Results 131 to 140 of about 22,839 (231)

Integrated Phytochemical Profiling and Multifunctional Bioactivities of Bellis annua Extracts Obtained by Distinct Extraction Techniques

ChemistryOpen, Volume 15, Issue 5, May 2026.
The present study evaluates the effect of maceration, Soxhlet, and ultrasound‐assisted extraction on the phytochemical composition and biological activities of Bellis annua. LC–ESI–MS/MS analysis revealed chlorogenic acid as the dominant compound, while UAE enhanced flavonoid content and overall antioxidant capacity.
Fatma Ozlem Kargin Solmaz, Cengiz Sarikurkcu, Bektaş Tepe   +2 more
wiley   +1 more source

White Light Enhances Adhesive Strength Between Epidermal and Inner Tissues of Pea Epicotyls via Accumulation of Cell Wall-Bound p-Coumaric Acid. [PDF]

Physiol Plant
Shimizu Y, Wakabayashi K, Miyamoto K, Soga K.   +3 more
europepmc   +1 more source

Chemical Constituents and Biological Potentials of Teucrium scordium subsp. scordioides Extracts: In Vitro Experimental and In Silico Perspectives

ChemistryOpen, Volume 15, Issue 5, May 2026.
T. scordium subsp. scordioides may represent a natural source of antioxidants and enzyme inhibitors for use in different health‐promoting formulations. This study was undertaken to examine, for the first time, the antioxidant and enzyme inhibitory properties of several extracts obtained from the aerial parts of Teucrium scordium subsp.
Bengusu Hacer Akgul, Sakina Yagi, Mehmet Veysi Cetiz, Enver Saka, Gokhan Zengin, Eulogio J. Llorent‐Martínez, Marina Gómez‐Torres, Ismail Yapıcı, Ilhami Gulcin, Evren Yıldıztugay   +9 more
wiley   +1 more source

Organ‐Specific Phytochemical Composition and Bioactivity Profiling of Chaerophyllum aksekiense: A Multiassay Antioxidant, Enzyme Inhibition, and Correlation‐Based Evaluation

ChemistryOpen, Volume 15, Issue 5, May 2026.
This study reveals the organ‐specific phytochemical specialization of the endemic Chaerophyllum aksekiense for the first time. Although leaves exhibit the highest phenolic content and antioxidant capacity, flowers stand out with flavonoid accumulation, and roots demonstrate potent enzyme inhibition.
Bedrettin Selvi, Elif Aktürk Bozdemir
wiley   +1 more source

Asparagus Decline and Replant Problem: Autotoxicity, Autotoxic Substances, and Their Biological Functions. [PDF]

Biology (Basel)
Kato-Noguchi H, Kato M.
europepmc   +1 more source

Extracts From Grapefruit (Citrus paradisi) Peel via Microwave‐Assisted and Conventional Extractions: Evaluation of Nosema Infection and Toxicity in Honey Bees

Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.
Conventional and microwave‐assisted extractions of grapefruit peels were optimized using response surface methodology (RSM) based on TPC, TFC, and antioxidant activity (DPPH). The phytochemical profiles of the two optimum extracts were characterized via HPLC before evaluating their acute and chronic toxicity, as well as their effects on honey bee (Apis
Muhammet Mükerrem Kaya, Hidayet Tutun, Nilüfer Vural, Özlem Özmen, Samet Okuyan   +4 more
wiley   +1 more source

Plant-derived phenolic acids in Shilajit: a comparative HPLC-MS/MS analysis across five regions. [PDF]

Sci Rep
Kamgar E, Spryszyńska A, Zembrzuska J, Kowalczewski PŁ, Kaykhaii M.   +4 more
europepmc   +1 more source

Primary Fermentation in Wine Production Influence on Phenolic Retention and Valorization Potential of Berry Skin By-Products. [PDF]

Plants (Basel)
Ispiryan A, Jarienė E.
europepmc   +1 more source

Bioconversion of p-coumaric acid in 4-ethylphenol

, 2008
Ce travail étudie la bioconversion de l'acide p-coumarique en 4-ethylphenol par une souche de Brettanomyces bruxellensis, levure de contamination des vins. Deux méthodes analytiques (HPLC/UV et GC/MS) ont été optimisées pour suivre la cinétique de la réaction. L'acide p-coumarique présente un problème de quantification, son instabilité aux températures
openaire   +1 more source

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Valero‐Abad, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source