Effect of Phenolic Compounds on Human Health

• अन्य लेखक: Gonzalez-Burgos, Elena (संपादक), Gómez-Serranillos Cuadrado, M. Pilar (संपादक)
• स्वरूप: इलेक्ट्रोनिक पुस्तक अध्याय
• भाषा: अंग्रेज़ी
• प्रकाशित: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• विषय: Research & information: general; Biology, life sciences; Food & society; ultra-endurance; dietary antioxidants; total antioxidant capacity; exercise intensity; post-exercise recovery; 8-iso prostaglandin F2a; citrus; diabetes; flavonoids; inflammation; polyphenols; Inula britannica; anti-obesity; adipogenesis; lipogenesis; mitotic clonal expansion; ERK 1/2 signaling pathways; Akt signaling pathways; liver; stilbenes; phenolic acids; lignans; curcuminoids; NAFLD; HCC; DILI; ALF; ALD; ageing; procyanidins; food intake; adiposity; glucagon/insulin; tumor; health-related quality of life; vitality; body composition; phenolic compounds; Mediterranean diet; BMI; bitter; epicatechin; phenol; obesity; taste genetics; taste receptors; immunomodulation; pro-inflammatory cytokines; anti-inflammatory cytokines; anthocyanins; lingonberry; antioxidant potential; anti-inflammatory; 3T3-L1 adipocytes; hypertrophy; adipokines; endothelial dysfunction; hop; antioxidant; xanthohumol; prenylflavonoids; beer; Moringa oleifera; neurodegenerative disorders; neuroprotection; oxidative stress; nutrients; polyphenol; insulin resistance; methylglyoxal; glyoxalase; low-grade inflammation; n/a
• ऑनलाइन पहुंच: DOAB: download the publication; DOAB: description of the publication

Phenolic compounds are non-essential dietary compounds that are found in many vegetables (i.e. onion, cabbage, broccoli and parsley), fruits (i.e. cherries, grapes, berries and pears), cereals and beverages (i.e. red wine, tea and chocolate). These heterogeneous compounds are produced as secondary m...