Results 81 to 90 of about 46,558 (333)

Digestive Characteristics and Stability of Walnut Polyphenols From Diaphragma juglandis Fructus, Walnut Pellicle, and Flowers of Juglans regia

Food Chemistry International, EarlyView.
ABSTRACT This study investigated the ultrasound‐assisted extraction of polyphenols from three sources: Diaphragma juglandis fructus (DJF), walnut pellicle (WP), and flowers of Juglans regia (FJR). Initially, we assessed the transformation of walnut polyphenols through simulated gastric and gastrointestinal digestion using in vitro models.
Lin Wang, Yi‐Ge Zhang, Rui‐Xi Zhang, Zhi‐Jing Ni, Kiran Thakur, Ya‐Fang Shang, Zhao‐Jun Wei   +6 more
wiley   +1 more source

Proanthocyanidins from Averrhoa bilimbi fruits and leaves [PDF]

, 2016
Proanthocyanidins from Averrhoa bilimbi fruits and leaves were analysed by thiolysis with benzyl mercaptan and high performance liquid chromatography–mass spectrometry and consisted of pure B-type procyanidins.
Mueller-Harvey, Irene, Ramsay, Aina
core   +1 more source

Grape seed proanthocyanidins prevent H2 O2 -induced mitochondrial dysfunction and apoptosis via SIRT 1 activation in embryonic kidney cells.

Journal of food biochemistry, 2020
Grape proanthocyanidins are compounds widely ingested in the diet. This study evaluated their effects on mitochondrial function, apoptosis, and sirtuin 1 and 3 expressions in HEK-293 cells exposed to H2 O2 .
Marina Rigotti, Aline Fagundes Cerbaro, Iohana Dos Reis da Silva, F. Agostini, C. Branco, S. Moura, M. Salvador   +6 more
semanticscholar   +1 more source

The flexibility of proanthocyanidin biosynthesis in plants

Plant Physiology, 2022
Plants have evolved different routes for the synthesis and assembly of the building blocks of proanthocyanidins.
Nan Lu, Ji Hyung Jun, Chenggang Liu, Richard A Dixon   +3 more
openaire   +3 more sources

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, EarlyView.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +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

Targeting aerobic glycolysis combats tyrosine kinase inhibitor resistance of hepatocellular carcinoma

International Journal of Cancer, EarlyView.
Abstract Hepatocellular carcinoma (HCC) represents the predominant form of primary liver cancer and is frequently identified at a late stage, necessitating systemic therapy. However, resistance to first‐line tyrosine kinase inhibitor therapies, such as sorafenib and lenvatinib, remains a significant clinical challenge.
Longtao Zhao, Junjie Cheng, Yiming Zheng, Jing Wu, Jia Fan, Haixiang Sun, Chao Gao   +6 more
wiley   +1 more source

In vitro bioconversion of polyphenols from black tea and red wine/grape juice by human intestinal microbiota displays strong interindividual variability [PDF]

, 2010
Dietary polyphenols in tea and wine have been associated with beneficial health effects. After ingestion, most polyphenols are metabolized by the colonic microbiota.
Gross, Gabriele, Jacobs, Doris M, Peters, Sonja, Possemiers, Sam, Van de Wiele, Tom, van Duynhoven, John, Vaughan, Elaine E   +6 more
core   +1 more source

Proanthocyanidins of Natural Origin: Molecular Mechanisms and Implications for Lipid Disorder and Aging-Associated Diseases.

Advances in Nutrition, 2019
Proanthocyanidins are phytonutrients formed by oligomerization or polymerization of subunits catechin, epicatechin, and their gallic acid esters.
Yu Nie, S. Stürzenbaum
semanticscholar   +1 more source

Onion extract and grape seed powder as antioxidants to improve growth: Evidence from studies with oxidative stressed intestinal and liver cells as well as growing broilers

JSFA reports, EarlyView.
Abstract Background Oxidative stress negatively impacts the growth, health, and overall welfare of animals. Plant extracts have great potential in mitigating oxidative stress. This study aims to evaluate the antioxidant capacities of onion extract and grape seed powder in vitro, and the potential benefits of a polyphenol product (obtained from onion ...
Siqiao Wu, Zejian Liu, Poulad Pourazad, Xiaodan Zhou, Wendeline Wouters, Thierry Aubert, Maria Helena Lino Bento, Rachida Benamri, Karin Schwarzbauer, Amrutha Stallinger, Petra Preinfalk, Thomas Pecqueur, Chunqi Gao   +12 more
wiley   +1 more source