Results 121 to 130 of about 10,139 (192)

Insights from dual-platform metabolomics on durian flowers: An alternative source of procyanidins from agricultural waste with bioactivities

Food Chemistry: X
Procyanidins, which are polyphenol compounds in grape seeds, apples, and berries, are known for their anti-inflammatory and antioxidant properties.
Supakorn Potijun, Nattaya Pattarapipatkul, Pitchakorn Boonma, Putthamas Pewlong, Intira Pathtubtim, Thanchanok Muangman, Bunyarit Meksiriporn, Hubert Schaller, Supaart Sirikantaramas   +8 more
doaj   +1 more source

Analysis of polyphenols in apple products [PDF]

, 2012
Polyphenols of low molecular mass in apple samples were extracted by a C 18 solid-phase column, and analysed by HPLC. This extraction method had, in general, a greater extraction ability compared with liquidÐliquid extraction using the ethyl acetate ...
Mangas, J.J. (Juan), Picinelli, A.M. (Anna), Suárez, Belén   +2 more
core  

New dimeric flavans from gambir, an extract of Uncaria gambir [PDF]

, 2008
Three new dimeric flavans, catechin-(4 alpha -> 8)-ent-epicatechin (7), gambirflavan D1 (8), and gambirflavan D2 (9), were isolated from gambir (an extract from the leaves and young twigs of Uncaria gambir), and their structures were determined based
Doi, Kou-ichi, Hatano, Tsutomu, Kuroda, Kayo, Shibata, Takashi, Tanabe, Masahiro, Taniguchi, Shoko, Yoshida, Takashi, Yoshikado, Naomi   +7 more
core  

Differential Analysis of Five Chinese Fresh Peach Metabolites Based on Non-target Metabolomics

Shipin gongye ke-ji
Objective: To investigate the differences in metabolites of Chinese nectarine, peento, yellow peach, Yangshan honey peach and Xinyi honey peach by using non-target metabolomics.
Ye GU, Cheng YANG, Chao TANG, Yu HUAN, Xiong MIAO   +4 more
doaj   +1 more source

Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols [PDF]

, 2017
Red wine pigments are susceptible to degradation by light, SO2 and changes in pH and temperature1,2. The formation of pyranoanthocyanins and polymeric pigments during fermentation and wine aging promote the stability of such pigments3.
Escott, Carlos, Fresno, Juan Manuel del, Gonzalez Chamorro, M. Carmen, Loira, Iris, Morata Barrado, Antonio Dionisio, Suarez Lepe, Jose Antonio, Tesfaye Yimer, Wendu   +6 more
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Procyanidins from sago palm pith. [PDF]

Agricultural and Biological Chemistry, 1990
Tetsuo Ozawa, Misao Hiroto, Hiroshi Imagawa   +2 more
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Formation of Spiro‐ and A‐Type‐Linked Procyanidins Through Oxidation of Dimeric B‐Type Procyanidins

Food Chemistry International
ABSTRACTB‐type procyanidins (PCs) are a subclass of flavonoids that are found in a wide variety of plant sources. These bioactive compounds have various health‐promoting properties, such as antioxidant, antiproliferative and anti‐inflammatory. Oxidation, which may lead to changes in chemical structure and colour, can occur during food processing and ...
Annik Fischer, Recep Gök, Tuba Esatbeyoglu   +2 more
openaire   +1 more source

The influence of different sources of polyphenols on submaximal cycling and time trial performance [PDF]

, 2013
Clifford, T., Mitchell, Nigel, Scott, Andrew   +2 more
core   +1 more source

Oligomeric Procyanidin Complex [PDF]

, 2020
openaire   +1 more source

Injectable Self-Assembling Procyanidin Nanospheres for Effective Osteoarthritis Treatment

International Journal of Nanomedicine
Guangjie Li,1,2,* Fei He,2,* Jianbao Feng,3 Ge Xu,1 Chengye Wu,1 Yufei Qiao,1 Yang Liu,3 Hanlin Chen,1 Pengcheng Du,4 Jizeng Wang2 1The First Hospital of Lanzhou University, Lanzhou, Gansu Province, People’s Republic of China; 2College of Civil ...
Li G, He F, Feng J, Xu G, Wu C, Qiao Y, Liu Y, Chen H, Du P, Wang J   +9 more
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