Results 111 to 120 of about 79,046 (291)

Perfil metabólico primário (proteínas, amido e lipídeos) e secundário [carotenóides, antocianinas e ácidos (poli)fenólicos] de grãos de oito variedades crioulas de milho [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina. Programa de Pós-Graduação em Biotecnologia, Florianópolis, 2011O presente trabalho analisou o perfil metabólico primário (proteínas, amido e lipídeos ) e secundário (carotenóides ...
Uarrota, Virgilio Gavicho
core  

Use of predictive tools for the analysis of bioactive compounds in Crocus sativus L. flowers

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Crocus sativus L. (saffron) flowers have high bioactive potential because of their content of crocins, safranal and phenolic compounds. The development of predictive models based on near‐infrared (NIR) spectroscopy and partial least squares regression to estimate the antioxidant capacity of saffron flower, evaluated using oxygen ...
Manuel Piqueras‐García, Jorge F Escobar‐Talavera, María Esther Martínez‐Navarro, Gonzalo L Alonso, Rosario Sánchez‐Gómez   +4 more
wiley   +1 more source

Increase of gut protection bioactivity induced by strawberry anthocyanins after in vitro digestion

, 2019
Berries are one of the most consumed sources of bioactive polyphenols, including anthocyanins, and these compounds exert protective effects against initiation of colorectal cancer (CRC) by reducing DNA damage.
Tuohy, K., Gill, C., O'Connor, G., Bianchi, M., Fontana, M., Fava, F., Gasperotti, M., Ternan, N., Latimer, C., Conterno, L., Lawther, R., Pourshahidi, K.   +11 more
core   +1 more source

Anthocyanins

Current Biology, 2012
Glover, Beverley J., Martin, Cathie
openaire   +2 more sources

Phytochemical composition and cultivar‐dependent variation in colored lettuce (Lactuca sativa) and their α‐amylase inhibitory activity

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated cultivar‐dependent variation in the phytochemical composition of lettuce (Lactuca sativa) using liquid chromatography–tandem mass spectrometry (LC–MS/MS) profiling and high‐performance liquid chromatography (HPLC) quantification, with a focus on enzyme inhibitory activity. RESULTS Significant differences were
Neil Patrick Uy, Hak‐Dong Lee, Sang‐Yun Lee, Hoon Kim, Sanghyun Lee   +4 more
wiley   +1 more source

Anthocyanins: a promising source of natural colorants and nutraceuticals

Discover Applied Sciences
Fruits, vegetables, and flowers acquire their diverse pink, red, purple, and blue colors from the presence of polyphenol chemicals called anthocyanins.
Laxmikarthika V. Srinivasan, Sandeep Singh Rana   +1 more
doaj   +1 more source

Composition in anthocyanins and bioactive properties of jabuticaba bioresidues

, 2019
Myrciaria cauliflora (Mart.) O. Berg, known as jabuticaba, is a native species to Brazil, more specifically to Atlantic Rainforest biome. Its fruits are small berries with a diameter of 2.0 – 3.5 cm that contain between one and four seeds, with a sweet ...
Albuquerque, Bianca R., Abreu, Rui M.V., Dias, Maria Inês, Barros, Lillian, Calhelha, Ricardo C., Pereira, Carla, Alves, Maria José, Ferreira, Isabel C.F.R., Pires, Tânia C.S., Oliveira, Beatriz   +9 more
core  

Anthocyanins and weight loss.

, 2010
This review evaluates the available scientific literature relative to anthocyanins and weight loss and/or obesity with mention of other effects of anthocyanins on pathologies that are closely related to obesity.
R. L. Prior
core   +1 more source

Characterizing vineyard‐specific differences in Pinot Noir grape composition in relation to soil properties and rhizosphere microbial communities

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grape berry chemical composition is closely linked to wine quality and provides important information for vineyard management. However, the relationships between berry composition, vineyard soil conditions and rhizosphere microbial communities remain insufficiently understood.
Ziyu Li, Romy Moukarzel, Leandro Dias Araujo, Olaf Schelezki, Blair Walter, Bin Tian   +5 more
wiley   +1 more source

Biotechnology Advances in Natural Food Colorant Acylated Anthocyanin Production

Food Frontiers
The food application of natural blue colorants such as acylated anthocyanin is becoming increasingly popular due to their safety, nutritional value, organoleptic attributes, and more pH/thermo‐stable properties compared to nonacylated anthocyanins ...
Shaohua Zeng, Shuang Lin, Rong Jiang, Jinrong Wei, Ying Wang   +4 more
doaj   +1 more source