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Biochemistry, Genetics and Molecular Biology » "Oxidative Stress and Chronic Degenerative Diseases - A Role for Antioxidants", book edited by José A. Morales-González, ISBN 978-953-51-1123-8, Published: May 22, 2013 under CC BY 3.0 license. © The Author(s).

Chapter 4

Food Phenolic Compounds: Main Classes, Sources and Their Antioxidant Power

By Maria de Lourdes Reis Giada
DOI: 10.5772/51687

CITED BY:
7 ARTICLES

Last Update: February 20, 2018

  1. Exploring the Nutrition and Health Benefits of Functional Foods
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  2. Fruit and Vegetable Phytochemicals
    Fabiola C. Muñoz-De la Cruz, Frida R. Cornejo-García, Nadia M. Vázquez-Díaz, Miriam A. Anaya-Loyola and Teresa García-Gasca
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  3. Formation and Characterization of Green Tea Extract Loaded Liposomes
    Damla Dag and Mecit Halil Oztop
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  4. Biostimulators: A New Trend towards Solving an Old Problem
    Małgorzata M. Posmyk and Katarzyna Szafrańska
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  5. An overview on the role of dietary phenolics for the treatment of cancers
    Preethi G. Anantharaju, Prathima C. Gowda, Manjunatha G. Vimalambike and SubbaRao V. Madhunapantula
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  6. Nutraceutical and Functional Food Components
    Jelena Hogervorst Cvejić, Milica Atanacković Krstonošić, Mira Bursać and Uroš Miljić
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  7. Food Science and Nutrition
    Saikat Sen and Raja Chakraborty
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