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The Bioactive Compounds and Antioxidant Capacity of Nopal Cladodes (<i>Opuntia</i> spp.) as Influenced by Irrigation. [PDF]
Antioxidants (Basel)Luna-Zapién EA +5 more
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Analysis of taste and non-volatile compound differences in jujube pigments from different sources using multiple techniques. [PDF]
Food Chem XLi J, Chen S, Zhou Y.
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Biomedicine and Pharmacotherapy, 2006 Caffeic acid and its esters, chlorogenic and caftaric acids, are major dietary polyphenols present in various foods and beverages. Although caffeic acid is easily absorbed in the small intestine, its esterification with quinic acid, as in chlorogenic ...
Augustin Scalbert, V Cheynier, C Remesy
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Interaction between caffeic acid/caffeic acid phenethyl ester and micellar casein
Food Chemistry, 2021Caffeic acid (CA) and caffeic acid phenethyl ester (CAPE) are bioactive molecules with poor solubility. We investigated the interaction between CA/CAPE and micellar casein (MC), and the physico-chemical and antioxidant properties of the complexes. Fluorescence spectroscopy analysis showed that both CA and CAPE formed complexes with MC via hydrophobic ...
Juanjuan, Qin +4 more
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Journal of Agricultural and Food Chemistry, 2017 New methods are proposed to determine the activity of tyrosinase on caffeic and p-coumaric acids. Because o-quinone from caffeic acid is unstable in its presence, it has been characterized through spectrophotometric measurements of the disappearance of ...
Francisco Garcia-Canovas +2 more
exaly +2 more sources
Food Research International, 2023
Chlorogenic acid (CGA) and caffeic acid (CA) are two major phenolic acids in coffee. Though the International Agency for Research on Cancer has classified CA as a Group2B carcinogen, coffee consumption seems generally safe within the usual levels of intake and is more likely to benefit health than to harm it. We thus speculated that CGA may effectively
Xiuli Li +6 more
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Chlorogenic acid (CGA) and caffeic acid (CA) are two major phenolic acids in coffee. Though the International Agency for Research on Cancer has classified CA as a Group2B carcinogen, coffee consumption seems generally safe within the usual levels of intake and is more likely to benefit health than to harm it. We thus speculated that CGA may effectively
Xiuli Li +6 more
openaire +2 more sources
Journal of Agricultural and Food Chemistry, 2012 The main metabolites of caffeic and ferulic acids (ferulic acid-4'-O-sulfate, caffeic acid-4'-O-sulfate, and caffeic acid-3'-O-sulfate), the most representative phenolic acids in fruits and vegetables, and the acyl glucuronide of ferulic acid were ...
Domenico Masuero +2 more
exaly +2 more sources
Growth-promoting Activity of Caffeic Acid
Nature, 1962Vendrig and Buffel have recently stated1 that trans-caffeic acid “may be a very important natural growth regulator, not less important than indole-3-acetic acid”. This conclusion was based on the identification of caffeic acid as one of the active growth substances in an ether extract of leaves, and on growth tests with commercial caffeic acid on 2-mm.
K V, THIMANN +2 more
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International Journal of Biological Macromolecules, 2020
Starch digestibility can be decreased by phenolic acids. The physicochemical and digestive properties of high-amylose maize starch, normal maize starch (NMS) and waxy maize starch (WMS) complexed with caffeic acid (CA) were investigated to determine the effects of CA and amylose on starch digestibility.
Meijun, Han +3 more
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Starch digestibility can be decreased by phenolic acids. The physicochemical and digestive properties of high-amylose maize starch, normal maize starch (NMS) and waxy maize starch (WMS) complexed with caffeic acid (CA) were investigated to determine the effects of CA and amylose on starch digestibility.
Meijun, Han +3 more
openaire +2 more sources