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Functional Foods in Health and Disease
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  1. Home /
  2. Archives /
  3. Vol. 11 No. 5 (2021): May 2021

Vol. 11 No. 5 (2021): May 2021

Published: 2021-05-10

Research Articles

  • Black tea decreases postprandial blood glucose levels in healthy humans and contains high-molecular-weight polyphenols that inhibit α-glucosidase and α-amylase in vitro: a randomized, double blind, placebo-controlled, crossover trial

    Yoshikazu Isono, Hisako Watanabe, Masafumi Kumada, Tsuyoshi Takara, Shin-ichiro Iio
    222-237
    • [Abstract]
    • [Full Article]
  • Serum levels of vitamin D, calcium, phosphorus, and oxidative parameters in healthy and diabetic people

    Maryam Barghi, Amir Sadeghipoor Ranjbar, Homa Moazen, Narges Eskandari-Roozbahani
    238-245
    • [Abstract]
    • [Full Article]

Perspective Piece

  • Can functional foods reduce the risk of disease? Advancement of functional food definition and steps to create functional food products

    Danik Martirosyan, Hunter Kanya, Camila Nadalet
    213-221
    • [Abstract]
    • [Full Article]

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