English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Flavonoids and more phenolic compounds when ingested are metabolized to phenolic acids, which are classified as benzoic, phenylacetic and cinnamic primarily, by “in vitro” methods (ABTS and FRAP), the antioxidant capacity of phenolic acids of potential metabolic interest was determined. The values vary by chemical reaction involved and the structure of the compounds, which influences the number of radicals, their position on the benzene ring relative to the carboxylic group and the chain length of the latter. In interactions between mixtures of acids a mainly antagonistic effect is observed, there is no structural pattern that explains it.

ACTIVIDAD ANTIOXIDANTE DE METABOLITOS DE FLAVONOIDES ORIGINADOS POR LA MICROFLORA DEL INTESTINO HUMANO