Results 131 to 140 of about 1,429,075 (291)

Gastrointestinal digestion of olive leaf waste from olive mill production chain in a simulator of the gastrointestinal tract

Journal of the Science of Food and Agriculture
AbstractBACKGROUNDCurrently, olive leaves are considered waste, although their high phenolic content makes them a source of antioxidants that could be used directly. The aim of this work was to study the behavior of phenolic compounds contained in olive leaf from the olive mill production chain during their gastrointestinal digestion.RESULTSPhenolic ...
María Esther Martínez‐Navarro, Jorge Escobar‐Talavera, Cristina Cebrián‐Tarancón, Silvia Llorens, Gonzalo L Alonso, M. Rosario Salinas   +5 more
openaire   +3 more sources

Insights in food digestion: Tracking peptides from meat and meat hydrolysates by simulated gastrointestinal digestion and label-free proteomics

, 2020
To increase our insights in the nutritional and functional benefit of meat proteins, knowledge on its digestion after consumption are crucial. Information about protein truncation during digestion is critical to track the relative abundance of the ...
Evelyne Maes (401592)
core  

Defect‐engineered tungsten oxide nanowires as redox‐metabolic nanozymes for gut inflammation‐infection syndromes

BMEMat, EarlyView.
Defect‐engineered WO3 nanowires serve as a multifunctional nanozyme platform to treat IBD complicated by Salmonella co‐infection. By integrating catalytic ROS/RNS scavenging and targeted metabolic interference of pathogens via molybdenum substitution, these nanowires effectively resolve intestinal oxidative stress, inhibit infection, and restore ...
Yifan Yuan, Shipeng Zhang, Mingxuan Liu, Xurui Hou, Yizhi Dai, Weiyu Zhang, Zhongwei Yang, Xiaoyu Zhang, Jiahui Mao, Mingge Wang, Xin Yang, Ping Zhang, Hui Wang, Jing Liu   +13 more
wiley   +1 more source

Antioxidant Activity and Mechanism of Simulated Digestion Products from Ready-to-Eat Sea Cucumber Body Wall Protein

Shipin gongye ke-ji
To explore the antioxidant activity of ready-to-eat sea cucumber—a mainstream commercial product—following digestion, this study first characterized the nutritional composition of ready-to-eat sea cucumber, and focused on analyzing the antioxidant ...
Long LI, Zhiyu FU, Yujun LIU, Shikuan JIN, Yuqi ZHENG, Hanyu WANG, Zhiyuan SONG, Di YU, Hai CHI, Jie ZHENG   +9 more
doaj   +1 more source

Artificial Intelligence–Driven and Digital Practices for Circular Business and Finance: Insights for Advancing Hubs for Circularity

Business Strategy and the Environment, EarlyView.
ABSTRACT The emerging concept of Hubs for Circularity (H4Cs) presents an opportunity to create collaborative, self‐sustaining regional industrial ecosystems that drive circular economy transitions at scale. However, the operationalisation of H4Cs faces financial, organisational and data‐driven challenges.
Aditya Tripathi, Marcos R. Machado, Laura Spierdijk, Devrim Murat Yazan   +3 more
wiley   +1 more source

Digital Technology's Role in Circular Waste Management: A Systematic Review

Business Strategy and the Environment, EarlyView.
ABSTRACT Combining circular economy ideas with digital tools offers a game‐changing way to tackle global sustainability problems. This paper focuses on how digital changes and circular economy models link up. A review has been conducted for 112 articles from 2021 to September 2025, using PRISMA‐2020 methodology. This study covered new tech like AI, IoT,
Reza Eslamipoor
wiley   +1 more source

Exploring the Antioxidant Activity and Impact on Gut Microbiota of Brassica rapa L. Polysaccharides Based on an in Vitro Digestion and Fermentation Model

Shipin gongye ke-ji
Objective: This study aimed to investigate the changes in antioxidant activity of turnip polysaccharides during in vitro simulated gastrointestinal digestion and to analyze their effects on gut microbiota diversity using an in vitro fecal anaerobic ...
Mengying ZHANG, Kaiyue BI, Yuhan WU, Wei LI, Wei LI, Yanbo LI, Yu ZHAO, Wei WANG   +7 more
doaj   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Influence of the Encapsulating Agent on the Bioaccessibility of Phenolic Compounds from Microencapsulated Propolis Extract during In Vitro Gastrointestinal Digestion

Foods
The aim of this work is to develop different encapsulated propolis ingredients by spray-drying and to evaluate their bioaccessibility using simulated in vitro digestion.
Inés Cea-Pavez, David Manteca-Bautista, Alejandro Morillo-Gomar, Rosa Quirantes-Piné, José L. Quiles   +4 more
doaj   +1 more source

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source