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dc.contributor.author
Croft, Kevin D.  
dc.contributor.author
Fraga, César Guillermo  
dc.date.available
2021-09-03T12:21:36Z  
dc.date.issued
2020-09  
dc.identifier.citation
Croft, Kevin D.; Fraga, César Guillermo; Polyphenols and health; Royal Society of Chemistry; Food and Function; 11; 10; 9-2020; 8405-8406  
dc.identifier.issn
2042-650X  
dc.identifier.uri
http://hdl.handle.net/11336/139604  
dc.description.abstract
Research in the field of polyphenols and their impact on health and disease has evolved considerably over the past decades.1 Not only has there been an exponential growth in the number of papers published, but also our understanding of these compounds has evolved from seeing them as simple antioxidants to recognising diverse bioactivity. In accordance, related disciplines, such as food chemistry, nutrition and medicine, started considering polyphenols as potential health promoters andinclusive, therapeutic agents.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Royal Society of Chemistry  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
FLAVONOIDS  
dc.subject
ANTIOXIDANTS  
dc.subject
HEALTH  
dc.subject
OBESITY  
dc.subject.classification
Bioquímica y Biología Molecular  
dc.subject.classification
Ciencias Biológicas  
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS  
dc.title
Polyphenols and health  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2021-08-25T19:39:53Z  
dc.journal.volume
11  
dc.journal.number
10  
dc.journal.pagination
8405-8406  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Cambridge  
dc.description.fil
Fil: Croft, Kevin D.. University of Western Australia; Australia  
dc.description.fil
Fil: Fraga, César Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analitica y Fisicoquímica. Cátedra de Fisicoquímica; Argentina  
dc.journal.title
Food and Function  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1039/d0fo90042g  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://pubs.rsc.org/en/content/articlelanding/2020/FO/D0FO90042G  

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