Results 31 to 40 of about 26,676 (235)
Current Issues in Molecular Biology, 2023 Plant immobility renders plants constantly susceptible to various abiotic and biotic stresses. Abiotic and biotic stresses are known to produce reactive oxygen species (ROS), which cause comparable cellular secondary reactions (osmotic or oxidative ...
Sindiswa Khawula +7 more
doaj +1 more source
Pseudomonas putida F1 uses energy taxis to sense hydroxycinnamic acids. [PDF]
Microbiology (Reading), 2017 Soil bacteria such as pseudomonads are widely studied due to their diverse metabolic capabilities, particularly the ability to degrade both naturally occurring and xenobiotic aromatic compounds.
Hughes JG +4 more
europepmc +3 more sources
Phenolic profiles of the endemic species Astragalus palibinii Polozhij [PDF]
BIO Web of Conferences, 2021 For the first time, the composition and content of phenolic compounds (PC) of plant leaves of an endemic rare species of the Xiphidium Bunge section of the genus Astragalus L. of Siberia – Astragalus palibinii Polozhij was studied by HPLC.
Kotsupiy Olga, Shemetova Tatyana
doaj +1 more source
Development of the method for standardization of the medicinal plant raw material of Cichorium intybus L. herb by the total amount of hydroxycinnamic acid derivatives [PDF]
Pharmacia, 2021 The purpose of the research is to work out a routine method for the quantitative determination of the total amount of hydroxycinnamic acids in chicory herb growing in Ukraine.
Kseniya Proskurina +3 more
doaj +3 more sources
Hydroxycinnamic Acid Antioxidants: An Electrochemical Overview
BioMed Research International, 2013 Hydroxycinnamic acids (such as ferulic, caffeic, sinapic, andp-coumaric acids) are a group of compounds highly abundant in food that may account for about one-third of the phenolic compounds in our diet. Hydroxycinnamic acids have gained an increasing interest in health because they are known to be potent antioxidants.
José Teixeira +4 more
openaire +4 more sources
Broa, an Ethnic Maize Bread, as a Source of Phenolic Compounds
Antioxidants, 2021 Maize is an important source of phenolic compounds, specially hydroxycinnamic acids, which are widely known for their antioxidant activity and associated health benefits. However, these effects depend on their bioaccessibility, which is influenced by the
Andreia Bento-Silva +6 more
doaj +1 more source
, 2023 The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. The metabolism of phenolics by lactobacilli has been elucidated in the past years but information on the contribution of specific enzymes in food ...
Damm, Sandra +5 more
core +2 more sources
Agriculture, 2023 This study investigated the composition of sugars, organic acids, individual and total phenolic compounds in the pulp, peel, leaves, and bark of a red-fleshed ‘Baya Marisa’ apple cultivar.
Valentina Schmitzer +6 more
doaj +1 more source
Role of hydroxycinnamic acids and flavanols in the oxidation and browning of white wines [PDF]
, 1998 A study of the changes in phenolic compounds during the oxidation of eight white wines reveals that the content of hydroxycinnamic acids and esters decreases significantly during the process; however, the decrease is seemingly unrelated to the extent of ...
Fernández-Zurbano, P. [0000-0002-4516-9534] +3 more
core +1 more source
Molecules, 2023 Phenolic compounds and flavonoids are potential substitutes for bioactive agents in pharmaceutical and medicinal sections to promote human health and prevent and cure different diseases.
Wenli Sun, Mohamad Hesam Shahrajabian
doaj +1 more source