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Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

Molecular nutrition & food research, 2009-09, Vol.53 (S2), p.S310-S329

2009

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Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet

Molecular nutrition & food research, 2010-11, Vol.54 (11), p.1646-1658

2010

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Concept and Health-Related Properties of Nonextractable Polyphenols: The Missing Dietary Polyphenols

Journal of agricultural and food chemistry, 2012-11, Vol.60 (45), p.11195-11200

Saura-Calixto, Fulgencio

2012

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Fruit peels as sources of non-extractable polyphenols or macromolecular antioxidants: Analysis and nutritional implications

Food research international, 2018-09, Vol.111, p.148-152

2018

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Macromolecular antioxidants or non-extractable polyphenols in fruit and vegetables: Intake in four European countries

Food research international, 2015-08, Vol.74, p.315-323

2015

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Intake and bioaccessibility of total polyphenols in a whole diet

Food chemistry, 2007, Vol.101 (2), p.492-501

2007

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Antioxidant activity of fresh and processed edible seaweeds

Journal of the science of food and agriculture, 2001-04, Vol.81 (5), p.530-534

2001

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procedure to measure the antiradical efficiency of polyphenols

Journal of the science of food and agriculture, 1998-02, Vol.76 (2), p.270-276

1998

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Definition of the Mediterranean Diet Based on Bioactive Compounds

Critical reviews in food science and nutrition, 2009-02, Vol.49 (2), p.145-152

2009

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Proanthocyanidin content in foods is largely underestimated in the literature data: An approach to quantification of the missing proanthocyanidins

Food research international, 2009-12, Vol.42 (10), p.1381-1388

2009

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Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

Food research international, 2008, Vol.41 (3), p.274-285

2008

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Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay

Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3396-3402

2000

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Literature Data May Underestimate the Actual Antioxidant Capacity of Cereals

Journal of agricultural and food chemistry, 2005-06, Vol.53 (12), p.5036-5040

2005

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Comparison between free radical scavenging capacity and oxidative stability of nut oils

Food chemistry, 2008-10, Vol.110 (4), p.985-990

2008

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Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds

Journal of food science, 2017-02, Vol.82 (2), p.289-295

2017

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Proanthocyanidin metabolites associated with dietary fibre from in vitro colonic fermentation and proanthocyanidin metabolites in human plasma

Molecular nutrition & food research, 2010-07, Vol.54 (7), p.939-946

2010

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Antioxidant Dietary Fiber Product: A New Concept and a Potential Food Ingredient

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4303-4306

Saura-Calixto, Fulgencio

1998

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Antioxidant capacity of walnut (Juglans regia L.): contribution of oil and defatted matter

European food research & technology, 2008-06, Vol.227 (2), p.425-431

2008

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Metabolite Production during in Vitro Colonic Fermentation of Dietary Fiber: Analysis and Comparison of Two European Diets

Journal of agricultural and food chemistry, 2011-08, Vol.59 (16), p.8968-8975

2011

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Effects of grape antioxidant dietary fiber in cardiovascular disease risk factors

Nutrition (Burbank, Los Angeles County, Calif.), 2008-07, Vol.24 (7), p.646-653

2008

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Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function

Journal of agricultural and food chemistry, 2011-01, Vol.59 (1), p.43-49

Saura-Calixto, Fulgencio

2011

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Anti-oxidant capacity of dietary polyphenols determined by ABTS assay: a kinetic expression of the results

International journal of food science & technology, 2008, Vol.43 (1), p.185-191

2008

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Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents

Food research international, 1999-07, Vol.32 (6), p.407-412

1999

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High-resolution liquid chromatography/electrospray ionization time-of-flight mass spectrometry combined with liquid chromatography/electrospray ionization tandem mass spectrometry to identify polyphenols from grape antioxidant dietary fiber

Rapid communications in mass spectrometry, 2008-11, Vol.22 (22), p.3489-3500

2008

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Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels

Journal of agricultural and food chemistry, 1997-04, Vol.45 (4), p.1390-1393

1997

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Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet

Concept and Health-Related Properties of Nonextractable Polyphenols: The Missing Dietary Polyphenols

Fruit peels as sources of non-extractable polyphenols or macromolecular antioxidants: Analysis and nutritional implications

Macromolecular antioxidants or non-extractable polyphenols in fruit and vegetables: Intake in four European countries

Intake and bioaccessibility of total polyphenols in a whole diet

Antioxidant activity of fresh and processed edible seaweeds

procedure to measure the antiradical efficiency of polyphenols

Definition of the Mediterranean Diet Based on Bioactive Compounds

Proanthocyanidin content in foods is largely underestimated in the literature data: An approach to quantification of the missing proanthocyanidins

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay

Literature Data May Underestimate the Actual Antioxidant Capacity of Cereals

Comparison between free radical scavenging capacity and oxidative stability of nut oils

Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds

Proanthocyanidin metabolites associated with dietary fibre from in vitro colonic fermentation and proanthocyanidin metabolites in human plasma

Antioxidant Dietary Fiber Product: A New Concept and a Potential Food Ingredient

Antioxidant capacity of walnut (Juglans regia L.): contribution of oil and defatted matter

Metabolite Production during in Vitro Colonic Fermentation of Dietary Fiber: Analysis and Comparison of Two European Diets

Effects of grape antioxidant dietary fiber in cardiovascular disease risk factors

Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function

Anti-oxidant capacity of dietary polyphenols determined by ABTS assay: a kinetic expression of the results

Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents

High-resolution liquid chromatography/electrospray ionization time-of-flight mass spectrometry combined with liquid chromatography/electrospray ionization tandem mass spectrometry to identify polyphenols from grape antioxidant dietary fiber

Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels

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