Results 281 to 290 of about 390,860 (389)

Physicochemical Properties and Antioxidant Activity of Apocynum Honey in Different Regions of Xinjiang

Food Chemistry International, EarlyView.
ABSTRACT In this study, honey produced from Apocynum venetum L. was collected from BC (Bachu County), SY (Shaya County), and YL (Yuli County) in Xinjiang. The basic physical and chemical properties of the honey, and the contents of total phenols, total flavonoids, and amino acids were analyzed, and 16 types of polyphenols were quantified using triple ...
Na Zhang, Jingjing Lv, Ruili Zhang, Qinghua Jia, Tiantian Jian, Yawen Li   +5 more
wiley   +1 more source

Impact of Polyphenol Supplementation on Energy Expenditure Measured by Indirect Calorimetry in Adolescents with Metabolic Dysfunction-Associated Steatotic Liver Disease: A Pilot Randomized Study. [PDF]

Healthcare (Basel)
Haïkal C, Turcotte MC, Bélanger V, Morel S, Cloutier A, Levy E, Marcil V, El-Jalbout R, Groleau V.   +8 more
europepmc   +1 more source

Biogenic amines and polyphenols in milk and cheese from Bergamasca ewes supplemented with linseed oil or flaxseed meal (Linum usitatissimum L.)

, 2016
Aline Aparecida de Oliveira [UNESP] Montanha
openalex   +1 more source

Medicinal Pasta Alleviates Oxidative Stress and Metabolic Complications in Diabetic Rats

Food Chemistry International, EarlyView.
Composite ratio mixture of wheat, unripe plantain and moringa flours used to produce pasta modulated lipid profile, related glucose metabolic enzymes, and antioxidant in diabetic rats. ABSTRACT Medicinal plant‐based foods from natural sources with antioxidant properties, cholesterol, blood glucose, and blood pressure reducing properties are rarely ...
Bukola Christiana Adedayo, Olufunke Florence Ajeigbe, Chizobam Lilian Asonye, Ayokunle Olubode Ademosun, Ganiyu Oboh   +4 more
wiley   +1 more source

Toward FGF2 reduction in cultured meat media: polyphenol salts enhance growth and differentiation of bESC aggregates. [PDF]

Front Nutr
Savyon G, Korol R, Abdel-Haq M, Saadon SB, Bistritz D, Lankry H, Peled Y, Rak R, Levavi-Sivan B, Benny O, Domb AJ, Nachman I.   +11 more
europepmc   +1 more source

Chemistry Composition and Bioaccessibility Study of Phenolic Compounds and Carotenoids of New Brazilian Biofortified Sweet Potato “CIP BRS Nuti”

Food Chemistry International, EarlyView.
Phenolic compounds of sweet potato CIP BRS Nuti were evaluated for the first time. Catechin, epicatechin, and procyanidin B1 exhibited high bioaccessibility. ABSTRACT Sweet potatoes biofortified in carotenoids have been an alternative to combat malnutrition in vulnerable populations. This work is the first comprehensive study of the bioactive potential
Maria Carla Cândido da Silva, Larissa Iris da Silva Monteiro, Darlanna de Souza Prado, Ana Júlia de Brito Araújo Carvalho, Marciane Magnani, Alexandre Furtado Silveira Mello, Erbs Cintra de Souza Gomes, Marcos dos Santos Lima   +7 more
wiley   +1 more source

Fruit juices - more like fruit or sugar-sweetened beverages? Report of a symposium sponsored by the Fruit Juice Science Centre at IUNS-ICN Paris. [PDF]

J Nutr Sci
Hutchins KM, Ruxton CHS.
europepmc   +1 more source

Preparation and Evaluation of Biodegradable Film From Zinc Oxide Nanoparticles‐Carboxymethyl Cellulose‐Gelatin Containing Salvia viridis Anthocyanin

Food Chemistry International, EarlyView.
Different percentages of ANT affected the physical and mechanical characteristics of the film. The results indicated that this produced film is a useful tool for monitoring the freshness of food products.. ABSTRACT In recent years, growing environmental concerns have promoted the use of natural and biodegradable polymers in food packaging applications.
Ebrahim Biabani Aghdam, Mohammad Hadi Khoshtaghaza, Mohammad Hossein Azizi, Mojgan Mirzataheri   +3 more
wiley   +1 more source

Investigating the Antioxidant Potential of Mango Seed Kernel Polyphenols: Extraction and Optimization Strategies. [PDF]

Foods
Choudhary P, Dawange SP, Bidyalakshmi T, Kasana RC, Narsaiah K, Ghodki BM.   +5 more
europepmc   +1 more source

Preservation effect of meat product by natural antioxidant tea polyphenol

, 2016
W-D. Wang, Y-E. Sun
openalex   +1 more source