This month sees the following articles in Food & Function that are in the top ten most accessed:-
Red wine: A source of potent ligands for peroxisome proliferator-activated receptor?
Alfred Zoechling, Falk Liebner and Alois Jungbauer
Food Funct., 2011, 2, 28-38, DOI: 10.1039/C0FO00086H, Paper
Glucoraphanin hydrolysis by microbiota in the rat cecum results in sulforaphane absorption
Ren-Hau Lai, Michael J. Miller and Elizabeth Jeffery
Food Funct., 2010, 1, 161-166, DOI: 10.1039/C0FO00110D, Paper
Anti-inflammatory activity of natural dietary flavonoids
Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
Food Funct., 2010, 1, 15-31, DOI: 10.1039/C0FO00103A, Review
Antioxidant, anti-inflammatory and anti-browning activities of hot water extracts of oriental herbal teas
Li-Chen Wu, Amily Fang-Ju Jou, Si-Han Chen, Chia-Ying Tien, Chih-Fu Cheng, Nien-Chu Fan and Ja-an Annie Ho
Food Funct., 2010, 1, 200-208, DOI: 10.1039/C0FO00047G, Paper
Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients
Amir Malaki Nik, Amanda J. Wright and Milena Corredig
Food Funct., 2010, 1, 141-148, DOI: 10.1039/C0FO00099J, Review
Why not take a look at the articles today and blog your thoughts and comments below.
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