Results 61 to 70 of about 296,962 (311)

Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots

Foods, 2020
Carrots contain a significant content of phenolic compounds, mainly phenolic acids. Technological processing of carrots inflicts wounding stress and induces accumulation of these compounds, especially caffeic acid derivatives, in the periderm tissue.
Jarkko Hellström, Daniel Granato, Pirjo H. Mattila   +2 more
doaj   +1 more source

Germination: a means to improve the functionality of oat [PDF]

, 2004
The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production.
Kaukovirta-Norja, Anu, Poutanen, Kaisa, Wilhelmson, Annika   +2 more
core   +3 more sources

Exon 7 splicing of ERα predicts poor prognosis and increases phenotypic heterogeneity in luminal a subtype breast cancer

FEBS Open Bio, EarlyView.
ERα splice variant ERα∆7 lacks the C‐terminus, and its expression may change phenotypes of breast cancers. Our results showed that ERα∆7 is found in the luminal A subtype, and elevated ERα∆7 levels are linked to improved cell survival with lower proliferation and migration.
Long Wai Tsui, Taobo Hu, Thomson Christian Husein, Wai Hei Shek, Bingrong Chen, Depeng Wang, Shu Wang, Weichuan Yu, Xiaodan Fan, Mengping Long, Toyotaka Ishibashi   +10 more
wiley   +1 more source

Large‐scale bidirectional arrayed genetic screens identify OXR1 and EMC4 as modifiers of αSynuclein aggregation

FEBS Open Bio, EarlyView.
Activation of the mitochondrial protein OXR1 increases pSyn129 αSynuclein aggregation by lowering ATP levels and altering mitochondrial membrane potential, particularly in response to MSA‐derived fibrils. In contrast, ablation of the ER protein EMC4 enhances autophagic flux and lysosomal clearance, broadly reducing α‐synuclein aggregates.
Sandesh Neupane, Lea Nikolić, Lorenzo Maraio, Thomas Goiran, Nathan Karpilovsky, Stefano Sellitto, Vangelis Bouris, Jiang‐An Yin, Ronald Melki, Edward A Fon, Adriano Aguzzi, Elena De Cecco   +11 more
wiley   +1 more source

Improvement of the Oxidative Stability of Rosehip, Hemp, and Passion Fruit Oils by the Addition of Monocyclic Phenols as Antioxidants

Antioxidants
Caffeic, syringic, and protocatechuic acids are phenolic acids with important antioxidant activity. In this work we studied how the oxidative stability of rosehip, hemp, and passion fruit oils improves with the addition of these antioxidant acids.
Gloria Castellano, Irene Sarrión, Carmen Fagoaga, Ricardo M. Giménez-Núñez, Enrique Gómez-Gómez, Francisco Torrens   +5 more
doaj   +1 more source

Effect of accelerated ageing on the content and composition of polyphenolic complex of wheat (Triticum aestivum L.) grains

Plant, Soil and Environment, 2003
The influence of accelerated ageing test (AAT), i.e. of higher temperature and humidity, on the content and composition of phenolic compounds in the grains of five cultivars of wheat (Triticum aestivum L.) was studied in the years 1998 and 1999.
J. Lachman, J. Dudjak, M. Orsák, V. Pivec   +3 more
doaj   +1 more source

Natural Products as Geroprotective Modulators in Diabetic Nephropathy: A Mechanistic Framework Integrating Aging Hallmarks and the AMPK–SIRT1–Nrf2 Axis

Aging and Cancer, EarlyView.
Natural products target the aging kidney in diabetic nephropathy by restoring the AMPK–SIRT1–Nrf2 axis, reducing oxidative stress, inflammation, fibrosis, and cellular senescence while enhancing mitochondrial biogenesis and antioxidant defenses.
Sherif Hamidu, Latif Adams, Eunice Ampem‐Danso, Justice Kumi, Abigail Aning, Fatima Hamidu, Mustapha Abdul Mumin Mohammed, Ayuba Nii Darku Ankrah, Seth Kwabena Amponsah   +8 more
wiley   +1 more source

Food phenolics and lactic acid bacteria [PDF]

International Journal of Food Microbiology, 2009
Phenolic compounds are important constituents of food products of plant origin. These compounds are directly related to sensory characteristics of foods such as flavour, astringency, and colour. In addition, the presence of phenolic compounds on the diet is beneficial to health due to their chemopreventive activities against carcinogenesis and ...
Rodríguez, Héctor, Curiel, José Antonio, Landete, José María, Rivas, Blanca de las, López de Felipe, Félix, Gómez-Cordovés, Carmen, Mancheño, Jose M., Muñoz, Rosario   +7 more
openaire   +3 more sources

Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions

Foods, 2020
Pulses are recommended for healthy eating due to their high content of nutrients and bioactive compounds that can undergo changes during cooking. This study investigated the effects of four cooking methods (boiling, pressure, microwave, slow) and three ...
Yihan Liu, Sanaa Ragaee, Massimo F. Marcone, El-Sayed M. Abdel-Aal   +3 more
doaj   +1 more source

Biological activities and chemical composition of methanolic extracts of selected Autochthonous microalgae strains from the Red Sea [PDF]

, 2015
Four lipid-rich microalgal species from the Red Sea belonging to three different genera (Nannochloris, Picochlorum and Desmochloris), previously isolated as novel biodiesel feedstocks, were bioprospected for high-value, bioactive molecules.
Carolina Bruno De Sousa, Florêncio Nogueira, Fouzi Mouffouk, Hugo Pereira, José Manuel, João Varela, Khalid M. Abu-salah, Luísa Barreira, Luísa Custódio, Maria João Rodrigues, Marta Oliveira, Nuno Da Rosa Neng, Radhouan Ben-hamadou, Salman A. Alrokayan, The Red Sea   +14 more
core   +4 more sources