Results 181 to 190 of about 269,806 (307)

Chemistry Composition and Bioaccessibility Study of Phenolic Compounds and Carotenoids of New Brazilian Biofortified Sweet Potato “CIP BRS Nuti”

Food Chemistry International, EarlyView.
Phenolic compounds of sweet potato CIP BRS Nuti were evaluated for the first time. Catechin, epicatechin, and procyanidin B1 exhibited high bioaccessibility. ABSTRACT Sweet potatoes biofortified in carotenoids have been an alternative to combat malnutrition in vulnerable populations. This work is the first comprehensive study of the bioactive potential
Maria Carla Cândido da Silva, Larissa Iris da Silva Monteiro, Darlanna de Souza Prado, Ana Júlia de Brito Araújo Carvalho, Marciane Magnani, Alexandre Furtado Silveira Mello, Erbs Cintra de Souza Gomes, Marcos dos Santos Lima   +7 more
wiley   +1 more source

Impact of diets high in trans-fatty acids on cardiovascular diseases in adults aged 55 and older: insights from the Global Burden of Disease 2021 data. [PDF]

Front Nutr
Ye J, Liu Y, Ren J, Wu R, Chen J, Xiang R, Jia Y.   +6 more
europepmc   +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, EarlyView.
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

Hidden Industrial Trans-Fatty Acids: Mechanistic Insights into Dyslipidemia, Cardiovascular Disease, and Metabolic Dysfunction-Associated Steatotic Liver Disease. [PDF]

Int J Mol Sci
Hegazy MA, Vidovic B, Abobakr S, Zeljkovic A, Stefanovic A, Vekic J.   +5 more
europepmc   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Trans-Fatty Acids (TFA) Induced Vascular Injury Through the Regulation of the Sirt1-Ppargc1a-Nfe2l2 Signaling Pathway in Male Rats. [PDF]

Food Sci Nutr
Pei H, Li R, Zhang Y, Sun X, Zhu S, Qiao S, Zhang C, Zhang X, Ren J, Ma Y.   +9 more
europepmc   +1 more source

Dietary intake of trans fatty acids and breast cancer risk in 9 European countries. [PDF]

BMC Med, 2021
Matta M, Huybrechts I, Biessy C, Casagrande C, Yammine S, Fournier A, Olsen KS, Lukic M, Gram IT, Ardanaz E, Sánchez MJ, Dossus L, Fortner RT, Srour B, Jannasch F, Schulze MB, Amiano P, Agudo A, Colorado-Yohar S, Quirós JR, Tumino R, Panico S, Masala G, Pala V, Sacerdote C, Tjønneland A, Olsen A, Dahm CC, Rosendahl AH, Borgquist S, Wennberg M, Heath AK, Aune D, Schmidt J, Weiderpass E, Chajes V, Gunter MJ, Murphy N.   +37 more
europepmc   +1 more source

Fluorescent light and sunlight radiations may improve rice bran oil colour and influence its oxidative stability and chemical composition

Food Biomacromolecules, EarlyView.
Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape, Fabrice Tonfack Djikeng, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad   +3 more
wiley   +1 more source

Industrial Trans Fatty Acids Promote the Development of Food Allergy in a Mouse Model. [PDF]

Allergy Asthma Immunol Res
Fu W, Ma RX, Hu JQ, Wang CC, Cao C, Qi SQ, Dong X, Wang L, Zhang XL, Liu GH, Gao YD.   +10 more
europepmc   +1 more source

Olive Oil Improves While Trans Fatty Acids Further Aggravate the Hypomethylation of LINE-1 Retrotransposon DNA in an Environmental Carcinogen Model. [PDF]

Nutrients, 2022
Szabo L, Molnar R, Tomesz A, Deutsch A, Darago R, Varjas T, Ritter Z, Szentpeteri JL, Andreidesz K, Mathe D, Hegedüs I, Sik A, Budan F, Kiss I.   +13 more
europepmc   +1 more source