Background Epidemiological studies has revealed that a diet rich in fruits and vegetables
could lower the risk of certain cancers. In this setting, natural polyphenols are potent …

Anthocyanins are a class of water‐soluble flavonoids, which show a range of
pharmacological effects, such as prevention of cardiovascular disease, obesity control and …

Antioxidants are important ingredients that are present in fruits and vegetables (FAV). With
increased consumption of FAV in its raw and processed form, a predominantly plant-based …

Phenolic compounds are one of the most widespread classes of compounds in nature, with
several beneficial biological effects being associated with their anti-oxidant and anti …

Wine, and particularly red wine, is a beverage with a great chemical complexity that is in
continuous evolution. Chemically, wine is a hydroalcoholic solution (~ 78% water) that …

Numerous cancers express platelet-derived growth factors (PDGFs) and PDGF receptors
(PDGFRs). By directly stimulating tumour cells in an autocrine manner or by stimulating …

Background: Although increased fruit intake reduces cardiovascular disease (CVD) risk,
which fruits are most beneficial and what key constituents are responsible are unclear …

Over half of all cardiovascular (CV) events could be prevented by improved diet. This is
reflected in government targets for fruit/vegetable intake, yet these are variable across the …

Background: Although a high intake of some flavonoid subclasses may reduce
cardiovascular disease mortality, data regarding the in vivo mechanisms of action are …

The effects of berries consumption on cardiovascular disease (CVD) risk factors have not
been systematically examined. Here, we aimed to conduct a meta-analysis with trial …