Food Science
Polyphenol
100%
Antioxidant Capacity
56%
Cereal
54%
Antioxidant
48%
Phenolic Compound
42%
Sorghum
30%
Functional Food
22%
Barley
22%
Bioactive Compound
17%
Chickpea
16%
Anthocyanins
15%
Oat
11%
Wheat
10%
Diet
8%
Plum
8%
Ultra High Performance Liquid Chromatography
8%
Glucosides
6%
Fruit
6%
Legume
6%
Glucose
5%
Juice
5%
Starch
5%
Seed
5%
Food Product
5%
Vegetable
5%
Pharmacology, Toxicology and Pharmaceutical Science
Rice
65%
Polyphenol
58%
Antioxidant
45%
Antioxidant Capacity
26%
Sorghum
23%
Anti-Inflammatory Drug
19%
Malignant Neoplasm
17%
Endothelial Dysfunction
16%
Anticoagulant Agent
15%
Obesity
12%
Adenosine Diphosphate
12%
Biological Marker
12%
Cardiovascular Disease
12%
Reactive Oxygen Metabolite
11%
Inflammation
11%
Free Radical
10%
Collagen
9%
P-Selectin
8%
Apoptosis
8%
Hydrogen Peroxide
7%
Diseases
6%
Barley
6%
Hippuric Acid
5%
Placebo
5%
Cannabis Sativa
5%
Protein Hydrolysate
5%
Taurine
5%
Gilbert Disease
5%
Shikimic Acid
5%
Peptide
5%
Protein
5%
Thrombosis
5%
Medicine and Dentistry
Polyphenol
33%
Platelet
25%
Thrombocyte Activation
20%
Oxidative Stress
17%
Thrombocyte Aggregation
13%
Antioxidant
12%
Cardiovascular Disease
10%
Platelet Microparticle
10%
Maturity Onset Diabetes of the Young
9%
Signal Transduction
9%
Gene
8%
Collagen
8%
Endothelial Dysfunction
8%
Insulin Release
7%
Blood Clotting
7%
Caffeine
7%
Adenosine Diphosphate
7%
Serositis
7%
Biological Marker
6%
Cells
6%
Hyperactivation
6%
Taurine
6%
Flow Cytometry
5%
Phenol Derivative
5%
Pulse Rate
5%
Gilbert's Syndrome
5%
Shikimic Acid
5%
Protein Hydrolysate
5%
Hydrogen Peroxide
5%
Pathogenesis
5%
Thrombosis
5%