Results 41 to 50 of about 5,518,817 (336)
Collagen-Based Materials Modified by Phenolic Acids—A Review
Materials, 2020 Collagen-based biomaterials constitute one of the most widely studied types of materials for biomedical applications. Low thermal and mechanical parameters are the main disadvantages of such structures. Moreover, they present low stability in the case of
B. Kaczmarek, O. Mazur
semanticscholar +1 more source
Phenolic Acids Composition of Fruit Extracts of Ber (Ziziphus mauritiana L., var. Golo Lemai) [PDF]
Pakistan Journal of Analytical & Environmental Chemistry, 2012 Fruits of Ziziphus mauritiana L. (ber) are consumed in fresh and dried/processed form in many countries across Asia including Pakistan. In the present study, we analyzed the composition of total phenolic acids (free, soluble-bound and insoluble-bound ...
Devanand L. Luthria +3 more
doaj
Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products
Molecules, 2020 Prickly pear (Opuntia ficus indica (L.) Mill.) is a rich source of vitamins C, B1, B2, A, and E, minerals such as calcium, potassium, magnesium, iron, and phosphorus, as well as bioactive substances, i.e., carotenoids, betalains, and phenolic compounds ...
Anna Oniszczuk +5 more
doaj +1 more source
Implication of dietary phenolic acids on inflammation in cardiovascular disease.
Reviews in cardiovascular medicine, 2020 In spite of medical advances, cardiovascular disease remains a significant concern, imposing a great burden upon the economy and public health of nations by causing the highest morbidity and mortality cases globally. Moreover, it is well established that
Shafreena Shaukat Ali +3 more
semanticscholar +1 more source
Antioxidants, 2022 Phenolic acids are the major polyphenols in cereal grains and they undergo changes in their composition and structure during processing. This study investigated changes in phenolic acids and antioxidant properties during baking of bread and muffin made ...
El-Sayed M. Abdel-Aal, Iwona Rabalski
doaj +1 more source
International Journal of Food Properties, 2019 Honey is a natural sweetener produced by honey bees from the secretions of plants. Honey is well-known for its nutritional and medicinal values since prehistoric times.
Yi-Ching Cheung +3 more
semanticscholar +1 more source
Antioxidants, 2019 Polyphenols are naturally occurring compounds found largely in fruits and vegetables. The antioxidant properties of these polyphenols including total phenolic content (TPC), total flavonoid content (TFC), tannin content, 1,1-diphenyl-2-picrylhydrazyl ...
Chunhe Gu +3 more
semanticscholar +1 more source
European Journal of Nutrition, 2019 Introduction Phenolic acids are important phenolic compounds widespread in foods, contributing to nutritional and organoleptic properties. Factors affceting individual variability The bioavailability of these compounds depends on their free or conjugated
A. Bento-Silva +8 more
semanticscholar +1 more source
FEBS Letters, EarlyView.This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva +5 more
wiley +1 more source
Scientific Reports, 2019 Studying the obstacles associated with continuous cropping is necessary for sustainable agricultural production. Phenolic acids play an important role in continuous cropping systems, although their mechanism of action in these systems remains unclear ...
Yu-xiang Bai +6 more
semanticscholar +1 more source