Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier
Urtica spp.: Ordinary Plants with Extraordinary Properties
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
Effects of lifelong intake of lemon polyphenols on aging and intestinal microbiome in the senescence-accelerated mouse prone 1 (SAMP1)
Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.)
The impact of date palm fruits and their component polyphenols, on gut microbial ecology, bacterial metabolites and colon cancer cell proliferation
Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties
Polyphenols-gut microbiota interplay and brain neuromodulation
Release of Free Ferulic Acid and Changes in Antioxidant Properties during the Wheat and Rye Bread Making Process
Benefits of polyphenols on gut microbiota and implications in human health
Curcumin: A Review of Its Effects on Human Health
Pharmacology of rosemary (Rosmarinus officinalis Linn.) and its therapeutic potentials
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