Results 171 to 180 of about 52,498 (273)

Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Pigmented wheat was processed into pasta and bread and subjected to in vitro digestion. The resulting bioaccessible fractions were characterized for antioxidant capacity and used to treat Caco‐2 epithelial monolayers under inflammatory conditions. Compared with control wheat, pigmented pasta retained higher antioxidant activity and improved intestinal ...
Giulia Feliziani, Marianna Tagliasco, Xinying Suo, Nicoletta Pellegrini, Elena Vittadini, Laura Bordoni, Rosita Gabbianelli   +6 more
wiley   +1 more source

Targeting enhanced digestibility: Prioritizing low pith lignification to complement low p-coumaric acid content as environmental stress intensity increases. [PDF]

PLoS One
Main O, López-Malvar A, Meunier F, Guillaume S, Jacquemot MP, Lopez-Marnet PL, Barotin C, Marmagne A, Cézard L, Fargier S, Rey S, Larsonneau P, Mangel N, Uijttewaal A, Reymond M, Coursol S, Méchin V.   +16 more
europepmc   +1 more source

New Mesoporous Silica Materials Loaded with Polyphenols: Caffeic Acid, Ferulic Acid and p-Coumaric Acid as Dietary Supplements for Oral Administration. [PDF]

Materials (Basel), 2022
Petrisor G, Motelica L, Ficai D, Trusca RD, Surdu VA, Voicu G, Oprea OC, Ficai A, Andronescu E.   +8 more
europepmc   +1 more source

Chemical Profiling, Pharmacological Activities, and Toxicity Assessment of Juniperus phoenicea sp. turbinata L. Extract: Integrated In Vitro, In Vivo, and In Silico Insights

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Hydroethanolic leaf and fruit extracts of Juniperus phoenicea showed high phenolic content, dominated by ferulic acid. Both extracts were non‐toxic and exhibited strong anti‐inflammatory, analgesic, antioxidant, and antimicrobial activities. Molecular docking confirmed stable binding to key inflammatory and microbial targets, supporting its ...
Tarik Chelouati, Soufyane Lafraxo, Amira Metouekel, Mostafa Messkini, Salah‐eddine Chebaibi, Abdelfattah E. L. Moussaoui, Azeddin El Barnossi, Esmael M. Alyami, Ohoud A. Alghamdi, Yousef A. Bin Jardan, Gehan M. Elossaily, Musaab Dauelbait, Musa A. Said, Ahmed Samir Benjelloun   +13 more
wiley   +1 more source

Adaptive responses of Jerusalem artichoke to mid-season drought: effects on phenolic compounds and p-coumaric acid content. [PDF]

BMC Plant Biol
Ruttanaprasert R, Jogloy S, Janket A, Siripipatthana P, Senawong T, Aninbon C.   +5 more
europepmc   +1 more source

Processing‐Induced Metabolic Reprogramming of Litsea coreana Modulates Its Phytochemical Profile and Bioactivities

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study employs untargeted metabolomics to investigate how processing methods (green, yellow, and black) reshape the phytochemical profile and bioactivities of hawk tea (Litsea coreana). The results reveal that the degree of fermentation drives a metabolic reprogramming from monomeric flavanols to complex polymeric pigments, with green hawk tea ...
Jie Li, Jinyan Zhao, Yaxin Liu, Xiuming Zhai, Fuliang Xiao, Dan Wang, Qiyang Chen   +6 more
wiley   +1 more source

Mechanistic insights into the P-coumaric acid protection against bisphenol A-induced hepatotoxicity in in vivo and in silico models. [PDF]

Sci Rep
Tekin S, Bolat M, Atasever A, Bolat İ, Çinar B, Shadidizaji A, Dağ Y, Şengül E, Yildirim S, Hacimuftuoglu A, Warda M.   +10 more
europepmc   +1 more source

The Mixture of Ferulic Acid and P-Coumaric Acid Suppresses Colorectal Cancer through lncRNA 495810/PKM2 Mediated Aerobic Glycolysis. [PDF]

Int J Mol Sci, 2022
Cui K, Wu H, Fan J, Zhang L, Li H, Guo H, Yang R, Li Z.   +7 more
europepmc   +1 more source

Temperature‐Assisted Crystallization of Mustard Oil for Erucic Acid Reduction and Its Impact on Phenolic Compounds, Sterols and Oxidative Quality of Oil During Ambient Storage

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Erucic acid (EA) content of mustard oil (MO) was decreased to < 2% level using temperature‐assisted crystallization with no effect on free fatty acids (FFAs), peroxide value (PV), and color of MO and its olein and stearin variant. Olein was rich in phenolic compounds and had higher antioxidant capacity than MO and stearin.
Muhammad Abdul Rahim, Muhammad Nadeem, Mohamed Fawzy Ramadan, Eliasse Zongo, Layla A. Alahmari   +4 more
wiley   +1 more source

Pre-treatment of p-coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post-harvest quality. [PDF]

BMC Plant Biol
Zhang H, Xu Y, Pu J, Wang M, Niu J, Wang H, Tang X, Du Y, Luo X, Zhang X, Wang Y, Deng Q.   +11 more
europepmc   +1 more source