Results 31 to 40 of about 37,768 (305)

Chemical Synthesis of Proanthocyanidins in Vitro and Their Reactions in Aging Wines

Molecules, 2008
Proanthocyanidins are present in many fruits and plant products like grapes and wine, and contribute to their taste and health benefits. In the past decades of years, substantial progresses has been achieved in the identification of composition and ...
Qiu-Hong Pan, Fei He, Ying Shi, Chang-Qing Duan   +3 more
doaj   +1 more source

Wine Fining with Plant Proteins [PDF]

, 2019
: Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine\u2019s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Curioni, Andrea, Marangon, Matteo, Vincenzi, Simone   +2 more
core   +1 more source

Effects of Polyphenols on Oxidative Stress-Mediated Injury in Cardiomyocytes [PDF]

, 2017
Cardiovascular diseases are the main cause of mortality and morbidity in the world. Hypertension, ischemia/reperfusion, diabetes and anti-cancer drugs contribute to heart failure through oxidative and nitrosative stresses which cause cardiomyocytes ...
Bei, Roberto, Benvenuto, Monica, Bergante, Sonia, Giganti, Maria Gabriella, Manzari, Vittorio, Masuelli, Laura, Mattera, Rosanna, Modesti, Andrea, Pluchinotta, Francesca Romana, Tettamanti, Guido, Tresoldi, Ilaria   +10 more
core   +2 more sources

Effect of proanthocyanidins on cell membrane properties of Saccharomyces cerevisiae [PDF]

Zhongguo niangzao
In order to investigate the action mechanism of proanthocyanidins from the perspective of cell membrane, the effects of 0.5 g/L and 1.0 g/L proanthocyanidins on the characteristics of the cell membrane of Saccharomyces cerevisiae were studied.
DING Rui, ZHAO Hongwei, LI Jingyuan
doaj   +1 more source

Coupling Hydrophilic Interaction Chromatography and Reverse-Phase Chromatography for Improved Direct Analysis of Grape Seed Proanthocyanidins

Foods, 2023
Acid-catalyzed depolymerization is recognized as the most practical method for analyzing subunit composition and the polymerization degree of proanthocyanidins, involving purification by removing free flavan-3-ols, as well as acid-catalyzed cleavage and ...
Ruge Lin, Yi Wang, Huan Cheng, Shiguo Chen, Xingqian Ye, Haibo Pan   +5 more
doaj   +1 more source

Pressurised Liquid Extraction of Capsaicinoids from Peppers [PDF]

, 2006
Se presenta el desarrollo de un método de extracción de capsaicinoides en pimientos mediante la técnica de extracción mediante fluidos ...
Fernández Barbero, Gerardo, García Barroso, Carmelo, Palma Lovillo, Miguel   +2 more
core   +2 more sources

Extraction optimization of raspberry proanthocyanidins and determination of its antioxidant activities in vitro

Food and Agricultural Immunology, 2021
The isolation of proanthocyanidins from raspberries and their antioxidant activity remains an ongoing challenge. Optimization of ultrasound-assisted extraction method of raspberry proanthocyanidins by response surface analysis.
Hao Shi, Xiangyu Zhou, Xiaoe He, Renhui Ding, Rencai Wang, Wenlong Wang, Wenhua Zhou   +6 more
doaj   +1 more source

The polyphenolic and hydroxycinnamate contents of whole coffee fruits from China, India and Mexico [PDF]

, 2013
Air dried whole coffee fruits, beans and husks from China, India and Mexico were analysed for their chlorogenic acids (CGA), caffeine, and polyphenolic content. Analysis was by HPLC and Orbitrap exact mass spectrometry.
Combet, E., Mullen, W., Nemzer, B., Sidrah, A., Stalmach, A.   +4 more
core   +1 more source

Boosting the Antioxidant Potential of Polymeric Proanthocyanidins in Litchi (Litchi chinensis Sonn.) Pericarp via Biotransformation of Utilizing Lactobacillus Plantarum

Foods, 2023
In order to enhance the efficient utilization of polymeric proanthocyanidins from litchi pericarp, a process for transforming litchis’ polymeric proanthocyanidins (LPPCs) by using Lactobacilli has been established for products with highly antioxidative ...
Haocheng Liu, Yuqian Tang, Zhaowen Deng, Jiguo Yang, Dan Gan   +4 more
doaj   +1 more source

Exploring the Interaction Mechanism between Persimmon Proanthocyanidins and Mucin Based on Fluorescence Spectroscopy

Shipin gongye ke-ji
To determine the influence of mucin on the intestinal digestion and release of proanthocyanidins derived from persimmon, the physicochemical characteristics of persimmon proanthocyanidins-mucin complexes and the interaction mechanisms between persimmon ...
Zhenzhen GE, Yuxiang ZHAO, Qiaoqiao HU, Zelong LIU, Rongzu NIE, Wei ZONG, Siqun JING   +6 more
doaj   +1 more source