
Publicado: (2023)

Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction
por: Costa, Rui Dias, et al.
Publicado: (2023)

Food phytochemicals for cancer prevention
Publicado: (1994)

Phytochemical Composition, Antibacterial Activity, and Antioxidant Properties of the Artocarpus altilis Fruits to Promote Their Consumption in the Comoros Islands as Potential Health-Promoting Food or a Source of Bioactive Molecules for the Food Industry
por: Soifoini, Toilibou, et al.
Publicado: (2021)

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
por: Beltrão Martins, Rita, et al.
Publicado: (2020)

Phytochemical Composition and Antioxidant Capacity of Three Malian Medicinal Plant Parts
por: Muanda, François, et al.
Publicado: (2011)

Phytochemical screening and antioxidant activity of some medicinal plants’ crude juices
por: Farag, Radwan S., et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_l4d14tsttkk5d190aeugradtns