Listing 1 - 5 of 5 |
Sort by
|
Choose an application
Grain crops --- Grain crops --- Amaranthus --- Amaranthus --- Cereal crops --- Cereal crops --- Chenopodium quinoa --- Chenopodium quinoa --- Buckwheat --- Buckwheat --- Varieties --- Varieties --- Trapa --- Trapa --- Cultivation --- Cultivation --- plant requirements --- plant requirements --- Plant diseases --- Plant diseases
Choose an application
The close relationship between food intake and health promotion is not new; it dates back to Hippocrates’s famous “let food be your medicine and medicine be your food”, which is still as timely as ever. In recent years, some scientific evidence has supported this statement, showing that dietary plant extracts, or bioactive compounds isolated therefrom, are able to prevent or slow down the progression of chronic and degenerative diseases, making them particularly interesting from a nutraceutical point of view. On the other hand, extensive chemical investigations of functional plant extracts’ constituents are needed to rationalize certain bioactivity, in terms of efficacy and safety.
Technology: general issues --- antioxidant effect --- lectins --- nanoliposomes --- purity grade --- quercetin --- trans-aconitic acid --- anthocyanins --- antioxidant activity --- bioactive compounds --- colorants --- fruit juices --- polyphenols --- wild blueberry --- antidiabetic --- cardioprotective --- functional foods --- nutraceuticals --- okra --- phytotherapy --- Jamaican cherry --- fermentation --- Lactobacillus plantarum --- antioxidant --- food nutrition improvement --- okra mucilage --- okra polysaccharides --- biopolymer --- α-amylase activity --- α-glucosidase activity --- antidiabetic activity --- biodegradable --- edible film --- release --- pectin --- sodium caseinate --- oil oxidation --- waste biomass --- coffee --- Coffea arabica --- phenolic --- free-radical scavenging --- iron chelating --- cytotoxic --- plant secondary metabolites --- antiviral activity --- food --- noroviruses --- MNV --- FCV --- yogurt --- betalains --- encapsulation --- lyophilization --- ionizing radiation --- radioprotection --- flavonoids --- plant extracts --- oxidative stress --- zebrafish embryo --- carotenoids --- Trapa bispinosa Roxb. --- polyphenol --- ellagitannin --- gallotannin --- α-glucosidase inhibitor --- advanced glycation end products (AGEs) --- antiglycation effect --- LC/UV/ESIMS analysis --- anti-diabetic --- abscisic acid --- Diabetes mellitus --- molecular docking --- phytohormones --- spray drying --- vegetable powders --- beetroot --- natural colorants --- violet betalain pigments --- bioactivity --- medicinal plants --- wild fruits --- industrial crops --- PCA --- HCA --- phenols --- TEAC --- roasting --- GAE
Choose an application
The close relationship between food intake and health promotion is not new; it dates back to Hippocrates’s famous “let food be your medicine and medicine be your food”, which is still as timely as ever. In recent years, some scientific evidence has supported this statement, showing that dietary plant extracts, or bioactive compounds isolated therefrom, are able to prevent or slow down the progression of chronic and degenerative diseases, making them particularly interesting from a nutraceutical point of view. On the other hand, extensive chemical investigations of functional plant extracts’ constituents are needed to rationalize certain bioactivity, in terms of efficacy and safety.
antioxidant effect --- lectins --- nanoliposomes --- purity grade --- quercetin --- trans-aconitic acid --- anthocyanins --- antioxidant activity --- bioactive compounds --- colorants --- fruit juices --- polyphenols --- wild blueberry --- antidiabetic --- cardioprotective --- functional foods --- nutraceuticals --- okra --- phytotherapy --- Jamaican cherry --- fermentation --- Lactobacillus plantarum --- antioxidant --- food nutrition improvement --- okra mucilage --- okra polysaccharides --- biopolymer --- α-amylase activity --- α-glucosidase activity --- antidiabetic activity --- biodegradable --- edible film --- release --- pectin --- sodium caseinate --- oil oxidation --- waste biomass --- coffee --- Coffea arabica --- phenolic --- free-radical scavenging --- iron chelating --- cytotoxic --- plant secondary metabolites --- antiviral activity --- food --- noroviruses --- MNV --- FCV --- yogurt --- betalains --- encapsulation --- lyophilization --- ionizing radiation --- radioprotection --- flavonoids --- plant extracts --- oxidative stress --- zebrafish embryo --- carotenoids --- Trapa bispinosa Roxb. --- polyphenol --- ellagitannin --- gallotannin --- α-glucosidase inhibitor --- advanced glycation end products (AGEs) --- antiglycation effect --- LC/UV/ESIMS analysis --- anti-diabetic --- abscisic acid --- Diabetes mellitus --- molecular docking --- phytohormones --- spray drying --- vegetable powders --- beetroot --- natural colorants --- violet betalain pigments --- bioactivity --- medicinal plants --- wild fruits --- industrial crops --- PCA --- HCA --- phenols --- TEAC --- roasting --- GAE
Choose an application
The close relationship between food intake and health promotion is not new; it dates back to Hippocrates’s famous “let food be your medicine and medicine be your food”, which is still as timely as ever. In recent years, some scientific evidence has supported this statement, showing that dietary plant extracts, or bioactive compounds isolated therefrom, are able to prevent or slow down the progression of chronic and degenerative diseases, making them particularly interesting from a nutraceutical point of view. On the other hand, extensive chemical investigations of functional plant extracts’ constituents are needed to rationalize certain bioactivity, in terms of efficacy and safety.
Technology: general issues --- antioxidant effect --- lectins --- nanoliposomes --- purity grade --- quercetin --- trans-aconitic acid --- anthocyanins --- antioxidant activity --- bioactive compounds --- colorants --- fruit juices --- polyphenols --- wild blueberry --- antidiabetic --- cardioprotective --- functional foods --- nutraceuticals --- okra --- phytotherapy --- Jamaican cherry --- fermentation --- Lactobacillus plantarum --- antioxidant --- food nutrition improvement --- okra mucilage --- okra polysaccharides --- biopolymer --- α-amylase activity --- α-glucosidase activity --- antidiabetic activity --- biodegradable --- edible film --- release --- pectin --- sodium caseinate --- oil oxidation --- waste biomass --- coffee --- Coffea arabica --- phenolic --- free-radical scavenging --- iron chelating --- cytotoxic --- plant secondary metabolites --- antiviral activity --- food --- noroviruses --- MNV --- FCV --- yogurt --- betalains --- encapsulation --- lyophilization --- ionizing radiation --- radioprotection --- flavonoids --- plant extracts --- oxidative stress --- zebrafish embryo --- carotenoids --- Trapa bispinosa Roxb. --- polyphenol --- ellagitannin --- gallotannin --- α-glucosidase inhibitor --- advanced glycation end products (AGEs) --- antiglycation effect --- LC/UV/ESIMS analysis --- anti-diabetic --- abscisic acid --- Diabetes mellitus --- molecular docking --- phytohormones --- spray drying --- vegetable powders --- beetroot --- natural colorants --- violet betalain pigments --- bioactivity --- medicinal plants --- wild fruits --- industrial crops --- PCA --- HCA --- phenols --- TEAC --- roasting --- GAE --- antioxidant effect --- lectins --- nanoliposomes --- purity grade --- quercetin --- trans-aconitic acid --- anthocyanins --- antioxidant activity --- bioactive compounds --- colorants --- fruit juices --- polyphenols --- wild blueberry --- antidiabetic --- cardioprotective --- functional foods --- nutraceuticals --- okra --- phytotherapy --- Jamaican cherry --- fermentation --- Lactobacillus plantarum --- antioxidant --- food nutrition improvement --- okra mucilage --- okra polysaccharides --- biopolymer --- α-amylase activity --- α-glucosidase activity --- antidiabetic activity --- biodegradable --- edible film --- release --- pectin --- sodium caseinate --- oil oxidation --- waste biomass --- coffee --- Coffea arabica --- phenolic --- free-radical scavenging --- iron chelating --- cytotoxic --- plant secondary metabolites --- antiviral activity --- food --- noroviruses --- MNV --- FCV --- yogurt --- betalains --- encapsulation --- lyophilization --- ionizing radiation --- radioprotection --- flavonoids --- plant extracts --- oxidative stress --- zebrafish embryo --- carotenoids --- Trapa bispinosa Roxb. --- polyphenol --- ellagitannin --- gallotannin --- α-glucosidase inhibitor --- advanced glycation end products (AGEs) --- antiglycation effect --- LC/UV/ESIMS analysis --- anti-diabetic --- abscisic acid --- Diabetes mellitus --- molecular docking --- phytohormones --- spray drying --- vegetable powders --- beetroot --- natural colorants --- violet betalain pigments --- bioactivity --- medicinal plants --- wild fruits --- industrial crops --- PCA --- HCA --- phenols --- TEAC --- roasting --- GAE
Choose an application
Antioxidative polyphenols represented by tannins and flavonoids are rich in numerous food sources and traditional natural medicines and currently attracting increased attention in health care and food industries because of their multiple biological activities that are favorable to human health. Commemorating the outstanding achievements on tannins by Dr. Takuo Okuda on the occasion of his passing away in December 2016, his colleagues, friends, and worldwide experts of polyphenol research have contributed 18 papers on their recent study to the Special Issue of Molecules. This book is its reprinted form. This covers reviews of structural features, historical usages, and biological activities of unique class of ellagitannins and condensed tannins, and original articles on the most up-to-date findings on the anticancer effect of green tea catechins, the antivirus effect of tannins comparing with the clinically used drugs, the analytical method of ellagitannins using quantitative NMR, the chemical structures of Hydrangea-blue complex (pigment) and condensed tannins in Ephedra sinica and purple prairie clover, and the relationship of condensed tannins in legumes and grape-marc with methane production in the in vitro ruminant system, and others. This book will be useful to natural product chemists and also to researchers in pharmaceutical and/or food industry.
Coreopsis lanceolata L. --- UV-Vis --- methanogenesis --- Lythraceae --- flavanone --- grape marc --- TDDFT --- Ephedra sinica --- macrocyclic oligomer --- triple-negative breast cancer --- antioxidant --- purple prairie clover --- chalcone --- neuraminidase --- fatty acid synthase --- (?)-epigallocatechin gallate --- epidermal growth factor --- NMR spectroscopy --- Aluminum ion --- Onagraceae --- Hydrangea macrophylla --- synthetic analogues --- blue color development --- amyloid-? peptide --- FTIR --- oseltamivir carboxylate --- quantitative NMR --- phloroglucinolysis --- thin layer chromatography --- European historic leathers --- FASN inhibition --- ECD --- colorimetric tests --- taxanes --- cynandione A --- conservation method --- 5-O-caffeoylquinic acid --- ellagitannin --- PC12 --- condensed tannin --- Trapa taiwanensis Nakai --- 1H-NMR --- Acacia --- (?)-epigallocatechin 3-gallate --- Geranium thunbergii --- condensed tannins --- immunomodulatory effect --- Acacia mearnsii bark --- Escherichia coli --- oligomer --- Horner–Wadsworth–Emmons reaction --- lung tumor --- Aspergillus fumigates --- in vitro batch fermentation --- metal complex --- Myrtaceae --- Cynanchum auriculatum --- molecular interactions --- phenolic glycoside --- bamboo leaf extract --- stability --- Microsporum canis --- Cynanchum wilfordii --- thiolysis --- anti-inflammation --- hydrolysable tannin --- geraniin --- NGF --- polyphenol --- revision --- ESI-mass --- bioactivity --- antifungal activities --- interferon-? --- antitumor effect --- tannin composition --- oenothein B --- zanamivir --- 2-O-?-laminaribiosyl-4-hydroxyacetophenone --- anticancer activity --- proanthocyanidin --- vegetable tanning --- Dittrichia viscosa --- differentiation --- aurone --- antioxidants --- protein precipitation --- apoptosis --- polyphenolic FASN inhibitors --- forage legume --- biological activities --- ultrahigh-resolution negative mode MALDI-TOF mass spectrometry --- overlay method --- spectroscopy --- wattle tannin --- immune checkpoint --- hormesis --- 3-O-glucosyldelphinidin --- gallotannin --- proanthocyanidins --- fatty acids --- flavonol --- inhibition --- structure --- Candida spp. --- Malassezia spp. --- ORAC assay --- neuroprotection --- crystal structure --- tannins
Listing 1 - 5 of 5 |
Sort by
|