Results 151 to 160 of about 37,607 (277)

Potential of Aeginetia indica for Alzheimer's Disease Management: In Vitro, In Vivo, and Computational Insights

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
MeOH extract of Aeginetia indica (AİME); chromatographic study: LCMS/MS and GCMS; in vitro assays: AChE assays → ↓ AChE level, ↓ inflammation level and antioxidant assays → ROS; in vivo anti‐inflammatory study: ↓ inflammation level; molecular docking → molecular dynamics simulations: acacetin and acteoside.
Marjanur Rahman Bhuiyan, Md. Sharif Reza, Sadikur Rahman Shuvo, Mustafa Abdullah Yilmaz, Syed Mumtahin Mannan Siam, Md. Shadman Sakib, Oguz Cakir, Md. Nazmul Islam Durjoy, Abbas Tarhan, Nuraniye Eruygur, A. F. M. Shahid Ud Daula   +10 more
wiley   +1 more source

Do softgel manufacturing or gastric conditions break down carrageenan into poligeenan? [PDF]

Biochem Biophys Rep
Jin SA, Fang Q, Sukuru K.
europepmc   +1 more source

Capillary zone electrophoresis investigation of interactions between granulocyte-colony stimulating factor and dextran sulfate/carrageenan oligosaccharide

, 2005
The interactions between granulocyte-colony stimulating factor (G-CSF) and dextran sulfate/kappa-carrageenan oligosaccharide were studied by capillary zone electrophoresis.
林炳承, Wang, KY, Liang, AY, Du, YG, Lin, BC   +4 more
core  

Wheat Bran Proteins as a Functional Ingredient in Plant‐Based Mayonnaise

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Wheat bran proteins (albumin, globulin, and glutelin) were extracted through Osborne fractionation and incorporated into mayonnaise formulations as plant‐based emulsifiers. Among the fractions, albumin‐based mayonnaise demonstrated stable emulsion properties at acidic pH (4.6) and a texture comparable to traditional mayonnaise, highlighting its ...
Varshini Krishnamoorthy, Abinaya Arunachalam, Jan Krijgsheld, Gert‐Jan W. Euverink   +3 more
wiley   +1 more source

Comparison of the Structure and Properties of Hydroxypropyl Starch/Carrageenan Blends with Different Amylose/Amylopectin Contents. [PDF]

Gels
Zhu X, Wu D, Wu J, Zhao J, Lian Y, Lv Y.
europepmc   +1 more source

Pharmacological and Phytochemical Insights Into Ficus benghalensis (Indian Banyan): Anti‐Inflammatory, Antioxidant, and Anticancer Potentials

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
The aim of this review is to critically evaluate the therapeutic potential of Ficus benghalensis L. by integrating ethnomedicinal knowledge with contemporary scientific evidence. The objectives are to summarize its phytochemical profile, analyze antioxidant, antimicrobial, antidiabetic, anti‐inflammatory, and anticancer activities, elucidate underlying
Zainab Ali, Farhang Hameed Awlqadr, Uswa Ali, Iffat Ullah, Muhammad Tayyab Arshad, Abdul Rauf, Humaira Parveen, Sayeed Mukhtar, Uzma Faridi, Md. Sakhawot Hossain   +9 more
wiley   +1 more source

Exploring the Nutraceutical Potential of Achillea millefolium L.: Phytochemical Composition, Biological Activities, and Industrial Applications

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Achillea millefolium Linn., commonly known as yarrow, is an extraordinary medicinal plant. A. millefolium has broad therapeutic potential due to its phytochemistry and essential oil composition. It possesses pharmacological properties, including antidiabetic, antioxidant, anti‐inflammatory, liver‐protective, antimicrobial, and gastroprotective effects,
Tooba Majeed, Muhammad Tauseef Sultan, Ahmad Mujtaba Noman, Hassan Raza, Hagar M. Mohamed, Nimra Anees, Muhammad Imran, Muzzamal Hussain, Gamal A. Mohamed, Sabrin R. M. Ibrahim, Entessar Al Jbawi, Ehab M. Mostafa, Samy Selim, Ayman Salama, Mohamed A. Abdelgawad   +14 more
wiley   +1 more source

Properties of Probiotic Bacterial Cellulose/κ-Carrageenan Based Hydrogel Having Antibacterial Activity and Biocompatibility. [PDF]

Gels
Chaudhuri M, Saha N, Dubnika A, Sáha P.
europepmc   +1 more source

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By‐Product in Plant‐Based Burgers

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato, Bruna dos Reis Gasparetto Cruz, Victor Guilherme Sebastião, Mirian dos Santos, Joyce Grazielle Siqueira Stürmlinger, Marise Aparecida Rodrigues Pollonio, Caroline Joy Steel   +6 more
wiley   +1 more source

Losmapimod, an Oral Anti-p38 MAP Kinase, Demonstrates Anti-Neuropathic and Anti-Inflammatory Effects in Rat Acute Pain. [PDF]

J Clin Med
Soued M, Hamdi L, Ben Rehouma M, Mazoit JX, Benhamou D.   +4 more
europepmc   +1 more source