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Recent Patents on Food, Nutrition & Agriculture, 2021
Background: Green, white, and black tea water extracts are rich in phenolic compounds. Objective: The changes in phenolic compound profiles of green, white, and black tea (GT, WT, & BT respectively) water extracts and their respective yogurt were investigated.
Shori, Amal Bakr +2 more
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Background: Green, white, and black tea water extracts are rich in phenolic compounds. Objective: The changes in phenolic compound profiles of green, white, and black tea (GT, WT, & BT respectively) water extracts and their respective yogurt were investigated.
Shori, Amal Bakr +2 more
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Phenolic Compounds in Antimicrobial Therapy
Journal of Medicinal Food, 2017Long-term treatment with several conventional antibiotics can cause harmful side effects that can be alleviated by antioxidant therapy. Phenolic compounds (PCs) are the best source of antioxidants, and to identify the most suitable polyphenols for use as a supportive supplement during antibiotic therapy, this study screened a series of PCs to establish
Santi M, Mandal +2 more
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Microbial Degradation of Phenol and Phenolic Compounds
2021Phenol and phenolic compounds play an essential role in various modern-day industries. However, due to the toxic and recalcitrant nature of phenolic compounds, these compounds have a detrimental effect on the environment and aquatic life. In the recent past, different physicochemical methods have been employed by various researchers for phenol ...
Milan Malhotra +3 more
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Extraction and Isolation of Phenolic Compounds
2012Phenolic compounds constitute a major class of plant secondary metabolites that are widely distributed in the plant kingdom and show a large structural diversity. These compounds occur as aglycones or glycosides, as monomers or constituting highly polymerized structures, or as free or matrix-bound compounds.
Celestino, Santos-Buelga +3 more
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Interaction of Phenolic Compounds with Bacteria
Nature, 1958THE interaction of several phenolic compounds with bacteria has been examined as part of an investigation of the mode of action of various antibacterial substances1. This communication summarizes the results obtained using hexylresorcinol and Escherichia coli.
A H, BECKETT, S J, PATKI, A E, ROBINSON
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Phenolic compounds in ferns—II
Phytochemistry, 1968Abstract A study was made of caffeic acid derivatives in forty species of ferns. Identifiable or partially identifiable compounds were observed in fourteen species, unidentified catechol derivatives in twenty-one species. The presence of rosmarinic acid in Blechnum brasiliense was confirmed.
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