Plants produce polyphenols, which are considered highly essential functional foods in our
diet. They are classified into several groups according to their diverse chemical structures …

Gut-microbial butyrate is a short-chain fatty acid (SCFA) of significant physiological
importance than the other major SCFAs (acetate and propionate). Most butyrate producers …

The present review summarizes the studies carried out on this topic in the last five years.
According to the new definitions, among all the compounds included in the group of …

Advanced glycation end products (AGEs) are formed in non-enzymatic reaction, oxidation,
rearrangement and cross-linking between the active carbonyl groups of reducing sugars …

Plants are recognized as natural sources of antioxidants (eg, polyphenols, flavonoids,
vitamins, and other active compounds) that can be extracted by green solvents like water …

Studies on soybean protein–polyphenol complexes mainly focus on the effects of non-
covalent/covalent interactions on the structure and function of the complexes, and there are …

Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic
properties. These characteristics are related to its physical and chemical composition. For …

Advances in understanding the biological effects of dietary flavonoids and flavonoid-rich
foods have been reported. Improving knowledge about their beneficial effects, and …

Polyphenols are the most important phytochemicals in our diets and have received great
attention due to their broad benefits for human health by suppressing oxidative stress and …

The gastrointestinal tract of humans is a complex microbial ecosystem known as gut
microbiota. The microbiota is involved in several critical physiological processes such as …