Results 41 to 50 of about 859,776 (193)

Study of new sources of six chlorogenic acids and caffeic acid

, 2020
This study presents data about the presence and the content of chlorogenic acids and caffeic acid in vegetables. The amounts of six chlorogenic acids (3-caffeoylquinic (3-CQA), 4-caffeoylquinic (4-CQA), 5-caffeoylquinic (5-CQA), 3,4-dicaffeoylquinic (3,4-
da Silva, Leticia Cardoso, de Jesus Filho, Milton, Wagner, Roger, Damin, Fernanda Mateus, Caldeirao, Lucas, Meinhart, Adriana Dillenburg, Teixeira Filho, Jose, Godoy, Helena Teixeira, Constant, Livia da Silva   +8 more
core   +1 more source

Desenvolvimento de sistema microestruturado contendo extrato padronizado de Cecropia glaziovii Sneth (Embaúba) [PDF]

, 2010
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências da Saúde, Programa de Pós-Graduação em Farmácia, Florianópolis, 2010A Cecropia glaziovii Sneth, popularmente conhecida como embaúba, é utilizada na medicina popular ...
Arend, Daniela Paula
core  

Optimization of Delivery and Bioavailability of Encapsulated Caffeic Acid

Foods, 2023
Caffeic acid is a widely distributed phenolic acid. It is described in the scientific literature that caffeic acid has poor solubility. The aim of this study was to improve the solubility of caffeic acid for better dissolution kinetics when administered orally. During the study, oral capsules of different compositions were modeled.
Stanciauskaite, Monika, Poskute, Monika, Kurapkiene, Vaida, Marksa, Mindaugas, Jakstas, Valdas, Ivanauskas, Liudas, Kersiene, Milda, Leskauskaite, Daiva, Ramanauskiene, Kristina   +8 more
openaire   +4 more sources

Ability of phenolic acids to protect α-tocopherol

Czech Journal of Food Sciences, 2010
The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect α-tocopherol was tested during the heating of sunflower oil on a hot plate set at 180°C and was compared with the ...
Zuzana Réblová, Petra Okrouhlá
doaj   +1 more source

Comparison of Protective Effects of Phenolic Acids on Protein Glycation of BSA Supported by In Vitro and Docking Studies

Biochemistry Research International, 2023
Several diabetic complications are associated with forming advanced glycation end products (AGEs). Different chemical and natural compounds are able to prevent the development of these products.
Marzieh Rashedinia, Zeinab Rasti Arbabi, Razieh Sabet, Leila Emami, Alireza Poustforoosh, Zahra Sabahi   +5 more
doaj   +1 more source

Effects of Lipoic Acid, Caffeic Acid and a Synthesized Lipoyl-Caffeic Conjugate on Human Hepatoma Cell Lines

Molecules, 2011
Hepatocellular carcinoma (HCC) is among the most aggressive and fatal cancers. Its treatment with conventional chemotherapeutic agents is inefficient, due to several side effects linked to impaired organ function typical of liver diseases. Consequently, there exists a decisive requirement to explore possible alternative chemopreventive and therapeutic ...
Guerriero E., Sorice A., Capone F., Costantini S., Palladino P., D'Ischia M., Castello G.   +6 more
openaire   +6 more sources

Interactions between caffeic and caftaric acids, furan-derived aroma compounds, and chitosan during base wine ageing [PDF]

, 2023
During sparkling wine ageing, chemical changes take place that alter the composition of the wine, creating nutty, roasted, and caramel aromas and flavours not previously detected in young wines.
Medeiros, Jacob
core   +1 more source

THE COMPARATIVE OVERVIEW OF HPLC ANALYSIS OF DIFFERENT EXTRACTS FROM MORUS SPECIES FROM SOUTHEAST SERBIA

Studia Universitatis Babes-Bolyai Chemia, 2020
The aim of this work was to evaluate the content of phenolic compounds (phenols, flavonoids and anthocyanins) of Morus alba L. fruit (white mulberry), Morus rubra L. (red mulberry) and Morus nigra L. fruit (black mulberry) by the HPLC analysis.
Danica DIMITRIJEVIĆ, Danijela KOSTIĆ, Milan MITIĆ, Dušan PAUNOVIĆ, Branka STOJANOVIĆ, Jovana KRSTIĆ, Slavica STEVANOVIĆ, Jasmina VELIČKOVIĆ   +7 more
doaj   +1 more source

Dietary Consumption of Phenolic Acids and Prostate Cancer: A Case-Control Study in Sicily, Southern Italy

Molecules, 2017
Dietary polyphenols gained the interest of the scientific community due to their wide content in a variety of plant-derived foods and beverages commonly consumed, such as fruits, vegetables, coffee, tea, and cocoa.
Giorgio Ivan Russo, Daniele Campisi, Marina Di Mauro, Federica Regis, Giulio Reale, Marina Marranzano, Rosalia Ragusa, Tatiana Solinas, Massimo Madonia, Sebastiano Cimino, Giuseppe Morgia   +10 more
doaj   +1 more source

Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion

Food Chemistry: X, 2023
Three kinds of phenolic acids: ferulic acid (FA), caffeic acid (CA), and gallic acid (GA) with different chemical structures were individually grafted onto Arabic gum (AG) via a laccase mediated method, and their roles in stabilizing o/w emulsions were ...
Yi Luan, Qingling Wang, Songnan Li, Chen Gu, Rui Liu, Qingfeng Ge, Hai Yu, Mangang Wu   +7 more
doaj   +1 more source