Results 41 to 50 of about 413 (131)
Journal of the Science of Food and Agriculture, Volume 104, Issue 15, Page 9399-9409, December 2024.Abstract Background Hydroxytyrosol (HT) is a bioactive compound present in a limited number of foods such as wines, olives, and olive oils. During alcoholic fermentation, yeast converts aromatic amino acids into higher alcohols such as tyrosol, which can undergo hydroxylation into HT.
Marina Gonzalez‐Ramirez +4 more
wiley +1 more source
Grasas y Aceites, 2001 The goal of this study was to get information about the use of domestic fryers, type of oil used for frying, kind of food fried in it, and number of frying until rejection of oil. To this aim, a preliminary survey was performed in 50 persons belonging to
A. Romero +2 more
doaj +1 more source
Grasas y Aceites, 2000 We determined the presence of Ca, Mg, Mn, Zn, Se and Cr in 64 samples of olive virgin oil, olive oil and marc oil produced in Andalusia, southern Spain.
Amelia Roca +3 more
doaj +1 more source
In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines
Current Research in Food Science, 2023 The better adaptation of autochthonous grape varieties to environmental changes is increasing the interest on them. Previous studies on Vitis vinifera L. cv Rufete, the flagship of DOP “Sierra de Salamanca”, demonstrated its phenolic potential to produce
Cristina Alcalde-Eon +3 more
doaj +1 more source
Oridonin from Rabdosia rubescens: An emerging potential in cancer therapy – A comprehensive review
Food Science &Nutrition, Volume 12, Issue 5, Page 3046-3067, May 2024.Oridonin (ORI), an ent‐kaurane diterpenoid, naturally found in the leaves of Rabdosia rubescens species, has been found to have antitumor and antiangiogenic properties. It inhibits several cancer‐signaling pathways like NFκB, PI3K, BCL2, BCLX, and p53‐mediated pathways.
Muhammad Asif Ali +14 more
wiley +1 more source
Isomeric fatty acid composition of spanish commercial ice-creams
Grasas y Aceites, 2003 Eight samples of different varieties of commercial ice-creams sold in Spain were analysed for their fatty acid composition, with relevance on their trans-fatty acid profile.
V. Griguol, I. M. Vicario, M. León
doaj +1 more source
Anti-VEGF Effect of Bioactive Indolic Compounds and Hydroxytyrosol Metabolites
Foods, 2022 Angiogenesis is a key process involved in both cancer and cardiovascular diseases, the vascular endothelial growth factor (VEGF) and its VEGF receptor-2 (VEGFR-2) being the main triggers.
Marta Gallardo-Fernández +4 more
doaj +1 more source
Australian Journal of Grape and Wine Research, Volume 2024, Issue 1, 2024.Copigmentation is a noncovalent interaction between anthocyanins and colourless copigments that stabilises the anthocyanin‐coloured forms by protecting them against water attack. Copigmentation can be responsible for almost half of the colour observed in young red wines.
Cristina Alcalde-Eon +3 more
wiley +1 more source
, 2017 Journal of Food Quality, Volume 2017, Issue 1, 2017.
Raúl Ferrer-Gallego +4 more
wiley +1 more source
Coffee consumption and serum cholesterol
Grasas y Aceites, 1999 Different topics related to the kind and variety of coffee with commercial value, specially of the chemical composition of the green and toasted grain and particularly of the composition of the lipid fraction, are firstly revised.
M. G. Montero Rodríguez +2 more
doaj +1 more source