Results 171 to 180 of about 2,159,130 (277)

Study on the influence of microorganisms on the flavor of black tea. [PDF]

Food Chem X
Liao S, Mo H, Gao Y, Bouphun T, Xu W, Lin L.   +5 more
europepmc   +1 more source

Effects of catechins, resveratrol, silymarin components and some of their conjugates on xanthine oxidase‐catalyzed xanthine and 6‐mercaptopurine oxidation

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2765-2776, 30 March 2025.
Abstract BACKGROUND Over the past two decades, the global incidence of gout has markedly increased, affecting people worldwide. Considering the side effects of xanthine oxidase (XO) inhibitor drugs (e.g. allopurinol and febuxostat) used in the treatment of hyperuricemia and gout, the potential application of phytochemicals has been widely studied.
Tímea Bencsik, Orsolya Balázs, Róbert G Vida, Balázs Z Zsidó, Csaba Hetényi, Kateřina Valentová, Miklós Poór   +6 more
wiley   +1 more source

Black tea as a possible vehicle for administration of oral ketamine. [PDF]

Indian J Psychiatry
Sanalkumar SP, Andrade C.
europepmc   +1 more source

Polyphenol dietary supplementation prevents inflammation‐induced muscle atrophy in a zebrafish (Danio rerio) model

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Diet‐induced inflammation is a major cause of muscle degeneration impacting human and animal health. Owing to their anti‐inflammatory and antioxidant properties, polyphenols have attracted considerable interest as feed additives.
Graziella Orso, Monica Matuozzo, Mariapina Rocco, Seyed Hossein Hoseinifar, Ghasem Ashouri, Andrea Scaloni, Marina Paolucci, Chiara D'Ambrosio, Roberta Imperatore   +8 more
wiley   +1 more source

Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea. [PDF]

Food Chem X
Lin Z, Xia M, Niu L, Chen G, Wang L, Huang J, Liu Z, Wang C.   +7 more
europepmc   +1 more source

Combined effects of kombucha consumption and aerobic exercise on oxidative stress and metabolic parameters in Wistar rats

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Kombucha, a fermented tea containing symbiotic bacteria and yeast, and aerobic exercise each confer distinct health benefits, but their combined effects remain poorly understood. This study investigated the combined effects of consuming kombucha fermented for 7 days and performing moderate aerobic exercise on physiological outcomes ...
Jean Carlos Costa Nogueira, Luis Paulo Santos Ribas, Raquel Moura, Jean Ramos Boldori, Alexsander Pedroso Garcia, Kaueli Rodrigues Amaral, Franciele Aline Smaniotto, Tatiana Emanuelle, Cristiane Casagrande Denardin   +8 more
wiley   +1 more source

Sensory characteristics and biochemical basis of small-leaf group varieties of Chinese Sichuan black tea. [PDF]

Sci Rep
Feng T, Li X, Fu X, Zhang W, Xiong C, Zhang Y.   +5 more
europepmc   +1 more source

Fine mapping of cucumber downy mildew resistance loci identifies candidate genes linked to ethylene‐associated stomatal defence

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Downy mildew, caused by Pseudoperonospora cubensis, is one of the most destructive diseases affecting cucumber and remains difficult to manage sustainably through fungicide‐dependent control strategies. Although several resistance loci have been reported, many previously mapped regions remain too broad for efficient marker‐assisted ...
Mahdi Badri Anarjan, Saeed Omrani, Chunying Zhang, Shahida Begum, Khin Thanda Win, Haisu Li, Chunhua Wang, Tao Wu, Sanghyeob Lee   +8 more
wiley   +1 more source

Integrated sensory, chemical, metabolomic, and antioxidant profiling reveals coordinated quality transformation of Lapsang Souchong black tea during decade-long storage. [PDF]

Front Plant Sci
Zheng S, Gong A, Zuo L, Xie X, Ou L, Yang S, Cheng X, Wang X, Zhang B, Shi Y.   +9 more
europepmc   +1 more source

Enhancing antioxidant capacity of chitosan‐caseinophosphopeptides nanocomplexes‐stabilized Pickering emulsion by incorporating theaflavin‐3,3′‐digallate

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Emulsions are common colloidal systems in food products, yet their quality is frequently compromised by lipid oxidation. We have recently developed a new Pickering emulsion stabilized by genipin cross‐linked chitosan‐caseinophosphopeptides nanocomplexes (GCNs).
Yike Jiang, Jieyu Zhu, Xiaotao Zhang, Qingrong Huang   +3 more
wiley   +1 more source