Results 51 to 60 of about 19,768 (263)

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

L. Cv. Carménère Grape and Wine Proanthocyanidins

, 2007
A formal compositional study of the proanthocyanidins of Vitis vinifera L. cv. Carmenere was conducted in this work. We first characterized the polymeric proanthocyanidins of Carmenere skins, seeds, and wines.
Fernandez, Katherina, Kennedy, James A., Agosin, Eduardo, Katherina Fernández, James A. Kennedy, Eduardo Agosin   +5 more
core   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Optimization of Proanthocyanidin Extraction from Cerasus humilis Pomace and Evaluation of Its in Vitro Antioxidant and Hypoglycemic Activity

Shipin gongye ke-ji
In this study, the ultrasonic-assisted extraction process of proanthocyanidins from Cerasus humilis pomace was optimized using single-factor combined with orthogonal experiments. The in vitro antioxidant activity and hypoglycemic activity of the purified
Xiaobing ZHANG, Yushi ZHANG, Yu WANG, Jinjiang ZHAO, Xiaoxue WANG, Shupeng LIU, Weidong LI   +6 more
doaj   +1 more source

Lead and cadmium tolerance and accumulation of proanthocyanidin- deficient mutants of the fern Athyrium yokoscense

International Journal of Plant Biology, 2022
The fern Athyrium yokoscense often flourishes around mine sites in Japan and can tolerate and accumulate heavy metals such as lead (Pb) and cadmium (Cd). In this work, we examined whether proanthocyanidins, also called condensed tannins, were involved in
Hiroyuki Kamachi, Kazunori Morishita, Manami Hatta, Ayaka Okamoto, Kazuma Fujii, Naoki Imai, Akihiro Sakatoku, Tamihisa Ohta, Mana Aoki, Sakurako Hiyama   +9 more
doaj   +1 more source

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

Study on Antioxidant Activity of Proanthocyanidins from Peanut Skin

, 2011
The research aimed to provide scientific basis for developing Proanthocyanidins from peanut skin. In this study, the antioxidant activity of Proanthocyanidins form peanut skin was studied at different system (O2-•, •OH and DPPH•) in vitro, with Vc.
Chu Shu Zhang, Zhi Qiang Liu, Shi Qing Wang, Qing Li Yang, Yan Zhang, Jie Sun   +5 more
core   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Proanthocyanidins of Barley - Separation and Identification

, 1981
Proanthocyanidins of Barley - Separation and ...
J. Jerumanis, Touillaux, Roland, Jerumanis, J., P. Mulkay, Mulkay, P., R. Touillaux   +5 more
core   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source