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Current Issue
Vol 5 (2019)
Published:
2019-03-31
Full Issue
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Opinion
Profiled tea extracts exemplifying the importance of characterizing food bioactives: opinion piece
Shiming Li, Alexander Gosslau, Klaus Lange, Chi-Tang Ho
1-5
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Phenolic-driven sensory changes in functional foods
Adriano Costa de Camargo, Andres R. Schwember
6-7
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Review
Carnosine—a natural bioactive dipeptide: bioaccessibility, bioavailability and health benefits
Lujuan Xing, MacKenzie E. Chee, Hua Zhang, Wangang Zhang, Yoshinori Mine
8-17
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Anthocyanins and intestinal barrier function: a review
Jonathan C. Valdez, Bradley W. Bolling
18-30
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Vesicle properties and health benefits of milk phospholipids: a review
Zhiguang Huang, Hui Zhao, Wenqiang Guan, Jianfu Liu, Charles Brennan, Don Kulasiri, Maneesha S. Mohan
31–42
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The role of rutin and diosmin, two citrus polyhydroxyflavones in disease prevention and treatment
Alexander Gosslau, Chi-Tang Ho, Shiming Li
43–56
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Phenolic compounds in agri-food by-products, their bioavailability and health effects
Fereidoon Shahidi, Vamadevan Varatharajan, Won Young Oh, Han Peng
57–119
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Original Research
Phenolic content, antioxidant and anti-inflammatory activities of seeds and leaves of date palm (Phoenix dactylifera L.)
Jenny A. John, Fereidoon Shahidi
120–130
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Nobiletin prevents TMAO-induced vascular oxidative stress in rats
Guliang Yang, Chi-Chen Lin, Li Yuan, Peilei Wang, Yiwen Yang, Xiang Wen, Hui Zhao, Chi-Tang Ho, Shiming Li
131–135
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Potential benefits of phenolics from pomegranate pulp and peel in Alzheimer’s disease: antioxidant activity and inhibition of acetylcholinesterase
Maressa Caldeira Morzelle, Jocelem Mastrodi Salgado, Adna Prado Massarioli, Patricia Bachiega, Alessandro de Oliveira Rios, Severino Matias Alencar, Andres R. Schwember, Adriano Costa de Camargo
136–141
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