Discovered in 1883, laccase is one of the first enzymes ever described. Now, after almost
140 years of research, it seems that this copper-containing protein with a number of unique …

This narrative mini-review summarizes current knowledge of the role of polyphenols in
health outcomes–and non-communicable diseases specifically–and discusses the …

Apple (Malus domestica) is widely consumed by consumers from various regions. It contains
a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic …

The traditional perception that legumes would not be suitable for extrusion cooking is now
completely outdated. In recent years, an increasing number of studies have been conducted …

Oxidative stress emerges as a critical mechanism underlying the development and
progression of various brain diseases, arising from either increased generation of reactive …

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 …

Polyphenol oxidases (PPOs) catalyze the oxidization of polyphenols, which in turn causes
the browning of the eggplant berry flesh after cutting. This has a negative impact on fruit …

Long-term and indiscriminate use of synthetic pesticides to mitigate plant pathogens have
created serious issues of water health, soil contamination, non-target organisms, resistant …

Plant polyphenol oxidases (PPOs) are ubiquitous copper metalloenzymes with a
biochemistry that has been known for more than a century. By the 1990s, biologists began to …

The word “melanin” refers to a group of high molecular weight, black, and brown pigments
formed through the oxidation and polymerization of phenolic compounds. This pigment is …