Results 101 to 110 of about 2,967 (197)

A Myb transcription factor, <i>Pg</i>Myb308-like, enhances the level of shikimate, aromatic amino acids, and lignins, but represses the synthesis of flavonoids and hydrolyzable tannins, in pomegranate (<i>Punica granatum</i> L.). [PDF]

Hortic Res, 2022
Dhakarey R, Yaritz U, Tian L, Amir R.
europepmc   +1 more source

Exploring the Therapeutic Potential of Oenothera laciniata: Antioxidant, Anti‐Hyperglycemic and Histopathological Activities Using In Vitro and In Vivo Approaches

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Graphical abstract illustrating the therapeutic potential of Oenothera laciniata: antioxidant, anti‐hyperglycemic and histopathological activities using in vitro and in vivo approaches. ABSTRACT This study investigate the crude ethanolic extract of Oenothera laciniata (EOL) and its solvent fractions n‐hexane (NHOL), dichloromethane (DCMOL), ethyl ...
Dur‐E‐Najaf Khan, Syed Muhammad Mukarram Shah, Muska Mahabat Khan, Rehman Zafar, Muhammad Saeed Jan, Muhammad Ibrar, Abdur Rauf, Yahya S. Al‐Awthan, Omar S. Bahattab, Rakibur Rahman   +9 more
wiley   +1 more source

Effects of Se Application on Antioxidants and L‐DOPA Contents of Plant Parts in Faba Bean Cultivars (Vicia faba L.) in Salt Conditions

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Selenium‐Mediated Resilience in Vicia faba: The accumulation of secondary metabolites in Vicia faba L. represents a sophisticated and dynamic adaptive strategy in response to environmental perturbations. Our findings demonstrate that Selenium (Se) functions as a potent metabolic elicitor rather than a mere micronutrient, significantly modulating the ...
Nurdoğan Topal, Ayşe Topuz
wiley   +1 more source

Enzymatic Saccharification Behavior and Compositional Characteristics of Mucuna pruriens‐Based Amazake: A Comparison With Conventional Rice Amazake

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Mucuna pruriens‐based amazake exhibited lower sugar content, higher nutritional value, and greater antioxidant capacity than conventional rice amazake, demonstrating its potential as a novel plant‐based functional beverage. ABSTRACT Amazake is a traditional Japanese non–alcoholic beverage produced through enzymatic saccharification using rice koji ...
You Yazaki, Takako Koriyama
wiley   +1 more source

Development and characterization of novel tannin-modified konjac glucomannan hydrogels with optimized crosslinking features

Carbohydrate Polymer Technologies and Applications
Konjac glucomannan (KGM) is a non-toxic, biodegradable polysaccharide known for its excellent gel-forming properties and high water retention. This study presents a novel tannin-enhanced KGM hydrogel, tailored for controlled solvent release and improved ...
Eleonora Verni, Francesca Sabatini, Chaehoon Lee, Giacomo Fiocco, Maduka Lankani Weththimuni, Barbara Vigani, Heiko Lange, Marco Malagodi, Francesca Volpi   +8 more
doaj   +1 more source

Targeted metabolomics reveals the optimal harvest time of Cabernet Sauvignon grapes in an emerging high‐altitude tropical region

Journal of the Science of Food and Agriculture, Volume 106, Issue 9, Page 5614-5628, July 2026.
Abstract BACKGROUND Climate change has driven the expansion of viticulture in high‐altitude tropical regions. The dynamics of grape ripening and its metabolic profile are influenced by climatic conditions. This study aimed to identify the optimal harvest period for Cabernet Sauvignon grapes cultivated in an emerging Brazilian high‐altitude region using
Laura O. Lago, Rafaela D. Silveira, Vanessa T. da Rosa, Luana P. Mallmann, Mairon M. da Silva, Aline C.T. Biasoto, Juliane E. Welke   +6 more
wiley   +1 more source

The Neuroprotective Effect of a Waste Byproduct Obtained From Pomegranate (Punica granatum)

Phytotherapy Research, Volume 40, Issue 7, Page 4588-4610, July 2026.
The Effect of a Waste Byproduct Obtained From Pomegranate on Neurodegeneration. ABSTRACT Pomegranate is an exceptional fruit that can have several beneficial effects on human health. The peel of pomegranate, a waste product, should be recovered as it still contains valuable constituents, including phenolic compounds, minerals and fibre. The recovery of
Jessica Maiuolo, Valeria Mazza, Rosamaria Caminiti, Francesca Oppedisano, Saverio Nucera, Salvatore Ragusa, Sara Ilari, Lucia Carmela Passacatini, Luigi Tucci, Giuseppe Trunfio, Vincenzo Mollace, Carolina Muscoli   +11 more
wiley   +1 more source

Probiotics and Their Functional Role in Mitigating Antinutrient Effects In Vivo—A Systematic Review and Meta‐Analysis

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Antinutrients like phytic acid and oxalates reduce mineral bioavailability by forming insoluble complexes with iron, zinc, and calcium. Probiotic supplementation may counteract these effects through enzymatic activity (e.g., phytase, oxalate decarboxylase) and microbiota modulation. This PRISMA‐based meta‐analysis evaluated 27 in vivo studies (
Ligia Olar‐Pop, Mihaiela Cornea‐Cipcigan, Călina Cristina Ciont, Ramona Suharoschi, Raluca Maria Pop, Oana Lelia Pop   +5 more
wiley   +1 more source

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva, Mary Ann Augustin, Thom Huppertz, Julia YQ Low, Arianna Dick, Jayani Chandrapala   +5 more
wiley   +1 more source