Flavonoids are polyphenolic compounds naturally occurring in fruits and vegetables, in
addition to beverages such as tea and coffee. Flavonoids are emerging as potent …

Utilization of essential oils alone or incorporation with edible films is an appropriate
technique to conserve the quality attributes and reduce post-harvest deterioration in fresh …

Photo-oxidation is one of the main causes of food deterioration of great variety of foods, such
as dairy products, nuts, meat products, and wine. It causes a loss of both nutritional value …

El Brazil es considerado un de los principales países productores de zumos de frutos,
ocupando en concreto la tercera posición respecto a esto. La diversidad de frutos en el …

Free-radical scavenging, reducing activity and some phytochemical content (total phenolic,
anthocyanin and ferulic acid) of eighteen Mexican maize phenotypes were determined …

The strawberry is a fruit appreciated in the food industry for its high content of bioactive
compounds. However, it is considered a highly perishable fruit, generally attacked by pests …

Anthocyanins are naturally occuring pigments belonging to the group of flavonoids, a
subclass of the polyphenol family. They are common components of the human diet, as they …

In this study, we investigated the antioxidant and anti-inflammatory phytochemicals and
paramagnetic species in dragon fruit using high-performance liquid chromatography (HPLC) …

Solar UV and other ionizing radiations cause a generation of reactive oxygen species,
induce cellular DNA damage and alter skin homeostasis. The use of exogenous …

Anthocyanins are a family of natural pigments classified into the group of flavonoids,
considered to be responsible for the color and taste of many fruits and vegetables, ie berries …