Results 51 to 60 of about 6,515,835 (350)

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, Agnieszka Wójtowicz, Tomasz Oniszczuk, Arkadiusz Matwijczuk, Ahlem Dib, Ewa Markut-Miotła   +5 more
doaj   +1 more source

Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn

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

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, Muszyńska, Bożena, Sułkowska-Ziaja, Katarzyna   +2 more
core   +2 more sources

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., Golding, John B., Papoutsis, Konstantinos, Pristijono, Penta, Scarlett, Christopher J., Stathopoulos, Costas E., Vuong, Quan V.   +6 more
core   +2 more sources

Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources

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, Maninder Meenu, Xiaoming Yu, Baojun Xu   +3 more
semanticscholar   +1 more source

Factors affecting intake, metabolism and health benefits of phenolic acids: do we understand individual variability?

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, V. Koistinen, P. Mena, M. Bronze, K. Hanhineva, S. Sahlstrøm, V. Kitrytė, S. Moco, A. Aura   +8 more
semanticscholar   +1 more source

Unexpected transformation of dissolved phenols to toxic dicarbonyls by hydroxyl radicals and UV light. [PDF]

, 2018
Water treatment systems frequently use strong oxidants or UV light to degrade chemicals that pose human health risks. Unfortunately, these treatments can result in the unintended transformation of organic contaminants into toxic products.
Ford, Breanna, Nomura, Daniel K, Prasse, Carsten, Sedlak, David L   +3 more
core   +1 more source

Organic and Phenolic Acids in Beer

LWT - Food Science and Technology, 1999
In a previous study we evaluated the effects of brewing on compounds potentially involved in the antioxidant defence system. The objectives of this paper were to determine organic acids and to characterize the quantity and quality of phenolic acids in four Italian lager beers.
MONTANARI, Luigi, PERRETTI, Giuseppe Italo Francesco, Natella F., Guidi A., FANTOZZI, Paolo   +4 more
openaire   +3 more sources

The pharmacokinetics of anthocyanins and their metabolites in humans [PDF]

, 2014
Background and Purpose: Anthocyanins are phytochemicals with reported vasoactive bioactivity. However, given their instability at neutral pH, they are presumed to undergo significant degradation and subsequent biotransformation.
Anupongsanugool, Azzini, Bell, Cardona, Cassidy, Cassidy, Czank, Das, Del Rio, Erdman, Ferrars, Forester, Garcia-Alonso, Gonzalez-Barrio, Ichiyanagi, Kay, Kay, Kay, Kim, Kim, Kim, Manach, McGhie, Min, Mink, Miyazawa, Mullen, Nardini, Nardini, Nizamutdinova, Nurmi, Pero, Rodriguez-Mateos, Stalmach, Toromanović, Vane, Vitaglione, Wang, Williamson, Wittemer, Woodward, Woodward, Xu, Zhang, Zhang, Zhang, Zhu   +46 more
core   +1 more source

LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities

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, K. Howell, F. Dunshea, H. Suleria   +3 more
semanticscholar   +1 more source