Results 111 to 120 of about 22,839 (231)

Comparative Phytochemical and Fatty Acid Profiling of Flax (Linum usitatissimum L.) Cultivars Across Diverse Geographic Origins

European Journal of Lipid Science and Technology, Volume 128, Issue 5, May 2026.
Flax varieties differ in growth, oil quality, and beneficial compounds, but these differences are not always clear‐cut. In this study, 10 flax types were grown under the same conditions and compared for plant traits, natural compounds, and oil content. Some showed high omega‐3 and lignan levels, making them valuable for healthier foods and future crop ...
Mehmet Zeki Koçak, Sara Zare
wiley   +1 more source

Noni (Morinda citrifolia L.) Fermented Juice Inhibits Tumor Progression of Breast Cancer Angiogenesis Through Suppressing NF‐κB Signaling

Food Frontiers, Volume 7, Issue 3, May 2026.
Noni fermented juice (NFJ) suppresses breast cancer progression by inhibiting angiogenesis via the Ikkβ/NF‐κB/VEGF pathway. This study demonstrates the potent antitumor effects of NFJ through the inhibition on the function of endothelial cells, identifying it as a safe therapeutic agent for breast cancer treatment. ABSTRACT Angiogenesis plays a crucial
Baijian Wu, Xiaoyu Xu, Zhihong Zhu, Yau‐Tuen Chan, Shaozhong Peng, Yanping Liu, Cheng Zhang, Ming Zhou, Xiaodan Huang, Yibin Feng   +9 more
wiley   +1 more source

Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value,
Francesca Carrà, Vincenzo Disca, Fabiano Travaglia, Monica Locatelli, Jean Daniel Coïsson   +4 more
wiley   +1 more source

Development of a UV Spectroscopy Method to Validate p-Coumaric Acid and Assess the Antioxidant Activity of a p-Coumaric Acid Gel Product.

Prospects in Pharmaceutical Sciences
Ultraviolet spectroscopy was one of the simple, rapid, cost-effective, and precise instrumental methods. The objective was the development of the U.V  spectroscopy method for the validation of p-coumaric acid according to the International Council for Harmonization [Q2 (R1)] guidelines reported in this work.
JITENDRA GAJBE, Ashwini Madgulkar, Minakshi Shinde   +2 more
openaire   +1 more source

Salicylic Acid Delays Grape Softening by Regulating Cell Wall, Cuticular Wax, and Phenylpropanoid Metabolism

Food Frontiers, Volume 7, Issue 3, May 2026.
This study investigated the effects of salicylic acid (SA) application on the softening of grapes (Vitis vinifera L. ‘Red Globe’) during cold storage. The results demonstrated that SA treatment effectively delayed softening by regulating cell wall, cuticular wax, and phenylpropanoid metabolism.
Guihua Zeng, Haiyan Liu, Yuyun He, Jianming Niu, Ping Wang, Qinming Sun, Feifei Gao   +6 more
wiley   +1 more source

Correlational and Molecular Mechanism Analyses of Bioactive Compounds From Ziziphus jujuba: Focusing on Anti‐Hyaluronidase and Antioxidant Networks

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Extract of Z. jujuba leaves and branches is prepared by using ethanol. The samples are examined for antioxidant and various enzyme inhibition activities. Then, bioactive components are isolated by column chromatography and identified by EI‐MS, NMR, and UV‐HPLC. Medicagenic acid may be the best candidate for anti‐hyaluronidase.
Saba Noreen, Zhaoyang Wu, Sichan Kim, Ji Won Choi, Soo Kyeong Lee, Deokho Lee, Soon Sung Lim   +6 more
wiley   +1 more source

Unlocking the Hepatoprotective Potential of Cyperus rotundus Through Edible Vinegar Processing: A Study on Functional Ingredient Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Cyperus rotundus L. (CR) and vinegar‐processed CR (VCR) were compared in mouse models of thioacetamide (TAA)‐induced acute and chronic liver injury. VCR exhibited better hepatoprotective effects than raw CR. Composition analysis revealed 35 components in VCR, among which α‐cyperone was present at higher levels than in raw CR.
Gao Jia‐He, Lin Li‐Ting, Liu Yue‐Han, Wang Fu‐Chao, Liu Jun‐Tong, Gao Tian‐Hui   +5 more
wiley   +1 more source

Antennaria dioica (L.) Gaertn. (Asteraceae): From Metabolite Profiling to Comprehensive Evaluation of In Vitro and In Silico Enzyme Inhibitory Activity

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Antennaria dioica (L.) Gaertn. is a perennial herb from the tribe Gnaphalieae of the Asteraceae family. In‐depth phytochemical profiling and in vitro antioxidant and enzyme inhibition assessment of methanol‐aqueous extract from the A. dioica aerial parts were integrated with molecular docking study.
Dimitrina Zheleva‐Dimitrova, Gokhan Zengin, Iglika Lessigiarska, Ivanka Tsakovska, Radostina Nikolova‐Kejova, Ivayla Zheleva‐Kyuchukova, Georgi Momekov, Reneta Gevrenova   +7 more
wiley   +1 more source

Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Pigmented wheat was processed into pasta and bread and subjected to in vitro digestion. The resulting bioaccessible fractions were characterized for antioxidant capacity and used to treat Caco‐2 epithelial monolayers under inflammatory conditions. Compared with control wheat, pigmented pasta retained higher antioxidant activity and improved intestinal ...
Giulia Feliziani, Marianna Tagliasco, Xinying Suo, Nicoletta Pellegrini, Elena Vittadini, Laura Bordoni, Rosita Gabbianelli   +6 more
wiley   +1 more source