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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Low-Molecular Weight Metabolites from Polyphenols as Effectors for Attenuating Neuroinflammation
Diogo Carregosa, Rafael Carecho, Inês Figueira, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 68, Iss. 7, pp. 1790-1807
Open Access | Times Cited: 78

Showing 1-25 of 78 citing articles:

Diet and Mental Health: Review of the Recent Updates on Molecular Mechanisms
Justyna Godos, Walter Currenti, Donato Angelino, et al.
Antioxidants (2020) Vol. 9, Iss. 4, pp. 346-346
Open Access | Times Cited: 206
Quinic acid alleviates high-fat diet-induced neuroinflammation by inhibiting DR3/IKK/NF-κB signaling via gut microbial tryptophan metabolites
Sen Li, Yuwei Cai, Tong Guan, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 17
Seaweed Components as Potential Modulators of the Gut Microbiota
Emer Shannon, Michael A. Conlon, María Hayes
Marine Drugs (2021) Vol. 19, Iss. 7, pp. 358-358
Open Access | Times Cited: 95
Polyphenols in Alzheimer’s Disease and in the Gut–Brain Axis
V. Prakash Reddy, Puspa Aryal, Sara Robinson, et al.
Microorganisms (2020) Vol. 8, Iss. 2, pp. 199-199
Open Access | Times Cited: 89
The multifunctional roles of flavonoids against the formation of advanced glycation end products (AGEs) and AGEs-induced harmful effects
Qian Zhou, Ka‐Wing Cheng, Jianbo Xiao, et al.
Trends in Food Science & Technology (2020) Vol. 103, pp. 333-347
Closed Access | Times Cited: 80
The natural (poly)phenols as modulators of microglia polarization via TLR4/NF-κB pathway exert anti-inflammatory activity in ischemic stroke
Ruoqi Li, Yuan Zhou, Shanshan Zhang, et al.
European Journal of Pharmacology (2021) Vol. 914, pp. 174660-174660
Closed Access | Times Cited: 75
The Anti-Neuroinflammatory Role of Anthocyanins and Their Metabolites for the Prevention and Treatment of Brain Disorders
Joana F. Henriques, Diana Serra, Teresa C.P. Dinis, et al.
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 22, pp. 8653-8653
Open Access | Times Cited: 70
Neuroprotective Effects of Agri-Food By-Products Rich in Phenolic Compounds
Alejandro Rojas-García, Álvaro Fernández‐Ochoa, María de la Luz Cádiz‐Gurrea, et al.
Nutrients (2023) Vol. 15, Iss. 2, pp. 449-449
Open Access | Times Cited: 39
Targeting the aryl hydrocarbon receptor by gut phenolic metabolites: A strategy towards gut inflammation
Catarina J.G. Pinto, María Ángeles Ávila‐Gálvez, Yilong Lian, et al.
Redox Biology (2023) Vol. 61, pp. 102622-102622
Open Access | Times Cited: 39
A look beyond dietary (poly)phenols: The low molecular weight phenolic metabolites and their concentrations in human circulation
Diogo Carregosa, Catarina Pinto, María Ángeles Ávila‐Gálvez, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 3931-3962
Open Access | Times Cited: 38
Phenolic compounds that cross the blood–brain barrier exert positive health effects as central nervous system antioxidants
Dafne Velásquez-Jiménez, Diana A. Corella‐Salazar, B. Shain Zuñiga-Martínez, et al.
Food & Function (2021) Vol. 12, Iss. 21, pp. 10356-10369
Closed Access | Times Cited: 55
The Potential Role of Polyphenols in Oxidative Stress and Inflammation Induced by Gut Microbiota in Alzheimer’s Disease
Umair Shabbir, Akanksha Tyagi, Fazle Elahi, et al.
Antioxidants (2021) Vol. 10, Iss. 9, pp. 1370-1370
Open Access | Times Cited: 46
Gut microbiota-mediated metabolism of green tea catechins and the biological consequences: An updated review
Chen Liu, Ren‐You Gan, Daiwen Chen, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7067-7084
Closed Access | Times Cited: 17
Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes
Alice Cattivelli, Lorenzo Nissen, Flavia Casciano, et al.
Food & Function (2023) Vol. 14, Iss. 8, pp. 3509-3525
Open Access | Times Cited: 16
Dietary (Poly)phenols in Traumatic Brain Injury
Rafael Carecho, Diogo Carregosa, Bernardo O Ratilal, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 10, pp. 8908-8908
Open Access | Times Cited: 16
Blackcurrant (Fruits, Pomace, and Leaves) Phenolic Characterization before and after In Vitro Digestion, Free Radical Scavenger Capacity, and Antioxidant Effects on Iron-Mediated Lipid Peroxidation
Arabela Elena Untea, Alexandra-Gabriela Oancea, Petru Alexandru Vlaicu, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1514-1514
Open Access | Times Cited: 7
Gut–Brain Axis in Focus: Polyphenols, Microbiota, and Their Influence on α-Synuclein in Parkinson’s Disease
Elizabeth Riegelman, Kathy S. Xue, Jia-Sheng Wang, et al.
Nutrients (2024) Vol. 16, Iss. 13, pp. 2041-2041
Open Access | Times Cited: 7
Combined effect of interventions with pure or enriched mixtures of (poly)phenols and anti-diabetic medication in type 2 diabetes management: a meta-analysis of randomized controlled human trials
Ana Raimundo, Filipa Isabel Bernardo Félix, Rita Andrade, et al.
European Journal of Nutrition (2020) Vol. 59, Iss. 4, pp. 1329-1343
Open Access | Times Cited: 47
Polyphenols with Anti-Amyloid β Aggregation Show Potential Risk of Toxicity Via Pro-Oxidant Properties
Hatasu Kobayashi, Mariko Murata, Shosuke Kawanishi, et al.
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 10, pp. 3561-3561
Open Access | Times Cited: 43
Low Molecular Weight (poly)Phenol Metabolites Across the Blood-Brain Barrier: The Underexplored Journey
Rafael Carecho, Diogo Carregosa, Cláudia Nunes dos Santos
Brain Plasticity (2020) Vol. 6, Iss. 2, pp. 193-214
Open Access | Times Cited: 41
The Role of Dietary Phenolic Compounds in the Prevention and Treatment of Rheumatoid Arthritis: Current Reports
Ana C. Gonçalves, S. Sofia M. Rodrigues, Rafael Rodrigues, et al.
(2024)
Open Access | Times Cited: 5
Modulatory Effects of Phytochemicals on Gut–Brain Axis: Therapeutic Implication
Khojasteh Rahimi Jaberi, Vahab Alamdari-Palangi, Amir Savardashtaki, et al.
Current Developments in Nutrition (2024) Vol. 8, Iss. 6, pp. 103785-103785
Open Access | Times Cited: 5
Relationship between Wine Consumption, Diet and Microbiome Modulation in Alzheimer’s Disease
M. Victoria Moreno‐Arribas, Begoña Bartolomé, José L. Peñalvo, et al.
Nutrients (2020) Vol. 12, Iss. 10, pp. 3082-3082
Open Access | Times Cited: 38
Nutraceutical Approaches of Autophagy and Neuroinflammation in Alzheimer’s Disease: A Systematic Review
Reinhard Gruendler, Berit Hippe, Vesna Šendula Jengić, et al.
Molecules (2020) Vol. 25, Iss. 24, pp. 6018-6018
Open Access | Times Cited: 37
Volatile Phenols—Important Contributors to the Aroma of Plant-Derived Foods
Andreas Schieber, Matthias Wüst
Molecules (2020) Vol. 25, Iss. 19, pp. 4529-4529
Open Access | Times Cited: 33
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