Ascertaining whether dietary polyphenols evoke an antioxidant or prooxidant activity, which
translates to a functional role required to maintain intestinal cell homeostasis continues to be …

Membrane separation technology usually faces challenges such as membrane fouling, a
short lifespan, and a “trade-off” between permeability and selectivity when treating …

To address and regenerate infected bone defects complicated by issues such as
inflammation and bone resorption, and to promote bone regeneration, this study focuses on …

Highlights•Cells, organs, and the whole body are continuously exposed to various types of
stressors.•Hormesis is an adaptive phenomenon characterized by low-dose stimulation and …

In the contemporary era, heightened emphasis on health and safety has emerged as a
paramount concern among individuals with food. The concepts of “natural” and “green” have …

Preliminary investigation showed a notable disparity in the browning of Golden Nectarine
(GN) and Chun Xue (CX) during postharvest storage and pulping. Elucidating these …

As primary polyphenol oxidant products, the occurrence of o-quinone is greatly responsible
for quality deterioration in wine, including browning and aroma loss. The high reactivity of o …

Food matrices greatly impact TBBQ content during digestion, while lacking sufficient
research and understanding. This study investigated the influence and mechanism of fried …

Abstract Heat-induced hazard 5-hydroxymethylfurfural (5-HMF) is detected in various baked
foods. Although catechins and polysaccharides could inhibit 5-HMF, their inhibition …

Quinone-induced browning is widely produced in foods and is mostly considered a
consequence of quinone/nucleophile reactions. However, even in the absence of amino …