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Artichoke Polyphenols Produce Skin Anti-Age Effects by Improving Endothelial Cell Integrity and Functionality

artículo científico publicado en 2018

Artichoke polyphenols induce apoptosis and decrease the invasive potential of the human breast cancer cell line MDA‐MB231 ⬇️

artículo científico publicado el 1 de septiembre de 2012

Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments

scientific article published on 18 September 2020

Carbon Fluxes between Primary Metabolism and Phenolic Pathway in Plant Tissues under Stress

artículo científico publicado en 2015

Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient

scientific article published on 06 May 2020

Comparative Analysis of Bioactive Compounds in Two Globe Artichoke Ecotypes Sanitized and Non-Sanitized from Viral Infections

artículo científico publicado en 2023

Use of Olive Oil Industrial By-Product for Pasta Enrichment.

artículo científico publicado en 2018

Verbascoside, Isoverbascoside, and Their Derivatives Recovered from Olive Mill Wastewater as Possible Food Antioxidants ⬇️

artículo científico publicado el 9 de febrero de 2012

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