Results 131 to 140 of about 150,563 (263)

Modulation of Selective Extraction of Phenolic Compounds from <i>Capsicum chinense</i> By-Products via UAE/NADES: Effects of Hydrogen Bond Acceptor, Extraction Time and Drying Method. [PDF]

Molecules
Avilés-Betanzos KA, Turrén-Gutiérrez DP, Ramírez-Sucre MO, Cauich-Rodríguez JV, Rodríguez-Buenfil IM.   +4 more
europepmc   +1 more source

Lignocellulosic Triboelectric Materials for Energy Harvesting and Emerging Applications: A Review on Lignin‐Molecular Engineering toward Improved Performance

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
Contrasting sustainable biomass with depleting petroleum resources, this review charts the evolutionary timeline of lignin‐based TENGs. We systematically evaluate their fundamental mechanisms, enhancement strategies, and applications in green self‐powered electronics.
Yuxin Yang, Boyu Du, Yuwen Wang, Tian Tang, Yuxuan Xie, Jiajun Zhang, Yajun Zhang, Jingyu Xu, Xing Wang, Chuanyin Xiong   +9 more
wiley   +1 more source

The Triangular Interaction Between Dietary Polyphenols, Gut Microbiota and Type 2 Diabetes. [PDF]

Int J Mol Sci
Bayliss E, Shope L, Woodfin S, Mair G, Becker MH, Moore W.   +5 more
europepmc   +1 more source

Gut microbiota shifts and short‐chain fatty acids alterations in pediatric epilepsy patients on a Mediterranean ketogenic diet

Epileptic Disorders, EarlyView.
Abstract Objective The olive oil–based Mediterranean ketogenic diet (MedKD) may support patients with drug‐resistant epilepsy (DRE) or neurometabolic disorders by integrating ketogenic therapy with the cardiometabolic and neuroprotective advantages of the Mediterranean diet.
Sofia Zouganeli, Evdokia K. Mitsou, Mary Yannakoulia, Evangelia Intze, Konstantinos C. Mountzouris, Smaragdi Fessatou, Achilleas Attilakos, Adamantini Kyriacou, Argyrios Dinopoulos   +8 more
wiley   +1 more source

The Gut Microbiota-Polyphenol-NLRP3 Inflammasome Axis: A Key Regulatory Network Linking Diet to Chronic Inflammation. [PDF]

Nutrients
Mosca L, Pagano C, Tafuri MG, Di Maio G, Rejano-Gordillo CM, Della Marca R, D'Angelo S, Monda M, Messina G, Polito R, Perrone P.   +10 more
europepmc   +1 more source

The association between Healthy Eating Index‐2020 and epilepsy: Insights based on NHANES from 2013 to 2018

Epileptic Disorders, EarlyView.
Abstract Background Epilepsy is a serious chronic brain disease. However, limited study is focused on the association between dietary pattern and epilepsy management. Hence, we aim to investigate the association between the Healthy Eating Index (HEI‐2020) and epilepsy odds.
Kun Yu, Yingxin Wang, Huaiqing Gao
wiley   +1 more source

Dietary Polyphenols and Selected Nutraceuticals in Hepatocellular Carcinoma: Mechanistic Insights, Translational Evidence, and Clinical Prospects. [PDF]

Nutrients
Arshad F, Akbar A, Chinnappan R, Khan MI, Yaqinuddin A, Arora I.   +5 more
europepmc   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Elucidating the astringency perception mechanism of protocatechuic acid, a key astringent component in black rice, based on polyphenol-salivary protein interaction. [PDF]

Curr Res Food Sci
Huang Q, Liu Z, Shen W, Jin W, Yang G, Huang W, Li J, Li B, Guo C.   +8 more
europepmc   +1 more source

Fermentation‐Induced Modulation of Polyphenolic Contents and Medicinal Activities in Annona squamosa Seeds

Food Chemistry International, EarlyView.
The study compared the medicinal activities of polyphenols from fermented and unfermented seeds of Annona squamosa. The polyphenols were extracted and subjected to standard analysis. The major phenolic components of the fermented polyphenols and the unfermented polyphenols were found to be 4‐hydroxybenzoic and 4‐hydroxyphenylacetic acid, respectively ...
Shola Hezekiah Awojide, Abayomi Gideon Adeyemo, Christianah Dare, Oluseye Oladapo Abiona, Adedayo Olubunmi Adeboye, Omolara Oladipo‐Olalekan, Aminat Adebola Adeyemo, Yemisi Elizabeth Asibor, Emmanuel Oluwafemi Adeniyi, Bunmi Regina Bankole, Ezekiel Olumide Fadunmade   +10 more
wiley   +1 more source