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Original Articles

Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods

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Pages 315-347 | Published online: 29 Sep 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (24)

Zaida Zakaria, Zaidatul Akmal Othman, Victor Udo Nna & Mahaneem Mohamed. (2023) The promising roles of medicinal plants and bioactive compounds on hepatic lipid metabolism in the treatment of non-alcoholic fatty liver disease in animal models: molecular targets. Archives of Physiology and Biochemistry 129:6, pages 1262-1278.
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C. Faraloni, A. Bonetti & A. R. Leva. (2021) Long–term micropropagation of Balsamita major as a promising in vitro strategy for producing phenolic compounds with antioxidant capacity. Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology 155:2, pages 336-343.
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Pham Van Hung. (2016) Phenolic Compounds of Cereals and Their Antioxidant Capacity. Critical Reviews in Food Science and Nutrition 56:1, pages 25-35.
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Neha Babbar, Harinder Singh Oberoi & Simranjeet Kaur Sandhu. (2015) Therapeutic and Nutraceutical Potential of Bioactive Compounds Extracted from Fruit Residues. Critical Reviews in Food Science and Nutrition 55:3, pages 319-337.
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Sanaa Ragaee, Koushik Seetharaman & El-SayedM. Abdel-Aal. (2014) The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains. Critical Reviews in Food Science and Nutrition 54:7, pages 837-849.
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Mohamed-Salah Abaza, Raja’a Al-Attiyah, Radhika Bhardwaj, Ghaneim Abbadi, Mathew Koyippally & Mohammad Afzal. (2013) Syringic acid from Tamarix aucheriana possesses antimitogenic and chemo-sensitizing activities in human colorectal cancer cells. Pharmaceutical Biology 51:9, pages 1110-1124.
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Rohit Upadhyay & L. Jagan Mohan Rao. (2013) An Outlook on Chlorogenic Acids—Occurrence, Chemistry, Technology, and Biological Activities. Critical Reviews in Food Science and Nutrition 53:9, pages 968-984.
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Xiaonan Lu & BarbaraA. Rasco. (2012) Determination of Antioxidant Content and Antioxidant Activity in Foods using Infrared Spectroscopy and Chemometrics: A Review. Critical Reviews in Food Science and Nutrition 52:10, pages 853-875.
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Norihiko Kageyama, Takako Inui, Harukazu Fukami & Hajime Komura. (2012) Structures in the Hordatine Family with cis-Cinnamoyl Moieties. Journal of the American Society of Brewing Chemists 70:3, pages 133-136.
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S. Sohrabvandi, A.M. Mortazavian & K. Rezaei. (2012) Health-Related Aspects of Beer: A Review. International Journal of Food Properties 15:2, pages 350-373.
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Patricia Janeiro, Ivana Novak, Marijan Seruga & Ana Maria Oliveira‐Brett. (2007) Electroanalytical Oxidation of p‐Coumaric Acid. Analytical Letters 40:17, pages 3309-3321.
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M. S. Ramachandra & G.V. Subbaraju. (2006) Synthesis and bioactivity of novel caffeic acid esters from Zuccagnia punctata . Journal of Asian Natural Products Research 8:8, pages 683-688.
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Michael Glei, Annett Kirmse, Nina Habermann, Christoph Persin & Beatrice L. Pool-Zobel. (2006) Bread Enriched With Green Coffee Extract Has Chemoprotective and Antigenotoxic Activities in Human Cells. Nutrition and Cancer 56:2, pages 182-192.
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Roger H. Bisby & Anthony W. Parker. (2001) Structure of the radical from one-electron oxidation of 4-hydroxycinnamate. Free Radical Research 35:1, pages 85-91.
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Jae-Hak Moon, Seung-Jin Ma, Hyang-Hee Lee, Naoharu Watanabe, Akihito Yagi, Kanzo Sakata & Keun-Hyung Park. (2000) Isolation and Structural Determination of a Novel Antimicrobial Compound from the Root of Pulsatilla koreana . Natural Product Letters 14:4, pages 311-317.
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Joanne L. Slavin. (2000) Mechanisms for the Impact of Whole Grain Foods on Cancer Risk. Journal of the American College of Nutrition 19:sup3, pages 300S-307S.
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Yong Chen, Nanqun Zhu, Chih‐Yu Lo, Mingfu Wang & Chi‐Tang Ho. (1999) Process‐induced health‐promoting substances in foods. Food Reviews International 15:4, pages 473-501.
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Annie Fleuriet, Christiane Uhel & Fabienne Dédaldéchamp. (1996) Les composés phénoliques et la qualité des produits d'origine végétale consommés par l'homme. Acta Botanica Gallica 143:6, pages 493-500.
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Jean‐Jacques Macheix, Jean‐Claude Sapis, Annie Fleuriet & C. Y. Lee. (1991) Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines. Critical Reviews in Food Science and Nutrition 30:4, pages 441-486.
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M. Torre, A. R. Rodriguez & F. Saura‐Calixto. (1991) Effects of dietary fiber and phytic acid on mineral availability. Critical Reviews in Food Science and Nutrition 30:1, pages 1-22.
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