Cardiovascular disease (CVD) is the leading cause of death in Western countries,
representing almost 30% of all deaths worldwide. Evidence shows the effectiveness of …

Multiple factors are involved in the etiology of cardiovascular disease (CVD). Pathological
changes occur in a variety of cell types long before symptoms become apparent and …

There are a multitude of antioxidants in foods, especially in foods of plant origin. Higher
intake of antioxidant-rich foods is clearly associated with better health and functional …

Extraction-dependent methods were used to evaluate the antioxidant capacity up to now.
The extraction conditions applied before the measurement represent a source of variations …

High incidence rate of cardiovascular disease (CVD) make this condition as an important
public health concern. The use of natural products in treating this chronic condition has …

ETHNOPHARMACOLOGICAL RELEVANCE: In South Africa, the plant Aspalathus linearis
(Brum. f) Dahlg.(Fabaceae) is traditionally used as a “tea” referred to as rooibos or redbush …

The effects of fat substitution using two commercial inulin products on the physico-chemical
properties and eating quality of a comminuted meat product (breakfast sausage) were …

Commercial buckwheat flours were investigated for their antioxidant activities, free, and
bound phenolic compositions using spectrophotometer, LC–ESI-IT-MS, and LC–ESI-Q-TOF …

Residues of papaya pulp and peel were used to produce dietary fiber concentrates (DFCs)
by treatment with ethanol and microwave drying. The fiber showed antioxidant capacity …

Vascular calcification (VC), an actively regulated process, has been recognized as an
independent and strong predictor of cardiovascular disease (CVD) and mortality worldwide …