Results 31 to 40 of about 76,516 (303)

LC-ToF-ESI-MS Patterns of Hirsutinolide-like Sesquiterpenoids Present in the Elephantopus mollis Kunth Extract and Chemophenetic Significance of Its Chemical Constituents

open access: yesMolecules, 2021
A total of nine sesquiterpenoid lactones together with phenolic compounds and other terpenes were identified from the crude methanol extract of Elephantopus mollis Kunth.
Gabin Thierry M. Bitchagno   +6 more
doaj   +1 more source

Gac two-component system in Pseudomonas syringae pv. tabaci is required for virulence but not for hypersensitive reaction [PDF]

open access: yes, 2008
Pseudomonas syringae pv. tabaci 6605 causes wildfire disease on host tobacco plants. To investigate the regulatory mechanism of the expression of virulence, Gac two-Component system-defective mutants, Delta gacA and Delta gacS, and a double mutant, Delta
A Bultreys   +38 more
core   +1 more source

Aromas: Lovely to Smell and Nice Solvents for Polyphenols? Curcumin Solubilisation Power of Fragrances and Flavours

open access: yesMolecules
Natural aromas like cinnamaldehyde are suitable solvents to extract curcuminoids, the active ingredients found in the rhizomes of Curcuma longa L.
Michael Schmidt   +3 more
doaj   +1 more source

Microbial Biosynthesis of Lactones: Gaps and Opportunities towards Sustainable Production

open access: yesApplied Sciences, 2021
Lactones are volatile organic compounds widely present in foods. These chemicals are applied as flavors and fragrances in the food, cosmetics and pharmaceutical industries.
Rui Silva   +3 more
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 217, Revision 1 (FGE.217Rev1). Consideration of genotoxic potential for ?,?-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: Lactones [PDF]

open access: yesEFSA Journal, 2013
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 12 flavouring substances from subgroup 4.1 of FGE.19 in the Flavouring Group ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

In vivo effect of dried chicory root (Cichorium intybus L.) on xenobiotica metabolising cytochrome P450 enzymes in porcine liver [PDF]

open access: yes, 2011
Cytochrome P450 (CYP) enzymes are widely studied for their involvement in metabolism of drugs and endogenous compounds. In porcine liver, CYP1A2,2Aand 2E1 are important for the metabolism of skatole.Feeding chicory roots to pigs is known to decrease the ...
Ekstrand, Bo   +2 more
core   +1 more source

Secondary metabolites with ecologic and medicinal implications in Anthemis cretica subsp. petraea from Majella National Park [PDF]

open access: yes, 2016
Anthemis cretica subsp. petraea (Ten.) Greuter is a plant belonging to the Asteraceae family and endemic of central Italy. In this paper, the first analysisof the ethanolic fraction of samples collected in the Majella National Park is reported.
Alessandro Venditti   +7 more
core   +2 more sources

Oxetanes: Recent Advances in Synthesis, Reactivity and Medicinal Chemistry [PDF]

open access: yes, 2016
The 4-membered oxetane ring has been increasingly exploited for its behaviors, i.e. influence on physicochemical properties as a stable motif in medicinal chemistry, and propensity to undergo ring opening reactions as a synthetic intermediate.
Bull, JA   +4 more
core   +1 more source

The 192R/Q polymorphs of serum paraoxonase PON1 differ in HDL binding, lipolactonase stimulation, and cholesterol effluxs⃞

open access: yesJournal of Lipid Research, 2006
Serum paraoxonase (PON1) is a HDL-associated enzyme exhibiting potentially antiatherogenic properties. Here, we examined the common PON1-192R/Q human polymorphism. Despite numerous studies, the effect of this polymorphism on the antiatherogenic potential
Leonid Gaidukov   +3 more
doaj   +1 more source

Sensory-Directed Identification of Creaminess-Enhancing Semi-Volatile Lactones in Crumb Chocolate

open access: yesFoods, 2021
In order to gain a more comprehensive knowledge of the chemical nature of creaminess-related flavor compounds in milk chocolates on a molecular level, crumb chocolate was analyzed by means of activity guided screening techniques.
Julia Samfaß   +2 more
doaj   +1 more source

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