Vitamins

Nutritional and end-use perspectives of sprouted grains: A comprehensive review

Vitamins, the gut microbiome and gastrointestinal health in humans

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Promotion of Orange-Fleshed Sweet Potato Increased Vitamin A Intakes and Reduced the Odds of Low Retinol-Binding Protein among Postpartum Kenyan Women

Evaluation of the antidepressant and anxiolytic like effects of a hydrophilic extract from the green seaweed Ulva sp. in rats

Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits

Citrus fruits and their flavonoids in inflammatory bowel disease an overview

Review of the health benefits of peas (Pisum sativum L.)

Vitamin B12-Containing Plant Food Sources for Vegetarians

Potential Role for the Gut Microbiota in Modulating Host Circadian Rhythms and Metabolic Health

Urtica spp.: Ordinary Plants with Extraordinary Properties

A Review of the Science of Colorful, Plant-Based Food and Practical Strategies for “Eating the Rainbow”

The proximate composition and some minor constituents of poppy seeds

Bioactive compounds in banana fruits and their health benefits

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

A review of nutritional and nutraceutical components of buckwheat

Biological Activities and Safety of Citrus spp. Essential Oils

Systematic Review of Pears and Health

Multifaceted Health Benefits of Mangifera indica L. (Mango): The Inestimable Value of Orchards Recently Planted in Sicilian Rural Areas

Nutritional properties of einkorn wheat (Triticum monococcum L.)

Microbial and chemical analysis of a kvass fermentation

The active role of vitamin C in mammalian iron metabolism: Much more than just enhanced iron absorption!

The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region

Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods