Vol. 5 (2019)

View 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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