نتایج جستجو برای: flavonoid content

تعداد نتایج: 423078  

2015
Nan Wang Yi Zheng Naibin Duan Zongying Zhang Xiaohao Ji Shenghui Jiang Shasha Sun Long Yang Yang Bai Zhangjun Fei Xuesen Chen Ji-Hong Liu

Transcriptome profiles of the red- and white-fleshed apples in an F1 segregating population of Malus sieversii f.Niedzwetzkyana and M.domestica 'Fuji' were generated using the next-generation high-throughput RNA sequencing (RNA-Seq) technology and compared. A total of 114 differentially expressed genes (DEGs) were obtained, of which 88 were up-regulated and 26 were down-regulated in red-fleshed...

2012
Camila Timm Wood Carolina Casco Duarte Schlindwein Geraldo Luiz Gonçalves Soares Paula Beatriz Araujo

The goal of this study was to compare the feeding rates of Balloniscus sellowii on leaves of different decomposition stages according to their phenolic and flavonoid content. Leaves from the visually most abundant plants were offered to isopods collected from the same source site. Schinus terebinthifolius,the plant species consumed at the highest rate, was used to verify feeding rates at differ...

Journal: :jundishapur journal of natural pharmaceutical products 0
mohaddese mahboubi department of microbiology, medicinal plant research center of barij, kashan, ir iran; department of microbiology, medicinal plant research center of barij, kashan, ir iran. tel: +98-8644465112, fax: +98-8644465187 mohsen taghizadeh biochemistry and nutrition in metabolic disorders research center, kashan university of medical sciences, kashan, ir iran nastaran kazempour department of microbiology, medicinal plant research center of barij, kashan, ir iran

conclusions p. spinosa ethanol extract can be used as a mouthwash for treatment of the oral infections. more clinical and toxicological studies are required for providing its efficacy. results p. spinosa ethanol extract with higher-level phenolic and flavonoid contents showed the highest antioxidant and antimicrobial effects, in comparison with the other extracts. bacillus sp. and streptococcus...

2004
Andrea Lugasi Judit Hóvári Katalin V. Sági Lajos Bíró

The authors investigated the in vitro antioxidant properties of nine selected flavonoid aglycons, namely quercetin, kaempferol, myricetin, apigenin, luteolin, daidzein, genistein, formononetin and biochanin A. The in vitro antioxidant power of flavonoids basically depends on their chemical structure. The concentration of those flavonoids in vegetables and fruits frequently consumed in Hungary w...

Fereshte Saboonchian, Rashid Jamei, Siavash Hosseini Sarghein

Objectives: Leaves and flowers ofElaeagnus angustifolia contain phenolic and flavonoid compounds. These compounds have antioxidant properties that protect cells from oxidative damage. The aim of this study was to determine and analyze total phenolic and flavonoid content of leaves and flowers in two E. angustifolia variants using different solvents (ethanol and methanol). Materials and Methods:...

In this present study, an environmentally friendly and rapid method for the synthesis of silver nanoparticles (SNPs) has been reported using Ziziphus Vulgaris (ZV) unripe fruit extract under mild conditions. The synthesized silver nanoparticles have been characterized by transmission electron microscopy (TEM), X-ray diffraction (XRD), fourier transform infrared spectroscopy (FT-IR) and ultravio...

Journal: :Plants 2012
Micheline Grignon-Dubois Bernadette Rezzonico

The variability of the flavonoid content of two populations of Z. noltii from different geographical zones, i.e., the Bay of Arcachon and the Bay of Cadiz, was evaluated. Samples were collected in spring and autumn at the two sites, and extracts were prepared by maceration in water. The phenolic content was fully characterized using Nuclear Magnetic Resonance (NMR), UV and Liquid Chromatography...

Journal: :Journal of food science and technology 2014
Dulce M Rivera-Pastrana Alfonso A Gardea Elhadi M Yahia Miguel A Martínez-Téllez Gustavo A González-Aguilar

Mature green 'Maradol' papaya fruits were exposed to ultraviolet (UV)-C irradiation (1.48 kJ·m(-2)) and stored at 5 or 14 °C. Changes in total phenols, total flavonoids, enzymatic activities of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD), as well as the scavenging activity against 2,2-diphenyl-1picrylhydrazyl (DPPH) and 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radicals ...

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