Antioxidants | The Sourdough School

Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier

Resistant starch and “the butyrate revolution”

Antioxidant and antidiabetic activity of blackberry after gastrointestinal digestion and human gut microbiota fermentation

Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability—A structural review

Phenolic compounds within banana peel and their potential uses: A review

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

Cinnamon: a multifaceted medicinal plant

Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.)

Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

Release of Free Ferulic Acid and Changes in Antioxidant Properties during the Wheat and Rye Bread Making Process

Curcumin: A Review of Its Effects on Human Health

Pharmacology of rosemary (Rosmarinus officinalis Linn.) and its therapeutic potentials

A Systematic Review on the Health Effects of Plums (Prunus domestica and Prunus salicina)

Systematic Review of Pears and Health

Antioxidant potential of peels and fleshes of peaches from different cultivars