Results 131 to 140 of about 19,768 (263)
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study investigated how oral and proximal gastric digestion influences starch breakdown, estimated Glycemic index (eGI), and the bioaccessibility of phenolic compounds in wheat‐based baked products (bread and cookies). Simulated digestion showed that prolonged human salivary α‐amylase activity increased starch hydrolysis, glucose release, and the ...
Jasper Okoro Godwin Elechi +4 more
wiley +1 more source
GelsCurrently, there are no therapies that prevent the negative myocardial remodeling process that occurs after a heart attack. Injectable hydrogels are a treatment option because they may replace the damaged extracellular matrix and, in addition, can be ...
José Luis Hidalgo-Vicelis +10 more
doaj +1 more source
iMetaOmics, Volume 3, Issue 2, June 2026.The “efficacy paradox” of phytochemicals, low bioavailability yet significant health benefits, is associated with gut microbiota, which biotransforms dietary precursors into bioactive metabolites, enabling systemic effects. Thus, health outcomes of diet depend not just on intake “the rainbow”, but on gut microbial metabolism, redefining “you are what ...
Peng Yang, Ren‐You Gan
wiley +1 more source
Vacuolization as a Novel Approach to Cancer Therapy
Journal of Biochemical and Molecular Toxicology, Volume 40, Issue 6, June 2026.This review discusses the novel strategy of inducing vacuole formation in cancer cells using small molecules, that induce nonapoptotic cell death mechanisms, such as paraptosis, oncosis, autophagy, and methuosis, and its potential in overcoming resistance to apoptosis‐based cancer therapies.
Mariah Pasternak +9 more
wiley +1 more source
JSFA reports, Volume 6, Issue 6, Page 212-219, June 2026.Abstract Background The lack of dependable, high‐quality forage and animal feedstuffs in many areas of the world hampers livestock production. In these regions, farmers often rely on native fodder tree and shrub leaves as a forage source for their animals with little or no information available on nutritional factors of these feedstuffs.
Ishrat Roomi +3 more
wiley +1 more source
Review: Modern Extraction Methods for Extraction Proanthocyanidins from Natural Products
Proanthocyanidins are widely distributed in many plant species and are recognized for their beneficial health effects, particularly their antioxidant and anti-inflammatory activities.
Sakti, Aditya Sindu +1 more
core +1 more source
Progress and Challenges in Faba Bean Genetic Engineering
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Legumes are essential for global food security, serving as a vital source of plant‐based protein and playing a significant role in sustainable agricultural practices. Among legumes, faba bean (Vicia faba L.) is noteworthy due to its high‐protein content, broad climate adaptation, and suitability for cultivation in temperate regions.
Simone A. Gierlich +7 more
wiley +1 more source
Phytochemicals in Food and Medicine, Volume 1, Issue 2, June 2026.Pretreatment with New Zealand blackcurrant anthocyanins nonsignificantly reduced TNF‐α–induced PAI‐1 release in bronchial epithelial cells. The small sample size may have influenced the lack of statistical significance. This study provides preliminary evidence of possible effects of NZBC anthocyanins on PAI‐1 secretion but warrants further extensive ...
Madiha Ajaz +5 more
wiley +1 more source
Kidney Stone, Nutritional Perceptions and Impact of Tea on Stone Formation
Phytochemicals in Food and Medicine, Volume 1, Issue 2, June 2026.ABSTRACT The significant financial burden that urinary stone disease places on healthcare systems is only anticipated to increase over time. It is becoming more common over the globe. It is an increasing urinary condition that impacts around 12% of the global population, and environmental variables appear to be a key contributor.
Munir Ahmed +5 more
wiley +1 more source
Characterization of A-type Proanthocyanidins in Peanut Skins Using MALDI-TOF MS
, 2015 Peanut skin, a low-value agriculture waste product, has drawn lots of research interest in recent years, due to its high content of A-type proanthocyanidins.
Ye, LiYun
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