Results 151 to 160 of about 1,755 (191)

Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester

Food Chemistry, 2022
Different mechanisms for inhibiting tyrosinase can be exploited to avoid quality losses caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6″-O- azelaic acid ester (PIA) are oxidized by tyrosinase; however, their oxidation products may have inhibitory effects on tyrosinase.
Guang-Lei Zhao
exaly   +3 more sources

Biotransformation of Resveratrol to Piceid by Bacillus cereus

Journal of Natural Products, 1998
Microbial transformation of resveratrol (1), trans-3,4', 5-trihydroxystilbene, was studied. Preparative scale biotransformation of 1 with whole-cell suspensions of Bacillus cereus UI 1477 resulted in the production of metabolite 2 which was identical in all respects to an authentic sample of piceid, resveratrol 3-O-beta-D-glucoside.
R H, Cichewicz, S A, Kouzi
openaire   +2 more sources

Resveratrol and Its Glycon Piceid Are Stable Polyphenols

Journal of Medicinal Food, 2006
Plant extracts containing phytopolyphenols, including resveratrol, are extensively used as nutraceutical supplements. Recent reports allege their lack of stability at ambient conditions. We have studied the stability of resveratrol and its glycon piceid in a mixture with a whole grape extract for 2 years (long-term stability) under Good Manufacturing ...
Jiri, Prokop, Petr, Abrman, Allen L, Seligson, Milos, Sovak   +3 more
openaire   +2 more sources

Piceid, the Major Resveratrol Derivative in Grape Juices

Journal of Agricultural and Food Chemistry, 1999
The levels of trans-piceid, cis-piceid, trans-resveratrol, and cis-resveratrol have been measured in 36 grape juices using an HPLC system with spectral analysis of eluting peaks. The piceid (glucosides) were the major component in the grape juices. In red grape juices the average concentrations were 3.38 mg/L for trans-piceid, 0.79 mg/L for cis-piceid,
A I, Romero-Pérez, M, Ibern-Gómez, R M, Lamuela-Raventós, M C, de La Torre-Boronat   +3 more
openaire   +2 more sources

Inhibition of melanogenesis by piceid isolated from Polygonum cuspidatum

Archives of Pharmacal Research, 2010
Piceid (5,4'-dihydroxystilbene-3-O-β-D-glucopyranoside) is one of the stilbenes found in Polygonum cuspidatum. Previous studies have shown that this compound has little effect on tyrosinase inhibition when compared with other stilbenes in a cell-free tyrosinase assay. Furthermore, its role for melanogenesis in melanocytes is relatively unknown.
Eui Taek, Jeong, Mu Hyun, Jin, Mi-Sun, Kim, Yun Hee, Chang, Sun Gyoo, Park   +4 more
exaly   +3 more sources

Resveratrol and Piceid Levels in Natural and Blended Peanut Butters

Journal of Agricultural and Food Chemistry, 2000
Peanut and its derivatives, especially peanut butter, are extensively consumed in many countries, mainly in the United States, which is also the major exporter of these products. trans-Resveratrol is present in peanuts, and recently this compound has been quantified in peanut butter.
M, Ibern-Gómez, S, Roig-Pérez, R M, Lamuela-Raventós, M C, de la Torre-Boronat   +3 more
openaire   +2 more sources

Investigation of piceid metabolites in rat by liquid chromatography tandem mass spectrometry

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 2011
There is considerable evidence that stilbenes provide health benefits. Trans-piceid is one of the major stilbenoid compounds in red wine and other plants. The purpose of this study is to investigate the metabolism of piceid in rats, including its conversion product by intestinal microflora in vitro and urinary metabolites.
Zhiwen Zhang, Jianfeng Ju
exaly   +3 more sources

[16] Resveratrol and piceid in wine

1999
Publisher Summary This chapter discusses resveratrol and piceid in wine. Resveratrol has been acclaimed for its preventive and curative effect against cardiovascular diseases and cancer—the principal causes of morbidity and mortality in developed countries.
Rosa M. Lamuela-Raventoos, Andrew L. Waterhouse   +1 more
openaire   +1 more source

Biotransformation of piceid in Polygonum cuspidatum to resveratrol by Aspergillus oryzae

Applied Microbiology and Biotechnology, 2007
Biotransformation of piceid in Polygonum cuspidatum to resveratrol by Aspergillus oryzae was investigated in this study. Resveratrol is widely used in medicine, food, and cosmetic because of its pharmacological properties. However, it has a much lower content in plants compared with its glucoside piceid, which has a much lower bioavailability ...
H, Wang, L, Liu, Y-X, Guo, Y-S, Dong, D-J, Zhang, Z-L, Xiu   +5 more
exaly   +3 more sources

Bioavailability of Resveratrol, Pterostilbene, and Piceid

2013
In this chapter we discuss the bioavailability of resveratrol and its related derivatives in red wines. Many of the effects of resveratrol in vitro can be replicated in vivo. However, resveratrol has very low bioavailability and is rapidly metabolized to yield plasma and tissue levels that are several-fold lower than those typically used in experiments
Jeffrey A. Stuart, Ellen L. Robb
openaire   +1 more source