Results 51 to 60 of about 21,456 (229)

Inactivation of the Enveloped Bacteriophage ø6 by Butylated Hydroxytoluene and Butylated Hydroxyanisole [PDF]

Antimicrobial Agents and Chemotherapy, 1976
Butylated hydroxytoluene (BHT) is a potent inactivator of the enveloped bacterial virus ø6 at concentrations as low as 3 × 10 −5 M. The viral envelope is not removed by BHT treatment, in contrast to the effects of exposure to the detergent Triton X-100.
P, Wanda, J, Cupp, W, Snipes, A, Deith, T, Rucinsky, L, Polish, J, Sands   +6 more
openaire   +2 more sources

Hierarchical Flux‐Protection Engineering Stabilizes Oxidation‐Prone Metabolic Nodes for High‐Level Curcumin Biosynthesis

Advanced Science, EarlyView.
Flux‐protection engineering stabilizes an oxidation‐prone L‐DOPA node in engineered E. coli by combining acid‐adapted chassis evolution, respiratory‐chain modulation, enzyme‐level flux matching, and pH–DO control. Carbon is redirected from oxidative browning to productive biosynthesis, enabling 1075.2 mg/L curcumin and demonstrating transferability to ...
Jianbin Chen, Qihang Chen, Shurong Zhang, Yajuan Su, Xiaoyi Zou, Ke Wang, Shike Liu, Qian He, Liang Zhang, Weizhu Zeng, Jingwen Zhou   +10 more
wiley   +1 more source

Perspectives in biomedicine: Superfoods and antioxidant power classification

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract The market value of natural food antioxidants will double to 8 billion USD by 2033, driven by a global consumer demand for ‘clean label’ products and proactive wellness solutions. However, the industrial application and health labelling (commercial brands) of these compounds remain severely constrained by inconsistent analytical methods.
Domenico Fuoco, Gregory S. Patience
wiley   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

Protective function of butylated hydroxytoluene in lead-induced oxidative alterations in tissues of Wistar rats [PDF]

, 2020
This study was designed to evaluate the protective function of butylated hydroxytoluene (BHT) in Pbinduced oxidative damage to blood, hepatic and renal tissues of exposed rats.
Obiwulu, Eno
core   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts

Plants, 2017
There are concerns about using synthetic phenolic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) as food additives because of the reported negative effects on human health.
Ammar Altemimi, Naoufal Lakhssassi, Azam Baharlouei, Dennis G. Watson, David A. Lightfoot   +4 more
doaj   +1 more source

Phytochemical Composition and Bioactivity of Elsholtzia strobilifera (Benth.) Benth Essential Oil With Spectral Characterisation of Pinocarvone Using NMR Techniques

Flavour and Fragrance Journal, EarlyView.
Elsholtzia strobilifera (Benth.) EO: in‐depth chemical and biological investigation. ABSTRACT Species of the genus Elsholtzia (Lamiaceae) have been traditionally used in folk medicine and are known for their diverse biological properties. However, the chemical composition and bioactivity of the essential oil from Elsholtzia strobilifera (Benth.) Benth.
Priyanka Bhatt, Pooja Bargali, Gunja Sah, G. C. Shah, Ravendra Kumar, Stefania Garzoli, Maneesha Pathak, Archana N. Sah   +7 more
wiley   +1 more source

Butylated hydroxytoluene reduces aflatoxin B1 bioavailability and hepatic adduct formation in Turkeys.

, 2007
We confirmed our hypothesis that dietary butylated hydroxytoluene would reduce aflatoxin B1 (AFB1) bioavailability and the formation of hepatic AFB1-DNA adducts in turkeys in vivo.
J. O. Hall, J. A. Guarisco, R. A., Jr. Coulombe   +2 more
core   +1 more source