Results 191 to 200 of about 9,186 (237)

Editorial: Nutraceuticals and functional foods in chronic disease prevention and treatment. [PDF]

Front Nutr
Kurylowicz A.
europepmc   +1 more source

Antioxidant Properties of Aronia melanocarpa and Morinda citrifolia Juices and their Impact on Bladder Cancer Cell Lines. [PDF]

Med Sci Monit
Nowak D, Kloskowski T, Gośliński M, Buhl M, Wojtowicz E, Popławski C, Drewa T, Pokrywczyńska M.   +7 more
europepmc   +1 more source

Polyphenolic Compounds in the Prevention and Treatment of Hypertension: A Review. [PDF]

Int J Mol Sci
Olędzki R.
europepmc   +1 more source

Antibacterial efficacy of berry juices against Bacillus cereus relative to their phytochemical composition and antioxidant properties. [PDF]

Sci Rep
Królak K, Ścieszka S, Kordialik-Bogacka E, Oracz J, Ditrych M, Szczygieł T, Dybka-Stępień K, Otlewska A, Żyżelewicz D.   +8 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Flavonoids from black chokeberries, Aronia melanocarpa

Journal of Food Composition and Analysis, 2005
Abstract Black chokeberry, Aronia melanocarpa (Michx.) Elliott (Rosaceae), was investigated for its flavonoid content. The flavanone eriodictyol 7- O - β -glucuronide ( 1 ) together with the quercetin derivatives 3- O -(6″- O - β -arabinosyl- β -glucoside) ( 2 ), 3- O -(6″- α -rhamnosyl- β -galactoside) ( 3 ), 3- O -(6″- α -rhamnosyl- β -glucoside)
Rune Slimestad, Kjell Torskangerpoll, Haavard S. Nateland, Tina Johannessen, Nils H. Giske   +4 more
openaire   +1 more source

Anthocyanins in Fruits of Aronia Melanocarpa (Chokeberry)

Journal of Food Science, 1988
ABSTRACT Anthocyanins from fruits of Aronia melunocap (chokeberry) were extracted with acidified ethanol and methanol and fractionated by high performance liquid chromatography. The pigment composition was very simple as there were only four compounds. Semi‐preparative HPLC,
Oszmianski, J., Sapis, J.C.
openaire   +2 more sources

Effects of black mulberry, chokeberry, and elderberry extracts on the healing of burn wounds.

Burns
BACKGROUND In the burn affected area of the skin, the progression or deepening of wounds is related to oxidative stress. Especially in the highly susceptible stasis zone, tissues survive to the extent that they can cope with oxidative stress ...
Rukiye Zengin, Selim Erdoğan, Onural Özhan, Elif Karaca, Semih Özçinar, Yakup Yılmaztekin, F. Yağın, Y. Uğur, C. Firat, Hakan Parlakpınar, AB Uyumlu   +10 more
semanticscholar   +1 more source

Anticancer Effects of Extracts from Three Different Chokeberry Species

Nutrition and Cancer, 2020
Colon cancer risk appears to be lowered by consumption of a diet rich in fruits and vegetables. Chokeberries are rich in phytochemicals that may act as potent anticancer agents. Phytochemicals that are particularly abundant in chokeberries include anthocyanins and phenolic acids.
Navpreet K. Gill, Diana Rios, Elena Osorio-Camacena, Benigno E. Mojica, Baljinder Kaur, Matthew A. Soderstrom, Maricarmen Gonzalez, Brandy Plaat, Clarice Poblete, Navdeep Kaur, Henna Singh, Sarah C. Forester   +11 more
openaire   +2 more sources

Accelerating the conversion of black chokeberry anthocyanins toward vinylphenolic pyranoanthocyanins by displaying phenolic acid decarboxylase from Lactiplantibacillus plantarum on the surface of Pichia pastoris.

Food Chemistry
In fermented chokeberry products, hydroxycinnamic acids are enzymatically converted into 4-vinyl derivatives by phenolic acid decarboxylase (PAD), which react with anthocyanins (ACNs) to form stable pyranoanthocyanins (PACNs) that enhance color stability
Weijie Zhou, Qing Zhang, Kuanchen Huang, Zhang Huang, Weiqiu Ding, Jianxia Sun, Weibin Bai   +6 more
semanticscholar   +1 more source

Production of chokeberry pulp powder by convective and freeze-drying foam-mat techniques: effects on physicochemical properties, bioactive content, and antioxidant activity

Sustainable Food Technology
Chokeberry pulp powder, as a potential functional food ingredient, was produced by foam-mat drying via (a) convective drying at varying temperatures and (b) freeze drying; and the powder properties were examined.
Yasemin Yikilkan, A. Ali Redha, Beyza Kaba, Hojjat Pasazadeh, I. Koca   +4 more
semanticscholar   +1 more source