The skin is the main barrier between the body and the environment, protecting it from
external oxidative stress induced by ultraviolet rays. It also prevents the entrance of …

Quercetin is the most abundant polyphenolic flavonoid (flavonol subclass) in vegetal foods
and medicinal plants. This dietary chemopreventive agent has drawn significant interest for …

Chronic skin exposure to external hostile agents (eg, UV radiation, microorganisms, and
oxidizing chemicals) may increase oxidative stress, causing skin damage and aging …

It was recently shown that, when tested in cellular systems, quercetin oxidized products
(Qox) have significantly better antioxidant activity than quercetin (Q) itself. The main Qox …

Quercetin is a flavonoid that occurs in many types of fruit and vegetables and is stable for no
longer than 4.5 h in the investigated pH range (6.0–8.0), even at 4° C in the dark. At higher …

Flavonols possess several beneficial bioactivities in vitro and in vivo. In this study, two
flavonols galangin and quercetin with or without heat treatment (100° C for 15–30 min) were …

Quercetin oxidation is generally believed to ultimately result in the loss of its antioxidant
properties. To test this assertion, quercetin oxidation was induced, and after each of its major …

Impacts of medium pH, temperature and coexisted proteins on the degradation of two
flavonoids fisetin and quercetin were assessed by spectroscopic method in the present …

Honey is a functional food with health-beneficial properties and it is already used as a
medical device in wound care management. Whether ingested orally or applied topically …

The chemical composition, antioxidant properties, and sensory aspects of sponge cakes
with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were …