The new challenge of green cosmetics: Natural food ingredients for cosmetic formulations
I Dini, S Laneri - Molecules, 2021 - mdpi.com
Nowadays, much attention is paid to issues such as ecology and sustainability. Many
consumers choose “green cosmetics”, which are environmentally friendly creams, makeup …
consumers choose “green cosmetics”, which are environmentally friendly creams, makeup …
A review on protein–phenolic interactions and associated changes
Polyphenols have become an intense focus of research interest due to their health-
beneficial effects especially in the treatment and prevention of several chronic diseases …
beneficial effects especially in the treatment and prevention of several chronic diseases …
Trends in encapsulation technologies for delivery of food bioactive compounds
V Đorđević, B Balanč, A Belščak-Cvitanović… - Food Engineering …, 2015 - Springer
The food industry expects increasingly complex properties (such as delayed release,
stability, thermal protection, and suitable sensorial profile) from food ingredients, which often …
stability, thermal protection, and suitable sensorial profile) from food ingredients, which often …
Caffeine and its antioxidant properties—it is all about dose and source
Caffeine is the most frequently used substance with a central nervous system stimulant
effect, but its consumption is most often due to the intake of foods and drinks that contain it …
effect, but its consumption is most often due to the intake of foods and drinks that contain it …
Molecular mechanisms and therapeutic effects of (−)‐epicatechin and other polyphenols in cancer, inflammation, diabetes, and neurodegeneration
J Shay, HA Elbaz, I Lee, SP Zielske… - Oxidative medicine …, 2015 - Wiley Online Library
With recent insight into the mechanisms involved in diseases, such as cardiovascular
disease, cancer, stroke, neurodegenerative diseases, and diabetes, more efficient modes of …
disease, cancer, stroke, neurodegenerative diseases, and diabetes, more efficient modes of …
Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma …
L Valadez-Carmona, CP Plazola-Jacinto… - Innovative Food Science …, 2017 - Elsevier
The cacao pod husk (CPH) is the primary waste byproduct of the chocolate industry. One ton
of cacao beans generate approximately ten times that amount of fresh CPH. The husk is rich …
of cacao beans generate approximately ten times that amount of fresh CPH. The husk is rich …
Structure-bioactivity relationships of methylxanthines: Trying to make sense of all the promises and the drawbacks
Methylxanthines are a group of phytochemicals derived from the purine base xanthine and
obtained from plant secondary metabolism. They are unobtrusively included in daily diet in …
obtained from plant secondary metabolism. They are unobtrusively included in daily diet in …
Effects of superfoods on risk factors of metabolic syndrome: a systematic review of human intervention trials
JJ Van den Driessche, J Plat, RP Mensink - Food & function, 2018 - pubs.rsc.org
Functional foods can be effective in the prevention of metabolic syndrome and subsequently
the onset of cardiovascular diseases and type II diabetes mellitus. More recently, however …
the onset of cardiovascular diseases and type II diabetes mellitus. More recently, however …
Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition
Coffee is one of the most popular beverages in the world, prepared and consumed in many
different ways. Taste, aroma and composition of the coffee brew vary depending on the …
different ways. Taste, aroma and composition of the coffee brew vary depending on the …
The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacao L.), Depending on Variety, Growing Region, and Processing Operations: A Review
J Oracz, D Zyzelewicz, E Nebesny - Critical reviews in food science …, 2015 - Taylor & Francis
Polyphenols form the largest group of compounds among natural antioxidants, which largely
affect the overall antioxidant and antifree radical activity of cocoa beans. The qualitative and …
affect the overall antioxidant and antifree radical activity of cocoa beans. The qualitative and …