Results 81 to 90 of about 9,555 (196)

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva, Mary Ann Augustin, Thom Huppertz, Julia YQ Low, Arianna Dick, Jayani Chandrapala   +5 more
wiley   +1 more source

Condensed tannins. 5. The oxidative condensation of (+)-catechin [PDF]

Biochemical Journal, 1960
S R, Evelyn, E A, Maihs, D G, Roux
openaire   +2 more sources

A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities

Molecules
Tannins, a diverse class of polyphenolic compounds, are widely present in a variety of plant-based foods and beverages, where they contribute significantly to flavor, astringency, and numerous health benefits.
Fernanda Cosme, Alfredo Aires, Teresa Pinto, Ivo Oliveira, Alice Vilela, Berta Gonçalves   +5 more
doaj   +1 more source

The mechanisms of condensed tannins inhibit Pediococcus pentosaceus

Chemical and Biological Technologies in Agriculture
Background The antibacterial mechanisms of action of condensed tannins (CTs) obtained from tea are well known. However, the antibacterial mechanism of CTs from legumes, such as sainfoin, against to Pediococcus pentosaceus was still unclear.
Rongzheng Huang, Fanfan Zhang, Xuzhe Wang, Chunhui Ma, Mingxin Ma   +4 more
doaj   +1 more source

Effect of Metal Ions on the Interaction of Condensed Tannins with Protein. [PDF]

Foods, 2023
Zhang L, Guan Q, Zhang H, Tang L.
europepmc   +1 more source

Effects of Condensed Tannins on Bacterial and Fungal Communities during Aerobic Exposure of Sainfoin Silage. [PDF]

Plants (Basel), 2023
Huang R, Ma C, Zhang F, Wang X.
europepmc   +1 more source

Condensed tannins act as anthelmintics by increasing the rigidity of the nematode cuticle. [PDF]

Sci Rep, 2022
Greiffer L, Liebau E, Herrmann FC, Spiegler V.   +3 more
europepmc   +1 more source

Compositional Phenolic Signatures of Antioxidant-Relevant Compounds in Hop (Humulus lupulus L.) Varieties and Local Ecotypes Cultivated in Southern Chile

Antioxidants
Hop (Humulus lupulus L.) cones are increasingly recognized as sources of phenolic compounds relevant to antioxidant-oriented applications beyond their traditional brewing role; however, genotype-dependent chemical diversity remains poorly characterized ...
Ignacio Matamala, Manuel Chacón-Fuentes, Daniel Martínez-Cisterna, Pablo Parra-Verdugo, Valeria Asencio-Cancino, Leonardo Bardehle   +5 more
doaj   +1 more source

Effects of condensed tannins on behavior and performance of a specialist aphid on aspen. [PDF]

Ecol Evol, 2022
Rodríguez BD, Kloth KJ, Albrectsen BR.
europepmc   +1 more source