Results 101 to 110 of about 11,444 (195)

Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content in model wines

, 2008
Background and Aims: During ageing in oak barrels, wine undergoes changes because of the release of polyphenols and other molecules from wood. The aim of this study was to evaluate the influence of some oak wood-derived volatile compounds, ellagic acid
Crozier, A., Jordão, A.M., Ricardo-da-Silva, Jorge M., Laureano, Olga, Mullen, W.   +4 more
core   +2 more sources

Anthocyanin derived chitinase ınhibitors for neuroinflammatory modulation in ALS therapy

Discover Chemistry
Introduction Amyotrophic lateral sclerosis is a complex neurodegenerative disorder characterized by the gradual loss of motor neurons. This loss is associated with mechanisms including oxidative stress, excitotoxicity, mitochondrial impairment, and ...
Sittarthan V, Jayaraman R, Boopathi G, Denesh V, Aravindhan R   +4 more
doaj   +1 more source

Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics

Food Chemistry: X
With the proliferation of the consumer's awareness of wine provenance, wines with unique origin characteristics are increasingly in demand. This study aimed to investigate the influence of geographical origins and climatological characteristics on grapes
Lin Zhang, Zhaoxiang Wang, Cui Zhang, Shubo Zhou, Chunlong Yuan   +4 more
doaj   +1 more source

New approaches for screening grape seed peptides as colourimetric modulators by malvidin-3-O-glucoside stabilisation

The colour of red wine is due to the presence of anthocyanins and their derived pigments, with malvidin-3-O-glucoside being the most predominant. Due to their chemical conformation, anthocyanins are susceptible to several conditions and have limited ...
Rodríguez Pulido, Francisco José, González-Miret Martín, María Lourdes, Mora Garrido, Ana Belén, Heredia Mira, Francisco José, López Molina, María Fernanda   +4 more
core   +1 more source

Validation of Quantum Chemistry Predictions. Quinoidal-Base Tautomers in Anthocyanins and Related Compounds. [PDF]

J Org Chem
Pereira R, Mahmoodi H, Basílio N, Lima JC, Outis M, De Freitas V, Cruz L, Pina F.   +7 more
europepmc   +1 more source

Anthocyanin Composition and pH Correlate with Berry Skin Color Across Diverse Grape Germplasm. [PDF]

Foods
Peng F, Ouyang W, Chen W, Luo F, Xu Y, Yang G, Tan J.   +6 more
europepmc   +1 more source

Comprehensive profiling of anthocyanins and their derivatives in Marselan (<i>Vitis vinifera</i> L.) wines by UPLC-MS/MS: Influence of vintage and geographical origin. [PDF]

Food Chem X
Zhao X, Su Y, Huang L, Yang Z, Qi P, Li Y, Shi P, Zhang A.   +7 more
europepmc   +1 more source

Machine Learning Unveils Dietary Antioxidants as Influential Factors for Diabetes-Cancer Comorbidity: Insights From National Health and Nutrition Examination Survey. [PDF]

Food Sci Nutr
Xu M, Li R, Jin S, Liu Q, Wei H, Li Z, Sun Y, Zhang Y, Liu Y.   +8 more
europepmc   +1 more source

Integrated transcriptomic and metabolomic profiling reveals the flower color formation mechanism of alfalfa different purple flowers. [PDF]

Front Plant Sci
Du H, Feng C, Liang Z, Lou Z, Liu L.
europepmc   +1 more source

Effects of Cyanidin Derivatives for the Aggregation of Cu/Zn Superoxide Dismutase 1. [PDF]

ACS Omega
Akimoto Y, Miyamae Y, Shigemori H.
europepmc   +1 more source