Industrial and culinary treatments applied to Piquillo pepper (Capsicum annuum cv. Piquillo) impact positively on (poly)phenols’ bioaccessibility and gut microbiota catabolism

Cristina Del Burgo-Gutiérrez, Iziar A. Ludwig, María-Paz De Peña and Concepción Cid

Food Funct., 2024, 15, 2443
DOI: 10.1039/D3FO04762H

The bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten‐free muffins enriched with artichoke leaves and green lentil protein isolate

Zehra Gulsunoglu‐Konuskan, Sevgi Deren Yagdi and Burcu Ersoy

Journal of Food Science, 2025, 90
DOI: 10.1111/1750-3841.17626

Raw and Sous-Vide-Cooked Red Cardoon Stalks (Cynara cardunculus L. var. altilis DC): (Poly)phenol Bioaccessibility, Anti-inflammatory Activity in the Gastrointestinal Tract, and Prebiotic Activity

Estíbaliz Huarte, Gessica Serra, Andrea Monteagudo-Mera, Jeremy Spencer, Concepción Cid and María-Paz de Peña

J. Agric. Food Chem., 2021, 69, 9270
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Structural-functional relationship of soluble dietary Fiber from Ganoderma lucidum-fermented sweet potato residue and its regulatory effects on gut microbiota

Qin Cen, Jin Fan, Huaimao Tie, Fuyao Tan, Xuelu Ding, Aiming Bao, Weijun Qin, Xuefeng Zeng and Likang Qin

International Journal of Biological Macromolecules, 2025, 316, 144579
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Food matrix-flavonoid interactions and their effect on bioavailability

Jingjing Zhang, Hui Wang, Chao Ai, Rui Lu, Lei Chen, Jianbo Xiao and Hui Teng

Critical Reviews in Food Science and Nutrition, 2024, 64, 11124
DOI: 10.1080/10408398.2023.2232880

Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model

Lorenzo Nissen, Alice Cattivelli, Flavia Casciano, Andrea Gianotti and Davide Tagliazucchi

Food Research International, 2022, 160, 111702
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Stability and Bioaccessibility of Lignans in Food Products

Liora Berenshtein, Zoya Okun and Avi Shpigelman

ACS Omega, 2024, 9, 2022
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The Use of Fruit and Vegetable by-Products as Enhancers of Health Status of Piglets after Weaning: The Role of Bioactive Compounds from Apple and Carrot Industrial Wastes

Gina Cecilia Pistol, Ana-Maria Pertea and Ionelia Taranu

Veterinary Sciences, 2023, 11, 15
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Different thermal processed qingke: characteristics of in vitro simulated digestion and fermentation

Lu Wang, Qingyue Hong, Huijing Chen, Xiaowei Peng, Zhirong Wang and Jianquan Kan

Journal of Cereal Science, 2025, 124, 104204
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The Aerial Parts of Agrimonia procera Wallr. and Agrimonia eupatoria L. as a Source of Polyphenols, and Especially Agrimoniin and Flavonoids

Elżbieta Karlińska, Beata Romanowska and Monika Kosmala

Molecules, 2021, 26, 7706
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A Randomized, Double-Blind, Placebo-Controlled Clinical Trial on the Effect of a Dietary Supplement Containing Dry Artichoke and Bergamot Extracts on Metabolic and Vascular Risk Factors in Individuals with Suboptimal Cholesterol Levels

Federica Fogacci, Marina Giovannini, Antonio Di Micoli, Giulia Fiorini, Elisa Grandi, Claudio Borghi and Arrigo F. G. Cicero

Nutrients, 2024, 16, 1587
DOI: 10.3390/nu16111587

LC–MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo)

Cristina Del Burgo-Gutiérrez, Concepción Cid, Iziar A. Ludwig and María-Paz De Peña

J. Agric. Food Chem., 2023
DOI: 10.1021/acs.jafc.2c07829

Exploring optimal high-pressure processing conditions on a (poly)phenol-rich smoothie through response surface methodology

Cristina Matías, Iziar A. Ludwig, Concepción Cid, María-José Sáiz-Abajo and María-Paz De Peña

LWT, 2024, 206, 116595
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Functional and Therapeutic Potential of Cynara scolymus in Health Benefits

Chiara Porro, Tarek Benameur, Antonia Cianciulli, Mirco Vacca, Margherita Chiarini, Maria De Angelis and Maria Antonietta Panaro

Nutrients, 2024, 16, 872
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Modulation of Gut Microbiota Composition and Microbial Phenolic Catabolism of Phenolic Compounds from Achillea millefolium L. and Origanum majorana L.

Irene Fernandez-Jalao, María de las Nieves Siles-Sánchez, Susana Santoyo, Alba Tamargo, Edgard Relaño de la Guía, Natalia Molinero, Victoria Moreno-Arribas and Laura Jaime

J. Agric. Food Chem., 2025, 73, 478
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Determination of the Polyphenol Composition of Raspberry Leaf Using LC-MS/MS

Hind Mesfer S. Alkhudaydi, Esther Njeri Muriuki and Jeremy P. E. Spencer

Molecules, 2025, 30, 970
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High-Pressure and Thermal Pasteurization Applied to Smoothies Enhances (Poly)Phenol Bioaccessibility along the Gastrointestinal Tract

Cristina Matías, Gema Pereira-Caro, María-José Sáiz-Abajo, Concepción Cid, Iziar A. Ludwig and María-Paz De Peña

J. Agric. Food Chem., 2025, 73, 15561
DOI: 10.1021/acs.jafc.4c09166

Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations

Yao Hu, Qianzhu Lin, Hui Zhao, Xiaojing Li, Shangyuan Sang, David Julian McClements, Jie Long, Zhengyu Jin, Jinpeng Wang and Chao Qiu

Food Hydrocolloids, 2023, 135, 108165
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Harnessing the oral-systemic axis: A novel frontier in cancer management

Anjana Parmar, Palwinder Kaur, Mandeep Kaur and Palakurthi Yanadaiah

Med Oncol, 2025, 42
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Therapeutic potential of flavonoids in gastrointestinal cancer: Focus on signaling pathways and improvement strategies (Review)

Ye Ding and Yong Yu

Mol Med Rep, 2025, 31, 1
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Effects and improvements of storage conditions and processing on the bioaccessibility and bioavailability of phytochemicals in fruits and vegetables

Hanbing Jia, Feiyue Ren and Hongzhi Liu

International Journal of Food Science and Technology, 2025, 60
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Effect of Dietary Supplementation with Eufortyn® Colesterolo Plus on Serum Lipids, Endothelial Reactivity, Indexes of Non-Alcoholic Fatty Liver Disease and Systemic Inflammation in Healthy Subjects with Polygenic Hypercholesterolemia: The ANEMONE Study

Federica Fogacci, Elisabetta Rizzoli, Marina Giovannini, Marilisa Bove, Sergio D’Addato, Claudio Borghi and Arrigo F. G. Cicero

Nutrients, 2022, 14, 2099
DOI: 10.3390/nu14102099

In vitro digestion and fermentation characteristics of soluble dietary fiber from adlay (Coix lacryma-jobi L. var. ma-yuen Staft) bran modified by steam explosion

Shuxin Zhou, Xinjing Tang, Ferenc Hegyi, András Nagy, Krisztina Takács, Zsolt Zalán, Guangjing Chen and Muying Du

Food Research International, 2024, 192, 114747
DOI: 10.1016/j.foodres.2024.114747

Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products

Ana A. Vaz, Isabel Odriozola-Serrano, Gemma Oms-Oliu and Olga Martín-Belloso

Foods, 2022, 11, 2578
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Assessment of the prebiotic potential of globe artichoke by-product through in vitro fermentation by human faecal microbiota

Francisca Holgado, Gema Campos-Monfort, Cristina de las Heras and Pilar Rupérez

Bioactive Carbohydrates and Dietary Fibre, 2022, 28, 100328
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The effect of different cooking methods and simulated in vitro digestion on the bioaccessibility of phenolic content and antioxidants in Turkish artichokes

Seda Kayahan, Didem Saloglu, Hasret Altunkanat, Yasin Ozdemir, Fatma Duygu Ceylan and Esra Capanoglu

International Journal of Food Science and Technology, 2025, 60
DOI: 10.1093/ijfood/vvaf126

Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes

Maite Domínguez-Fernández, Ángel Irigoyen, Maria de los Angeles Vargas-Alvarez, Iziar A. Ludwig, María-Paz De Peña and Concepción Cid

International Journal of Gastronomy and Food Science, 2021, 25, 100389
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In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption

Maite Domínguez-Fernández, Paul Young Tie Yang, Iziar A. Ludwig, Michael N. Clifford, Concepción Cid and Ana Rodriguez-Mateos

Food Chemistry, 2022, 367, 130620
DOI: 10.1016/j.foodchem.2021.130620