Results 51 to 60 of about 8,260 (207)

Intake of Condensed Tannins (Acacia mearnsii) by Lambs in Confinement and Its Impact on Growth Performance, Rumen Environment, and Meat

Fermentation
This study determined whether adding condensed tannins to the diet of confined lamb improves performance, metabolism, health, and meat composition and quality. We used 24 Lacaune lambs with an average initial weight of 24.5 ± 0.24 kg.
Andrei L. R. Brunetto, Ana Luiza F. dos Santos, Isadora Zago, Guilherme L. Deolino, Luisa Nora, Vitor L. Molosse, Rafael V. P. Lago, Aline de C. Machado, Roger Wagner, Jelson N. Nauderer, Bianca F. Bissacotti, Aniela P. Kempka, Bruna Klein, Aleksandro S. Da Silva   +13 more
doaj   +1 more source

Dietary supplementation of quebracho and chestnut tannins mix in rabbit: effects on live performances, digestibility, carcase traits, antioxidant status, faecal microbial load and economic value

Italian Journal of Animal Science, 2019
The effects of dietary supplementation of tannins mix (quebracho and chestnut) in rabbit diet were evaluated for productive performances, health parameters and digestibility in order to quantify their practical utilisation in the rearing system.
Simone Mancini, Roberta Moruzzo, Sara Minieri, Barbara Turchi, Domenico Cerri, Domenico Gatta, Simona Sagona, Antonio Felicioli, Gisella Paci   +8 more
doaj   +1 more source

Antioxidant Properties of Some Herbal Teas (Green tea, Senna, Corn Silk, Rosemary) Brewed at Different Temperatures

International Journal of Secondary Metabolite, 2017
Some non-wood forest products are brewed and consumed as tea. Among the reasons for the consumption of herbal tea, digestive problems are located in the first row. Antioxidants help to human body for arranging digestive and immune system.
Ceyhun Kılıç, Zehra Can, Ayşenur Yılmaz, Sibel Yıldız, Hülya Turna   +4 more
doaj   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

From nature to nanoscale: advances, challenges, and preclinical translation of nanofiber drug delivery systems containing plant‐derived active ingredients

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Since the early 1960s, nanotechnology has been a critical area of science, allowing for the development of sophisticated nanomaterials. Nanofibers, one of the most widely used nanotechnological drug delivery systems, have emerged as a highly versatile platform within modern pharmaceutical sciences.
Heybet Kerem Polat, Yasin Turanlı, Nihat Kurt, Sefa Gözcü, Emre Tunçel, Hilal Bacanak, Eren Aytekin, Sedat Ünal   +7 more
wiley   +1 more source

Polyphenol dietary supplementation prevents inflammation‐induced muscle atrophy in a zebrafish (Danio rerio) model

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Diet‐induced inflammation is a major cause of muscle degeneration impacting human and animal health. Owing to their anti‐inflammatory and antioxidant properties, polyphenols have attracted considerable interest as feed additives.
Graziella Orso, Monica Matuozzo, Mariapina Rocco, Seyed Hossein Hoseinifar, Ghasem Ashouri, Andrea Scaloni, Marina Paolucci, Chiara D'Ambrosio, Roberta Imperatore   +8 more
wiley   +1 more source

Utilization of Flavonoid Compounds from Bark and Wood: A Review

Natural Product Communications, 2015
Flavonoid compounds, which are extracted from bark and wood and used commercially, are flavan 3-ols as monomers and their polymers, which are called “condensed tannins”.
Yoshikazu Yazaki
doaj   +1 more source