Results 61 to 70 of about 1,537 (168)

Liposomal Delivery Enhances the Effects of a Collagen Tripeptide–Containing Formulation on Dermal Structure and Optical Skin Parameters: A Randomized, Double‐Blind, Placebo‐Controlled Trial

Journal of Cosmetic Dermatology, Volume 25, Issue 4, April 2026.
ABSTRACT Objective This study aimed to determine whether liposomal delivery enhances the effects of a collagen tripeptide‐containing formulation on dermal structural and biomechanical parameters, as well as appearance‐related skin properties, compared with a nonliposomal formulation and placebo. Methods In a randomized, double‐blind, placebo‐controlled
Yung‐Kai Lin, Chia‐Hua Liang, Ban‐Chin Huang, Sze‐Huey Lim, Yung‐Hsiang Lin, Shu‐Ting Chan, Chi‐Fu Chiang, Yi‐Wen Mao   +7 more
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on Hereditary Fructose Intolerance (HFI), or aldolase B deficiency, and fructose malabsorption (intestinal fructose intolerance)

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Hereditary Fructose Intolerance (HFI), also known as aldolase B deficiency, is an inherited metabolic disorder caused by the deficiency of that enzyme, which participates in the fructose metabolism in the liver, kidneys and small intestine. Aldolase B deficiency brings about the accumulation of fructose‐1‐phosphate in these organs, which can ...
Araceli Díaz Perales, Irene Bretón Lesmes, Ángel Gil Izquierdo, Gema Nieto Martínez, Silvia Pichardo Sánchez, María de Cortes Sánchez Mata, María Ángeles Carlos Chillerón   +6 more
wiley   +1 more source

Biocatalytic β-glucosylation/β-galactosylation of Rebaudioside C by glycosynthases

Food Materials Research
Extracts of Stevia rebaudiana Bertoni plant leaves contain a mixture of diterpene glycosides which possess high sweetness and are used as non-caloric sweeteners in foods and beverages.
Ye-Yang Yu, Si-Yu Zhang, Jia-Hui Sun, Yu-Yang Li, Yao-Yao Zhang, Ai-Min Lu, Li Liu, Josef Voglmeir   +7 more
doaj   +1 more source

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition

Food Chemistry International, Volume 2, Issue 1, Page 9-22, March 2026.
Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley   +1 more source

Co-expression of anti-miR319g and miRStv_11 lead to enhanced steviol glycosides content in Stevia rebaudiana

BMC Plant Biology, 2019
Background miRNAs are major regulators of gene expression and have proven their role in understanding the genetic regulation of biosynthetic pathways. Stevioside and rebaudioside-A, the two most abundant and sweetest compounds found in leaf extract of ...
Monica Saifi, Sneha Yogindran, Nazima Nasrullah, Umara Nissar, Irum Gul, M. Z. Abdin   +5 more
doaj   +1 more source

Antioxidant Activities of Steviol Glycosides from Moroccan Cultivated Stevia Rebaudiana Bertoni Leaves: An In Vitro Study [PDF]

BIO Web of Conferences
This study explores the antioxidant potential of three steviol glycosides isolated from Stevia Rebaudiana Bertoni leaves acclimatized in Morocco. Pure compounds were isolated and characterized by column chromatography, and their antioxidant activities ...
Ouriagli Taha, Amnay Abdellatif, Raoui Sidi M., Errachidi Faouzi, Chahdi Fouad O., Bennani Bahia, Rodi Youssef K., Chabir Rachida   +7 more
doaj   +1 more source

Synthetic Study on the Relationship Between Structure and Sweet Taste Properties of Steviol Glycosides

Molecules, 2012
The structure activity relationship between the C16-C17 methylene double bond on the aglycone of steviol glycosides and the corresponding impact on their sweet taste has been reported here for the first time.
Grant Dubois, Mani Upreti, Indra Prakash
doaj   +1 more source

Synthesis and taste of certain steviol glycosides.

Agricultural and Biological Chemistry, 1984
Several analogs of stevioside were synthesized for an examination of their tastes. Hepta-O- acetylsteviolbioside was coupled with tri-0-acetyl-α-D-xylopyranosyl bromide, tri-O-acetyl-β-Larabinopyranosyl bromide, tetra-O-acetyl-α-D-mannopyranosyl bromide, tetra-O-acetyl-α-Lglucopyranosyl bromide, tri-O-acetyl-α-L-rhamnopyranosyl chloride and tri-(9 ...
ESAKI, Sachiko, TANAKA, Reiko, KAMIYA, Shintaro   +2 more
openaire   +2 more sources

Microwave-Assisted Subcritical Water Extraction of Steviol Glycosides From Leaves

Natural Product Communications, 2019
A rapid method that combines microwave heating and subcritical water extraction to extract steviol glycosides from Stevia rebaudiana (Bertoni) or stevia leaves was developed and compared to conventional thermal solvent extraction methods.
Zheng Yang, Brandon Uhler, Tristan Lipkie   +2 more
doaj   +1 more source

Effect of LED Light Source on Steviol Glycosides, Pigments, and Ascorbic Acid Concentration in Leaves of Stevia rebaudiana (Bertoni)

Acta Universitatis Cibiniensis. Series E: Food Technology
This study concerns the effects of the light source on the steviol glycosides concentration in Stevia rebaudiana (Bertoni) leaves. In addition, the concentration of chlorophylls, carotenoids, vitamin C, and proteins was determined.
Fiutak Grzegorz, Michalczyk Magdalena, Maciejaszek Ireneusz, Filipczak-Fiutak Magda, Mohammadi Xanyar, Jarzębski Maciej, Pratapsingh Anubhav   +6 more
doaj   +1 more source