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Gut Metabolites of Anthocyanins, Gallic Acid, 3-O-Methylgallic Acid, and 2,4,6-Trihydroxybenzaldehyde, Inhibit Cell Proliferation of Caco-2 Cells

Journal of agricultural and food chemistry, 2010-05, Vol.58 (9), p.5320-5327

2010

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Gallic acid induces G2/M phase arrest of breast cancer cell MCF-7 through stabilization of p27(Kip1) attributed to disruption of p27(Kip1)/Skp2 complex

Journal of agricultural and food chemistry, 2011-03, Vol.59 (5), p.1996-2003

2011

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Transepithelial transport of p-coumaric acid and gallic acid in caco-2 cell monolayers

Bioscience, biotechnology, and biochemistry, 2003-11, Vol.67 (11), p.2317-2324

2003

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Neuroprotective effects of oral gallic acid against oxidative stress induced by 6-hydroxydopamine in rats

Food chemistry, 2013-06, Vol.138 (2-3), p.1028-1033

2013

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Anti-tyrosinase, antioxidant and antibacterial activities of gallic acid-benzylidenehydrazine hybrids and their application in preservation of fresh-cut apples and shrimps

Food chemistry, 2022-06, Vol.378, p.132127-132127, Article 132127

2022

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The Effects of Mitogen-Activated Protein Kinase Inhibitors or Small Interfering RNAs on Gallic Acid-Induced HeLa Cell Death in Relation to Reactive Oxygen Species and Glutathione

Journal of agricultural and food chemistry, 2011-01, Vol.59 (2), p.763-771

2011

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Physicochemical characteristics and antiproliferative and antioxidant activities of Moroccan Zantaz honey rich in methyl syringate

Food chemistry, 2021-03, Vol.339, p.128098-128098, Article 128098

2021

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Toona sinensis and its major bioactive compound gallic acid inhibit LPS-induced inflammation in nuclear factor-κB transgenic mice as evaluated by in vivo bioluminescence imaging

Food chemistry, 2013-01, Vol.136 (2), p.426-434

2013

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Alkyl chain length modulates antioxidant activity of gallic acid esters in spray-dried emulsions

Food chemistry, 2022-09, Vol.387, p.132880-132880, Article 132880

2022

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Gallic Acid Induces Apoptosis via Caspase-3 and Mitochondrion-Dependent Pathways in Vitro and Suppresses Lung Xenograft Tumor Growth in Vivo

Journal of agricultural and food chemistry, 2009-08, Vol.57 (16), p.7596-7604

2009

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Chemistry and Health Effect of Tea Polyphenol (−)-Epigallocatechin 3‑O‑(3‑O‑Methyl)gallate

Journal of agricultural and food chemistry, 2019-05, Vol.67 (19), p.5374-5378

2019

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Metabolism of Anthocyanins by Human Gut Microflora and Their Influence on Gut Bacterial Growth

Journal of agricultural and food chemistry, 2012-04, Vol.60 (15), p.3882-3890

2012

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Improving the taste of autumn green tea with tannase

Food chemistry, 2019-03, Vol.277 (C), p.432-437

2019

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Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds

Journal of the science of food and agriculture, 2015-04, Vol.95 (6), p.1172-1178

2015

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Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion

Journal of agricultural and food chemistry, 2015-09, Vol.63 (35), p.7775-7783

2015

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Effect of cold plasma and elicitors on bioactive contents, antioxidant activity and cytotoxicity of Thai rat‐tailed radish microgreens

Journal of the science of food and agriculture, 2021-03, Vol.101 (4), p.1685-1698

2021

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Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties

Food chemistry, 2020-03, Vol.309, p.125684, Article 125684

2020

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Metal chelation, radical scavenging and inhibition of Aβ42 fibrillation by food constituents in relation to Alzheimer’s disease

Food chemistry, 2016-05, Vol.199, p.185-194

2016

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Role of gallic and p-coumaric acids in the AHL-dependent expression of flgA gene and in the process of biofilm formation in food-associated Pseudomonas fluorescens KM120

Journal of the science of food and agriculture, 2016-09, Vol.96 (12), p.4037-4047

2016

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Prunus persica var. platycarpa (Tabacchiera Peach): Bioactive Compounds and Antioxidant Activity of Pulp, Peel and Seed Ethanolic Extracts

Plant foods for human nutrition (Dordrecht), 2015-09, Vol.70 (3), p.331-337

2015

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Cellular antioxidant activity and in vitro intestinal permeability of phenolic compounds from four varieties of mango bark (Mangifera indica L.)

Journal of the science of food and agriculture, 2019-05, Vol.99 (7), p.3481-3489

2019

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Proteomic Study Reveals a Co-occurrence of Gallic Acid-Induced Apoptosis and Glycolysis in B16F10 Melanoma Cells

Journal of agricultural and food chemistry, 2014-12, Vol.62 (48), p.11672-11680

2014

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Tucumã fruit extracts (Astrocaryum aculeatum Meyer) decrease cytotoxic effects of hydrogen peroxide on human lymphocytes

Food chemistry, 2015-04, Vol.173, p.741-748

2015

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Suppression of the formation of furan by antioxidants during UV-C light treatment of sugar solutions and apple cider

Food chemistry, 2018-12, Vol.269, p.342-346

2018

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Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion–dialysis process combined with cellular assays

Journal of the science of food and agriculture, 2017-11, Vol.97 (14), p.4760-4769

2017

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Gut Metabolites of Anthocyanins, Gallic Acid, 3-O-Methylgallic Acid, and 2,4,6-Trihydroxybenzaldehyde, Inhibit Cell Proliferation of Caco-2 Cells

Gallic acid induces G2/M phase arrest of breast cancer cell MCF-7 through stabilization of p27(Kip1) attributed to disruption of p27(Kip1)/Skp2 complex

Transepithelial transport of p-coumaric acid and gallic acid in caco-2 cell monolayers

Neuroprotective effects of oral gallic acid against oxidative stress induced by 6-hydroxydopamine in rats

Anti-tyrosinase, antioxidant and antibacterial activities of gallic acid-benzylidenehydrazine hybrids and their application in preservation of fresh-cut apples and shrimps

The Effects of Mitogen-Activated Protein Kinase Inhibitors or Small Interfering RNAs on Gallic Acid-Induced HeLa Cell Death in Relation to Reactive Oxygen Species and Glutathione

Physicochemical characteristics and antiproliferative and antioxidant activities of Moroccan Zantaz honey rich in methyl syringate

Toona sinensis and its major bioactive compound gallic acid inhibit LPS-induced inflammation in nuclear factor-κB transgenic mice as evaluated by in vivo bioluminescence imaging

Alkyl chain length modulates antioxidant activity of gallic acid esters in spray-dried emulsions

Gallic Acid Induces Apoptosis via Caspase-3 and Mitochondrion-Dependent Pathways in Vitro and Suppresses Lung Xenograft Tumor Growth in Vivo

Chemistry and Health Effect of Tea Polyphenol (−)-Epigallocatechin 3‑O‑(3‑O‑Methyl)gallate

Metabolism of Anthocyanins by Human Gut Microflora and Their Influence on Gut Bacterial Growth

Improving the taste of autumn green tea with tannase

Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds

Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion

Effect of cold plasma and elicitors on bioactive contents, antioxidant activity and cytotoxicity of Thai rat‐tailed radish microgreens

Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties

Metal chelation, radical scavenging and inhibition of Aβ42 fibrillation by food constituents in relation to Alzheimer’s disease

Role of gallic and p-coumaric acids in the AHL-dependent expression of flgA gene and in the process of biofilm formation in food-associated Pseudomonas fluorescens KM120

Prunus persica var. platycarpa (Tabacchiera Peach): Bioactive Compounds and Antioxidant Activity of Pulp, Peel and Seed Ethanolic Extracts

Cellular antioxidant activity and in vitro intestinal permeability of phenolic compounds from four varieties of mango bark (Mangifera indica L.)

Proteomic Study Reveals a Co-occurrence of Gallic Acid-Induced Apoptosis and Glycolysis in B16F10 Melanoma Cells

Tucumã fruit extracts (Astrocaryum aculeatum Meyer) decrease cytotoxic effects of hydrogen peroxide on human lymphocytes

Suppression of the formation of furan by antioxidants during UV-C light treatment of sugar solutions and apple cider

Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion–dialysis process combined with cellular assays

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