J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Editorial

Volume 8, December 2019, pages 2-5

JFB—Trends in food bioactives

Figure 1. Guarana as a source of bioactive compounds (Silva et al. 2019).

**Table 1.** Most downloaded articles from 2019
Section	Title	Keywords
Volume 7
Perspective	A perspective on phenolic compounds, their potential health benefits, and international regulations: The revised Brazilian normative on food supplements	Normative Instruction (NI) N° 28; Proanthocyanidins; Tocopherols; Brazil; Polyphenols
Review	Anticancer and antiproliferative properties of food-derived protein hydrolysates and peptides	Antitumor; Lunasin; Cancer; Apoptosis; Bioactive peptides; Antiproliferative
Original	Revisiting DPPH (2,2-diphenyl-1-picrylhydrazyl) assay as a useful tool in antioxidant evaluation: A new IC100 concept to address its limitations	IC₁₀₀; DPPH; Radical scavenging ability; Stoichiometric factor; Antioxidant capacity
Volume 6
Opinion	Guarana as a source of bioactive compounds	Caffeine; Phenolic compounds; Antioxidant properties; Anti-Inflammatory potential; Antimicrobial activity
Review	Utilization of marine by-products for the recovery of value-added products	Fish; Shellfish; By-products; By-catch; Discards; Processing; Added-value; Nutraceutical; Omega-3 oil; Biopeptide; Chitosan
Original	Bioaccessibility and antioxidant activities of finger millet food phenolics	Colonic fermentation; Cooking methods; Dynamic in vitro digestion; Retentate
Volume 5
Viewpoint	Profiled tea extracts exemplifying the importance of characterizing food bioactives: opinion piece	Characterization; Natural product; Tea biological activity; Food bioactives; Phytochemical profile
Review	Phenolic compounds in agri-food by-products, their bioavailability and health effects	By-products; Bioactive compounds; Phenolics; Nutraceuticals; Health benefits; Bioavailability
Original	Phenolic content, antioxidant and anti-inflammatory activities of seeds and leaves of date palm (Phoenix dactylifera L.)	Date seeds; Leaves; Antioxidant activity; Phenolic profile; DNA breakdown inhibition; LDL oxidation inhibition
Volume 4
Opinion	Cannabis infused foods and drinks: Food safety and the endocannabinoid system	Endocannabinoid system; Cannabis edibles; CBD oils
Review	Bioaccessibility and bioavailability of phenolic compounds	Phenolics; Bioavailability; Transporters; In vivo metabolism; Colonic catabolism
Original	Bioactive anthraquinones found in plant foods interact with human serum albumin and inhibit the formation of advanced glycation endproducts	Anthraquinone; Rhein; Advanced glycation endproducts (AGEs); Human serum albumin (HSA); Circular dichroism (CD); Isothermal titration calorimetry (ITC)

Table 1. Most downloaded articles from 2019

Section

Title

Keywords

Volume 7

Perspective

A perspective on phenolic compounds, their potential health benefits, and international regulations: The revised Brazilian normative on food supplements

Normative Instruction (NI) N° 28; Proanthocyanidins; Tocopherols; Brazil; Polyphenols

Review

Anticancer and antiproliferative properties of food-derived protein hydrolysates and peptides

Antitumor; Lunasin; Cancer; Apoptosis; Bioactive peptides; Antiproliferative

Original

Revisiting DPPH (2,2-diphenyl-1-picrylhydrazyl) assay as a useful tool in antioxidant evaluation: A new IC100 concept to address its limitations

IC₁₀₀; DPPH; Radical scavenging ability; Stoichiometric factor; Antioxidant capacity

Volume 6

Opinion

Guarana as a source of bioactive compounds

Caffeine; Phenolic compounds; Antioxidant properties; Anti-Inflammatory potential; Antimicrobial activity

Review

Utilization of marine by-products for the recovery of value-added products

Fish; Shellfish; By-products; By-catch; Discards; Processing; Added-value; Nutraceutical; Omega-3 oil; Biopeptide; Chitosan

Original

Bioaccessibility and antioxidant activities of finger millet food phenolics

Colonic fermentation; Cooking methods; Dynamic in vitro digestion; Retentate

Volume 5

Viewpoint

Profiled tea extracts exemplifying the importance of characterizing food bioactives: opinion piece

Characterization; Natural product; Tea biological activity; Food bioactives; Phytochemical profile

Review

Phenolic compounds in agri-food by-products, their bioavailability and health effects

By-products; Bioactive compounds; Phenolics; Nutraceuticals; Health benefits; Bioavailability

Original

Phenolic content, antioxidant and anti-inflammatory activities of seeds and leaves of date palm (Phoenix dactylifera L.)

Date seeds; Leaves; Antioxidant activity; Phenolic profile; DNA breakdown inhibition; LDL oxidation inhibition

Volume 4

Opinion

Cannabis infused foods and drinks: Food safety and the endocannabinoid system

Endocannabinoid system; Cannabis edibles; CBD oils

Review

Bioaccessibility and bioavailability of phenolic compounds

Phenolics; Bioavailability; Transporters; In vivo metabolism; Colonic catabolism

Original

Bioactive anthraquinones found in plant foods interact with human serum albumin and inhibit the formation of advanced glycation endproducts

Anthraquinone; Rhein; Advanced glycation endproducts (AGEs); Human serum albumin (HSA); Circular dichroism (CD); Isothermal titration calorimetry (ITC)