Tag: Antioxidant
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Polyphenols show both beneficial and harmful dose-dependent effects
Polyphenols shift from protective to harmful at high doses
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Plant polyphenols are linked to antioxidant and anti-inflammatory mechanisms
How plant flavonoids activate antioxidant defenses and their practical limits in medicine
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Fermentation changes polyphenols into more bioactive metabolites
How fermented foods transform plant compounds for better absorption and health
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KCl replacement altered yeast communities and increased olive antioxidants
Salt substitution boosts beneficial microbes and antioxidants in olive fermentation
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Pseudoacacia honey quality varies by origin
Comparing quality and antioxidant properties of invasive plant honey across Hungary and Slovakia
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Prunus africana bark extract showed selective cytotoxicity in prostate cancer cells
Plant extracts from African cherry tree kill prostate cancer cells in lab tests
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Saffron floral residues showed antimicrobial and antioxidant activity
Saffron byproducts show promise as natural antimicrobial agents
