Results 41 to 50 of about 19,127 (228)

Resistant maltodextrin as a shell material for encapsulation of naringin: Production and physicochemical characterization [PDF]

, 2015
YesHerein the potential of a relatively new water soluble fiber, resistant maltodextrin (RMD) to encapsulate grapefruit polyphenol, naringin, using spray drying was evaluated. Full factorial Design Of Experiments (DOE) for spray drying with two levels of
Ng, J.W., Pai, D.A., Tan, R.B.H., Vangala, Venu R.   +3 more
core   +1 more source

Naringin: Biosynthesis and Pharmaceutical Applications [PDF]

Indian Journal of Pharmaceutical Sciences, 2019
Naringin is a plant flavonoid of huge medicinal importance. It is synthesized by the phenylpropanoid pathway via seven enzyme catalysed steps from phenylalanine to prunin. The genes encoding the enzymes of phenylpropanoid pathway have been cloned and characterized. Naringin has been known to possess antioxidant, antiinflammatory and antitumer potential.
Priya Sharma, V. Kumar, P. Guleria
openaire   +1 more source

Naringin Stimulates Osteogenic Differentiation of Rat Bone Marrow Stromal Cells via Activation of the Notch Signaling Pathway

Stem Cells International, 2016
Naringin is a major flavonoid found in grapefruit and is an active compound extracted from the Chinese herbal medicine Rhizoma Drynariae. Naringin is a potent stimulator of osteogenic differentiation and has potential application in preventing bone loss.
Guo-yong Yu, Gui-zhou Zheng, Bo Chang, Qin-xiao Hu, Fei-xiang Lin, De-zhong Liu, Chu-cheng Wu, Shi-xin Du, Xue-dong Li   +8 more
doaj   +1 more source

Studies on the extraction and characterization of pectin and bitter principles from New Zealand grapefruit and Philippine calamansi : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]

, 1981
A study was conducted to determine the presence of bitter components in NZ grapefruit and Philippine calamansi; describe the effect of maturity on the bitter components and other chemical constituents of grapefruit; reduce the bitterness of grapefruit ...
Nisperos, Myrna Ordoña
core  

Functional Bread From Bambara Groundnut and Orange Peel Attenuates Hyperglycemia and Oxidative Stress in a High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetes Rat Model

Food Chemistry International, EarlyView.
This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase, O. W. Fasakin, I. S. Oyeleye, G. Oboh   +3 more
wiley   +1 more source

Development of low alcoholic naturally carbonated fermented debittered beverage from grapefruit (Citrus paradisi) [PDF]

, 2016
A pure yeast Clavispora lusitaniae, isolated from whey beverage, phenotypically characterized and molecularly characterized by sequencing of D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region was used to produce low alcoholic naturally
Gupta, N., Pandove, G., Sahota, P.
core   +2 more sources

Inhibiting wear particles-induced osteolysis with naringin [PDF]

International Orthopaedics, 2012
The purpose of this study was to determine the effects of naringin on osteoclastogenesis and osteolysis both in vitro and in vivo.In this research osteoclasts were generated from mouse bone marrow monocytes with the receptor activator of NF-КB ligand and the macrophage colony stimulating factor. Naringin, at a concentration of 1, 10, 50, and 100 μg/mL,
Xiaowei, Yu, Xingwei, Zhao, Tianyi, Wu, Zubin, Zhou, Youshui, Gao, Xinfu, Wang, Chang-Qing, Zhang   +6 more
openaire   +2 more sources

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Protective effects of naringin against oxidative stress, inflammation, apoptosis, and DNA damage in rats with doxorubicin-induced hepatotoxicity

Asian Pacific Journal of Tropical Biomedicine
Objective: To investigate the protective effects of naringin on doxorubicin (DOX)-induced liver injury. Methods: A total of 50 male rats were allocated into five groups: the control group, the DOX group, the DOX groups treated with 50 mg/kg and 100 mg/kg
Pelin Durukan Azman, Serkan Yildirim, Emin Sengul, Mohamad Warda, Samet Tekin, Furkan Aykurt, Ali Cinar   +6 more
doaj   +1 more source

Some taste substances are direct activators of G-proteins [PDF]

, 1994
Amphiphilic substances may stimulate cellular events through direct activation of G-proteins. The present experiments indicate that several amphiphilic sweeteners and the bitter tastant, quinine, activate transducin and Gi/Go-proteins.
Grünbaum, L., Naim, M., Nürnberg, B., Schultz, Günter, Seifert, Roland   +4 more
core   +3 more sources