Results 211 to 220 of about 14,230 (253)

Inhibition of α-amylase activity by condensed tannins

Food Chemistry, 2011
The ability of grape seed procyanidins to inhibit α-amylase activity was studied using a colorimetric method. This ability was found to be related with the average degree of polymerisation of the tested procyanidins. These interactions were further evaluated by fluorescence quenching, dynamic light scattering (DLS) and nephelometry, in order to ...
Rui Gonçalves, Nuno Mateus, Victor de Freitas   +2 more
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Significance of the Condensed Tannins

1989
The condensed tannins are biologically significant natural products primarily because of their ready complexation with proteins. These compounds are particularly important flavor components, being responsible for the astringency of many fruits and vegetable products.
L. J. Porter, R. W. Hemingway
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The condensed tannins of Leptarrhena pyrolifolia

Phytochemistry, 1993
Abstract A proanthocyanidin (PA) polymer, a condensed tannin, was isolated, purified and characterized from the leaves of Leptarrhena pyrolifolia. The predominant extension units in the polymer were (−)-epicatechin and (+)-gallocatechin with traces of (−)-epigallocatechin. (+)-Catechin was the predominant terminal unit.
Mohammed R. Koupai-Abyazani, Bruce A. Bohm   +1 more
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Analysis of condensed tannins: a review

Animal Feed Science and Technology, 2001
Abstract Plant condensed tannins (proanthocyanidins, PAs) have both positive and negative effects on feed digestibility and animal performance, depending both on the quantity and biological activity of the tannins that are present. In this review, the chemistry and analysis of condensed tannins (PAs) are examined. Our first focus is on the complexity
P Schofield, D.M Mbugua, A.N Pell
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ChemInform Abstract: Condensed Tannins.

ChemInform, 1999
AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 100 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.
D. Ferreira, E. V. Brandt, J. Coetzee, E. Malan   +3 more
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CONDENSED TANNINS OF RAPESEED MEAL

Journal of Food Science, 1979
ABSTRACT The study was undertaken to determine the amount and nature of condensed tannins in rapeseed meal. No condensed tannins were found in rapeseed meats (endosperm plus germ). The hulls, however, yielded 0.1% condensed tannins by 70% aqueous acetone extraction, the bulk of the condensed tannins in the hulls being unextractable by
J. LEUNG, T. W. FENTON, M. M. MUELLER, O. R. CLANDININ   +3 more
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The condensed tannins (proanthocyanidins) in seagrasses

Aquatic Botany, 1984
Abstract In a survey of 29 species in the 12 seagrass genera, those in the Potamogetonaceae that characteristically have tannin cells in the leaves (Posidonioideae: Posidonia; Cymodoceoideae: Halodule, Syringodium, Cymodocea, Thalassodendron, Amphibolis) contained compounds with the Rf values and color reactions typical of condensed tannins.
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Reaction of condensed tannins with ammonia

Industrial Crops and Products, 2013
Abstract Reaction of condensed (flavonoid) mimosa tannin extracts with concentrated aqueous ammonia has been investigated. For that purpose, catechin was also used as a flavonoid model compound and treated in similar conditions. Solid state CP-MAS 13C NMR and MALDI-ToF spectroscopy studies revealed that, unlike what was recently theorised, amination ...
F. Braghiroli, V. Fierro, A. Pizzi, K. Rode, W. Radke, L. Delmotte, J. Parmentier, A. Celzard   +7 more
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Antinutritional Effects of Condensed and Hydrolyzable Tannins

1992
Despite major structural differences, hydrolyzable and condensed tannins often produce similar antinutritional effects. The most common effects are diminished weight gains and lowered efficiency of nutrient utilization. The major biochemical basis for these effects appears not to be inhibition of dietary protein digestion but rather a systemic ...
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Condensed tannins of pea seeds

Plant Science Letters, 1984
Summary Condensed tannins were present in pea testas which contained anthocyanin, but were very much reduced in amount in testas lacking anthocyanin and in cotyledons. Testa tannin was more highly polymerised than that from cotyledons.
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