Flavonoids are a group of naturally occurring phytochemicals abundantly present in fruits,
vegetables, and beverages such as wine and tea. In the past two decades, flavonoids have …

The contemporary pathophysiological model of non-alcoholic fatty liver disease (NAFLD)
comprises multiple parallel pathways with a dynamic cross talk that cumulate in steatosis …

In this study, we tested eight naturally-occurring flavonoids—three flavanones and five
flavones—for their possible antibacterial properties against four Gram-positive and four …

Essential oils (EOs) find application as flavoring agents in the food industry and are also
desirable ingredients as they possess preservative properties. The Mediterranean diet …

For more than half a century free radical-induced alterations at cellular and organ levels
have been investigated as a probable underlying mechanism of a number of adverse health …

Many 1, 4‐dihydropyridines (DHPs) possess redox properties. In this review DHPs are
surveyed as protectors against oxidative stress (OS) and related disorders, considering the …

A series of novel hydroxy-coumarin–chalcone hybrid compounds 2a–i has been
synthesized by employing a simple and efficient methodology. An electrochemical …

Phenolic compounds from jujube fruits and related antioxidant activities were investigated
during the ripening stages. Three different antioxidant assays, including ORAC, FRAP and …

The balsam poplar (Populus balsamifera L.) buds that grow in Lithuania are a polyphenol-
rich plant material with a chemical composition close to that of propolis. In order to …

The impact of globalization on beekeeping brings new economic, scientific, ecological and
social dimensions to this field The present study aimed to evaluate the chemical …