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1. Full Text Changes in phytochemical synthesis, chalcone synthase activity and pharmaceutical qualities of sabah snake grass (Clinacanthus nutans L.) in relation to plant age
by Ghasemzadeh, Ali and Nasiri, Alireza and Jaafar, Hawa Z. E and Baghdadi, Ali and Ahmad, Izham
Molecules, ISSN 1420-3049, 11/2014, Volume 19, Issue 11, pp. 17632 - 17648
In the current study, changes in secondary metabolite synthesis and the pharmaceutical quality of sabah snake grass leaves and buds were considered in relation... 
FRAP | DPPH | Flavonoid | Sabah snake grass | HeLa cancer | Chalcone synthase | ANTIOXIDANT ACTIVITY | CAPACITY | GRAPEFRUIT | sabah snake grass | METABOLITES | chalcone synthase | PHENOLIC-COMPOUNDS | PERFORMANCE | BIOCHEMISTRY & MOLECULAR BIOLOGY | ANTHOCYANINS | CHEMISTRY, MULTIDISCIPLINARY | ANTICANCER ACTIVITY | POLYPHENOLS | flavonoid | EXTRACTS | Free Radical Scavengers - pharmacology | Plant Extracts - chemistry | Antioxidants - chemistry | Free Radical Scavengers - chemistry | Plant Extracts - pharmacology | Humans | Acanthaceae - chemistry | Acyltransferases - pharmacology | Luteolin - chemistry | Poaceae - chemistry | Picrates - chemistry | Hydroxybenzoates - chemistry | Flavonoids - pharmacology | Biphenyl Compounds - chemistry | Gallic Acid - chemistry | Plant Leaves - chemistry | Quercetin - chemistry | Kaempferols - chemistry | Caffeic Acids - chemistry | Antioxidants - pharmacology | Cell Line, Tumor | Phenols - chemistry | Acyltransferases - chemistry | HeLa Cells | Flavonoids - chemistry | Catechin - chemistry | Index Medicus
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2. Full Text Different phenolic compounds activate distinct human bitter taste receptors
by Soares, Susana and Kohl, Susann and Thalmann, Sophie and Mateus, Nuno and Meyerhof, Wolfgang and De Freitas, Victor
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 02/2013, Volume 61, Issue 7, pp. 1525 - 1533
Bitterness is a major sensory attribute of several common foods and beverages rich in polyphenol compounds. These compounds are reported as very important for... 
polyphenols | bitterness | tannins | FOOD SCIENCE & TECHNOLOGY | ANTHOCYANINS | ASTRINGENCY | MALVIDIN 3-GLUCOSIDE | PROCYANIDINS | SACCHARIN | SEQUENCE | AGRICULTURE, MULTIDISCIPLINARY | RED WINE | CHEMISTRY, APPLIED | (+)-CATECHIN | BOVINE SERUM-ALBUMIN | Taste Buds - physiology | Beer - analysis | Biflavonoids - chemistry | Fruit - chemistry | Humans | Hydrolyzable Tannins - analysis | Glucosides - analysis | Cacao - chemistry | Taste - physiology | Anthocyanins - chemistry | Proanthocyanidins - chemistry | Wine - analysis | Catechin - analysis | Vegetables - chemistry | Biflavonoids - analysis | Hydrolyzable Tannins - chemistry | Polyphenols - analysis | Polyphenols - chemistry | Glucosides - chemistry | Proanthocyanidins - analysis | Catechin - chemistry | Tea - chemistry | Anthocyanins - analysis | Beverages - analysis | Index Medicus
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3. Full Text Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia
by Natić, Maja M and Dabić, Dragana Č and Papetti, Adele and Fotirić Akšić, Milica M and Ognjanov, Vladislav and Ljubojević, Mirjana and Tešić, Živoslav Lj
Food Chemistry, ISSN 0308-8146, 03/2015, Volume 171, pp. 128 - 136
In this study, the polyphenolic profile of 11 fruits grown in the Vojvodina region was investigated. Ultra high performance liquid chromatography (UHPLC)... 
Polyphenols | Mulberry (Morus alba) | Principal Component Analysis | Antioxidant activity | NIGRA L | RUBRA | FOOD SCIENCE & TECHNOLOGY | ANTHOCYANINS | FLAVONOIDS | DIFFERENT PARTS | CULTIVARS | IN-VITRO | NUTRITION & DIETETICS | CHEMICAL-COMPOSITION | CHEMISTRY, APPLIED | EXTRACTS | Plant Extracts - chemistry | Phytochemicals - analysis | Free Radical Scavengers - chemistry | Fruit - chemistry | Chelating Agents - chemistry | Genotype | Chromatography, High Pressure Liquid | Flavonols - chemistry | Anthocyanins - chemistry | Food Analysis | Morus - genetics | Polyphenols - chemistry | Ascorbic Acid - chemistry | Serbia | Reducing Agents - chemistry | Morus - chemistry | Antioxidants | Analysis | Index Medicus
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4. Full Text Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
by Min, Byungrok and McClung, Anna M and Chen, Ming‐Hsuan
Journal of Food Science, ISSN 0022-1147, 01/2011, Volume 76, Issue 1, pp. C117 - C126
Rice bran, a byproduct of the rice milling process, contains most of the phytochemicals. This study aimed at determining the concentrations of lipophilic,... 
Oryza sativa | proanthocyanidins | anthocyanins | pigmented rice | oxygen radical absorbance capacity (ORAC) | iron‐chelating capacity | rice | DPPH radical scavenging capacity | Iron-chelating capacity | Oxygen radical absorbance capacity (ORAC) | Anthocyanins | Oryza sativa L | Pigmented rice | Proanthocyanidins | Rice | UNITED-STATES | VITAMIN-E | FOOD-ADDITIVES | iron-chelating capacity | FOOD SCIENCE & TECHNOLOGY | GAMMA-ORYZANOL | CEREAL-GRAINS | TOCOTRIENOL | IN-VIVO | CARDIOVASCULAR-DISEASE | OXIDATIVE STABILITY | COMMON FOODS | Anthocyanins - economics | Flavonoids - analysis | Antioxidants - chemistry | Species Specificity | Free Radical Scavengers - chemistry | Phenylpropionates - chemistry | Dietary Fiber - analysis | Oryza - chemistry | Food Additives - chemistry | Proanthocyanidins - economics | Iron Chelating Agents - chemistry | Iron Chelating Agents - economics | Proanthocyanidins - chemistry | Phenylpropionates - economics | Food Additives - analysis | Antioxidants - economics | Food Additives - economics | Free Radical Scavengers - economics | Free Radical Scavengers - analysis | Polyphenols | Proanthocyanidins - analysis | Seeds - chemistry | Vitamin E - chemistry | Antioxidants - analysis | Anthocyanins - analysis | Flavonoids - economics | Phenols - economics | Vitamin E - analysis | Solubility | Cell Wall - chemistry | Pigmentation | Industrial Waste - analysis | Anthocyanins - chemistry | Industrial Waste - economics | Iron Chelating Agents - analysis | Phenols - analysis | Hydrophobic and Hydrophilic Interactions | Phenols - chemistry | Phenylpropionates - analysis | Vitamin E - economics | Flavonoids - chemistry | Food-Processing Industry - economics | Antioxidants | Composition | Phytochemicals | Optical properties | Analysis | Nutritional aspects | Chemical reactions | Chemical properties | Research | Rice bran | Studies | Pigments | Food science | Foods | Color | Index Medicus
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5. Full Text Bioactive phytochemicals and antioxidant properties of the grains and sprouts of colored wheat genotypes
by Sytar, Oksana and Bosko, Paulina and Živčák, Marek and Brestic, Marian and Smetanska, Iryna
Molecules, ISSN 1420-3049, 09/2018, Volume 23, Issue 9, p. 2282
The grains and sprouts of colored wheat genotypes (having blue, purple and yellow colored grains) contain specific anthocyanidins, such as pelargonidin and... 
Antioxidants | Anthocyanidins | Cyanidin | Wheat | Antioxidant activity | Pelargonidin | anthocyanidins | antioxidants | PHENOLIC-COMPOUNDS | BIOCHEMISTRY & MOLECULAR BIOLOGY | cyanidin | ANTHOCYANINS | IDENTIFICATION | antioxidant activity | CHEMISTRY, MULTIDISCIPLINARY | IMPACT | pelargonidin | wheat | EXPRESSION | Phytochemicals - chemistry | Seedlings - chemistry | Antioxidants - chemistry | Color | Genotype | Chromatography, High Pressure Liquid | Phytochemicals - genetics | Sulfonic Acids - chemistry | Triticum - genetics | Edible Grain - genetics | Picrates - chemistry | Benzothiazoles - chemistry | Phenols - chemistry | Biphenyl Compounds - chemistry | Triticum - chemistry | Edible Grain - chemistry | Flavonoids - chemistry | Index Medicus
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6. Full Text Berry phenolics selectively inhibit the growth of intestinal pathogens
by Puupponen‐Pimiä, R and Nohynek, L and Hartmann‐Schmidlin, S and Kähkönen, M and Heinonen, M and Määttä‐Riihinen, K and Oksman‐Caldentey, K.‐M
Journal of Applied Microbiology, ISSN 1364-5072, 04/2005, Volume 98, Issue 4, pp. 991 - 1000
Aims:  To investigate the effects of berries and berry phenolics on pathogenic intestinal bacteria and to identify single phenolic compounds being responsible... 
raspberry | ellagitannins | antimicrobial activity | cloudberry | intestinal pathogens | berry phenolics | Berry phenolics | Intestinal pathogens | Antimicrobial activity | Ellagitannins | Cloudberry | Raspberry | ANTIMICROBIAL PROPERTIES | BACTERIA | PROANTHOCYANIDINS | ACID | TANNINS | FIMBRIATED ESCHERICHIA-COLI | MICROBIOLOGY | IDENTIFICATION | ADHERENCE | URINARY | CRANBERRY JUICE | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | Lactobacillus - growth & development | Molecular Weight | Antioxidants - chemistry | Humans | Blueberry Plants - chemistry | Listeria - growth & development | Magnoliopsida - chemistry | Proanthocyanidins - chemistry | Hydrolyzable Tannins - chemistry | Ribes - chemistry | Gram-Positive Bacteria - growth & development | Fragaria - chemistry | Vaccinium - chemistry | Phenols - pharmacology | Fruit - chemistry | Plant Extracts | Staphylococcus - growth & development | Rosaceae - chemistry | Anthocyanins - chemistry | Hippophae - chemistry | Phenols - analysis | Intestines - microbiology | Salmonella - growth & development | Anti-Bacterial Agents - pharmacology | Vaccinium vitis-idaea - chemistry | Catechin - chemistry | Index Medicus
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7. Full Text Identification of structural features of condensed tannins that affect protein aggregation
by Ropiak, Honorata M and Lachmann, Peter and Ramsay, Aina and Green, Rebecca J and Mueller-Harvey, Irene
PLoS ONE, ISSN 1932-6203, 01/2017, Volume 12, Issue 1, pp. e0170768 - e0170768
A diverse panel of condensed tannins was used to resolve the confounding effects of size and subunit composition seen previously in tannin-protein... 
ISOTHERMAL TITRATION CALORIMETRY | HAEMONCHUS-CONTORTUS | TRANS-CINNAMALDEHYDE | PROANTHOCYANIDINS | ANTHELMINTIC ACTIVITY | MULTIDISCIPLINARY SCIENCES | SECONDARY STRUCTURE ANALYSES | CIRCULAR-DICHROISM SPECTROSCOPY | BINDING | BOVINE SERUM-ALBUMIN | ALPHA-AMYLASE | Protein Aggregates | Plant Extracts - chemistry | Plants, Medicinal - chemistry | Biflavonoids - chemistry | Tryptophan - chemistry | Tannins - chemistry | Anthocyanins - chemistry | Proanthocyanidins - chemistry | Solutions | Hydrophobic and Hydrophilic Interactions | Protein Binding | Serum Albumin, Bovine - chemistry | Molecular Structure | Kinetics | Flavonoids - chemistry | Catechin - chemistry | Gelatin - chemistry | Albumin | Tryptophan | Usage | Tannins | Chemical properties | Light-scattering photometry | Tannic acid | Fourier transforms | Nuclear magnetic resonance--NMR | Seeds | Procyanidins | Laboratories | Fluorescence | Biochemistry | Agglomeration | Degree of polymerization | Hydrophobicity | Composition effects | Molecular weight | Proteins | Leaves | Gelatin | Dichroism | Subunit structure | Turbidimetry | Food | Bovine serum albumin | Legumes | Serum albumin | Circular dichroism | Quenching | Herbal medicine | Studies | Protein interaction | Index Medicus | Nuclear magnetic resonance | NMR
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8. Full Text Antidiabetic and Antioxidant Effects and Phytochemicals of Mulberry Fruit (Morus alba L.) Polyphenol Enhanced Extract
by Wang, Yihai and Xiang, Limin and Wang, Chunhua and Tang, Chao and He, Xiangjiu
PLoS ONE, ISSN 1932-6203, 07/2013, Volume 8, Issue 7, pp. e71144 - e71144
The antidiabetic and antioxidant activities of the ethyl acetate-soluble extract (MFE) of mulberry fruit (Morus alba L.) were investigated. In vitro, MFE... 
FLAVONOID GLYCOSIDES | PATHWAY | MULTIDISCIPLINARY SCIENCES | ALPHA-GLUCOSIDASE | IN-VIVO | INHIBITORY-ACTIVITY | PHENOLICS | DEPSIDES | ANTHOCYANINS | DIABETIC-RATS | ALKALOIDS | Glycoside Hydrolase Inhibitors | Plant Extracts - chemistry | Diabetes Mellitus, Experimental - drug therapy | Flavonoids - analysis | Antioxidants - chemistry | Plant Extracts - pharmacology | Polyphenols - pharmacology | Male | Diabetes Mellitus, Experimental - metabolism | Streptozocin - adverse effects | Superoxide Dismutase - metabolism | Phytochemicals - chemistry | Glutathione Peroxidase - metabolism | Fruit - chemistry | Hypoglycemic Agents - chemistry | Antioxidants - pharmacology | Enzyme Activation - drug effects | Hypoglycemic Agents - pharmacology | Catalase - metabolism | Phenols - analysis | Animals | Polyphenols - chemistry | Phenols - chemistry | Mice | Flavonoids - chemistry | Phytochemicals - pharmacology | Morus - chemistry | Antioxidants | Enzymes | Superoxide | Blood sugar | Blood proteins | Fractionation | Nuclear magnetic resonance--NMR | Streptozocin | Scavenging | Diabetes mellitus | Ethyl acetate | Glucosidase | Phenolic compounds | Biological activity | Fruits | Phytochemicals | Enzymatic activity | Phenols | Polyphenols | Acetic acid | Chronic illnesses | Index Medicus | NMR | Nuclear magnetic resonance
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9. Full Text Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants
by Tian, Ye and Liimatainen, Jaana and Alanne, Aino-Liisa and Lindstedt, Anni and Liu, Pengzhan and Sinkkonen, Jari and Kallio, Heikki and Yang, Baoru
Food Chemistry, ISSN 0308-8146, 04/2017, Volume 220, pp. 266 - 281
Phenolic compounds of berries and leaves of thirteen various plant species were extracted with aqueous ethanol and analyzed with UPLC-DAD-ESI-MS, HPLC-DAD, and... 
Leaves | Ethanol extracts | Berries | Phenolic compounds | Aromatic compounds | ANTIOXIDANT ACTIVITY | VACCINIUM-MYRTILLUS L | VITIS-IDAEA | FOOD SCIENCE & TECHNOLOGY | FLAVONOL GLYCOSIDES | MASS-SPECTROMETRY | BUCKTHORN HIPPOPHAE-RHAMNOIDES | CRANBERRY JUICE | NUTRITION & DIETETICS | LIQUID-CHROMATOGRAPHY | ARONIA-MELANOCARPA | RIBES-NIGRUM L | CHEMISTRY, APPLIED | Hydroxybenzoates - analysis | Plant Leaves - chemistry | Quercetin - analogs & derivatives | Sorbus - chemistry | Vaccinium macrocarpon - chemistry | Glycosides - analysis | Magnetic Resonance Spectroscopy | Fruit - chemistry | Quercetin - analysis | Chromatography, High Pressure Liquid | Prunus - chemistry | Hippophae - chemistry | Vaccinium myrtillus - chemistry | Plant Extracts - analysis | Phenols - analysis | Crataegus - chemistry | Ribes - chemistry | Vaccinium vitis-idaea - chemistry | Anthocyanins - analysis | Alcohol | Alcohol, Denatured | Plants | Index Medicus
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10. Full Text Effect of storage conditions on phenolic profiles and antioxidant activity of Litchi pericarp
by Deng, Mei and Deng, Yuanyuan and Dong, Lihong and Ma, Yongxuan and Liu, Lei and Huang, Fei and Wei, Zhencheng and Zhang, Yan and Zhang, Mingwei and Zhang, Ruifen
Molecules, ISSN 1420-3049, 09/2018, Volume 23, Issue 9, p. 2276
Changes of phenolic profiles and antioxidant activity of litchi pericarp during storage at 4 degrees C for seven days and at room temperature (RT) for 72 h... 
Litchi pericarp | Storage | Cellular antioxidant activity | Phenolic compounds | CAPACITY | ANTHOCYANIN DEGRADATION | BIOACTIVE COMPOUNDS | CHINENSIS | CONVERSION | STABILITY | BIOCHEMISTRY & MOLECULAR BIOLOGY | phenolic compounds | WATER-LOSS | storage | CHEMISTRY, MULTIDISCIPLINARY | cellular antioxidant activity | CULTIVARS | FRUIT | litchi pericarp | CONTROLLED-ATMOSPHERE STORAGE | Plant Extracts - chemistry | Quercetin - analogs & derivatives | Quercetin - chemistry | Antioxidants - chemistry | Biflavonoids - chemistry | Fruit - chemistry | Chromatography, High Pressure Liquid | Proanthocyanidins - chemistry | Glucosides - chemistry | Glycoside Hydrolases - chemistry | Phenols - chemistry | Catechin - chemistry | Litchi - chemistry | Index Medicus
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11. Full Text Phenolics: From chemistry to biology
by Pereira, David M and Valentão, Patrícia and Pereira, José A and Andrade, Paula B
Molecules, ISSN 1420-3049, 06/2009, Volume 14, Issue 6, pp. 2202 - 2211
In recent years, few classes of natural products have received as much attention as phenolics and polyphenols. This special issue of Molecules, "Phenolics and... 
Bioactivities | Phenolics | Chemistry | chemistry | ANTIOXIDANT ACTIVITY | PLANT | SUPEROXIDE | HYPOCHLOROUS ACID | BIOCHEMISTRY & MOLECULAR BIOLOGY | FLAVONOIDS | INFUSION | ANTHOCYANINS | IDENTIFICATION | CHEMISTRY, MULTIDISCIPLINARY | SCAVENGING ACTIVITY | GLUCOSE-UPTAKE | phenolics | bioactivities
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12. Full Text Composition of the oily compounds, phytochemical screening and biological activity of different aerial parts of Smirnovia turkestana Bunge
by Akhbari, Maryam and Yaghoobei, Mahdi and Hamedi, Sepideh
Natural Product Research, ISSN 1478-6419, 11/2018, Volume 32, Issue 22, pp. 2697 - 2700
In the present study, chemical composition of the oily compounds isolated from different parts of Smirnovia turkestana (Kashan, central Iran) using n-hexane... 
Smirnovia turkestana Bunge | oily composition | GC-MS analysis | antimicrobial activity | antioxidant activity | CHEMISTRY, MEDICINAL | CHEMISTRY, APPLIED | Phytochemicals - chemistry | Plant Leaves - chemistry | Plant Extracts - chemistry | Gas Chromatography-Mass Spectrometry | Antioxidants - chemistry | Oils, Volatile - chemistry | Fabaceae - chemistry | Plant Components, Aerial - chemistry | Plant Extracts - pharmacology | Bacteria - drug effects | Oils, Volatile - pharmacology | Tannins - chemistry | Antioxidants - pharmacology | Anthocyanins - chemistry | Iran | Anti-Bacterial Agents - chemistry | Anti-Bacterial Agents - pharmacology | Anthraquinones - chemistry | Flavonoids - chemistry | Phytochemicals - pharmacology | Alkaloids - chemistry | Tannic acid | n-Hexane | Flowers | Palmitic acid | Dodecanoic acid | Biological activity | Fruits | Antioxidants | Alkaloids | Organic chemistry | Leaves | Screening | Flavonoids | Tannins | Phytochemicals | Acids | Vitamin E | Anthraquinones | Chemical composition | Tocopherol | Acetic acid | Ionone
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13. Full Text Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages
by Chung, Cheryl and Rojanasasithara, Thananunt and Mutilangi, William and McClements, David Julian
Food Chemistry, ISSN 0308-8146, 03/2017, Volume 218, pp. 277 - 284
Anthocyanins are prone to chemical degradation and color fading in the presence of vitamin C. The potential of three amino acids ( -phenylalanine, -tyrosine,... 
Anthocyanin | Tryptophan | Beverage system | Peptides | Color stability | RESVERATROL | CANCER CELLS | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | CHEMICAL-STABILITY | ASCORBIC-ACID | NUTRITION & DIETETICS | ANTIOXIDANT | DEGRADATION | SYSTEMS | CHEMISTRY, APPLIED | PROTEINS | BINDING | Daucus carota - chemistry | Peptides - chemistry | Color | Amino Acids - chemistry | Half-Life | Tryptophan - chemistry | Polylysine - chemistry | Food Coloring Agents - chemistry | Anthocyanins - chemistry | Citric Acid - chemistry | Phenylalanine - chemistry | Fruit and Vegetable Juices - analysis | Ascorbic Acid - chemistry | Tyrosine - chemistry | Hydrogen-Ion Concentration | Coloring matter | Beverages | Analysis | Hydrogen | Amino acids | Citric acid | Index Medicus
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