Results 31 to 40 of about 448 (156)
Anthocyanins: From Natural Colorants to Potent Anticancer Agents. [PDF]
Food Sci NutrAnthocyanin bioavailability has a significant contribution to imposing therapeutic effects on abnormal cells. Anthocyanins hinder cell migration, invasion, and proliferation by inducing apoptosis, suppressing the cell cycle at G0/G1, S, or G2/M stages, and modulating oxidative stress and signaling pathways such as apoptotic cascades, PI3K/Akt, MAPK ...
Maaz M +13 more
europepmc +2 more sources
Whole-grain pan bread with the addition of jabuticaba peel flour [PDF]
Ciência Rural, 2020 : The objective of this study was to analyze the potential of the jabuticaba peel flour (JPF) as an ingredient in whole-grain bread. Pan bread formulations with different concentrations of jabuticaba peel flour were made: 0% (T0), 5% (T1), 10% (T2), and ...
Sumaya Patiara Lima Ferreira +3 more
doaj +1 more source
Pest categorisation of Zaprionus indianus
EFSA Journal, Volume 20, Issue 3, March 2022., 2022 Abstract The EFSA Panel on Plant Health performed a pest categorisation of Zaprionus indianus (Diptera: Drosophilidae), the African fig fly for the territory of the EU. This species successfully colonised the Indian subcontinent more than four decades ago, and more recently South and North America.
EFSA Panel on Plant Health (PLH) +24 more
wiley +1 more source
Characterization and bioavailability of ellagic acid derivatives from jaboticaba (Myrciaria jaboticaba). [PDF]
, 2015 O ácido elágico é um composto fenólico presente em algumas frutas e sementes. As maiores fontes da dieta humana são as frutas conhecidas como berries, a romã e as nozes.
Alezandro, Marcela Roquim
core +3 more sources
Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction
Research, Society and Development, 2020 Pectin is a polysaccharide that can be applied to various food industry products to modify the viscosity of food. The objective of this work was to optimize the extraction of pectin of jabuticaba peel by modificating the yield, galacturonic acid content (AUA), esterification content (DE), pectin content (P), and neutral sugars (N).
Caroline Cagnin +5 more
openaire +2 more sources
Brazilian Journal of Food Technology, 2023 Jaboticaba peels are an important source of health-benefit and antimicrobial compounds. The present work aims to evaluate concentration of polyphenolics and the mode of action of aqueous extract from jaboticaba peels against Staphylococcus aureus and ...
Nataís Fleck +4 more
doaj +1 more source
Revista Brasileira de Fruticultura, 2003 The jaboticaba tree (Myrciaria spp.) is originated from the center-south of Brazil and presents different types. It's a medium size tree, with tendency to form a crown with great number of branches.
Renata Aparecida de Andrade +1 more
doaj +1 more source
Revista Brasileira de Fruticultura, 2005 The jabuticaba tree is considered one of the most typical Brazilian fruit trees. However, few studies of this plant are found in the literature and even its botanical classification is very controversial.
Márcio Pereira +6 more
doaj +1 more source
Revista Brasileira de Engenharia Agrícola e Ambiental, 2016 Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others.
Cristian F. Costa +5 more
doaj +1 more source
Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats [PDF]
, 2013 Jaboticaba (Myrciaria jaboticaba (Vell.) Berg) is a Brazilian Atlantic rainforest fruit of the Myrtaceae family. In this work, the effect of the daily intake (40days) of jaboticaba (1.0 and 2.0gdryweight/kg body weight) on oxidative stress and plasma ...
Alezandro, Marcela Roquim +2 more
core +1 more source