Results 271 to 280 of about 2,508,940 (311)

Phytochemistry, pharmacological insights, and food science applications of natural bioactive compounds from Ocimum species with a focus on essential oils

Food Frontiers, EarlyView.
The article examines the phytochemistry, pharmacology, and food science applications of essential oils and extracts from Ocimum species (basil). It covers diverse extraction methods like hydrodistillation and microwave‐assisted extraction while discussing pharmacological benefits.
Oberdan Oliveira Ferreira, Ravendra Kumar, Luiz Renan Ramos da Silva, Suraj N. Mali, Srushti Tambe, Ulisses Alves Rosa, Leonardo Souza Costa, Lohren Glendha Nunes Lobato, Anderson de Santana Botelho, Himani Karakoti, Sonu Kumar Mahawer, Marcilene Paiva da Silva, Mozaniel Santana de Oliveira, Eloisa Helena de Andrade Aguiar   +13 more
wiley   +1 more source

Puerariae lobatae Radix Alleviates Alcoholic Liver Injury by Regulating Circadian Rhythm and Intestinal Flora

Food Frontiers, EarlyView.
(A) PLR contains a variety of isoflavones; (B) PLR attenuated alcoholic liver injury; (C) PLR improved intestinal flora dysbiosis; (D) PLR regulated circadian rhythm. ABSTRACT This study used Puerariae lobatae Radix (PLR) to explore its improvement mechanism in mice with alcoholic liver injury from the perspective of intestinal flora and transcriptome.
Yanfang Liao, Jiajing Guo, Zhipeng Gao, Zhaoping Pan, Mingfang Peng, Yanjiao Fu, Fuhua Fu, Yang Shan   +7 more
wiley   +1 more source

New Perspectives on Polysaccharides From Gracilaria and Gracilariopsis (Rhodophyta) and Their Potential Applications in Future Industries

Food Frontiers, EarlyView.
1. Gracilaria is abundantly available red seaweed that has been used as a traditional medicine and food for years and is rich in nutritional value. 2. Gracilaria polysaccharides are sulfated and have been reported to possess various beneficial biological activities and are widely used in food packaging, food formulation, cosmeceutical products, and ...
Amanda Tresiliana Mulio, Chien‐Shan Chiu, Yung‐Jia Chan, Wen‐Chien Lu, Po‐Hsien Li   +4 more
wiley   +1 more source

Comparative Studies on the Structure and Biological Activities of Two New Polysaccharides From Tricholoma flavovirens (TF‐P) and Trametes versicolor (TV‐P)

Food Frontiers, EarlyView.
Two water‐soluble polysaccharides were isolated and purified from Tricholoma flavovirens (TF‐P) and Trametes versicolor (TV‐P), respectively. The structures of the two polysaccharides were identified by combining GPC, FT‐IR, HPLC, GC–MS, and NMR, and the structure–activity relationship has also been studied using immune cells and tumor cells. TV‐P with
Zheng‐Ao Sun, Nihui Zhao, Langlin Zheng, Feng Pan, Xiang Ding, Yiling Hou   +5 more
wiley   +1 more source

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Predigestion as an Evolutionary Impetus for Human Use of Fermented Food

Current Anthropology, 2021
Fermented foods are an important part of the human diet. While the types of fermented foods consumed as well as the processes used to create them vary regionally, the majority of human populations globally deliberately produce and consume fermented foods
K. Amato, Elizabeth K. Mallott, Paula D’Almeida Maia, Maria Luisa Savo Sardaro   +3 more
semanticscholar   +1 more source

A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing

Food reviews international (Print), 2021
Due to the low level of industrialization of traditional fermented food in china, people rely a lot on experience and knowledge in the production process, resulting in unstable product quality and a series of toxic substances that could affect food ...
Yilun Wang, Yuxuan Liu, Xiaohong Huang, Zihan Xiao, Yifang Yang, Qinxin Yu, Shujuan Chen, Li He, Aiping Liu, Shuliang Liu, L. Zou, Yong Yang   +11 more
semanticscholar   +1 more source

In Vitro Evaluation of Probiotic Properties of Lactobacillus plantarum UBLP40 Isolated from Traditional Indigenous Fermented Food

Probiotics and Antimicrobial Proteins, 2021
J. J. Ahire, C. Jakkamsetty, M. Kashikar, S. Lakshmi, R. Madempudi   +4 more
semanticscholar   +1 more source

Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China.

Food Research International, 2021
W. Cai, F. Tang, Yurong Wang, Zhendong Zhang, Yu’ang Xue, Xinxin Zhao, Zhuang Guo, Chunhui Shan   +7 more
semanticscholar   +1 more source

Tempe: A traditional fermented food of Indonesia and its health benefits

, 2021
A. Romulo, R. Surya
semanticscholar   +1 more source

Fermented Foods: Kefir

EDIS
Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food
Julia R. Skinner
semanticscholar   +1 more source