Results 211 to 220 of about 17,060 (241)

Bioactive procyanidins from dietary sources: The relationship between bioactivity and polymerization degree

Trends in Food Science and Technology, 2021
Haixia Yang, Rosa Tundis, Maria P Portillo   +2 more
exaly  

Oedema-inhibiting effect of procyanidin.

Acta physiologica Academiae Scientiarum Hungaricae, 1981
The magnitude of rat-paw oedema induced with serotonin, carrageenin or prostaglandin E1 is decreased to a statistically significant extent with the naturally-occurring procyanidin. In the case of carrageenin-oedema, procyanidin is about twice as effective as phenylbutazone.
G, Blazsó, M, Gábor
openaire   +1 more source

Procyanidins

2009
Yoichiro Ito, Akio Yanagida, Yoichi Shibusawa   +2 more
openaire   +1 more source

Characterization of antioxidant effect of procyanidins

2001
URSINI, Fulvio, RAPUZZI, I., TONIOLO, Rosanna, TUBARO, Franco, BONTEMPELLI, Gino   +4 more
openaire   +2 more sources

Structural characterization of native and oxidized procyanidins (condensed tannins) from coffee pulp (Coffea arabica) using phloroglucinolysis and thioglycolysis-HPLC-ESI-MS

Food Chemistry, 2021
Jorge E Wong-Paz, Sylvain Guyot, Pedro Aguilar-Zarate   +2 more
exaly  

Procyanidins in Food

2019
Elwira Sieniawska, Alina Ortan, Irina Fierascu, Radu Claudiu Fierascu   +3 more
openaire   +1 more source

Estimation of procyanidin chain length

2001
V, Cheynier, B, Labarbe, M, Moutounet
openaire   +2 more sources

Production of Procyanidin-rich wines

1995
The positive health effect of red wines has received considerable attention in recent years. The goal of this research was to find a simple method for the production of wines enriched with procyanidins.
Konja, Gordana, Katalinić, Višnja
openaire   +1 more source

Protein interactions with procyanidins

1989
Barry G. Swanson, William E. Artz
openaire   +1 more source

A-type procyanidins from Litchi chinensis pericarp with antioxidant activity

Food Chemistry, 2007
Bijun Xie, Xiaoyun Xu
exaly