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- Volume 23, Issue 19, 2017
Current Pharmaceutical Design - Volume 23, Issue 19, 2017
Volume 23, Issue 19, 2017
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Food as Pharma? The Case of Glucosinolates
Authors: Edoardo Capuano, Matthijs Dekker, Ruud Verkerk and Teresa OlivieroBackground: Glucosinolates (GLSs) are dietary plant secondary metabolites occurring in the order Brassicales with potential health effects, in particular as anti-carcinogenic compounds. GLSs are converted into a variety of breakdown products (BPs) upon plant tissue damage and by the gut microbiota. GLS biological activity is related to BPs rather than to GLSs themselves. Methods: we have reviewed the most recent scie Read More
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Dietary Supplements: Foods, Medicines, or Both? A Controversial Designation with Unspecific Legislation
Authors: Carla Pereira, Lillian Barros and Isabel C.F.R. FerreiraBackground: Dietary supplements have been widely used among the United States of America (USA) and the European Union (EU) population not only as a form of nutrition but also for medicinal purposes. Still, the legislation regulating these supplements remains unclear due to the fact that they can be considered as foodstuffs and/or medicinal products depending on various factors. Methods: The present review article inten Read More
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A Critical Review of Bioactive Food Components, and of their Functional Mechanisms, Biological Effects and Health Outcomes
Authors: Rosa Perez-Gregorio and Jesus Simal-GandaraBackground: Eating behaviours are closely related to some medical conditions potentially leading to death such as cancer, cardiovascular disease and diabetes. Healthy eating practices, maintaining a normal weight, and regular physical activity could prevent up to 80% of coronary heart disease, 90% of type-2 diabetes and onethird of all cancers [1]. Method: Over the last two decades, the food industry has invested much Read More
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A Critical Review of the Characterization of Polyphenol - Protein Interactions and of Their Potential Use for Improving Food Quality
Authors: Maria Rosa Perez-Gregorio and Jesus Simal-GandaraBackground: Interest in protein-phenol interactions in biological systems has grown substantially in recent decades. Methods: The interest has focused largely on food systems in response to reports on the prominent roles of phenolic compounds in nutrition and health. Results: Phenolic compounds can have both favourable and adverse nutritional effects. Polyphenols are widely known for their antioxidant, anti-inflammat Read More
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The Potential Protective Effects of Phenolic Compounds against Low-density Lipoprotein Oxidation
Authors: Ryszard Amarowicz and Ronald B. PeggBackground: The exact mechanism(s) of atherosclerosis in humans remains elusive, but one theory hypothesizes that this deleterious process results from the oxidative modification of low-density lipoprotein (LDL). Research suggests that foods rich in dietary phenolic compounds with antioxidant activity can mitigate the extent of LDL oxidation in vivo. With regard to the different classes of flavonoids, there appears to b Read More
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Biological Activities of Sesquiterpene Lactones Isolated from the Genus Centaurea L. (Asteraceae)
Authors: Marina Sokovic, Ana Ciric, Jasmina Glamoclija and Helen SkaltsaBackground: In recent years, a growing interest has developed in the field of biological activity of plant metabolites. Research in this area considering antimicrobial, antioxidant, cytotoxic, anti-inflammatory, and other properties, is currently expanding, reporting various species to possess such biological effects. Among them, Centaurea species are well known to be used in ethnomedicine. The Centaurea genus (Ast Read More
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Phenolic Compounds as Nutraceuticals or Functional Food Ingredients
More LessBackground: Nowadays, the functional foods represent one the most promising, interesting and innovative areas in the food industry. Various components are being added to foods in order to render them functional. Methods: One example of these components are plant naturally occurring phenolic compounds, which are associated with a high antioxidant capacity and thus with benefits in relation to human health. Read More
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Agaricus blazei Bioactive Compounds and their Effects on Human Health: Benefits and Controversies
Background: The mushroom Agaricus blazei has evoked considerable scientific and practical interest in several fields, especially those linked to its medicinal properties. This review aims to summarize and evaluate the past decade findings related to nutritional and therapeutic uses of A. blazei, with especial emphasis on the most recent discoveries regarding its chemical composition and clinical investigations. Methods: The speci Read More
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Fiber Compounds and Human Health
More LessBackground: It is known that insufficient consumption of fiber in Western societies is directly linked to certain diseases. The required daily fiber intake can be obtained from foods such as fruits and vegetables, whole grains, legumes, nuts and others, or by eating foods enriched with fiber as a functional ingredient. Objective: This review studies certain fiber compounds such as oligosaccharides (namely α-galactosides and fruc Read More
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Vegetable Organosulfur Compounds and their Health Promoting Effects
Authors: Spyridon Petropoulos, Francesco Di Gioia and Georgia NtatsiBackground: Trends in modern pharmaceutical science show an increase in demand for new drugs and diet supplements derived from natural products, while during the last decades, great research is conducted regarding the natural compounds and their medicinal and bioactive properties. Organosulfur compounds are present in many plants and their bioactive properties have been used in folk and traditional me Read More
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Effect of Green Tea Phytochemicals on Mood and Cognition
Authors: Christina Dietz and Matthijs DekkerBackground: Green tea is traditionally known to induce mental clarity, cognitive function, physical activation and relaxation. Recently, a special green tea, matcha tea, is rapidly gaining popularity throughout the world and is frequently referred to as a mood- and brain food. Matcha tea consumption leads to much higher intake of green tea phytochemicals compared to regular green tea. Previous research on tea constit Read More
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Volumes & issues
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Volume 31 (2025)
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Volume 30 (2024)
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Volume 29 (2023)
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Volume 28 (2022)
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Volume 27 (2021)
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Volume 26 (2020)
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Volume 25 (2019)
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Volume 24 (2018)
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Volume 23 (2017)
- Issue 46
- Issue 45
- Issue 44
- Issue 43
- Issue 42
- Issue 41
- Issue 40
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- Issue 32
- Issue 31
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- Issue 29
- Issue 28
- Issue 27
- Issue 26
- Issue 25
- Issue 24
- Issue 23
- Issue 22
- Issue 21
- Issue 20
- Issue 19
- Issue 18
- Issue 17
- Issue 16
- Issue 15
- Issue 14
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- Issue 12
- Issue 11
- Issue 10
- Issue 9
- Issue 8
- Issue 7
- Issue 6
- Issue 5
- Issue 4
- Issue 3
- Issue 2
- Issue 1
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Volume 22 (2016)
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Volume 21 (2015)
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Volume 20 (2014)
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Volume 19 (2013)
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Volume 18 (2012)
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Volume 17 (2011)
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Volume 16 (2010)
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Volume 15 (2009)
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Volume 14 (2008)
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Volume 13 (2007)
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Volume 12 (2006)
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Volume 11 (2005)
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Volume 10 (2004)
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Volume 9 (2003)
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Volume 8 (2002)
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Volume 7 (2001)
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Volume 6 (2000)
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