Results 81 to 90 of about 840,740 (250)

Content of phenolic acids—derivatives of hydroxycinnamic acid in barley grain.

, 2023
Content of phenolic acids—derivatives of hydroxycinnamic acid in barley grain.
Marcin Dziedziński (8141355), Karolina Błaszczyk (16535152), Joanna Kobus-Cisowska (6572669), Rafał Nowak (16535149), Małgorzata Szczepanek (8111009), Kinga Stuper-Szablewska (7390760)   +5 more
core   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

Topochemical distribution of lignin and hydroxycinnamic acids in sugar-cane cell walls and its correlation with the enzymatic hydrolysis of polysaccharides

Biotechnology for Biofuels, 2011
Background Lignin and hemicelluloses are the major components limiting enzyme infiltration into cell walls. Determination of the topochemical distribution of lignin and aromatics in sugar cane might provide important data on the recalcitrance of specific
Koch Gerald, Carvalho Walter, Milagres Adriane MF, Siqueira Germano, Ferraz André   +4 more
doaj   +1 more source

Bacterial synthesis of four hydroxycinnamic acids

Applied Biological Chemistry, 2016
Hydroxycinnamates are a class of phenolic compounds that have a C6-C3 carbon backbone. Hydroxycinnamic acids are derived from cinnamic acid via hydroxylation or methylation and are found in foods such as pears, coffee beans, and dandelions. They are involved in protection against chemotherapy side effects and the prevention of cardiovascular disease ...
Dae Gyuun An, Mi Na Cha, Saravanan Prabhu Nadarajan, Bong Gyu Kim, Joong-Hoon Ahn   +4 more
openaire   +1 more source

From nature to nanoscale: advances, challenges, and preclinical translation of nanofiber drug delivery systems containing plant‐derived active ingredients

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Since the early 1960s, nanotechnology has been a critical area of science, allowing for the development of sophisticated nanomaterials. Nanofibers, one of the most widely used nanotechnological drug delivery systems, have emerged as a highly versatile platform within modern pharmaceutical sciences.
Heybet Kerem Polat, Yasin Turanlı, Nihat Kurt, Sefa Gözcü, Emre Tunçel, Hilal Bacanak, Eren Aytekin, Sedat Ünal   +7 more
wiley   +1 more source

Polyphenol dietary supplementation prevents inflammation‐induced muscle atrophy in a zebrafish (Danio rerio) model

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Diet‐induced inflammation is a major cause of muscle degeneration impacting human and animal health. Owing to their anti‐inflammatory and antioxidant properties, polyphenols have attracted considerable interest as feed additives.
Graziella Orso, Monica Matuozzo, Mariapina Rocco, Seyed Hossein Hoseinifar, Ghasem Ashouri, Andrea Scaloni, Marina Paolucci, Chiara D'Ambrosio, Roberta Imperatore   +8 more
wiley   +1 more source

The total content of hydroxycinnamic acids in Solidago virgaurea L. species [PDF]

, 2022
Introduction. According to the recent bibliographic data, Solidago virgaurea L. (European goldenrod) contains various groups of biologically active substances, including the hydroxycinnamic acids, among them the most important are caffeoylquinic ...
Rozlovan, Djîliana
core   +1 more source

Phenolic profile of selected grape (Vitis vinifera L.) varieties in the course of ripening and Botrytis cinerea infections

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grapevine phenolic compounds play key roles in plant defense and wine quality. Composition depends on factors such as maturity and infections such as grey mold caused by Botrytis cinerea. Grapevines respond to infections by actively modifying their phenolic profile.
Kim Marie Umberath, Louis Backmann, Maren Scharfenberger‐Schmeer, Pascal Wegmann‐Herr, Andreas Schieber, Fabian Weber   +5 more
wiley   +1 more source

Phytochemical composition and cultivar‐dependent variation in colored lettuce (Lactuca sativa) and their α‐amylase inhibitory activity

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated cultivar‐dependent variation in the phytochemical composition of lettuce (Lactuca sativa) using liquid chromatography–tandem mass spectrometry (LC–MS/MS) profiling and high‐performance liquid chromatography (HPLC) quantification, with a focus on enzyme inhibitory activity. RESULTS Significant differences were
Neil Patrick Uy, Hak‐Dong Lee, Sang‐Yun Lee, Hoon Kim, Sanghyun Lee   +4 more
wiley   +1 more source

Characterization of Feruloyl Esterases Produced by the Four Lactobacillus Species: L. amylovorus, L. acidophilus, L. farciminis and L. fermentum, Isolated from Ensiled Corn Stover

Frontiers in Microbiology, 2017
Lactic acid bacteria (LAB) play important roles in silage fermentation, which depends on the production of sufficient organic acids to inhibit the growth of undesirable microorganisms.
Zhenshang Xu, Huiying He, Susu Zhang, Tingting Guo, Jian Kong   +4 more
doaj   +1 more source