The influence of the structure of various isoxazole derivatives on photosynthetic apparatus of tomato plants grown in the field and greenhouse. Effect of various stages of plant growth in different seasons
The objective of this work was to test the ability of the chlorophyll fluorescence measurements as an indicator of the changes induced by isoxazole compounds on photosynthetic energy conversion of tomato plants. Regarding importance of tomato as a very popular and widely consumed all over the world vegetable, the effect of different isoxazole derivatives with different fungicidal activity on tomato plant was examined. The use of some of the tested isoxazolines due to their lack of toxicity for the plants is very promising. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 21, 2018 Category: Food Science Authors: Miros ław Gucma,
Elżbieta Romanowska,
Wiesław Marek Gołębiewski,
Maria Krawczyk Tags: FULL ARTICLE Source Type: research
Hypolipidemic effect of water ‐extractive components from funazushi: A fermented product of crucian carp
AbstractTo verify minor physiological functions of funazushi and its water ‐extractive components (extracts), the hypolipidemic effects of extracts from funazushi, a traditional fermented crucian carp in Japan, were examined. Administration of funazushi extract to rats suppressed the plasma levels of cholesterol and triglycerides and tended to increase the fecal levels o f triglycerides, cholesterol, and bile acids (BAs). The addition of funazushi extract to artificial micelles composed of lipids, BAs and distilled water decreased the contents of lipids transported to the aqueous layer, indicating a decrease in the micel...
Source: Journal of Food Biochemistry - October 21, 2018 Category: Food Science Authors: Koji Ito Tags: FULL ARTICLE Source Type: research
Chemical, pharmacological and nutritional quality assessment of black pepper (Piper nigrum L.) seed cultivars
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 19, 2018 Category: Food Science Authors: Mirza Md. Abukawsar,
Md. Moshfekus Saleh ‐e‐In,
Md. Aminul Ahsan,
Md. Matiur Rahim,
Md. Nurul Huda Bhuiyan, , Sudhangshu Kumar Roy,
Apu Ghosh,
Shamsun Naher Source Type: research
Chemical, pharmacological and nutritional quality assessment of black pepper (Piper nigrum L.) seed cultivars
This study promises to scaffold a new window for exportation of quality spice and confer potential for use in food, nutraceutical and pharmaceutical industries. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 18, 2018 Category: Food Science Authors: Mirza Md. Abukawsar,
Md. Moshfekus Saleh ‐e‐In,
Md. Aminul Ahsan,
Md. Matiur Rahim,
Md. Nurul Huda Bhuiyan, , Sudhangshu Kumar Roy,
Apu Ghosh,
Shamsun Naher Tags: FULL ARTICLE Source Type: research
Theobromine and related methylxanthines as inhibitors of Primary Amine Oxidase
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 16, 2018 Category: Food Science Authors: Padraig Shanahan,
Jeffrey O'Sullivan,
Keith F. Tipton,
Gemma K. Kinsella,
Barry J. Ryan,
Gary T. M. Henehan Source Type: research
Theobromine and related methylxanthines as inhibitors of Primary Amine Oxidase
This study aimed to extend our previous work and explore the possibility that related methylxanthines might influence PrAO activity. While paraxanthine, theophylline, and 7‐methylxanthine had little effect on PrAO, theobromine was a noncompetitive inhibitor wit h a Ki of 276 ± 44 µM. The specific structural elements of methylxanthines that are required for inhibition allow us to suggest that their binding site on PrAO may be a target for therapeutics. The health benefits associated with dietary methylxanthine consumption could involve PrAO inhibition.Practical applicationsInhibition of PrAO by methylxanthines may be...
Source: Journal of Food Biochemistry - October 15, 2018 Category: Food Science Authors: Padraig Shanahan,
Jeffrey O'Sullivan,
Keith F. Tipton,
Gemma K. Kinsella,
Barry J. Ryan,
Gary T. M. Henehan Tags: SHORT COMMUNICATION Source Type: research
Effects of dietary replacement of fish oil by vegetable oil on proximate composition and odor profile of hepatopancreas and gonad of Chinese mitten crab (Eriocheir sinensis)
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 15, 2018 Category: Food Science Authors: Na Wu,
Xueyan Fu,
Kejin Zhuang,
Xugan Wu,
Xichang Wang Source Type: research
Anti ‐allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non‐gastrointestinal and gastrointestinal enzymes
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 15, 2018 Category: Food Science Authors: Siriporn Budseekoad,
Chutha Takahashi Yupanqui,
Adeola M. Alashi,
Rotimi E. Aluko,
Wirote Youravong Source Type: research
Hepato ‐protective effects of R‐phycoerythrin‐rich protein extract of Portieria hornemannii (Lyngbye) Silva against DEN‐induced hepatocellular carcinoma
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 15, 2018 Category: Food Science Authors: Namasivayam Senthilkumar,
Ramar Thangam,
Pitchai Murugan,
Veeraperumal Suresh,
Chidambaram Kurinjimalar,
Ganapathy Kavitha,
Srinivasan Sivasubramanian,
Ramasamy Rengasamy Source Type: research
Effect of solvent type on antioxidant activities and protective capacity on HUVEC cells from damage induced by Na2S2O3 of Jiuqu Hongmei tea extracts
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 15, 2018 Category: Food Science Authors: Yuefei Wang,
Shuping Zhang,
Yueling Zhao,
Ping Xu Source Type: research
Effects of dietary replacement of fish oil by vegetable oil on proximate composition and odor profile of hepatopancreas and gonad of Chinese mitten crab (Eriocheir sinensis)
The objective of this research is to compare the effects of dietary replacement of fish oil by vegetable oil on proximate composition and odor profiles ofE.sinensis. The results obtained from this study would not only chose an optimal dietary replacement level and serve as a useful database for the odor of female and crabs, but also provide some guide for the improvement of Chinese mitten crab aquaculture. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 14, 2018 Category: Food Science Authors: Na Wu,
Xueyan Fu,
Kejin Zhuang,
Xugan Wu,
Xichang Wang Tags: FULL ARTICLE Source Type: research
Anti ‐allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non‐gastrointestinal and gastrointestinal enzymes
This study investigated the anti‐allergic property of mung bean protein hydrolysates (MBPH) produced by enzymatic hydrolysis using non‐gastrointestinal (non‐GI), GI and a combination of non‐GI+GI enzymes. The hydrolysates were investigated for any anti‐allergic property by detecting the amount ofβ‐hexosaminidase released in RBL‐2H3 cells, and complemented with the MTT assay to show cell viability. It was found that MBPH hydrolyzed by a combination of flavourzyme (non‐GI enzyme) and pancreatin (GI enzyme) exhibited the highest anti‐allergic activity (135.61%), followed by those produc ed with alcalase, a ...
Source: Journal of Food Biochemistry - October 14, 2018 Category: Food Science Authors: Siriporn Budseekoad,
Chutha Takahashi Yupanqui,
Adeola M. Alashi,
Rotimi E. Aluko,
Wirote Youravong Tags: FULL ARTICLE Source Type: research
Hepato ‐protective effects of R‐phycoerythrin‐rich protein extract of Portieria hornemannii (Lyngbye) Silva against DEN‐induced hepatocellular carcinoma
This study offers the scope of using the R ‐PE‐rich protein extract ofP.hornemannii for developing therapeutic anticancer formulation. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 14, 2018 Category: Food Science Authors: Namasivayam Senthilkumar,
Ramar Thangam,
Pitchai Murugan,
Veeraperumal Suresh,
Chidambaram Kurinjimalar,
Ganapathy Kavitha,
Srinivasan Sivasubramanian,
Ramasamy Rengasamy Tags: FULL ARTICLE Source Type: research
Effect of solvent type on antioxidant activities and protective capacity on HUVEC cells from damage induced by Na2S2O3 of Jiuqu Hongmei tea extracts
AbstractExtracts of Jiuqu Hongmei tea were prepared using distilled water, 25% ethanol, 50% ethanol, and 75% ethanol, respectively, and their antioxidant activities and protective capacity on HUVEC cells from damage induced by Na2S2O3 were investigated. All tea extracts exhibited remarkable antioxidant activity, especially E2 extracted by 25% ethanol, Pearson correlation analysis indicated theaflavins, total phenolics, and soluble sugar could be the possible effective components (p < 0.05). Meanwhile, extracts prepared by 25% ethanol and 75% ethanol showed notable protective abilities on HUVEC cells injured by Na2S2...
Source: Journal of Food Biochemistry - October 14, 2018 Category: Food Science Authors: Yuefei Wang,
Shuping Zhang,
Yueling Zhao,
Ping Xu Tags: FULL ARTICLE Source Type: research
Antioxidant, antihypertensive, and anticancer activities of the flavonoid fractions from green, oolong, and black tea infusion waste
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 12, 2018 Category: Food Science Authors: Zihan Xue,
Jingya Wang,
Zhongqin Chen,
Qiqi Ma,
Qingwen Guo,
Xudong Gao,
Haixia Chen Source Type: research
