Results 81 to 90 of about 14,775 (206)

Pinus pinea L. Periderm as a Sustainable Source of Phenolic Bioactives: Integrated Phytochemical, Antioxidant, and Elemental Investigation

Chemistry &Biodiversity, Volume 23, Issue 8, August 2026.
A hydroalcoholic extract from the renewable periderm of Pinus pinea is characterized through integrated phytochemical, biological and elemental analyses. The extract exhibits a phenolic‐rich composition, significant antioxidant activity and preliminary protection against oxidative stress in SH‐SY5Y cells, while elemental profiling indicates low levels ...
Vlad Sebastian Popescu, Fabjola Bilo, Eileen Mac Sweneey, Laura Borgese, Gregorio Peron, Giulia Abate, Andrea Mastinu   +6 more
wiley   +1 more source

Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.)

Food Technology and Biotechnology, 2003
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babić (Vitis vinifera, L.), from the Primošten vine-growing region, were subjected to examination.
Irena Budić-Leto, Tomislav Lovrić, Urška Vrhovšek   +2 more
doaj  

Stage‐Specific Metabolic and Proteomic Dynamics Underlying Ripening and Quality Formation in Tropical Evergreen Pomegranate

eFood, Volume 7, Issue 4, August 2026.
Integrated multi‐omics reveals that pomegranate ripening between 90 and 130 days drives optimal sugar‐acid balance and pigmentation via coordinated regulation of phenylpropanoid, flavonoid, and carbohydrate metabolism pathways. ABSTRACT Pomegranate fruit development involves coordinated physiological, metabolic, and proteomic changes shaping coloration
Yawen Zhang, Ling Wei, Kaibing Zhou, Qin Deng, Muhammad Mobeen Tahir, Hongxia Wu, Minjie Qian   +6 more
wiley   +1 more source

Bioaccessibility of Phytochemicals, Amino Acids, Antioxidant Capacity, and Enzyme Inhibitory Activities of Hawthorn (Crataegus spp.) Fruits Following INFOGEST Simulated Gastrointestinal Digestion

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Comprehensive compositional and functional characterization of three Crataegus species demonstrated that simulated gastrointestinal digestion substantially altered the bioaccessibility of phenolic compounds and associated biological activities. The pronounced interspecific variation observed highlights the importance of species selection for the ...
Kubra Feyza Erol, Gozde Kutlu, Hatice Bekiroglu, Osman Sagdıc, Fatih Tornuk   +4 more
wiley   +1 more source

Polyphenols in Litchi (Litchi chinensis Sonn.) Seeds: Comparison of Profiles Among Five Cultivars and Evaluation of Anti‐Inflammatory, Analgesic Potentials

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Among the purified polyphenols derived from five cultivars of litchi seeds, the Heiye cultivar contained relatively higher phenolic contents. The litchi seed polyphenols exhibited anti‐inflammatory and analgesic potentials in vitro and in vivo, which were tightly associated with the major compounds including procyanidin A1, procyanidin A2, and ...
Fanke Zeng, Yuxiang Zhu, Xiaoyan Li, Ruyi Li, Lei Pan, Yaping Dai, Shaodan Peng, Lei Fang, Jihua Li, Wei Zhou   +9 more
wiley   +1 more source

Chaetocarpus castanocarpus Bark Extract Alleviates Pain, Pyrexia, Diarrhea, Hyperglycemia, and Oxidative Stress: Evidence From Integrated In Vitro and In Vivo Studies

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Graphical abstract illustrating Chaetocarpus castanocarpus bark extract alleviates pain, pyrexia, diarrhea, hyperglycemia, and oxidative stress: Evidence from integrated in vitro and in vivo studies. ABSTRACT There is a history of using the medicinal plant Chaetocarpus genus, native to Southeast Asia, to treat a wide range of illnesses.
Rakibur Rahman, Farjana Akter Nipa, Taimun Siddique, Tania Rahman, Abed Foyez Rafi, Alfesani, Ziaul Karim, Tuhin Chandra Das, Riniara Khatun, Abdur Rauf, Hassan A. Hemeg   +10 more
wiley   +1 more source

Potent Therapeutic Insights From Eryngium campestre: Phytochemical Profiling and In Vitro Evaluation

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The phytochemical profiles and biological activity of ethyl acetate, ethanol, ethanol‐water, and water extracts of Eryngium campestre were assessed. E. campestre is a prospective source of multifunctional bioactive chemicals for food and nutraceutical uses, as demonstrated by the extracts' potential antioxidant, enzyme‐inhibitory, anticancer ...
Kübra Seyhan, Gamze Akıllı, Pınar Baloglu, Ayşenur Özdemir Kanat, Nurdan Tugba Iscen, Giovanni Caprioli, Agnese Santanatoglia, Massimo Ricciutelli, Mehmet Cengiz Baloglu, Yasemin Celik Altunoglu, Muammer Bahsi, Milena Terzic, Gökhan Zengin   +12 more
wiley   +1 more source

South African Herbal Teas and Diabetes‐Mediated Mitochondrial Dysfunction: Emerging Evidence and Mechanistic Insights

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Type 2 diabetes mellitus (T2DM) is a central component of the metabolic syndrome (MetS) and is associated with underlying mitochondrial dysfunction. Disruption of mitochondrial homeostasis impairs cellular energy metabolism and contributes to the overproduction of reactive oxygen species (ROS), leading to oxidative stress, chronic inflammation,
Shanika Reddy, Naeem Sheik Abdul, Taskeen Fathima Docrat, Jeanine Marnewick   +3 more
wiley   +1 more source

Condensed tannins (proanthocyanidins) in livestock: antiparasitic activity (review)

Siberian Journal of Life Sciences and Agriculture
Background. Farm animals parasitic diseases are widespread and are one of the enormous economic damage causes due to the negative impact on the animals growth and development and the associated productivity decrease.
Elena M. Maltseva, Lyudmila G. Pinchuk, Ramazan M. Akbaev   +2 more
doaj   +1 more source

Ultrasound‐Extracted Red Grape Seed Protein as a Partial Egg Replacer in Cake Formulation

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Egg yolk is a key multifunctional ingredient in cakes, contributing to structure, emulsification, foaming, and color, but its replacement with plant‐based proteins is increasingly explored due to sustainability, health, and dietary considerations.
Yaren Didem Esendemir, Marıam Alradwan, Semanur Yildiz, İrem Onay, Senanur Kiziltaş, Tuğba Karadeniz   +5 more
wiley   +1 more source