Food Chemistry and Bioactive Compounds in Relation to Health

The global rise in life expectancy has brought increased attention to age-related health challenges, particularly those associated with oxidative stress. As a result, bioactive compounds have emerged as key components in the promotion of health and the prevention of chronic diseases. Numerous epidem...

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Format:	Online
Idioma:	anglès
Publicat:	MDPI - Multidisciplinary Digital Publishing Institute 2026
Matèries:	Elderberry Polyphenols Bioaccessibility Gastrointestinal digestion Prebiotic potential Antioxidant Antibacterial properties Bioactivities Blackthorn Prunus spinosa L. Spent brewer’s yeast Enzymatic hydrolysis Peptides Antioxidant activity Functional properties Micronization Raspberry pomace FTIR spectra Phenolic identification Cold-pressed oils Antioxidants Nutritional indicates Oxidative stability Hazardous compounds Sensory analysis Efflux pump Fluorescence Liposome Nanoformulation Sesquiterpenes Staphylococcus aureus Antioxidant properties Coneflower Chemical composition Echinacea purpurea Chinese herbal medicine Polycyclic aromatic hydrocarbon Health risk assessment Monte Carlo simulation ADH activating peptides Caco-2 cell monolayer Corn Identification Methylglyoxal Oxidative stress Genistein Caspase-3 P38 Dietary antioxidants Matrix metalloproteinases Breast cancer THP-1 macrophages N A thema EDItEUR::P Mathematics and Science::PN Chemistry
Accés en línia:	ONIX_20260416T142754_9783725858859_50
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Food Chemistry and Bioactive Compounds in Relation to Health

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