Results 41 to 50 of about 37,339 (280)
Interactions of the flavonols quercetin, fisetin, kaempferol, and myricetin with liposomal membranes
Acta Chimica SlovenicaFlavonols, belonging to a subgroup of secondary plant metabolites, have a high therapeutic potential. To compare molecular parameters of the flavonols and their interactions with membranes, we performed quantum chemical modeling of structure and ...
Artem G. Veiko +8 more
doaj +1 more source
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
Genotypic variation of flavonols and antioxidant capacity in broccoli [PDF]
, 2020 Flavonols are gaining increasing interests due to their diverse health benefits for humans. Broccoli is a main flavonol source in our diet, but the genetic variation of flavonols and their correlation with antioxidant capacity remain to be understood ...
Zhou, Suping +6 more
core +1 more source
Spanish Journal of Agricultural Research, 2021 Aim of study: To investigate the effects of three early leaf removal treatments on the phenolic compounds of cv. ‘Tempranillo’ (Vitis vinifera L.) grape skins.
Daniel Moreno +5 more
doaj +1 more source
Flavonols protect Arabidopsis plants against UV-B deleterious effects [PDF]
, 2013 Flavonols are synthesized by flavonol synthase (FLS) enzymes (Martens et al., 2010). These compounds absorb UV-B light in the 280?320 nm region, and their concentration increases in plants exposed to environmental abiotic and biotic stresses, including ...
Falcone Ferreyra, María Lorena +3 more
core +1 more source
Food Chemistry International, EarlyView.Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq +2 more
wiley +1 more source
Journal of Stroke and Cerebrovascular DiseasesBackground: Stroke is a common fatal and disabling disease in the elderly. We investigated the correlation and potential benefits of dietary intake of flavonoid compounds and their subclasses in elderly stroke patients.
Xuehua Cheng, Ting Peng, Li Han
doaj +1 more source
Stabilization Strategies for Catechins and Epicatechins: Recent Advances
Food Chemistry International, EarlyView.Oxidation, epimerization, polymerization, and hydrolysis, driven by heat, pH, and oxygen, are pathways. Nano‐/microencapsulation maintains integrity with 70%–95% efficiency; biopolymer nanoparticles, starch/polysaccharide nanocarriers improve stability and dispersion. Lipid nanocarriers enhance bioavailability but raise oxidation risk.
Nuzhat Shamim +5 more
wiley +1 more source
Detection of Flavonols from Tragia plukenetii A.R.Smith [PDF]
, 2011 Flavonols from Tragia plukenetii A.R. Smith were extracted by using different solvent and they were identified and detected by Paper Chromatography (PC) and spectroscopic method.
Kankute, V.T.Narwade, A.A.Waghmare, and S.R.
core
Future Postharvest and Food, EarlyView.The various citrus wastes, including the citrus fruit peels, pulp remaining after extraction of juice, and seeds, are the sources of bioactive compounds. The waste parts of oranges, lemons, limes, grapefruits, and mandarins contain the bioactive compounds, flavonoids, ascorbic acid, essential oils, and carotenoids.
Monika +4 more
wiley +1 more source