How various concentrations of nutrients affect basal redox homeostasis of fruit flies according to gender and aging
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 21, 2018 Category: Food Science Authors: Yanar Karolin
, Çakatay Ufuk
,
Aydın Seval Source Type: research
Phenolic acid composition and antioxidant activity of hard red winter wheat varieties
This study determined total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activities, metal chelating activity, and phenolic acid composition of 12 hard red winter wheat varieties. TPC, TFC, antioxidant activity, and metal chelating activity varied significantly among different varieties.Trans‐ferulic acid, syringic acid, vanillic acid,p‐coumaric acid, sinapic acid, and 4‐hydroxybenzoic acid were detected and quantified in free, conjugated, and bound fractions. Overall, LCS Mint and WB Grainfield varieties have higher phenolic and flavonoid content. Everest, SY Monument and T158 varie...
Source: Journal of Food Biochemistry - September 19, 2018 Category: Food Science Authors: Wenfei Tian,
Yonghui Li Tags: FULL ARTICLE Source Type: research
Photoprotective properties of combined extracts from Diospyros lotus leaves and Curcuma longa rhizomes against chronic UVB ‐induced photodamage
This study suggests the synergistic protective role of DLE/CLE in the treatment UVB‐induced photodamage.Practical applicationThe use of synthetic antioxidant products to prevent oxidative ‐related stress, especially from UV radiations is frequently accompanied with severe side effects. Therefore, the search for natural antioxidants is of utmost importance. Polyphenols are of great interest due to their antioxidant properties and small molecular weight that permits them to penetrate the skin.Diospyros lotus (rich in myricitrin) andCurcuma longa rhizomes (rich in curcumin) are both edible plants. This research investigat...
Source: Journal of Food Biochemistry - September 19, 2018 Category: Food Science Authors: Byoung Ok Cho,
Denis Nchang Che,
Jae Young Shin,
Hyun Ju Kang,
Sang Jun Kim,
Jiwon Choi,
Sung Zoo Kim,
Seon Il Jang Tags: FULL ARTICLE Source Type: research
Milk composition, antioxidant activities and protein profile of Gaddi goat milk
This study reportsGaddi goat milk composition and antioxidant activity in different lactation stages. A significant (p < 0.05) higher pH (7.05 ± 0.03) and lactose (4.28% ± 0.07%) were noted in late lactation. Total phenol (mg TAE/100 ml) was 56.99 ± 2.32, 8.15 ± 0.44, and 7.05 ± 0.03 in whole milk, whey and casein, respectively. 2, 2‐Diphenyl‐1‐picrylhydrazyl radical scavenging activity and pro tein (4.06% ± 0.19%) were higher, whereas fat was lowest (6.00% ± 0.28%) in late lactation milk. It is envisaged that late lactationGaddi goat milk with splendid biological activities, could be a so...
Source: Journal of Food Biochemistry - September 19, 2018 Category: Food Science Authors: Gorakh Mal,
Birbal Singh,
Bandu G. Mane,
Vinesh Sharma,
Rinku Sharma,
Rasbehari Bhar,
Jyoti B. Dhar Tags: FULL ARTICLE Source Type: research
Purification and characterization of alpha ‐amylase inhibitor from the seeds of underutilized legume, Mucuna pruriens
AbstractAn α‐amylase inhibitor (EC 3.2.1.1) was purified by buffer extraction, ammonium sulfate fractionation, CM‐cellulose, and sephadex G‐75 chromatography from the soaked seeds ofMucuna pruriens. The molecular weight determined by gel permeation chromatography on Sephadex G ‐100 and SDS‐PAGE, both in the presence and absence of 2‐mercaptoethanol, was found to be 27.24 kDa and 25.6 kDa, respectively. The purifiedMucuna pruriensamylase inhibitor showed a specific inhibitor activity of 61.18, fold purity of 36.68, and the yield obtained was 14.01%. The purified amylase inhibitor was found to be heat ‐stabl...
Source: Journal of Food Biochemistry - September 19, 2018 Category: Food Science Authors: Rajiv Pranesh Bharadwaj,
Narayanappa Govinda Raju,
Kempohalli Sayanna Chandrashekharaiah Tags: FULL ARTICLE Source Type: research
Protective effects of tilapia fish oil and liposomes on ischemia reperfusion injury of rat liver
AbstractThe effects of tilapia fish oil and liposomes containing fish oil on hepatic ischemia/reperfusion (I/R) injury of rats were investigated. The activities of alanine aminotransferase, aspartate aminotransferase, gamma glutamyl transferase and lactate dehydrogenase, and the levels of tumor necrosis factor ‐alpha, interleukin‐6, and interleukin‐10 in serum of rats were determined. In addition, the malondialdehyde contents, superoxide dismutase activities, nuclear factor‐kappaB (NF‐кB) activation and the apoptosis in hepatic tissue of rats were estimated. The results showed that the administ ration of tilapia...
Source: Journal of Food Biochemistry - September 19, 2018 Category: Food Science Authors: Lin Lin,
Qianqian Wang,
Jianfeng Lu,
Shun Lv,
Shaotong Jiang Tags: FULL ARTICLE Source Type: research
Milk composition, antioxidant activities and protein profile of Gaddi goat milk
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 19, 2018 Category: Food Science Authors: Gorakh Mal
,
Birbal Singh
,
Bandu G. Mane
,
Vinesh Sharma
,
Rinku Sharma
,
Rasbehari Bhar
,
Jyoti B. Dhar Source Type: research
Purification and characterization of alpha ‐amylase inhibitor from the seeds of underutilized legume, Mucuna pruriens
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 19, 2018 Category: Food Science Authors: Rajiv Pranesh Bharadwaj
,
Narayanappa Govinda Raju
,
Kempohalli Sayanna Chandrashekharaiah Source Type: research
Protective effects of tilapia fish oil and liposomes on ischemia reperfusion injury of rat liver
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 19, 2018 Category: Food Science Authors: Lin Lin
,
Qianqian Wang
,
Jianfeng Lu
,
Shun Lv
,
Shaotong Jiang Source Type: research
Food protein ‐derived renin‐inhibitory peptides: in vitro and in vivo properties
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 19, 2018 Category: Food Science Authors: Rotimi E. Aluko Source Type: research
Phenolic acid composition and antioxidant activity of hard red winter wheat varieties
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 19, 2018 Category: Food Science Authors: Wenfei Tian
,
Yonghui Li Source Type: research
Photoprotective properties of combined extracts from Diospyros lotus leaves and Curcuma longa rhizomes against chronic UVB ‐induced photodamage
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 19, 2018 Category: Food Science Authors: Byoung Ok Cho
,
Denis Nchang Che
,
Jae Young Shin
,
Hyun Ju Kang
,
Sang Jun Kim
,
Jiwon Choi
,
Sung Zoo Kim
,
Seon Il Jang Source Type: research
Structure and radio ‐protective effects of sulfated Auricularia auricula polysaccharides
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 17, 2018 Category: Food Science Authors: Zhiqiu Chen
,
Xintao Zhou
,
Jing Zhang
,
Hua Zhang
,
Lin Geng
,
Zhenyu Wang
,
Joe M. Regenstein Source Type: research
Selective antifungal activity of chitosan and sulfonated chitosan against postharvest fungus isolated from blueberry
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 17, 2018 Category: Food Science Authors: Yuhong Liu
,
Zhimin Sun
,
Lili Xiu
,
Jianying Huang
,
Fengyan Zhou Source Type: research
Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgaris L.)
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 17, 2018 Category: Food Science Authors: Martha Roc ío Moreno‐Jiménez
,
Rosalía López‐Barraza
,
Verónica Cervantes‐Cardoza
,
Iza Fernanda Pérez‐Ramírez
,
Jessica Alejandra Reyna‐Rojas
,
José Alberto
Gallegos‐Infante
,
Isabel Estrella
,
Juan Antonio Rojas‐Con Source Type: research
