Results 41 to 50 of about 29,998 (256)

In vitro enzymic hydrolysis of chlorogenic acids in coffee

, 2015
Scope: Coffee is rich in quinic acid esters of phenolic acids (chlorogenic acids) but also contains some free phenolic acids. A proportion of phenolic acids appear in the blood rapidly after coffee consumption due to absorption in the small intestine. We
Farrell, TL, Williamson, G, Joana Amarante da Encarnação, Gary Williamson, Ryder, A, Kraut, NU, Tracy L. Farrell, Nicolai U. Kraut, Alexandra Ryder, Amarante da Encarnação, J   +9 more
core   +1 more source

Anti-trypanosomal Phenolic Derivatives from

Natural Product Communications, 2014
Bioassay-guided fractionation of the EtOH extract of the aerial parts of Baccharis uncinella C. DC. (Asteraceae) led to identification of two cinnamic acid derivatives (caffeic and ferulic acids), two flavones (hispidulin and pectolinaringenin) and a ...
Simone dos S. Grecco, Maria Júlia P. Félix, João Henrique G. Lago, Érika G. Pinto, André G. Tempone, Paulete Romoff, Marcelo José P. Ferreira, Patricia Sartorelli   +7 more
doaj   +1 more source

Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple [PDF]

Bioscience, Biotechnology, and Biochemistry, 2011
Chlorogenic acid (CQA) is one of the major polyphenols in apple and a good substrate for the polyphenol oxidase (PPO) in apple. Apple contains catechins as well as CQA, and the role of CQA quinone and its interaction with catechins in the enzymatic browning of apple were examined.
AMAKI, Kanako, SAITO, Eri, TANIGUCHI, Kumiko, JOSHITA, Keiko, MURATA, Masatsune   +4 more
openaire   +2 more sources

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

Alteration on phenolic acids and the appearance of lotus (Nelumbo nucifera Gaertn) seeds dealt with antistaling agents during storage

International Journal of Food Properties, 2018
This study evaluated the preservation effectiveness of selected antistaling agents on lotus seeds (Nelumbo nucifera Gaertn) status and the alteration of phenolic acids during their storage.
Sun-nie Chen, Ru-peng Xie, Jing Li, Ya-wei Fan, Xiao-ru Liu, Bing Zhang, Ze-yuan Deng   +6 more
doaj   +1 more source

Synthesis, Anti-HCV, Antioxidant and Reduction of Intracellular Reactive Oxygen Species Generation of a Chlorogenic Acid Analogue with an Amide Bond Replacing the Ester Bond

Molecules, 2016
Chlorogenic acid is a well known natural product with important bioactivities. It contains an ester bond formed between the COOH of caffeic acid and the 3-OH of quinic acid.
Ling-Na Wang, Wei Wang, Masao Hattori, Mohsen Daneshtalab, Chao-Mei Ma   +4 more
doaj   +1 more source

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

Simultaneous Quantification of Phenolic Compounds and Capsaicinoids in Chili Peppers Using Ultra‐High Performance Liquid Chromatography‐Tandem Mass Spectrometry

Food Safety and Health, EarlyView.
A UHPLC‐MS/MS method was developed to simultaneously quantify four capsaicinoids and 19 phenolic compounds, the key bioactive constituents in chili peppers. It exhibits high sensitivity, low matrix effects, excellent accuracy, and precision, enabling reliable detection in chili samples.
Shaoyun Wu, Xue Feng, Haixiao Ma, Yinfeng Zhao, Zhenying Sun, Meiling Zhang, Zehua Ke, Jing Qiu, Yongzhong Qian, Guiqiao Liu, Rui Weng   +10 more
wiley   +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  

Analysis of the transcriptome of Erigeron breviscapus uncovers putative scutellarin and chlorogenic acids biosynthetic genes and genetic markers. [PDF]

PLoS ONE, 2014
Erigeron breviscapus (Vant.) Hand-Mazz. is a famous medicinal plant. Scutellarin and chlorogenic acids are the primary active components in this herb.
Ni-Hao Jiang, Guang-Hui Zhang, Jia-Jin Zhang, Li-Ping Shu, Wei Zhang, Guang-Qiang Long, Tao Liu, Zheng-Gui Meng, Jun-Wen Chen, Sheng-Chao Yang   +9 more
doaj   +1 more source