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Current Pharmaceutical Design, 2018
Background: Polyphenols widely distributed in plants, fruits and vegetables have received considerable attention on account of their physiological functions, including their antioxidant and anti-inflammatory properties. Some antioxidant components of cacao liquor prepared from fermented and roasted cacao beans, which is a major ingredient of cocoa ...
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Background: Polyphenols widely distributed in plants, fruits and vegetables have received considerable attention on account of their physiological functions, including their antioxidant and anti-inflammatory properties. Some antioxidant components of cacao liquor prepared from fermented and roasted cacao beans, which is a major ingredient of cocoa ...
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Phytochemistry, 1964
Abstract The rates of hydrolysis of more than a hundred flavonoid glycosides have been measured, using N HCl, β-glucosidase, β-glucuronidase or anthocyanase. The results show that such measurements are useful (α) in distinguishing O- from C-glycosides, (b) in characterizing flavonoids having sugars attached to more than one hydroxyl group, and (c ...
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Abstract The rates of hydrolysis of more than a hundred flavonoid glycosides have been measured, using N HCl, β-glucosidase, β-glucuronidase or anthocyanase. The results show that such measurements are useful (α) in distinguishing O- from C-glycosides, (b) in characterizing flavonoids having sugars attached to more than one hydroxyl group, and (c ...
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Critical reviews in food science and nutrition, 2020
Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not fully understood but may be related to their chemical structure.
Magdalena Efenberger-Szmechtyk +2 more
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Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not fully understood but may be related to their chemical structure.
Magdalena Efenberger-Szmechtyk +2 more
semanticscholar +1 more source
Dietary polyphenols modulate starch digestion and glycaemic level: a review
Critical reviews in food science and nutrition, 2020Polyphenols, as one group of secondary metabolite, are widely distributed in plants and have been reported to show various bioactivities in recent year. Starch digestion not only is related with food industrial applications such as brewing but also plays
Lijun Sun, Ming Miao
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Polyphenols and Polyphenol-Derived Compounds and Contact Dermatitis
2014Polyphenols and polyphenol-derived compounds from plants are common causes to skin reactions resulting in allergic contact dermatitis, photodermatitis and/or irritant dermatitis. Allergic contact dermatitis is the most common skin reaction caused by plant products.
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Polyphenols as antimicrobial agents
Current Opinion in Biotechnology, 2012Polyphenols are secondary metabolites produced by higher plants, which play multiple essential roles in plant physiology and have potential healthy properties on human organism, mainly as antioxidants, anti-allergic, anti-inflammatory, anticancer, antihypertensive, and antimicrobial agents.
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Journal of Agricultural and Food Chemistry, 2019
Tea, leaf, or bud from the plant Camellia sinensis, make up some of the beverages popularly consumed in different parts of the world as green tea, oolong tea, or black tea.
Lujuan Xing +4 more
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Tea, leaf, or bud from the plant Camellia sinensis, make up some of the beverages popularly consumed in different parts of the world as green tea, oolong tea, or black tea.
Lujuan Xing +4 more
semanticscholar +1 more source
�ber Polyphenole im Brauproze� [PDF]
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1978 Analytical methods for the determination of polyphenols of malt, barley, hop, wort, and beer are described. Malt or barley tannins has hitherto not received as much study as hop tannin. Polyphenols or tannins are classified. Studies on non-biological hazes are discussed in relation to the haze problem in brewing.
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2017
This chapter outlines the current trends and innovative techniques in the processing of natural polyphenolic compounds and how emerging technologies affect the functionality of these nutraceutical and functional food components. The bioavailability of polyphenols as nutrients, their transformations by intestinal microbiota as well specific interactions
Uroš Miljić +3 more
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This chapter outlines the current trends and innovative techniques in the processing of natural polyphenolic compounds and how emerging technologies affect the functionality of these nutraceutical and functional food components. The bioavailability of polyphenols as nutrients, their transformations by intestinal microbiota as well specific interactions
Uroš Miljić +3 more
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2014
Polyphenols are secondary metabolites produced by higher plants. Dietary polyphenols represent a wide variety of compounds that occur in fruits, vegetables, wine, tea, extra virgin olive oil, chocolate, cocoa products, dry legumes, cereals and honey. Mycobacterium tuberculosis is an airborne, infectious disease caused by bacteria that primarily affect ...
Sachin L. Badole, Swapnil M. Chaudhari
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Polyphenols are secondary metabolites produced by higher plants. Dietary polyphenols represent a wide variety of compounds that occur in fruits, vegetables, wine, tea, extra virgin olive oil, chocolate, cocoa products, dry legumes, cereals and honey. Mycobacterium tuberculosis is an airborne, infectious disease caused by bacteria that primarily affect ...
Sachin L. Badole, Swapnil M. Chaudhari
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