Results 91 to 100 of about 43,564 (195)

Phenolics content and antioxidant capacity of commercial red fruit juices [PDF]

, 2011
The content of phenolics: total phenols (TP), flavonoids (TF), anthocyanins (TA) and hydroxicinnamic acid as well as the total antioxidant capacity (TAC) in nine commercial red fruit juices (sour cherry, black currant, red grape) produced in Serbia ...
Kostić Danijela A., Micić Ružica J., Mitić Milan N., Nasković Danijela Č., Obradović Mirjana V.   +4 more
core   +1 more source

Phenolic compounds of herbal infusions obtained from some species of the Lamiaceae family

Current Issues in Pharmacy and Medical Sciences, 2018
The present investigation was to estimate the total phenolic content and composition of flavonoids and hydroxycinnamic acids in herbal infusions obtained from aerial parts of three Lamiaceae species (Dracocephalum moldavica, Ocimum americanum and ...
Shanaida Mariia, Golembiovska Olena, Hudz Nataliia, Wieczorek Piotr P.   +3 more
doaj   +1 more source

Details of the antioxidant mechanism of hydroxycinnamic acids

Czech Journal of Food Sciences, 2015
Antioxidant activities and free radical-mediated DNA strand breakages of five hydroxycinnamic acids were examined. Kinetic analysis of a stable galvinoxy (GO*)-scavenging reaction of hydroxycinnamic acids demonstrated that the molecular structure and the
Ya-Jing SHANG, Bao-Yong LIU, Meng-Meng ZHAO   +2 more
doaj   +1 more source

Reactive trityl derivatives: stabilised carbocation mass-tags for life sciences applications [PDF]

, 2008
The rational design of novel triarylmethyl (trityl)-based mass tags (MT) for mass-spectrometric (MS) applications is described. We propose a "pKR+ rule" to correlate the stability of trityl carbocations with their MS performance: trityls with higher pKR+
Astakhova, Irina Kira, Astakhova, Irina V., Bernad, Pablo L., Khan, Safraz, Korshun, Vladimir A., Malakhov, Andrei D., Patel, Kaajal, Prokhorenko, Igor A., Shahgholi, Mona, Shchepinov, Mikhail S., Shmanai, Vadim V., Skorobogatyi, Mikhail V., Southern, Edwin M., Stepanova, Irina A., Ustinov, Alexey V.   +14 more
core   +2 more sources

Prevention of Protein Glycation by Natural Compounds [PDF]

, 2015
Non-enzymatic protein glycosylation (glycation) contributes to many diseases and aging of organisms. It can be expected that inhibition of glycation may prolong the lifespan.
Bartosz, Grzegorz, Sadowska-Bartosz, Izabela   +1 more
core   +2 more sources

Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines [PDF]

, 2014
For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties produced in Cafayate, Argentine.
Aredes Fernández, Pedro Adrián, Fanzone, Martín, Jofré, Viviana, Rodriguez Vaquero, Maria Jose, Stivala, Maria Gilda, Villecco, Margarita B.   +5 more
core   +1 more source

Hydroxycinnamic acids of Cichorium intybus [PDF]

Chemistry of Natural Compounds, 1972
V. G. Dem'yanenko, L. I. Dranik
openaire   +1 more source

The Fungus Beauveria bassiana Alters Amounts of Sterols, Fatty Acids, and Hydroxycinnamic Acids in Potato Solanum tuberosum. [PDF]

Plants (Basel), 2023
Tyurin M, Chernyak E, Tomilova O, Tolokonnikova K, Malysh SM, Khramova E, Morozov S, Kryukov V.   +7 more
europepmc   +1 more source

Food hydroxycinnamic acids alleviate ageing in dermal cells

Food Production, Processing and Nutrition
Dermal damage is inducible by several factors including UV exposure, oxidative stress and inflammation exacerbating skin senescence and degradation of the skin elastic fibers accumulated in ageing accordingly.
Mayuree Kanlayavattanakul, Mattaka Khongkow, Tawin Iempridee, Nattaya Lourith   +3 more
doaj   +1 more source

Matrix effect of hydroxycinnamic acids on chromatic properties and phenolic profile of Cabernet Sauvignon dry red wine

Journal of Integrative Agriculture
The effect of adding hydroxycinnamic acids (caffeic acid, sinapic acid, p-coumaric acid and chlorogenic acid) in Cabernet Sauvignon dry red wine before and after fermentation was investigated, taking into account the color parameters, anthocyanin content,
Lulu Wu, Yu Zhang, Mario Prejanò, Tiziana Marino, Nino Russo, Guojie Jin, Yongsheng Tao, Yunkui Li   +7 more
doaj   +1 more source