Anti-Inflammatory and Anticancer Effects of Anthocyanins in In Vitro and In Vivo Studies
AntioxidantsAnthocyanins, a class of flavonoid compounds responsible for the vibrant colors of many fruits and vegetables, have received considerable attention in recent years due to their potential health benefits.
Tomasz Kowalczyk +5 more
doaj +1 more source
Lactuca sativa L. losses and wastes as a source of biobased ingredients
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The growing global population and increasing consumer focus on healthy eating challenge the agricultural sector to ensure both sustainable food production and safety. Lettuce (Lactuca sativa Mill.), the most cultivated leafy vegetable worldwide, can lose up to 40% of its weight during processing.
Joana PB Rodrigues +8 more
wiley +1 more source
Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems
Journal of food science and technology, 2021 Gayan Chandrajith Vidana Gamage +2 more
semanticscholar +1 more source
Influence of solar ultraviolet-B radiation in New Zealand on white clover (Trifolium repens L.), ryegrass (Lolium perenne L.) and pea (Pisum sativum L.) : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Agricultural Science at Massey University, Palmerston North, New Zealand [PDF]
, 2002 New Zealand pasture plants have been exposed to increasing levels of ultraviolet-B radiation (UV-B) as a result of stratospheric ozone depletion during recent years.
Hofmann, Angelika
core
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The escalating prevalence of lifestyle‐ and aged‐related conditions, including diabetes, chronic inflammation, and cardiovascular disorders, underscores the urgent need for natural therapies. Such alternatives should offer reduced side effects compared to conventional pharmaceuticals while playing a proactive role in disease ...
Estefani Tavares Jansen +6 more
wiley +1 more source
International Journal of Chemical Kinetics, EarlyView.ABSTRACT This study presents the green synthesis of silver (Ag‐NPs) and iron nanoparticles (Fe‐NPs) using aqueous leaf extract of Grewia optiva as a natural reducing and stabilizing agent. The extract was prepared using a Kjeldahl apparatus under controlled heating. Nanoparticle synthesis was optimized by varying pH, temperature, and salt concentration,
Muhammad Salman Khan +8 more
wiley +1 more source
Food Production, Processing and NutritionSyzygium cumini anthocyanins have become an area of great interest as biocolourants in the food industry. These anthocyanins impart a deep colour over a suitable pH range due to the high amount of anthocyanin content compared to other natural sources. An
Darshanjot Kaur +2 more
doaj +1 more source
Innovative and eco-sustainable processing and packaging for safe and high quality organic products with enhanced nutritional quality. Final report [PDF]
, 2018 The main goal of the project has been to develop innovative sustainable processing and packaging technologies to meet the growing consumer demand and boost the manufacturing of safe organic berry products with high nutritional quality and low ...
Alminger, Marie
core
A bHLH transcription factor, DvIVS, is involved in regulation of anthocyanin synthesis in dahlia (Dahlia variabilis) [PDF]
, 2011 Sho Ohno +11 more
openalex +1 more source
Polyphenolic Activation of Basophils Explains Alcohol Hypersensitivity in AERD
The Laryngoscope, EarlyView.The mechanism behind alcohol sensitivity in AERD has not been previously characterized. This study demonstrates the activation of basophils in patients with CRSwNP and AERD by polyphenolic compounds, but not ethanol. Since these compounds can be found in alcoholic beverages in similar frequencies by which they trigger symptoms, this research provides a
Spencer C. Payne +3 more
wiley +1 more source