Phenolic Compounds in Food: Characterization and Health Benefits-Reference-Cited by-同舟云学术

Phenolic Compounds in Food: Characterization and Health Benefits

Published:2022-01-25 Issue:3 Volume:27 Page:783
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Nardini Mirella^ORCID

Abstract

Oxidative stress is involved in the onset and development of several human diseases, such as cardiovascular diseases, diabetes, ageing, cancer, and neurodegenerative diseases [...]

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

https://www.mdpi.com/1420-3049/27/3/783/pdf

Reference21 articles.

1. Free radicals, oxidative stress, and antioxidants in human health and disease

2. Dietary Intake and Bioavailability of Polyphenols

3. Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet

4. Association of Polyphenol Biomarkers with Cardiovascular Disease and Mortality Risk: A Systematic Review and Meta-Analysis of Observational Studies

5. Dietary Flavonoid and Lignan Intake and Mortality in Prospective Cohort Studies: Systematic Review and Dose-Response Meta-Analysis

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