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In Vivo Anti-Candida Activity of Phenolic Extracts and Compounds: Future Perspectives Focusing on Effective Clinical InterventionsPhenolic acids determination by HPLC-DAD-ESI/MS in sixteen different Portuguese wild mushrooms speciesCan Suillus granulatus (L.) Roussel be classified as a functional food?Portuguese wild mushrooms at the “pharma–nutrition” interface: Nutritional characterization and antioxidant propertiesTargeted metabolites analysis in wild Boletus speciesChemical composition and biological properties of portuguese wild mushrooms: a comprehensive study.Candidiasis: predisposing factors, prevention, diagnosis and alternative treatment.Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays.Leucopaxillus giganteus mycelium: effect of nitrogen source on organic acids and alkaloids.Evaluation of the chemical and antioxidant properties of wild and cultivated mushrooms of Ghana.Antioxidants in wild mushrooms.HPLC-Profiles of Tocopherols, Sugars, and Organic Acids in Three Medicinal Plants Consumed as Infusions.Extraction, identification, fractionation and isolation of phenolic compounds in plants with hepatoprotective effects.Bioactive properties and functional constituents of Hypericum androsaemum L.: A focus on the phenolic profile.Development of nutraceutical formulations based on the mycelium of Pleurotus ostreatus and Agaricus bisporus.Wild mushrooms and their mycelia as sources of bioactive compounds: Antioxidant, anti-inflammatory and cytotoxic properties.Is Gamma Radiation Suitable to Preserve Phenolic Compounds and to Decontaminate Mycotoxins in Aromatic Plants? A Case-Study with Aloysia citrodora Paláu.Flavonoid Composition and Antitumor Activity of Bee Bread Collected in Northeast Portugal.Contribution of the phenolic composition to the antioxidant, anti-inflammatory and antitumor potential of Equisetum giganteum L. and Tilia platyphyllos Scop.Coloring attributes of betalains: a key emphasis on stability and future applications.Leccinum vulpinum Watling induces DNA damage, decreases cell proliferation and induces apoptosis on the human MCF-7 breast cancer cell line.Bioactive Properties of Tabebuia impetiginosa-Based Phytopreparations and Phytoformulations: A Comparison between Extracts and Dietary Supplements.A comparison of the bioactivity and phytochemical profile of three different cultivars of globe amaranth: red, white, and pink.Melissa officinalis L. decoctions as functional beverages: a bioactive approach and chemical characterization.Chemical characterization and biological activity of Chaga (Inonotus obliquus), a medicinal "mushroom".New insights into the effects of formulation type and compositional mixtures on the antioxidant and cytotoxic activities of dietary supplements based-on hepatoprotective plants.Bioactivity and phytochemical characterization of Arenaria montana L.Study on chemical, bioactive and food preserving properties of Laetiporus sulphureus (Bull.: Fr.) Murr.Bioactivity of different enriched phenolic extracts of wild fruits from Northeastern Portugal: a comparative study.A detailed comparative study between chemical and bioactive properties of Ganoderma lucidum from different origins.The methanolic extract of Cordyceps militaris (L.) Link fruiting body shows antioxidant, antibacterial, antifungal and antihuman tumor cell lines properties.Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction.Dietary Supplements: Foods, Medicines, or Both? A Controversial Designation with Unspecific Legislation.Castanea sativa Mill. Flowers amongst the most powerful antioxidant matrices: a phytochemical approach in decoctions and infusions.Antifungal activity of phenolic compounds identified in flowers from North Eastern Portugal against Candida species.Infusion and decoction of wild German chamomile: bioactivity and characterization of organic acids and phenolic compounds.Nutrients, phytochemicals and bioactivity of wild Roman chamomile: a comparison between the herb and its preparations.Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients.Relevance of the Mention of Antioxidant Properties in Yogurt Labels: In Vitro Evaluation and Chromatographic Analysis.Antibacterial potential of northeastern Portugal wild plant extracts and respective phenolic compounds.
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