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Molecular Nutrition & Food Research|June 19, 2009
Production of hydrogen peroxide is responsible for the induction of apoptosis by hydroxytyrosol on HL60 cellsRoberto Fabiani, Raffaela Fuccelli, Federica Pieravanti, et al.
Molecular Nutrition & Food Research|September 24, 2009
Analytical and compositional aspects of isoflavones in food and their biological effectsAlicja Mortensen, Sabine E Kulling, Heidi Schwartz, et al.
Molecular Nutrition & Food Research|September 16, 2009
Oat beta-glucan increases postprandial cholecystokinin levels, decreases insulin response and extends subjective satiety in overweight subjectsEleanor J Beck, Susan M Tosh, Marijka J Batterham, et al.
Molecular Nutrition & Food Research|August 6, 2009
Aromatic hydroxylation is a major metabolic pathway of the mycotoxin zearalenone in vitroErika Pfeiffer, Andreas Hildebrand, Georg Damm, et al.
Molecular Nutrition & Food Research|August 8, 2009
EGCG inhibits protein synthesis, lipogenesis, and cell cycle progression through activation of AMPK in p53 positive and negative human hepatoma cellsChi-Hung Huang, Shang-Jie Tsai, Ying-Jan Wang, et al.
Molecular Nutrition & Food Research|August 18, 2009
Hydroxytyrosol inhibits the proliferation of human colon adenocarcinoma cells through inhibition of ERK1/2 and cyclin D1Giulia Corona, Monica Deiana, Alessandra Incani, et al.
Molecular Nutrition & Food Research|July 16, 2009
Recent European Food Safety Authority toxicological evaluations of major phthalates used in food contact materialsJean-Claude Lhuguenot
Molecular Nutrition & Food Research|September 19, 2009
The complex links between dietary phytochemicals and human health deciphered by metabolomicsClaudine Manach, Jane Hubert, Rafael Llorach, et al.
Molecular Nutrition & Food Research|August 18, 2010
Resveratrol (3,5,4'-trihydroxystilbene) protects pregnant mother and fetus from the immunotoxic effects of 2,3,7,8-tetrachlorodibenzo-p-dioxinNarendra P Singh, Ugra S Singh, Mitzi Nagarkatti, et al.
Molecular Nutrition & Food Research|October 8, 2009
Influence of thermal processing on IgE reactivity to lentil and chickpea proteinsCarmen Cuadrado, Beatriz Cabanillas, Mercedes M Pedrosa, et al.
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