Results 201 to 210 of about 840,740 (250)

Hydroxycinnamic acids loaded in lipid-core nanocapsules

Food Chemistry, 2018
Ferulic, caffeic, sinapic, and coumaric acids, belonging to the class of hydroxycinnamic acids (HAs), are bioactive polyphenols widespread in the plant kingdom and present in the human diet. Due to their biological properties and effects in the prevention of various diseases associated with oxidative stress, HAs can be exploited for attractive ...
Corrada Geraci, Giuseppe Granata
exaly   +5 more sources

Separation and concentration of hydroxycinnamic acids in alkaline hydrolyzate from rice straw by nanofiltration

Separation and Purification Technology, 2015
Alkali pretreatment could cause the degradation of the lignin of lignocellulose, releasing hydroxycinnamic acids and phenolic aldehydes into the hydrolyzate.
Jianquan Luo, Benkun Qi, Yinhua Wan
exaly   +2 more sources

Biosynthesis, Natural Sources, Dietary Intake, Pharmacokinetic Properties, and Biological Activities of Hydroxycinnamic Acids

Journal of Agricultural and Food Chemistry, 2012
Hydroxycinnamic acids are the most widely distributed phenolic acids in plants. Broadly speaking, they can be defined as compounds derived from cinnamic acid.
Robert Verpoorte, Hesham R El-Seedi, Ulf Göransson   +2 more
exaly   +2 more sources

Singlet oxygen quenching and the redox properties of hydroxycinnamic acids

Free Radical Biology and Medicine, 1999
International audienceThe singlet oxygen quenching rate constants (k q) for a range of hydroxycinnamic acids in acetonitrile and D 2 O solutions were measured using time resolved near infrared phosphorescence in order to establish their antioxidant ...
Catherine Rice-Evans, Edward J Land, Suppiah Navaratnam   +2 more
exaly   +2 more sources

Hydroxycinnamic acids on gut microbiota and health

Comprehensive Reviews in Food Science and Food Safety, 2020
Abstract Hydroxycinnamic acids (HCAs) are a major class of phenolic acids with the characteristic phenylpropanoid C 6 ‐C 3 backbone.
William Leonard, Pangzhen Zhang, Danyang Ying, Zhongxiang Fang   +3 more
openaire   +3 more sources

Catabolism of hydroxycinnamic acids in contact with probiotic Lactobacillus [PDF]

Journal of Applied Microbiology, 2021
The catabolism products of the fermentation process of selected hydroxycinnamic acids initiated by different species of Lactobacillus strains were identified.Three dietary supplements (Sanprobi IBS® , BioGaia ProTectis Baby® and Dicoflor 60® ) were used to isolate the Lactobacillus strains. The overnight bacterial cultures (18 h) were diluted and grown
M. Rogozinska, D. Korsak, J. Mroczek, M. Biesaga   +3 more
openaire   +2 more sources

Bioconversions of Ferulic Acid, an Hydroxycinnamic Acid

Critical Reviews in Microbiology, 2006
Ferulic acid is the most abundant hydroxycinnamic acid in the plant world and is ester linked to arabinose, in various plant polysaccharides such as arabinoxylans and pectins. It is a precursor to vanillin, one of the most important aromatic flavor compound used in foods, beverages, pharmaceuticals, and perfumes.
Sindhu, Mathew, T Emilia, Abraham
openaire   +2 more sources

Hydroxycinnamic Acids and Ferulic Acid Dehydrodimers in Barley and Processed Barley

Journal of Agricultural and Food Chemistry, 2001
Hydroxycinnamic acid content and ferulic acid dehydrodimer content were determined in 11 barley varieties after alkaline hydrolysis. Ferulic acid (FA) was the most abundant hydroxycinnamate with concentrations ranging from 359 to 624 microg/g dry weight.
Hernanz, Dolore, Núñez Morales, Verónica, Sancho, Ana I., Faulds, Craig B., Williamson, Gary, Bartolomé, Begoña, Gómez-Cordovés, Carmen   +6 more
openaire   +3 more sources

Oxidation of caffeic acid and related hydroxycinnamic acids

Journal of Electroanalytical Chemistry, 1996
Abstract Oxidation of caffeic acid (3,4-dihydroxycinnamic acid) 1H3 has been studied by electrochemical methods and by pulse radiolysis in aqueous and organic solvents. The results have been compared with the behaviour of 4-coumaric acid 2H2 and ferulic acid 3H2.
Hapiot, P., Neudeck, A., Pinson, J., Fulcrand, Hélène, Neta, P., Rolando, Christian   +5 more
openaire   +2 more sources

Antioxidant Potential of Hydroxycinnamic Acid Glycoside Esters

Journal of Agricultural and Food Chemistry, 2008
Hydroxycinnamic acids are natural antioxidants found in fruits, vegetables, and cereals. In this study, the antioxidant activity of various types of hydroxycinnamoyl glycoside esters that mimic the structure of polymeric carbohydrates was studied in different model systems prone to oxidation, namely, liposomes and emulsions.
Petri, Kylli, Paula, Nousiainen, Peter, Biely, Jussi, Sipilä, Maija, Tenkanen, Marina, Heinonen   +5 more
openaire   +2 more sources