نتایج جستجو برای: phenolic acid

تعداد نتایج: 764136  

2014
Eliana Spilioti Mari Jaakkola Tiina Tolonen Maija Lipponen Vesa Virtanen Ioanna Chinou Eva Kassi Sofia Karabournioti Paraskevi Moutsatsou

The phenolic acid profile of honey depends greatly on its botanical and geographical origin. In this study, we carried out a quantitative analysis of phenolic acids in the ethyl acetate extract of 12 honeys collected from various regions in Greece. Our findings indicate that protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid and p-coumaric acid are the major phenolic acids ...

Journal: :Molecules 2007
Deborah H Markowicz Bastos Luciane A Saldanha Rodrigo R Catharino Alexandra C H F Sawaya Ildenize B S Cunha Patricia O Carvalho Marcos N Eberlin

Aqueous extracts of green yerba maté (Ilex paraguariensis) and green tea (Camellia sinensis) are good sources of phenolic antioxidants, as already described in the literature. The subject of this study were organic extracts from yerba maté, both green and roasted, and from green tea. Their phenolic profiles were characterized by direct infusion electrospray insertion mass spectrometry (ESI-MS) ...

Journal: :research in pharmaceutical sciences 0
a siahpoush n ghasemi m shams ardakani g asghari

chlorogenic acid, a pharmacologically important compound, is a phenolic compound that occurs in certain commonly used medicinal herbs. we looked for the presence of this compound in the callus cultures of varthemia persica dc (var. persica ). we have evaluated the conditions for establishment of callus cultures of v. persica and the in vitro production of chlorogenic acid. callus was initiated ...

Journal: :Molecules 2017
Yuan Gao Shuai Ma Meng Wang Xiao-Yuan Feng

Phenolic acids are thought to be beneficial for human health and responsible for vegetables' health-promoting properties. Free, conjugated, and bound phenolic acids of seven commonly consumed vegetables, including kidney bean, cow pea, snow pea, hyacinth bean, green soy bean, soybean sprouts and daylily, from the regions of Beijing, Hangzhou, and Guangzhou, were identified and quantified by ult...

Journal: :journal of food biosciences and technology 2016
m. homapour m. ghavami z. piravivanak e.s. hosseini

olive oil in general due to it monounsaturation, stability, nutritive value, consistency, taste andaroma might be considered as a valuable and luxury oil. annual importation of olive oil to iran frommediterranean countries is on a large scale although some olive oils are produced in iran particularly in the northand some plantation has been applied in different provinces particularly in fars. t...

Journal: :The British journal of nutrition 2013
Raul Zamora-Ros Joseph A Rothwell Augustin Scalbert Viktoria Knaze Isabelle Romieu Nadia Slimani Guy Fagherazzi Florence Perquier Marina Touillaud Esther Molina-Montes José María Huerta Aurelio Barricarte Pilar Amiano Virginia Menéndez Rosario Tumino Maria Santucci de Magistris Domenico Palli Fulvio Ricceri Sabina Sieri Francesca L Crowe Kay-Thee Khaw Nicholas J Wareham Verena Grote Kuanrong Li Heiner Boeing Jana Förster Antonia Trichopoulou Vassiliki Benetou Konstantinos Tsiotas H Bas Bueno-de-Mesquita Martine Ros Petra H M Peeters Anne Tjønneland Jytte Halkjær Kim Overvad Ulrika Ericson Peter Wallström Ingegerd Johansson Rikard Landberg Elisabete Weiderpass Dagrun Engeset Guri Skeie Petra Wark Elio Riboli Carlos A González

Phenolic acids are secondary plant metabolites that may have protective effects against oxidative stress, inflammation and cancer in experimental studies. To date, limited data exist on the quantitative intake of phenolic acids. We estimated the intake of phenolic acids and their food sources and associated lifestyle factors in the European Prospective Investigation into Cancer and Nutrition (E...

Abstract: Salvia leriifolia is a medicinal plant belonging to lamiaceae family. In this study, the influence of light, phenylalanine and caffeic acid on cell growth and accumulations of phenolic acids were investigated. For this propose, the leaf explants were cultured in MS medium supplemented with BAP and NAA for callus induction. A cell suspension culture of S. leriifolia derived from lea...

2014
Lina M Ramirez-Lopez Christina A M DeWitt

By-products obtained from winemaking processes still contain large amounts of phenolic compounds, especially phenolic acids, flavanols, flavonols, stilbenes, and flavonoids. Enzymatic hydrolysis was used for determination and characterization of phenolic acids, flavanols, flavonols, and stilbenes. Characterization of the flavonoids was achieved using acid hydrolysis with 0.1% hydrochloric acid....

Journal: :Molecules 2011
Saba Zuhair Hussein Kamaruddin Mohd Yusoff Suzana Makpol Yasmin Anum Mohd Yusof

Two types of monofloral Malaysian honey (Gelam and Nenas) were analyzed to determine their antioxidant activities and total phenolic and flavonoid contents, with and without gamma irradiation. Our results showed that both types of honey can scavenge free radicals and exhibit high antioxidant-reducing power; however, Gelam honey exhibited higher antioxidant activity (p < 0.05) than Nenas honey, ...

2015

The present study determined the phenolic and flavonoid contents in Amomum chinense C. leaf extracts obtained using four extracting solvents(distilled water, 80% methanol, 80% ethanol and 80% acetone)with various extraction times (6h, 12h and 24h) at 37oC. All extraction conditions significantly (p <0.05) affected the phenolic contents and antioxidant activity of the leaf extracts. The optimal ...

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