Flavonoids - The Sourdough School

Could capsaicinoids help to support weight management? A systematic review and meta-analysis of energy intake data

Association of soy and fermented soy product intake with total and cause specific mortality: prospective cohort study

Quality Control of Gamma Irradiated Dwarf Mallow (Malva neglecta Wallr.) Based on Color, Organic Acids, Total Phenolics and Antioxidant Parameters

Citrus fruits and their flavonoids in inflammatory bowel disease an overview

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