BACKGROUND The growing demand for natural food preservatives in the last decade has
promoted investigations on their application for preserving perishable foods. In this context …

Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber
complex in plant‐based foods. Their digestion (by gut microbiota) and bioefficacy depend …

Polyphenols are secondary metabolites in plants, investigated intensively because of their
potential positive effects on human health. Their bioavailability and mechanism of positive …

Astringency and bitterness are organoleptic properties widely linked to tannin compounds.
Due to their significance to food chemistry, the food industry, and to human nutrition and …

Non-covalent and covalent associations of polyphenols with food macromolecules are two
of the most fundamental factors affecting the quality of polyphenol-rich food products. This …

The dietary consumption of grape and its products is associated with a lower incidence of
degenerative diseases such as cardiovascular disease and certain types of cancers. Most …

The roles of functional foods on human health have been realised by more and more
researchers, food producers and consumers. Functional food ingredients from both plant …

An improved method of oxygen radical absorbance capacity (ORAC) assay has been
developed and validated using fluorescein (3 ', 6 '-dihydroxyspiro [isobenzofuran-1 [3 H], 9 …

Many of the potential health benefits of flavonoids have been associated with their specific
chemical and biological properties including their ability to interact and bind non-covalently …

Advances in the flavonoid field have been nothing short of spectacular over the last 20
years. While the medical field has noticed flavonoids for their potential antioxidant …