Results 101 to 110 of about 161,909 (300)

Phytochemical composition and cultivar‐dependent variation in colored lettuce (Lactuca sativa) and their α‐amylase inhibitory activity

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated cultivar‐dependent variation in the phytochemical composition of lettuce (Lactuca sativa) using liquid chromatography–tandem mass spectrometry (LC–MS/MS) profiling and high‐performance liquid chromatography (HPLC) quantification, with a focus on enzyme inhibitory activity. RESULTS Significant differences were
Neil Patrick Uy, Hak‐Dong Lee, Sang‐Yun Lee, Hoon Kim, Sanghyun Lee   +4 more
wiley   +1 more source

Flavone Glycosides from Calycotome Villosa Subsp. Intermedia

Molecules, 2004
The known flavonoid chrysin-7-O-(β-D-glycopyranoside) (chrysin glucoside,1) as a major fraction and a new glycoside flavone, chrysin-7-O-β-D-[(6”-acetyl)glycopyranoside] (2) were isolated from the flowers and leaves of CalycotomeVillosa Subsp.
Mohammed Lachkar, Brahim El Bali, Rachid El Alami, Mohamed Bouktaib, Rachida Chendid Tlemçani, Ibtissam Messouri, Ali El Antri   +6 more
doaj   +1 more source

Flavonoid glycosides from Viscum album [PDF]

, 2016
Using combined chromatographic methods, four flavonoid glycosides, (2S)-homoeriodictyol-7-O-β-D-apiofuranosyl-(1→2)-O-β-D-glucopyranoside (1), (2S)-5-hydroxy-7,3′-dimethoxyflavanone-4′-O-β-D-apiofuranosyl-(1→2)-O-β-D-glucopyranoside (2 ...
Thu, Vu Kim, Thoa, Nguyen Kim, Kiem, Phan Van   +2 more
core  

beta-Hydroxydihydrochalcone and flavonoid glycosides along with triterpene saponin and sesquiterpene from the herbs of Pimpinella rhodantha Boiss

, 2016
A new -hydroxydihydrochalcone glycoside named ziganin (1) and a new acylated flavonol glycoside named isorhamnetin-3-O--L-(2,3-di-O-trans-coumaroyl)-rhamnopyranoside) (2), along with two known flavonoid glycosides, a -hydroxydihydrochalcone glycoside, a ...
DEMİREZER, LÜTFİYE ÖMÜR, GÜVENALP, Zühal, KAZAZ, Cavit, UZ, AYŞE, KURUUZUM-UZ, Ayse, ÖZBEK, Hilal   +5 more
core   +1 more source

Interactive effects of cooking method, genotype and environment on nutritional and antinutritional quality of quinoa (Chenopodium quinoa Willd.) seeds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Quinoa has gained global attention as a climate‐resilient crop with high nutritional value and strong potential to enhance food security. Quinoa seeds are characterized by high‐quality protein with a balanced essential amino acid profile and are rich in dietary fiber, vitamins, essential minerals, healthy lipids and bioactive ...
Rahma Goussi, Rim Ben Youssef, Hamza Gadhoumi, Hatem Ben Jouira, Arafet Manaa   +4 more
wiley   +1 more source

3‴-O-Foliamenthoyl-Rutin, a New Flavonoid Glycoside from the Roots of Nymphoides peltata. [PDF]

Plants (Basel), 2023
Kim TY, Lee BS, Jo BG, Heo SP, Keem MJ, Kwon TH, Kim SN, Kim KH, Yang MH.   +8 more
europepmc   +1 more source

Flavonoid Glycosides from Tribulus terrestris L. orientalis

, 2008
Tribulus terrestris L. var. orientalis (Kerner) G. Beck is widely used in the traditional medicine of many countries. Several flavonoides are identified from the plant material.

core  

FLAVONOID GLYCOSIDE FROM THE ETHYL ACETATE EXTRACT OF KELADI TIKUS TYPHONIUM FLAGELLIFORME (LODD) BLUME LEAVES

, 2020
A flavonoid glycoside has been isolated from keladi tikus (Typhonium flagelliforme (Lodd) Blume) leaves. Keladi tikus is a plant traditionally uses as anticancer.
P S Wahyudi, Yunahara Farida, S Wahono, M Hanafi   +3 more
core  

Structure determination on a new acetyl flavonoid glycoside in seeds of Camellia semiserrata Chi. by NMR spectroscopy

, 2017
A high-purity compound was extracted by solvent extraction, liquid-liquid separation, silica gel chromatography and high-performance liquid semi-preparative chromatography by using seeds of Camellia semiserrata Chi. as raw materials.
Haiyan, ZHONG, Weijie, WANG, Fang, LAN, Liyuan, BAO, Qingming, CAO   +4 more
core   +1 more source

Effect of myrtle aromatization on chemical profile, sensory perception, and bioactivity of white wine vinegar

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Vinegar is a popular sour condiment rich in nutrients and bioactive components. Individual sour responsiveness greatly affects vinegar acceptance and diet consumption. In this study, the effect of aromatization with myrtle (Myrtus communis), a health‐beneficial Mediterranean aromatic plant, on the chemical composition, sensory ...
Antonella Rosa, Franca Piras, Flaminia Cesare Marincola, Valeria Sogos, Carla Masala   +4 more
wiley   +1 more source