Results 11 to 20 of about 6,515,835 (350)

Advances and Prospects of Phenolic Acids Production, Biorefinery and Analysis

Biomolecules, 2020
Biotechnological production of phenolic acids is attracting increased interest due to their superior antioxidant activity, as well as other antimicrobial, dietary, and health benefits.
Egle Valanciene, Ilona Jonuskiene, Michail Syrpas, Ernesta Augustiniene, Paulius Matulis, Andrius Simonavicius, Naglis Malys   +6 more
doaj   +2 more sources

Metal nanoparticles synthesis through natural phenolic acids

IET Nanobiotechnology, 2019
For being applied in medicine as therapeutic agents, nanostructures need to be biocompatible and eco‐friendly. Plant‐derived phenolic acids have been utilised for green synthesis of metallic or metallic oxide nanoparticles (NPs).
Seyed Mohammad Amini, Abolfazl Akbari
doaj   +2 more sources

Phenolic Acids of Plant Origin—A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties

Foods, 2020
Nature has generously offered a wide range of herbs (e.g., thyme, oregano, rosemary, sage, mint, basil) rich in many polyphenols and other phenolic compounds with strong antioxidant and biochemical properties.
Sotirios Kiokias, Charalampos Proestos, Vassiliki Oreopoulou   +2 more
doaj   +2 more sources

Antimicrobial and antioxidant properties of phenolic acids alkyl esters

Czech Journal of Food Sciences, 2010
Some phenolic acids alkyl esters (methyl, ethyl, propyl, butyl and hexyl) and determine their antioxidant and antimicrobial activities were prepared. The antimicrobial activity against the tested microorganisms Escherichia coli DMF 7503, Bacillus cereus ...
Roman Merkl, Iveta Hrádková, Vladimír Filip, Jan Šmidrkal   +3 more
doaj   +2 more sources

Phenolic Acids and Prevention of Cognitive Decline: Polyphenols with a Neuroprotective Role in Cognitive Disorders and Alzheimer’s Disease

Nutrients, 2022
Cognitive impairment, also known as cognitive decline, can occur gradually or suddenly and can be temporary or more permanent. It represents an increasingly important public health problem and can depend on normal aging or be linked to different ...
Giuseppe Caruso, J. Godos, A. Privitera, G. Lanza, Sabrina Castellano, A. Chillemi, O. Bruni, R. Ferri, F. Caraci, Giuseppe Grosso   +9 more
semanticscholar   +1 more source

Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions.

Food Chemistry, 2021
Phenolic acids are involved in modulating the activity of starch digestive enzymes but remains unclear if their interaction with enzymes or starch is governing the inhibition.
Andrea Aleixandre, J. Gil, J. Sineiro, C. Rosell   +3 more
semanticscholar   +1 more source

SmbHLH60 and SmMYC2 antagonistically regulate phenolic acids and anthocyanins biosynthesis in Salvia miltiorrhiza

Journal of Advanced Research, 2022
Graphical abstract We discovered that a new transcription factor SmbHLH60 repressed the biosynthesis of phenolic acids and anthocyanins in S. miltiorrhiza through transcriptional inhibition of SmTAT1 and SmDFR.
Shucan Liu, Yao Wang, M. Shi, I. Maoz, Xiankui Gao, Meihong Sun, Tingpan Yuan, Kun-Wei Li, Wei Zhou, Xinhong Guo, Guoying Kai   +10 more
semanticscholar   +1 more source

Interactions Between Phenolic Acids and Microorganisms in Rhizospheric Soil From Continuous Cropping of Panax notoginseng

Frontiers in Microbiology, 2022
Large-scale intensive cultivation has made continuous cropping soil sickness more serious for Panax notoginseng in Yunnan. Autotoxic substances can promote the occurrence of continuous cropping soil sickness.
Limei Bao, Yuyan Liu, Yafang Ding, Junjie Shang, Yunlin Wei, Yong Tan, Futing Zi   +6 more
semanticscholar   +1 more source

Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion

npj Science of Food, 2022
Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea by sensory evaluation and chemical ...
Yu-Hong Chen, Yan-hong Zhang, Gen-sheng Chen, Jun-Feng Yin, Jianxin Chen, Fang Wang, Yongquan Xu   +6 more
semanticscholar   +1 more source

Biodegradable active materials containing phenolic acids for food packaging applications.

Comprehensive Reviews in Food Science and Food Safety, 2022
The development of new materials for food packaging applications is necessary to reduce the excessive use of disposable plastics and their environmental impact. Biodegradable polymers represent an alternative means of mitigating the problem. To add value
Ramón Ordoñez, L. Atarés, A. Chiralt
semanticscholar   +1 more source