Results 71 to 80 of about 7,593 (221)
Food Science &Nutrition, Volume 14, Issue 5, May 2026.This illustration highlights how dietary polyphenols from foods like berries, grapes, and green tea travel through the gut, where microbiota transform them into bioactive metabolites. These metabolites pass into the bloodstream, strengthen the gut barrier, and ultimately reach the brain, supporting neuroprotection through antioxidative and anti ...
Adnan Akif +3 more
wiley +1 more source
Ellagitannins as Active Constituents of Medicinal Plants [PDF]
Planta Medica, 1989 Isolation and structure determination, accompanied by measurement of various biological activities of each isolated tannin, particularly of ellagitannins, have brought about a marked change in the concept of tannins as active constituents of medicinal plants. Their biological activities should now be discussed on the basis of the structural differences
T, Okuda, T, Yoshida, T, Hatano
openaire +2 more sources
Stability of Principal Hydrolysable Tannins from Trapa taiwanensis Hulls
Molecules, 2019 The fruit and hulls of the water caltrop (Trapa taiwanensis Nakai) are used as hepatoprotective herbal tea ingredients in Taiwan. The stability of hydrolysable tannins in herbal drinks has rarely been reported.
Ching-Chiung Wang +3 more
doaj +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 +16 more
wiley +1 more source
Inhibitory effect of tannins from galls of Carpinus tschonoskii on the degranulation of RBL-2H3 Cells [PDF]
, 2012 In this study, the anti-allergy potency of thirteen tannins isolated from the galls on buds of Carpinus tschonoskii (including two tannin derivatives) was investigated.
Han Junkyu +7 more
core +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos +1 more
wiley +1 more source
BIO Web of Conferences, 2019 Aliquots of a wine of Merlot were micro-oxygenated at two doses of oxygen (2.5 and 5.0 mg of O2/L.month) in the presence or not of oak staves of different potential ellagitannin release (PER) for three months.
Navarro M. +8 more
doaj +1 more source
Molecules, 2020 One property of oenological tannins, oxygen reactivity, is commonly exploited in winemaking. The reactivity is mediated by the presence of catalysts (i.e., transition metals and sulfur dioxide) and protects wine against oxidation.
Jelena Jeremic +4 more
doaj +1 more source
A new quantification method for polyphenols in medicinal plants using quantitative NMR, and new polyphenols from pomegranate [PDF]
, 2019 2018岡山県立大学大学
BASTIAN FEBRUADI
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Atividade antioxidante, cito- e fototoxicidade do extrato das sementes de romã (Punica granatum L.) [PDF]
, 2010 In the present work, a hydroethanolic extract was prepared from the entire seeds of pomegranate [Punica granatum L. (Punicaceae)] with Cachaça, a distilled Brazilian alcoholic beverage, protected from light for an 80-hour period.
FERNANDES, Adjaci Uchoa +5 more
core +2 more sources