Results 121 to 130 of about 108,030 (352)
Eugenia brasiliensis: Analysis of the Chemical Profile and Evaluation of Cytotoxic Potential
Chemistry &Biodiversity, EarlyView.Leaves of Eugenia brasiliensis were dried, crushed and macerated with polarity increment. The antiporliferative and anti‐migratory potential and the cell cycle were evaluated. 28 compounds were tentatively identified by mass sceptrometry. ABSTRACT This work evaluated the antiproliferative potential of Eugenia brasiliensis leaf extracts against the HeLa
Giovana G. F. V. de Oliveira +9 more
wiley +1 more source
Bioactives From Brown Algae: Antioxidant, Anti‐Inflammatory, Anticancer, and Antimicrobial Potential
ChemBioEng Reviews, EarlyView.This review explores key bioactives in brown algae and their antioxidant, anti‐inflammatory, anticancer, and antimicrobial properties. Covering studies from 2014 to 2024, it highlights their relevance in pharmaceuticals, nutraceuticals, cosmetics, and foods, while addressing challenges and future directions to unlock their full potential.
Irvin Fonseca‐Barahona +2 more
wiley +1 more source
Purple and red rice (Oryza sativa L.) bran polyphenols show antiobesity and antidiabetic activities
Cereal Chemistry, EarlyView.Abstract Background and Objectives Rice bran is a source of bioactive polyphenols. This study aimed to characterize the antidiabetic potential of different rice brans (one brown, two red, and two purple) by examining their ability to inhibit α‐amylase, α‐glucosidase, and pancreatic lipase, and to stimulate glucose uptake in adipocytes.
Stephen M. Boue +2 more
wiley +1 more source
Grape Stalks Valorization towards Circular Economy: A Cascade Biorefinery Strategy
ChemSusChem, EarlyView.A cascade protocol for grape stalks valorization has been proposed, characterized by a multidisciplinary strategy using unconventional techniques and subcritical water as a green solvent, where physical/chemical treatments synergistically interact with biological treatments to obtain added value products from all the biomass components.
Carlotta Valle +11 more
wiley +1 more source
Agritech, 2019 Tamarillo is an underutilized fruit in Indonesia, despite the fact that it contains two pigments (anthocyanin and carotenoid) with different properties (polar and non polar).
Gusti Ayu Kadek Diah Puspawati +3 more
doaj +1 more source
Storage effects of gel encapsulation on stability of chokeberry monomeric anthocyanins, procyanidins, color density, and percent polymeric color [PDF]
, 2011 Chokeberries (Aronia melanocarpa) are an antioxidant-rich plant product due to their high content of polyphenols, especially anthocyanins and procyanidins.
Howard, Luke, Kordsmeier, Mary
core +2 more sources
A large‐scalable spraying‐spinning process for multifunctional electronic yarns
SmartMat, Volume 4, Issue 2, April 2023., 2023 A continuous, large‐scalable spraying‐spinning process for fabricating reliable and durable multifunctional electronic yarns is reported. The process can be applied with various raw fiber materials and is compatible with traditional textile processes.
Linli Gan +6 more
wiley +1 more source
Frontiers in Plant Science, 2017 Anthocyanins are natural pigments that have important functions in plant growth and development. Radish taproots are rich in anthocyanins which confer different taproot colors and are potentially beneficial to human health.
Everlyne M'mbone Muleke +8 more
doaj +1 more source
Inheritance of disc flower color in Helianthus petiolaris [PDF]
, 2009 Disc flowers of Helianthus petiolaris (Asteraceae) are usually purple reddue to anthocyanin pigments in corolla lobes, style and stigma. However, yellow-flowered plants are occasionally found.
Delucchi, C. +2 more
core +1 more source
Development and Application of Polyphenols in Food: A Comprehensive Review
Food Frontiers, EarlyView.This review provides an in‐depth analysis of functional mechanisms and research trends in the application of polyphenol in food. ABSTRACT This review provides an in‐depth analysis of functional mechanisms and research trends in the application of polyphenol in food.
Yanpei Huang +7 more
wiley +1 more source