Specifically, foods rich in the flavonoid quercetin. ‘Quercetin is a plant-based flavonoid found naturally in many fruits, vegetables, and grains . It has antioxidant, anti-inflammatory, and ...

Quercetin, a flavonoid variety, is plentifully present in a variety of fruits and vegetables, whereas zinc, an essential mineral, contributes significantly to our body’s immune system.

Studies on the NMR methodology for characterizing the structure of polymers and biopolymers based on the understanding of the NMR chemical shift/structure correlation using solution-state and ...

Now, new study findings add to mounting evidence for flavonoids’ healthy-aging benefits. The findings suggest that a high flavonoid diet – and a regular intake of specific flavonoid-rich foods ...

The flavonoid fisetin, commonly found in a range of fruits and vegetables like strawberries, apples, and onions, is well-regarded for its antioxidant and anti-inflammatory properties. As such, it ...

Possible health benefits of cocoa powder include decreased inflammation, improved heart and brain health, and blood sugar and weight management. People make cocoa powder by crushing cocoa beans ...

Lombard, K.A., Geoffriau, E. and Peffley, E. (2002) Flavonoid Quantification in Onion by Spectrophotometric and High Performance Liquid Chromatography Analysis ... quercetin-4-O-glucoside is the ...

We report the successful synthesis of highly fluorescent tungsten nanoparticles (W NPs) featuring a cubic-like structure meticulously engineered through oleylamine functionalization. W NPs were ...

Also, kaempferol glycoside was a major flavonol in C. soldanella, in contrast to quercetin glycoside as major flavonol in C. japonica. The content of total phenolic compounds was similar in two ...

Something that we usually throw away when we cook, could be more valuable than the actual vegetable. Recent research confirms that the outer skins of onions provide an exceptionally rich source of ...

Increasing evidence has identified α-dicarbonyl compounds, the reactive intermediates generated during Maillard reaction, as the potential factors to cause protein glycation and the development of ...