Results 51 to 60 of about 2,484 (194)

THE INFLUENCE OF TANNIN PREPARATIONS ON THE CONTENT AND FORM OF ANTHOCYANINS OF MODEL WINE SYSTEMS IN THE CONDITIONS OF INDUCED OXIDATION

Harčova Nauka ì Tehnologìâ, 2019
The article considers how oenological tannins effect on the content of anthocyanins, phenolic substances, and their forms that influence the stability of the colour of rosé and red wines.
М. Bilko, М. Ishchenko, О. Tsyhankova, Т. Yakovenko, Т. Кyrpel   +4 more
doaj   +1 more source

Ferroptosis-Inhibitory Difference between Chebulagic Acid and Chebulinic Acid Indicates Beneficial Role of HHDP

Molecules, 2021
The search for a safe and effective inhibitor of ferroptosis, a recently described cell death pathway, has attracted increasing interest from scientists. Two hydrolyzable tannins, chebulagic acid and chebulinic acid, were selected for the study.
Lin Yang, Yangping Liu, Wenhui Zhang, Yujie Hua, Ban Chen, Quanzhou Wu, Dongfeng Chen, Shuqin Liu, Xican Li   +8 more
doaj   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

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, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

DNA Breakage by Hydrolyzable Tannins in the Presence of Cupric Ion

Agricultural and Biological Chemistry, 1985
DNA breakage by hydrolyzable tannins of known structures was investigated by agarose or polyacrylamide gel electrophoretic analysis. Hydrolyzable tannins could cause both double-strand and single-strand breakages in λDNA in the presence of Cu2+. The breaking reaction was strongly suppressed at concentrations higher than 100 μm of hydrolyzable tannins ...
SHIRAHATA, Sanetaka, MURAKAMI, Hiroki, NISHIYAMA, Kazuo, SUGATA, Itsuro, SHINOHARA, Kazuki, NONAKA, Gen-ichiro, NISHIOKA, Itsuo, OMURA, Hirohisa   +7 more
openaire   +2 more sources

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Oenological Tannins from Different Sources and Their Impact on Color and Phenolic Evolution of a Rosé Wine

Beverages
This study evaluates the impact of eight commercial oenological tannins—sourced from grape seed, grape skin, cherry, quebracho, acacia, tara, chestnut, and oak—on the phenolic composition and color evolution of a rosé wine during oxidative storage.
Federico Baris, María Jesús Cejudo-Bastante, Francisco J. Heredia, Fabio Chinnici   +3 more
doaj   +1 more source

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Evaluation of Solid-State Fermentation Conditions from Pineapple Peel Waste for Release of Bioactive Compounds by Aspergillus niger spp.

Applied Microbiology
Currently, agroindustrial waste can be used to obtain bioactive compounds. The solid-state fermentation is an alternative for the valorization of these waste and to be able to release bioactive compounds that may be of interest to different industrial ...
A. Danitza Casas-Rodríguez, Juan A. Ascacio-Valdés, Miriam Desirée Dávila-Medina, Miguel A. Medina-Morales, Liliana Londoño-Hernández, Leonardo Sepúlveda   +5 more
doaj   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Beyond Gut Modulation: A Critical Review of the Therapeutic Potential, Safety, and Clinical Prospects of Natural Polysaccharides for IBD

Food Safety and Health, EarlyView.
In this review, we critically summarized the application of natural polysaccharides (NPs) for the treatment of IBD. This approach combines, in a unique way (right), the basic structure–activity relationships of NPs from different origins (left) with their multipronged mode of action, which involves modulation of the gut microbiota and other ...
Felix Danso, A. M. Abd El‐Aty, Kwaku Amoah, Xianghong Ju   +3 more
wiley   +1 more source