Tag: Phytochemicals and Antioxidant Activities
Colored wheat flours and xylitol changed cookie quality and glycemic response
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in Food scienceColored whole wheat flours and xylitol enhance cookie antioxidant properties and lower glycemic response while maintaining acceptable texture and quality.
Solar dehydration preserved acai flour composition
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in Food scienceSolar dehydration of Venezuelan acai fruit preserved nutritional composition and improved microbiological quality, though phenolic compounds and antioxidant capacity decreased.
Plant polyphenols are linked to antioxidant and anti-inflammatory mechanisms
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in BiochemistryEvidence synthesis on polyphenol antioxidant mechanisms, redox signaling, and bioavailability constraints across disease contexts, emphasizing dose realism and microbiota variability.
Aromatic Indian teas showed stronger bioactivity in several tests
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in BiochemistryHPTLC analysis and molecular docking reveal that spice-enriched Indian black teas contain elevated phenolic compounds with strong antioxidant and antidiabetic activity in cellular assays.
Artichoke pâtés contain mainly oleic and linoleic acids
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in Food scienceAnalysis of fatty acids and phenolic compounds in commercial and homemade artichoke pâté reveals oleic and linoleic acids as predominant lipids, with chlorogenic acid as major phenolic constituent.
Fermentation changes polyphenols into more bioactive metabolites
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in Food scienceReview examining how microbial fermentation converts plant polyphenols into bioavailable metabolites that enhance gut health and systemic immune function through selective microbiota modulation.
Adenophora triphylla contains many bioactive compounds
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Comprehensive review of Adenophora triphylla phytoconstituents and pharmacological properties from preclinical studies, identifying 130+ bioactive compounds with diverse therapeutic potential.
KCl replacement altered fermentation microbes and increased antioxidant measures
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in Food sciencePartial NaCl replacement with KCl in fermented Nabali Baladi olives enhances yeast diversity, phenolic content, and antioxidant activity while reducing sodium content.
Olive mill wastewater polyphenols altered some pork meat traits
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in Food scienceDietary olive mill wastewater polyphenols increased hepatic antioxidant capacity and altered meat quality parameters in finishing pigs without affecting growth or tissue development.
Structural modification improved catechin antioxidant and lipid-solubility traits
DFT computational study reveals how structural modifications of catechins enhance antioxidant activity and lipid solubility simultaneously, overcoming traditional polarity-bioavailability.
