Results 91 to 100 of about 2,584,852 (287)

Metabolomics‐based study of the preservation mechanism of a tea saponin–cinnamaldehyde nanoemulsion applied to Xinyu tangerines

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background The Xinyu tangerine is a geographical indication agricultural product from Jiangxi province, China. During postharvest storage, nutrient loss and pathogen‐induced decay reduce fruit quality. The selection of appropriate preservatives is therefore important for maintaining postharvest quality.
Yan Leng, Xinjian Gao, Yichen Zhang, Zehang Yan, Wanyi Chen, Yang Huang, Xiaoxia Zuo, Liqin Zhu, Zhipeng Cai, Jing Wang, Yonggen Shen   +10 more
wiley   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

Effect of ferulic acid and p‐coumaric acid on lowering uric acid through network pharmacology and in vitro studies

Food Safety and Health
The occurrence of hyperuricemia is increasing yearly. Based on network pharmacology, this study predicted the molecular targets and signaling pathways of ferulic acid and p‐coumaric acid for improving hyperuricemia.
Jiahui Li, Weihua Liu, Wenya Jiao, Yunhe Lian, Si Mi, Bimal Chitrakar, Yaxin Sang, Xianghong Wang   +7 more
doaj   +1 more source

Ethylene-dependent activity of phenylalanine ammonia-lyase and lignin formation in cucumber roots exposed to phenolic allelochemicals

Acta Societatis Botanicorum Poloniae, 2014
Seedling roots of cucumber were subjected to allelochemical stress by treating them with 0.1 mM solutions of ferulic, p-coumaric, p-hydroxybenzoic and vanillic acids. In the experiment the influence of derivatives of cinnamic acid (ferulic and p-coumaric
Barbara Politycka
doaj   +1 more source

From nature to nanoscale: advances, challenges, and preclinical translation of nanofiber drug delivery systems containing plant‐derived active ingredients

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Since the early 1960s, nanotechnology has been a critical area of science, allowing for the development of sophisticated nanomaterials. Nanofibers, one of the most widely used nanotechnological drug delivery systems, have emerged as a highly versatile platform within modern pharmaceutical sciences.
Heybet Kerem Polat, Yasin Turanlı, Nihat Kurt, Sefa Gözcü, Emre Tunçel, Hilal Bacanak, Eren Aytekin, Sedat Ünal   +7 more
wiley   +1 more source

Biological Production from ferulic acid obtained from wheat bran hydrolyzates

, 2009
Wheat bran contains about 5 g/kg of dry matter of ferulic acid, which can be released from cell wall polysaccharides through chemical or enzymatic hydrolysis.
SCIUBBA, LUIGI, DI GIOIA, DIANA, Ruzzi M., FAVA, FABIO   +3 more
core   +1 more source

Ferulic acid : pharmaceutical functions, preparation and applications in foods

, 2004
Ferulic acid (4-hydroxy-3-methoxycinnamic acid), an effective component of Chinese medicine herbs such as Angelica sinensis, Cimicifuga heracleifolia and Lignsticum chuangxiong, is a ubiquitous phenolic acid in the plant kingdom.
Kin‐Chor Kwok, Ou, S, Kwok, KC, Shiyi Ou   +3 more
core   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Antiinflammatory Effects of Tetramethylpyrazine and Ferulic Acid.

Chemical and Pharmaceutical Bulletin, 1992
Tetramethylpyrazine (TMP) is one of the alkaloids contained in Ligusticum wallichii Franch (L. wallichii). Ferulic acid (FA) is a phenolic compound contained in L. wallichii and Angelica sinensis (Oliv.) Diels (A. sinensis). The present study was carried out to examine the antiinflammatory effect and to elucidate the mode of the effect of TMP and FA ...
openaire   +3 more sources

Polyphenol dietary supplementation prevents inflammation‐induced muscle atrophy in a zebrafish (Danio rerio) model

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Diet‐induced inflammation is a major cause of muscle degeneration impacting human and animal health. Owing to their anti‐inflammatory and antioxidant properties, polyphenols have attracted considerable interest as feed additives.
Graziella Orso, Monica Matuozzo, Mariapina Rocco, Seyed Hossein Hoseinifar, Ghasem Ashouri, Andrea Scaloni, Marina Paolucci, Chiara D'Ambrosio, Roberta Imperatore   +8 more
wiley   +1 more source