The use of natural food ingredients has been increased in recent years due to the negative
health implications of synthetic ingredients. Natural bioactive compounds are important for …

Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as
phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid …

Plant extracts are obtained by extracting bioactive compounds from various plant sources
such as leaves, seeds, fruits, roots, stems, and agro‐industry byproducts. These are rich …

The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration
poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis …

In the food industry, antioxidants are natural and synthetic compounds added to neutralize
free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and …

The chemical composition and biological capacities of berries depend on environmental
parameters, maturity, and location. The Andean blueberry (Vaccinium floribundum Kunth) …

Blackcurrants are sources of phenolic compounds, such as anthocyanins, possessing strong
antioxidant, antimicrobial and antifungal activity. Therefore, the addition of different …

Accumulating evidence suggests that high consumption of natural antioxidants promotes
health by reducing oxidative stress and, thus, the risk of developing cardiovascular …

Obesity is a common global problem. There are many fat-reducing herbal prescriptions in
traditional Chinese medicine that have been proven to be safe and functional during long …

The genus Vaccinium contains about 400 species distributed worldwide, but only a few
species and varieties have had their phenolic composition and biological activity …