Results 101 to 110 of about 52,498 (273)
Insects, 2017 Because certain flavonols and phenolic acids are found in pollen and nectar of most angiosperms, they are routinely ingested by Apis mellifera, the western honey bee.
Ling-Hsiu Liao +2 more
doaj +1 more source
Enhancement of the total phenolic compounds and antioxidant activity of aqueous Citrus limon L. pomace extract using microwave pretreatment on the dry powder [PDF]
, 2016 The effect of microwave pretreatment on the levels of total phenolic compounds, flavonoids, proanthocyanidins, and individual major compounds as well as the total antioxidant activity of the dried lemon pomace was investigated.
Bowyer, Michael C. +6 more
core +2 more sources
Phenolic composition and multi‐target bioactivities of Globularia alypum extracts across seasons
JSFA reports, EarlyView.Abstract Background This study investigates the influence of seasonal variation on the phytochemical profile and biofunctional activities of ethanolic leaf extracts from Globularia alypum. Leaves collected across four seasons were extracted with a hydroethanolic solvent (80:20, v/v) and analyzed by LC‐ESI‐MS/MS.
Mohammed Messaoudi +11 more
wiley +1 more source
Journal of Mazandaran University of Medical Sciences, 2020 Background and purpose: Cisplatin is used in chemotherapy for cancer patients. But, it has adverse effects on some organs, including the kidney and liver. P-coumaric acid is a polyphenolic substance with multiple biological properties.
Zeynab Mohamadi Yarijani +2 more
doaj
Analysis of the flavonoid component of bioactive New Zealand mānuka (Leptospermum scoparium) honey and the isolation, characterisation and synthesis of an unusual pyrrole [PDF]
, 2013 The flavonoid components of New Zealand mānuka (Leptospermum scoparium) honey have been quantified in a series of 31 honeys of varying non-peroxide antibacterial activity to clarify discrepancies between previous studies reported in the literature. Total
Alber, Dagmar G. +5 more
core +2 more sources
Adsorption of p-coumaric acid on oenological activated carbons
, 2022 Phenolic substances have been reported as being responsible for wine colour, mouthfeel perception and flavour. From the phenolic compounds, the p-coumaric acid is of great interest because in wines its bioconversion by Brettanomyces sp. Into ethylphenols damages the quality product.
Ceban Gînsari, I.N. +4 more
openaire +1 more source
Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Halophytes offer nature‐based solutions to food insecurity and soil degradation, while their integration into integrated multi‐trophic aquaculture (IMTA) systems promotes circular economy practices. This study aimed to optimize the germination and cultivation of edible halophytic species, namely Limbarda crithmoides, Suaeda vera and
Viana Castañeda‐Loaiza +5 more
wiley +1 more source
Biologically active compounds from selected aphyllophorales mycelial cultures [PDF]
, 2014 The obtained results confirm the hypothesis that mycelial cultures of domestic species of aphyllophorales are able to accumulate biologically active metabolites.Uzyskane wyniki wskazują, że przebadane kultury mycelialne krajowych gatunków grzybów ...
Firlej, Anna +2 more
core +2 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract Flammulina velutipes (enokitake) is an edible mushroom recognized for both its nutritional and medicinal properties. It exhibits a broad spectrum of biological activities, including antioxidant, anti‐inflammatory, antitumor, immunomodulatory, and gut microbiota‐regulating effects.
Rıdvan Özgen +2 more
wiley +1 more source
Potential health effects of Champagne wine consumption [PDF]
, 2011 Epidemiological studies have suggested an inverse correlation between red wine consumption and the incidence of cardiovascular and neurodegenerative disorders.
Corona, Giulia +7 more
core +1 more source