Flavonoids | The Sourdough School

Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries

Metabolite profiling of grape: Flavonols and anthocyanins

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

A review of nutritional and nutraceutical components of buckwheat

Biological Activities and Safety of Citrus spp. Essential Oils

Apple phytochemicals and their health benefits

Acute neurocognitive effects of epigallocatechin gallate (EGCG)

Chamomile: A herbal medicine of the past with bright future

Resveratrol, in its natural combination in whole grape, for health promotion and disease management

Phytochemicals of cranberries and cranberry products: characterization, potential health effects, and processing stability

Effects of Acute Blueberry Flavonoids on Mood in Children and Young Adults

Gut microbiota modulation accounts for the neuroprotective properties of anthocyanins

A Review of the Cognitive Effects Observed in Humans Following Acute Supplementation with Flavonoids, and Their Associated Mechanisms of Action