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Articles

Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review

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Camila Niclis, Nitin Shivappa, James R. Hébert, Natalia Tumas & María del Pilar Díaz. (2021) The Inflammatory Potential of Diet is Associated with Breast Cancer Risk in Urban Argentina: A Multilevel Analysis. Nutrition and Cancer 73:10, pages 1898-1907.
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Lucia Margarita Perez-Hernandez, Alan Javier Hernández-Álvarez, Michael Morgan, Christine Boesch & Caroline Orfila. (2021) Polyphenol bioaccessibility and anti-inflammatory activity of Mexican common beans (Phaseolus vulgaris L.) with diverse seed colour. CyTA - Journal of Food 19:1, pages 682-690.
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Paulo Nova, Ana Pimenta-Martins, Joana Laranjeira Silva, Ana Machado Silva, Ana Maria Gomes & Ana Cristina Freitas. (2020) Health benefits and bioavailability of marine resources components that contribute to health – what’s new?. Critical Reviews in Food Science and Nutrition 60:21, pages 3680-3692.
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Taylor C. Wallace, Regan L. Bailey, Jeffrey B. Blumberg, Britt Burton-Freeman, C-y. Oliver Chen, Kristi M. Crowe-White, Adam Drewnowski, Shirin Hooshmand, Elizabeth Johnson, Richard Lewis, Robert Murray, Sue A. Shapses & Ding Ding Wang. (2020) Fruits, vegetables, and health: A comprehensive narrative, umbrella review of the science and recommendations for enhanced public policy to improve intake. Critical Reviews in Food Science and Nutrition 60:13, pages 2174-2211.
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Parker Elijah Joshua, Chizoba Joy Anosike, Rita Onyekachukwu Asomadu, Daniel Emmanuel Ekpo, Emmanuel Nnaemeka Uhuo & Okwesili Fred Chiletugo Nwodo. (2020) Bioassay-guided fractionation, phospholipase A2-inhibitory activity and structure elucidation of compounds from leaves of Schumanniophyton magnificum. Pharmaceutical Biology 58:1, pages 1078-1085.
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Deusa do Socorro Teixeira Costa Leitão, Francilia Campos Siqueira, Sérgio Henrique Brabo de Sousa, Adriana Zerlotti Mercadante, Renan Campos Chisté & Alessandra Santos Lopes. (2020) Amazonian Eryngium foetidum leaves exhibited very high contents of bioactive compounds and high singlet oxygen quenching capacity. International Journal of Food Properties 23:1, pages 1452-1464.
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