A paradigm shift is needed in the study of polyphenols to better understand the bioavailability, bio-activity, and the role of the gut microbiota in polyphenol metabolism and health benefits, say ...

In recent years, there has been an increased interest on the relationship between diet and human health, particularly in ...

Polyphenols found in tea manifest anti-cancer effects, but their use is limited by poor bioavailability and disagreeable taste. A new study finds that when epigallocatechin gallate (EGCG), the major ...

Polyphenols are compounds found in plants. They are described by scientists as ‘strong antioxidants’. They’re said to provide anti-inflammatory and anti-aging effects and there are thought to be more ...

Objective: Flavanones are polyphenols specific of citrus fruits, where they are present in high amounts. Although citrus fruits and juices are widely consumed in the world, little information has been ...

The BIOCOMAT project aims to improve capsule-based delivery systems for polyphenolic compounds. These compounds are valued for their beneficial health properties. However, their inherent instability ...

Polyphenols Applications 2023 World Congress, which will be held on September 28-29 in Malta, will support 2 projects in order to advance in the polyphenols innovations: This project aims to leverage ...

Polyphenols in foods like berries, dark chocolate, green tea, red wine, olive oil, nuts, apples, turmeric, legumes, and citrus fruits offer significant health benefits. These benefits include reducing ...

Daily consumption of freeze-dried strawberries for 12 weeks improved antioxidant defense, reduced inflammation, and lowered ...

The most common method of combating iron deficiency is iron fortification, especially in developing countries. However, few studies have shown a significant effect on iron status following iron ...

Philadelphia, PA, December 19, 2013 – Polyphenols found in tea manifest anti-cancer effects but their use is limited by poor bioavailability and disagreeable taste. A new study in the Journal of Dairy ...