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Fate of Resveratrol and Piceid through Different Hop Processings and Storage Times
Journal of Agricultural and Food Chemistry, 2007Trans-Piceid and trans-resveratrol contents of hop cones, hop pellets, CO2 extracts, and spent hop from American varieties (harvest 2004) were determined by reverse-phase high-performance liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry [RP-HPLC-APCI(+)-MS/MS].
Vesna, Jerkovic, Sonia, Collin
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Transport, deglycosylation, and metabolism of trans-piceid by small intestinal epithelial cells
European Journal of Nutrition, 2006Numerous epidemiological and animal studies have shown that consumption of red wine is related to reduced incidence of cardiovascular diseases and cancer. Trans-resveratrol (3, 5, 4'-trihydroxystilbene), a phenolic compound present in wine, has been reported to have a potential cancer chemopreventive activity. Moreover, it may exert a protective effect
Caroline, Henry-Vitrac +4 more
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Journal of Agricultural and Food Chemistry, 2012
Piceid is widely used in food, cosmetics, and pharmaceuticals because of its therapeutic benefits. However, the use of piceid as a drug is limited because of its low solubility. To increase solubility, we synthesized piceid glucosides using maltosyltransferase from Caldicellulosiruptor bescii. The MTase gene was cloned and expressed in Escherichia coli.
Hyunsu, Park +6 more
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Piceid is widely used in food, cosmetics, and pharmaceuticals because of its therapeutic benefits. However, the use of piceid as a drug is limited because of its low solubility. To increase solubility, we synthesized piceid glucosides using maltosyltransferase from Caldicellulosiruptor bescii. The MTase gene was cloned and expressed in Escherichia coli.
Hyunsu, Park +6 more
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Maximising resveratrol and piceid contents in UV and ultrasound treated peanuts
Food Chemistry, 2009Abstract The effects of varying doses of UV and ultrasound (US) treatments on the concentrations of resveratrol, piceid and total stilbenes, and sensory overall acceptance of peanuts were evaluated using response surface methodology.
Jocelyn M. Sales, A.V.A. Resurreccion
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Supercritical fluid extraction of piceid, resveratrol and emodin from Japanese knotweed
The Journal of Supercritical Fluids, 2010Abstract In the present study, the use of supercritical fluid extraction was investigated for selected compounds from the plant Japanese knotweed (Polygonum cuspidatum Siebold & Zucc.). The effects of parameters such as type of modifier, pressure, temperature and time on the extraction efficiency of piceid, resveratrol and emodin were studied.
Blanka Beňová +3 more
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Liquid Chromatographic Determination of Resveratrol and Piceid Isomers in Honey
Food Analytical Methods, 2011In this work, a liquid chromatography method with diode array and fluorescence detection and electrospray ionization mass spectrometry (LC-DAD-FLD and LC-ESI-MS) has been developed for the determination of residues of resveratrol in all its forms (free isomers and glycosylates) in honey.
María Ernestina Soto +5 more
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The occurrence of piceid, a stilbene glucoside, in grape berries
Phytochemistry, 1994Abstract Piceid, the 3-β-glucoside of resveratrol, was observed in berries of two of the three varieties tested. These results suggest that the source and fate of this glucoside could be related to the biosynthesis of resveratrol and its production or loss in response to plant stress.
Andrew L. Waterhouse +1 more
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Purification and characterization of piceid-β-d-glucosidase from Aspergillus oryzae
Process Biochemistry, 2007Abstract The piceid-β- d -glucosidase that hydrolyzes the β- d -glucopyranoside bond of piceid to release resveratrol was isolated from Aspergillus oryzae sp.100 strain, and the enzyme was purified and characterized. The enzyme was purified to one spot in SDS polyacrylamide gel electrophoresis, and its molecular weight was about 77 kDa.
Chunzhi Zhang +4 more
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Bioprocess and Biosystems Engineering, 2013
Resveratrol is now gaining much attention because of its pharmacological properties. Polygonum cuspidatum has the highest content of resveratrol in plants and is the best material offering resveratrol. However, the content of resveratrol in P. cuspidatum is much lower compared with its glycoside polydatin.
Ming, Chen +3 more
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Resveratrol is now gaining much attention because of its pharmacological properties. Polygonum cuspidatum has the highest content of resveratrol in plants and is the best material offering resveratrol. However, the content of resveratrol in P. cuspidatum is much lower compared with its glycoside polydatin.
Ming, Chen +3 more
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Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid
Food Chemistry, 2006trans-Resveratrol and trans-piceid were found for the first time in dark chocolate (at least 0.4 ppm trans-resveratrol and 1 ppm trans-piceid) and cocoa liquor (at least 0.5 ppm trans-resveratrol and 1.2 ppm trans-piceid). Because these compounds are highly sensitive to light, a specific extraction procedure was required to recover them, involving ...
Christine Counet +2 more
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