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Food Science &Nutrition, Volume 14, Issue 5, May 2026.The combined application of nano‐zinc and Spirulina extract enhances peach yield, fruit firmness, and nutritional quality. An optimal treatment significantly improves fruit set (+107.5%), TSS, and vitamin C content. ABSTRACT The twenty‐seven identical peach trees were exposed to different levels of a Nano Chelated fertilizer contain 12% Zn and ...
Ahmed Isam Dawood +3 more
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Food Science &Nutrition, Volume 14, Issue 5, May 2026.This illustration highlights how dietary polyphenols from foods like berries, grapes, and green tea travel through the gut, where microbiota transform them into bioactive metabolites. These metabolites pass into the bloodstream, strengthen the gut barrier, and ultimately reach the brain, supporting neuroprotection through antioxidative and anti ...
Adnan Akif +3 more
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Drying kinetics of grape seeds
Journal of Food Engineering, 2008Abstract Drying of grape seeds representing waste products from white wine processing (Riesling), red wine processing (Cab Franc), and juice processing (Concord) was studied at 40, 50, and 60 °C and constant air velocity of 1.5 m/s. Equilibrium moisture content had a significant effect on the normalized drying curve and was determined for each grape ...
John S. Roberts +2 more
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Polyphenolics in Grape Seeds—Biochemistry and Functionality
Journal of Medicinal Food, 2003Grape seeds are waste products of the winery and grape juice industry. These seeds contain lipid, protein, carbohydrates, and 5-8% polyphenols depending on the variety. Polyphenols in grape seeds are mainly flavonoids, including gallic acid, the monomeric flavan-3-ols catechin, epicatechin, gallocatechin, epigallocatechin, and epicatechin 3-O-gallate ...
John, Shi +3 more
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Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes
Journal of Agricultural and Food Chemistry, 2009In this study, the grape skin and seed proanthocyanidin profiles from Monastrell x Syrah grape (Vitis vinifera L.) crosses were determined. Concentration and compositional information in extracts was determined by reversed-phase HPLC after acid-catalyzed cleavage in the presence of excess phloroglucinol. In general, the proanthocyanidin compositions of
Alberto, Hernández-Jiménez +3 more
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Rapid Fractionation of Grape Seed Proanthocyanidins
Journal of Agricultural and Food Chemistry, 2001A rapid method that permits separation of grape seed proanthocyanidins according to their polymerization degrees has been developed. This method was based on liquid/liquid extraction and relative solubility of these compounds in different solvents (water, ethyle acetate, methanol, and chloroform).
C, Saucier +4 more
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Characterization of proanthocyanidins from grape seeds
Fitoterapia, 2000Leucoselect (grape seed selected proanthocyanidins) was analyzed. HPLC thermospray mass spectrometry (TSP-MS) allowed the detection of monomeric flavan-3-ols and dimeric proanthocyanidins. Fractionation over Sephadex LH-20 resin and analysis of the isolated fractions by gel permeation chromatography (GPC) and electrospray mass spectrometry (ESI-MS) led
B, Gabetta +6 more
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Vasodilating Procyanidins Derived from Grape Seeds
Annals of the New York Academy of Sciences, 2002Abstract: We have shown in previous work that extracts of grape seeds (GSE) and skins, grape juice, and many red wines exhibit endothelium‐dependent relaxing (EDR) activity in vitro. This EDR activity involves endothelial nitric oxide (NO) release and subsequent increase in cyclic GMP levels in the vascular smooth muscle cells.
David F, Fitzpatrick +4 more
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