Results 31 to 40 of about 22,839 (231)
Natural Cinnamic Acids, Synthetic Derivatives and Hybrids with Antimicrobial Activity
Molecules, 2014 Antimicrobial natural preparations involving cinnamon, storax and propolis have been long used topically for treating infections. Cinnamic acids and related molecules are partly responsible for the therapeutic effects observed in these preparations. Most
Juan David Guzman
doaj +1 more source
Chemical Diversity of Bastard Balm (Melittis melisophyllum L.) as Affected by Plant Development
Molecules, 2020 The phytochemical diversity of Melittis melissophyllum was investigated in terms of seasonal changes and age of plants including plant organs diversity.
Izabela Szymborska-Sandhu +4 more
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Drought and Heat Stress Impacts on Phenolic Acids Accumulation in Durum Wheat Cultivars
Foods, 2021 Droughts and high temperatures are the main abiotic constraints hampering durum wheat production. This study investigated the accumulation of phenolic acids (PAs) in the wholemeal flour of six durum wheat cultivars under drought and heat stress. Phenolic
Barbara Laddomada +7 more
doaj +1 more source
Food Chemistry International, EarlyView.The underutilized parts viz: pawpaw seed, banana, plantain, and potato peels showed promising antioxidant and inhibition of α‐amylase and α‐glucosidase activities (IC50 values ≤ 100 μg/mL). Similarly, pawpaw seed, banana, plantain, and potato peels reduced postprandial hyperglycemia in sucrose‐ and maltose‐induced hyperglycemia in rats.
Aminu Mohammed +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun +7 more
wiley +1 more source
Food Chemistry International, EarlyView.The study compared the medicinal activities of polyphenols from fermented and unfermented seeds of Annona squamosa. The polyphenols were extracted and subjected to standard analysis. The major phenolic components of the fermented polyphenols and the unfermented polyphenols were found to be 4‐hydroxybenzoic and 4‐hydroxyphenylacetic acid, respectively ...
Shola Hezekiah Awojide +10 more
wiley +1 more source
Food Chemistry International, EarlyView.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source
Anticarcinogenic Effect and Carcinogenic Potential of the Dietary Phenolic Acid: O-Coumaric Acid [PDF]
Natural Product Communications, 2013 Among hydroxycinnamic acids, caffeic, ferulic and p-coumaric acids have received considerable attention due to their biological activities. However, studies related to the biological activities of o-coumaric acid (OCA) are limited. In this regard, this study was designed to determine the chemopreventive potential of OCA in human breast cancer cells ...
Atmaca, Pelin +3 more
openaire +5 more sources
Global transcriptomic response of Escherichia coli to p-coumaric acid
Microbial Cell Factories, 2022 AbstractThe aromatic compound p-coumaric acid (p-CA) is a secondary metabolite produced by plants. This aromatic acid and derived compounds have positive effects on human health, so there is interest in producing them in biotechnological processes with recombinant Escherichia coli strains. To determine the physiologic response of E. coli W3110 to p-CA,
José Ignacio Rodríguez-Ochoa +6 more
openaire +3 more sources