Results 101 to 110 of about 877 (181)

Distribution of antioxidant components in roots of different red beets (Beta vulgaris L.) cultivars [PDF]

open access: yes, 2014
The beetroot is typically on the table in winter in form of pickles or juice, but for its nutritional values it would deserve more common consumption.
Ivanics, J.   +11 more
core   +1 more source

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

open access: yesBeverages, 2017
The objective of this study was to mix beet juice and orange juice in two proportions (1:1 and 1:2 v/v), evaluate their physicochemical stability and antioxidant activity during storage (4 °C for 30 days), and evaluate their acceptance by consumers. Beet
Maria Rita A. Porto   +3 more
doaj   +1 more source

Identification Of Potent Agonists Of The Longevity Gene Sirtuin-1 From Traditional Chinese Medicine Database [PDF]

open access: yes, 2012
[[abstract]]Silent information regulator 1 (SIRT1) is a class III nicotinamide adenine dinucleotide (NAD)-dependent histone deacetylase. The demonstrated anti-aging properties of SIRT1 make it a desirable target for anti-aging drugs.
Jian, Yi-Ru
core  

Analysis of Bract Color Phenotypes and Pigment Composition in Bougainvillea × buttiana ‘Mrs. Butt’ and Its Bud-Mutation Varieties During Peak Flowering Periods

open access: yesHorticulturae
This study investigated bract color phenotypes and pigment composition in Bougainvillea × buttiana ‘Mrs. Butt’ and six bud-sport varieties at the full-bloom stage.
Hongwei Lin   +5 more
doaj   +1 more source

Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard

open access: yesPlants
In this study, leaves and roots from three beetroot cultivars (cv. Albina Vereduna (white roots), cv. Burpee’s Golden (golden roots), and cv. Pablo F1 (red roots)), as well as Swiss chard leaves (also known as “rhubarb chard”, or Beta vulgaris subsp ...
Daiana Almeida   +6 more
doaj   +1 more source

Investigation of Silent Information 1 Regulator 1 (Sirt1) Agonists from Traditional Chinese Medicine [PDF]

open access: yes, 2012
[[abstract]]Investigation of Silent Information 1 Regulator 1 (Sirt1) Agonists from Traditional Chinese Medicine[[abstract]]Silent information regulator 1 (Sirt1), a class III nicotinamide adenine dinucleotide dependent histone deacetylases, is important
陳語謙;Chen, Calvin Yu-Chian
core  

Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit [PDF]

open access: yes, 2017
A purification and fractionation of Opuntia dillenii (Ker-Gawl) Haw extracts followed by betalainic and phenolic characterization by HPLC-DAD-ESI-MS were carried out.
María Jesús Cejudo-Bastante   +7 more
core   +1 more source

UV-B radiation as an elicitor of secondary metabolite production in plants of the genus Alternanthera

open access: yesActa Botânica Brasílica, 2018
Ultraviolet B radiation has been described as a potential elicitor agent of the synthesis of secondary metabolites in plants. Thus, the present study aimed to investigate the production of betalains and total flavonoids, as well as the antioxidant ...
Fátima Rosane S. Klein   +6 more
doaj   +1 more source

Investigation of Silent Information 1 Regulator 1 (Sirt1) Agonists from Traditional Chinese Medicine [PDF]

open access: yes, 2013
[[abstract]]Silent information regulator 1 (Sirt1), a class III nicotinamide adenine dinucleotide dependent histone deacetylases, is important in cardioprotection, neuroprotection, metabolic disease, calorie restriction, and diseases associated with ...
Kuan-Chung, C;Chen, Kuan-Chung;Jian, Yi-Ru;Jian, Yi-Ru;Sun, Mao-Feng;Sun, Mao-Feng;Chan, Tung-Ti;Chang, Tung-Ti;Cheng-Chun, L;Lee, Cheng-Chun;陳語謙;Chen, Calvin Yu-chian
core  

Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder

open access: yesMolecules, 2015
Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be ...
Martha G. Ruiz-Gutiérrez   +6 more
doaj   +1 more source

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