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Bioavailability of Resveratrol, Pterostilbene, and Piceid
2013In 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
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[16] Resveratrol and piceid in wine
1999Publisher 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 +1 more
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trans-Resveratrol and trans-Piceid Content of Hungarian Wines
Chromatographia, 2010Plant polyphenols are naturally occurring secondary plant metabolites, synthesized in response to environmental stress factors. As anti-oxidants and free-radical scavengers they serve as essential components of the human diet. Among polyphenols well studied representatives are the trans-resveratrol and trans-piceid molecules, the latter being the ...
Gergely Montsko +2 more
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Accumulation of trans-piceid in sorghum seedlings infected with Colletotrichum sublineolum
Phytochemistry, 2008Sorghum SbSTS1, a pathogen inducible gene, was previously demonstrated to encode an enzyme with stilbene synthase activity. In this study, we attempt to identify the stilbene derivatives that accumulate in infected sorghum seedlings after inoculation with the anthracnose pathogen Colletotrichum sublineolum. Scanning for precursor ions that produced the
Yu, CKY, Chu, IK, Lo, C, Shih, CH
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Preformulation Stability of trans-Resveratrol and trans-Resveratrol Glucoside (Piceid)
Journal of Agricultural and Food Chemistry, 2010Resveratrol and resveratrol glucoside (piceid) were evaluated in a preformulation stability study. An HPLC assay was used for the analysis of stressed/reference samples. Samples of solid, crystalline material were held under the following conditions: 40 degrees C/75% RH (both open and protected), ambient fluorescent light (open), 70 degrees C (open ...
James S, Jensen +2 more
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Biotransformation of piceid in Polygonum cuspidatum to resveratrol by Aspergillus oryzae
Applied Microbiology and Biotechnology, 2007Biotransformation 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 +5 more
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Investigation of piceid metabolites in rat by liquid chromatography tandem mass spectrometry
Journal of Chromatography B, 2011There 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.
Donggeng, Wang +4 more
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Occurrence of Resveratrol and Piceid in American and European Hop Cones
Journal of Agricultural and Food Chemistry, 2007The recent discovery in hops of trans-resveratrol and its glucoside, trans-piceid, both famous in wine for their potential role in the "French paradox", opens new doors to understanding hop health benefits. In the present work, trans-resveratrol and trans-piceid were quantified by HPLC-APCI-MS/MS in 40 American and European hop cone samples from ...
Vesna, Jerkovic, Sonia, Collin
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HPLC determination of resveratrol and piceid from circassian fruit wine
2011 International Conference on New Technology of Agricultural, 2011This study established a assay of resveratrol and piceid from circassian fruit wine. The optimum pretreatment conditions were pH 2, extraction temperature at 4 °C and ethyl formate as extraction solvent. Conditions of HPLC were conducted the mobile phase program of gradient elution with acetonitrile and water, detected trans-resveratrol and trans ...
null Ding Yong, null Yang Hui
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Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester
Food Chemistry, 2022Different 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.
Haixia, Xu +4 more
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