Results 241 to 250 of about 11,055,071 (342)

The phenolic and flavonoid content and biological activity of Curcuma (<i>Curcuma xanthorrhiza</i>) fractions with different solvent polarities. [PDF]

J Adv Vet Anim Res
Haroen U, Syafwan S, Kurniawan K, Budiansyah A, Widjaja N, Fakhri S.   +5 more
europepmc   +1 more source

Reducing toxic constituents of ginkgolic acid content and improving bioactive flavonoid content from Ginkgo biloba leaves by high-temperature pretreatment processing. [PDF]

Food Sci Nutr, 2023
Zhao F, Huang S, Ge L, Wang Y, Liu Y, Chen C, Liu X, Han Q.   +7 more
europepmc   +1 more source

Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices

Food Biomacromolecules, EarlyView.
Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran, Saranya Krishnan, Mridula Dhanapal Saravanan, Nimithasree Keerthivasan   +3 more
wiley   +1 more source

Change of Flavonoid Content in Wheatgrass in a Historic Collection of Wheat Cultivars. [PDF]

Antioxidants (Basel)
Wang CY, Li XM, Du HX, Yan Y, Chen ZZ, Zhang CX, Yan XB, Hao SY, Gou JY.   +8 more
europepmc   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior. [PDF]

Foods
Aispuro-Pérez A, Pedraza-Leyva FJ, Ochoa-Acosta A, Arias-Gastélum M, Cárdenas-Torres FI, Amezquita-López BA, Terán E, Aispuro-Hernández E, Martínez-Téllez MÁ, Avena-Bustillos RJ, Wang SC, Terán-Cabanillas E, Osuna-Martínez U.   +12 more
europepmc   +1 more source

Physicochemical and functional properties of alkali‐soluble nonstarch polysaccharide‐rich fraction from selected edible flowers

Food Biomacromolecules, EarlyView.
Polysaccharides were alkaline‐extracted (NaOH/ethanol) from edible flowers, yielding 52−65% carbohydrates with co‐extracted protein and salts. FTIR, SEM, and XRD revealed uronic acids, glycosidic linkages, amorphous matrices, and crystalline salts. Marigold and rose showed high water‐holding, swelling, and oil‐holding capacities, whereas hibiscus was ...
Kentaro Kawata, Fidele Benimana, Anand Mohan   +2 more
wiley   +1 more source

Phenolic Acid and Flavonoid Content Analysis with Antioxidant Activity Assessment in Chinese C. pi. Shen Honey. [PDF]

Molecules
Qi N, Zhao W, Xue C, Zhang L, Hu H, Jin Y, Xue X, Chen R, Zhang J.   +8 more
europepmc   +1 more source

Interactions between lactobacillus and yeast: A recent update

Food Biomacromolecules, EarlyView.
Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen, Mengyuan Liu, Mengchen Li, Zhiyun Yue, Yang Mu, Chao Wang, Lusha Xia, Junjun Gao, Mingye Peng, Ran Wang, Mengzhou Zhou   +10 more
wiley   +1 more source

Sonication‐assisted green extraction and functional characterization of dietary fiber from a novel PD2LV65 oat (Avena sativa L.) cultivar

Food Biomacromolecules, EarlyView.
Abstract This study explored the oat cultivar PD2LV65 as a native source of dietary fiber (DF) and optimized its extraction using response surface methodology. A three‐factor three‐level design assessed the impact of time (10, 20, and 30 min), temperature (20°C, 30°C, and 40°C), and amplitude (60%, 70%, and 80%) on the extraction efficacy.
Muhammad Suhail Ibrahim, Muhammad Nadeem, Tahir Mahmood Qureshi, Waseem Khalid, Abdul Rehman, Muneer Rehman, Nida Firdous, Angela Aluko   +7 more
wiley   +1 more source