Medicine & Life Sciences
Isoflavones
100%
Equol
66%
Flavonoids
60%
Polyphenols
48%
Peroxynitrous Acid
42%
pelamitoxin
42%
hesperetin
38%
Unsaturated Fats
37%
Cardiovascular Diseases
37%
Unsaturated Fatty Acids
36%
Fatty Acids
34%
Fortified Food
32%
N,N-dimethylarginine
31%
Flavanones
31%
Monounsaturated Fatty Acids
31%
Dietary Fats
29%
Biomarkers
29%
Dopamine
28%
Neurons
28%
Endothelial Progenitor Cells
27%
Diet
27%
Quercetin
26%
Wounds and Injuries
26%
5,5'-dihydroxy-4,4'-bitryptamine
26%
Genistein
25%
flavanone
25%
homovanillic alcohol
25%
Neuroglia
25%
Homocysteine
24%
Genotype
24%
Catechin
24%
Blood Vessels
22%
Parkinson Disease
21%
Neuroprotective Agents
20%
Nitric Oxide
20%
naringenin
20%
Citrus
18%
Estrogen Receptor beta
18%
3,4-dihydroxyphenylethanol
18%
erucylphosphocholine
17%
Phosphorylation
16%
Vascular Stiffness
16%
Estrogens
16%
sulforafan
16%
Body Weight
16%
Peptide YY
16%
Mitogen-Activated Protein Kinase 3
15%
Fats
15%
Mitogen-Activated Protein Kinase 1
15%
Menopause
14%
Chemistry
Polyphenol
35%
Hesperetin
34%
Genistein
34%
Metabolite
29%
Peroxynitrite
28%
Flavanones
28%
Quercetin
28%
Neurotoxin
27%
Flavonoid
25%
Flavanone
25%
Isoflavones
22%
Neurotoxic
21%
Neuroprotective
20%
Daidzein
19%
Peptide YY
19%
Equol
19%
Ghrelin
19%
Naringenin
18%
(-)-Epicatechin
16%
Antiapoptotic
16%
Isoflavone
15%
Caffeic Acid
15%
Pelargonidin
13%
Estradiol
13%
Pharmacological Metabolism
13%
Anthocyanidin
10%
Oxidative Stress
9%
Neurotoxicity
9%
Free Radical
9%
Antioxidant Agent
8%
Nitric Oxide
7%
Catechin
6%
Plasma Concentration
6%
Adduct
6%
Antiinflammatory
6%
Catechol
6%
Weight
6%
Tumorigenic
5%
Hormone
5%
Dopamine
5%
Agriculture & Biology
neurons
18%
Dietary Reference Intakes
17%
champagne
17%
sulforaphane
17%
polyphenols
16%
mitogen-activated protein kinase
14%
cardiovascular diseases
12%
kidney cells
12%
neuroprotective effect
11%
dopamine
11%
wines
10%
magnesium
9%
alcohols
9%
copper
8%
research projects
8%
phosphorus
8%
obesity
7%
peroxides
7%
olive oil
7%
toxicity
7%
metabolites
7%
hydrogen peroxide
6%
phosphorylation
6%
extracts
5%
flavonoids
5%
cells
5%
enzymes
5%