Results 341 to 350 of about 3,642,031 (384)
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Chemistry of Natural Compounds, 1994
The main component of the polyphenolic complex has been isolated from the leaves of two species of sumac (Rhus glabra andRh. typhina) and for this we have proposed the structure of 3,6-bis-O-digalloyl-1,2,4-tri-O-galloyl-β-D-glucose. A high interferon-inducing and antitumoral activity of the substance isolated has been found.
S. M. Mavlyanov +3 more
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The main component of the polyphenolic complex has been isolated from the leaves of two species of sumac (Rhus glabra andRh. typhina) and for this we have proposed the structure of 3,6-bis-O-digalloyl-1,2,4-tri-O-galloyl-β-D-glucose. A high interferon-inducing and antitumoral activity of the substance isolated has been found.
S. M. Mavlyanov +3 more
openaire +2 more sources
Antioxidant activity of plant extracts containing phenolic compounds.
Journal of Agricultural and Food Chemistry, 1999The antioxidative activity of a total of 92 phenolic extracts from edible and nonedible plant materials (berries, fruits, vegetables, herbs, cereals, tree materials, plant sprouts, and seeds) was examined by autoxidation of methyl linoleate.
Marja P. Kähkönen +6 more
semanticscholar +1 more source
Food & Function, 2020
Planet globalization, population growth and its consequent need to produce large amounts of food, or individual economic benefits and the prioritization of this over environment health, are factors that that have contributed to the development, in some ...
C. Jiménez-López +11 more
semanticscholar +1 more source
Planet globalization, population growth and its consequent need to produce large amounts of food, or individual economic benefits and the prioritization of this over environment health, are factors that that have contributed to the development, in some ...
C. Jiménez-López +11 more
semanticscholar +1 more source
The phenolic compounds of Oenothera
Phytochemistry, 1971Abstract 24 species of Oenothera , representing 8 subgenera, were examined for their phenolics by TLC. Several phenolic acids, hydrolysable tannins, a quercetin-glucoside and galactosides of quercetin, kaempferol and myricetin were identified. In addition delphinidin and cyanidin were found.
Hans Dietmar Zinsmeister, S. Bartl
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2013
For a long time, the dehydration of grapes for the production of raisins or for making either dessert or fortified wines, has been mainly considered as a process for increasing the sugar content of grape berries with little or no attention paid to the variation in other compounds induced by the modification of the cell metabolism accompanying the ...
Danilo Corradini, Isabella Nicoletti
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For a long time, the dehydration of grapes for the production of raisins or for making either dessert or fortified wines, has been mainly considered as a process for increasing the sugar content of grape berries with little or no attention paid to the variation in other compounds induced by the modification of the cell metabolism accompanying the ...
Danilo Corradini, Isabella Nicoletti
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Phenolic Compounds from Nuts: Extraction, Chemical Profiles and Bioactivity.
Journal of Agricultural and Food Chemistry, 2020Nuts contain a vast array of phenolic compounds having important biological properties. They include substances allocated into the five major groups named phenolic acids, flavonoids, tannins, phenolic lignans and stilbene-derivatives.
R. Bodoira, D. Maestri
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Critical reviews in food science and nutrition, 2020
Phenolic compounds in plants are essential components of human nutrition, which provide various health benefits. However, some missing links became the research in phenolic compounds structures and potential applications in a challenging work.
R. Dias +4 more
semanticscholar +1 more source
Phenolic compounds in plants are essential components of human nutrition, which provide various health benefits. However, some missing links became the research in phenolic compounds structures and potential applications in a challenging work.
R. Dias +4 more
semanticscholar +1 more source
Bioavailability of Phenolic Compounds
Critical Reviews in Food Science and Nutrition, 2004Phenolic compounds in foods originate from one of the main classes of secondary metabolites in plants. They are essential for the growth and reproduction of plants, and are produced as a response for defending injured plants against pathogens. In recent years, there is a growing interest in phenolic compounds and their presumed role in the prevention ...
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An overview of the perception and mitigation of astringency associated with phenolic compounds.
Comprehensive Reviews in Food Science and Food Safety, 2020Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds.
Rui Huang, Changmou Xu
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Critical reviews in food science and nutrition, 2020
Natural phenolic compounds are rich in cereal and pulse seeds and their dietary functions tend to improve dramatically during germination. This article reviews recent research on the transformation of phenolic compounds during seed germination.
Minwei Xu, Jiajia Rao, Bingcan Chen
semanticscholar +1 more source
Natural phenolic compounds are rich in cereal and pulse seeds and their dietary functions tend to improve dramatically during germination. This article reviews recent research on the transformation of phenolic compounds during seed germination.
Minwei Xu, Jiajia Rao, Bingcan Chen
semanticscholar +1 more source