alzheimer’s disease (ad) is a disorder with multiple pathophysiological causes, destructive outcomes, and no available definitive cure. pelargonidin (pel), an anthocyanin derivative, is an estrogen receptor agonist with little estrogen side effects. this study was designed to assess pel memory enhancing effects on the a rat amyloid beta 25-35 (aβ) intrahippocampal microinjections model of ad in...

Parkinson’s disease (PD) appears as motor dysfunction that is attributed to depleting dopamine levels due cell death in the extrapyramidal system comprised of basal ganglia’s neurons. Oxidative stress central triggering death. Water yam (Dioscorea alata L.) contains anthocyanins with potential antioxidative and neuroprotective activities can ameliorate oxidative PD. This research aimed assess a...

ABSTRACT: This research assessed the phenolic composition of Jussara pulp from Brazilian states Minas Gerais (MG) and Espírito Santo (ES) using HPLC-DAD-MS/MS. Seventeen anthocyanins were detected in fruits, derived cyanidin, pelargonidin peonidin. Among non-anthocyanic compounds, flavonols (kaempferol, quercetin isorhamnetin derivatives), flavan-3-ols (catechin, epicatechin, B-type procyanidin...

background and aims. helicobacter pylori is a microaerophilic gram-negative spiral organism. it is recognized as the etiologic factor for peptic ulcers, gastric adenocarcinoma and gastric lymphoma. recently, it has been isolated from dental plaque and the dorsum of the tongue. this study was designed to assess the association between h. pylori and oral lesions such as ulcerative/inflammatory le...

The phenolic composition (by HPLC-DAD-MS) and color characteristics (by Imaging Tristimulus Colorimetry) of four strawberry cultivars that have shown good climate adaptation to subtropical area (Nikte, Zamorana, Jacona and Pakal) have been assessed. 24 monomeric phenolics were identified, including 15 anthocyanins, 5 phenolic acids, 1 flavanol and 4 flavonols. Nikte and Zamorana showed the high...

Potatoes regarding their consumption are a significant antioxidant source in human nutrition. The main potato antioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, α-lipoic acid, and selenium. The most contained polyphenolic antioxidants in potatoes are L-tyrosine, caffeic acid, scopolin, chlorogenic and cryptochlorogenic acid and ferulic acid. In red and purple potatoes are in...