ArticleFood science & nutrition2025
Polyphenolic Extracts From Green Vegetables as Promoters of Fibroblast Viability and Reducers of Oxidative Stress.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Phytochemical and Preliminary Biological Evaluation ofPharmaceuticals (Basel, Switzerland) · 2026Article
- Glycerol-Vanillin Acetals as Green and Efficient Antioxidants.ACS omega · 2026Article
- Dose- and Time-Dependent Modulation of Cx43 and Cx45 Expression and Gap Junction Conductance by Resveratrol.Antioxidants (Basel, Switzerland) · 2026Article
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Authors and funding
3 authors.
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Abstract
Over the past decades, extensive research has demonstrated and confirmed the antioxidant potency of polyphenols, which due to these properties, are now widely recognized for their ability to enhance cell viability. This study investigates the antioxidant capacity of seven green leafy vegetables on in vitro mouse (L929) and human (BJ) fibroblast cell lines, aiming to determine if polyphenols could aid the regeneration of connective tissue, which would be strongly beneficial in wound healing and tissue repair, a process where fibroblast thriving is essential. The antioxidant capacity of extracts was investigated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, UV-Vis spectroscopy, and amperometry, with quercetin serving as a standard. The EC
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