White Light Enhances Adhesive Strength Between Epidermal and Inner Tissues of Pea Epicotyls via Accumulation of Cell Wall-Bound p-Coumaric Acid. [PDF]
Physiol PlantShimizu Y +3 more
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Site-Dependent Variation in Phenolics and Antioxidant Capacity of <i>Berberis vulgaris</i> Raw Materials: A Multi-Assay Study. [PDF]
Antioxidants (Basel)Mažeikienė A +2 more
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Dynamic Changes in Jackfruit (Artocarpus heterophyllus Lam.) Polyphenols During Maturation and In Vitro Digestion and Their Effects on the Gut Microbiota. [PDF]
Antioxidants (Basel)Ma L, Feng Z, Zhang C, Gu C, Bao Y.
europepmc +1 more source
The "Iron Gate" Outcompetes the "Enzymic Latch" as the Dominant Soil Organic Carbon Stabilization Mechanism in Permafrost Peatlands of the Great Hing'an Mountains. [PDF]
Biology (Basel)Kan S +6 more
europepmc +1 more source
Evaluation of Means to Increase the Content of Bioactive Phenolic Compounds in Soft Fruits (Marjakasvien bioaktiivisiin fenoliyhdisteisiin vaikuttavat tekijät) [PDF]
Anttonen, Mikko
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Functional implications of bound phenolic compounds and phenolics–food interaction: A review [PDF]
Comprehensive Reviews in Food Science and Food Safety, 2022 Abstract Sizeable scientific evidence indicates the health benefits related to phenolic compounds and dietary fiber. Various phenolic compounds‐rich foods or ingredients are also rich in dietary fiber, and these two health components may interrelate via noncovalent (reversible) and covalent (mostly irreversible) interactions ...
Gabriele Rocchetti +2 more
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Bound phenolics in foods, a review
Food Chemistry, 2014Among phytochemicals, phenolic compounds have been extensively researched due to their diverse health benefits. Phenolic compounds occur mostly as soluble conjugates and insoluble forms, covalently bound to sugar moieties or cell wall structural components.
Beatriz A Acosta-Estrada +2 more
exaly +3 more sources
The free, esterified and bound forms of 37 phenolic compounds (including hydroxybenzoic acid, hydroxycinnamic acids, flavanols, flavonols and flavones) from walnut kernel (Juglans regia L.) were investigated in this study. Results showed that the majority of walnut phenolics were presented in the free form (51.1%-68.1%), followed by bound (21.0%-38.0%)
Shutian, Wu +7 more
openaire +2 more sources
Antioxidative Activity of Bound-Form Phenolics in Potato Peel
Bioscience, Biotechnology and Biochemistry, 2006Free and bound-form phenolics were isolated from potato (cv. Toyoshiro) flesh and peel. The free and bound-form phenolics in the peel showed high DPPH radical scavenging activity, while those in the flesh showed low activity. The total amount of chlorogenic acid and caffeic acid in the free-form phenolics from the peel was highly correlated with the ...
Kazuhiro, Nara +3 more
exaly +3 more sources