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Wyszukujesz frazę "anthocyanins," wg kryterium: Temat

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    Wyświetlanie 1-4 z 4
    Tytuł:
    Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion
    Autorzy:
    Devecchi, Andrea
    Demasi, Sonia
    Saba, Francesca
    Rosato, Rosalba
    Gambino, Roberto
    Ponzo, Valentina
    de Francesco, Antonella
    Massarenti, Paola
    Bo, Simona
    Scariot, Valentina
    Powiązania:
    https://bibliotekanauki.pl/articles/2015515.pdf
    Data publikacji:
    2021-12-01
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    anthocyanins
    bioactive compounds
    edible flowers
    human study
    polyphenols
    Opis:
    Petals of edible flowers (EF) are rich in biologically active compounds with many proven benefits for human health. However, studies on the effects of EF in humans after consumption are lacking. This pilot explorative study evaluated the changes in urinary phenolic excretion in healthy volunteers to whom different doses of phenolics from edible roses (Gourmet Roses™) have been added to a meal. Rose petals were picked fresh once a week for three weeks, showing significantly increasing values of total phenolic content, total anthocyanin content, and antioxidant activity (measured as ferric reducing antioxidant power (FRAP) and as DPPH• and ABTS•+ scavenging activities) from the first to the third week. After the meal, direct associations between urinary phenolics and both the EF phenolic content and the antioxidant activity were found in a multiple regression model. These new insights on EF consumption, to be confirmed by larger trials, suggest that the urinary phenolic excretion of healthy volunteers increases with increasing rose phenolic content.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2021, 71, 4; 383-392
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit
    Autorzy:
    Antonio-Gomez, Maria V.
    Salinas-Moreno, Yolanda
    Hernández-Rosas, Francisco
    Martínez-Bustos, Fernando
    Andrade-González, Isaac
    Herrera-Corredor, José A.
    Powiązania:
    https://bibliotekanauki.pl/articles/1417206.pdf
    Data publikacji:
    2021-08-20
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    Ardisia compressa K
    tropical fruit
    microcapsules
    anthocyanins
    spray drying
    Opis:
    The fruit of Ardisia compresssa K. is called chagalapoli and has a high anthocyanin content, with a profile dominated by malvidin derivatives. The aims of this study were: a) to determine optimal conditions (ethanol concentration, pH, and sonication time) for anthocyanin extraction from chagalapoli fruit (CF) using response surface methodology, b) to perform spray-drying microencapsulation of the anthocyanins using mixtures of polysaccharides (maltodextrin – M and Capsul® – C) as wall materials, and c) to evaluate the stability of microcapsules during storage. Of the variables examined to optimize anthocyanin extraction from CF, only ethanol concentration and pH were significant in the model. The optimal extraction conditions were: 63.5% (v/v) ethanol, pH of 2.0, and sonication time of 30 min, which led to an anthocyanin content of 1545 mg malvidin 3-O-galactoside equivalents/100 g of fresh fruit. The proportion of M/C as the wall materials for microcapsule (MC) preparation did not affect the encapsulation efficiency and anthocyanin retention, but high hygroscopicity was observed in the MC with a high proportion of M. The half-life of the MC ranged from 423 to 519 days, and no effect of wall materials was observed. The color stability of the MC was enhanced by increasing C proportion in wall materials. The high stability of microencapsulated anthocyanins of chagalapoli fruit makes it a suitable option as a food colorant.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2021, 71, 3; 299-310
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats
    Autorzy:
    Żary-Sikorska, Ewa
    Fotschki, Bartosz
    Kosmala, Monika
    Milala, Joanna
    Matusevicius, Paulius
    Rawicka, Aleksandra
    Juśkiewicz, Jerzy
    Powiązania:
    https://bibliotekanauki.pl/articles/2015558.pdf
    Data publikacji:
    2021-12-01
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    rat model
    strawberry
    bioactive compounds
    anthocyanins
    ellagitannins
    gastrointestinal tract
    Opis:
    In the current study, it was hypothesized that the addition of strawberry polyphenol-rich fractions to a high-fructose diet mitigates disorders in liver functions, lipid metabolism, and in the antioxidant and pro-inflammatory status of rats. Therefore, a fraction rich in ellagitannins and proanthocyanidins (EP), and a fraction containing compounds of both mentioned classes of polyphenols and additionally anthocyanins (EPA), in doses of 0.28 and 0.70 g/100 g, respectively, were added to a standard or a high-fructose diet administered to rats for six weeks. The EPA fraction was more beneficial in alleviating the consequences of consuming excess fructose in the diet than the EP fraction. Probably, that fraction containing considerable amounts of carbohydrates was more extensively metabolized by intestinal bacteria, which resulted in higher levels of cecal short chain fatty acids (SCFAs) as well as cecal and urinal ellagitannin metabolites. As a further consequence, diet supplementation with the EPA fraction caused more favorable changes in the levels of serum interleukin 6 and serum antioxidant capacity of water-soluble substances (ACW), in atherogenicity index lg((triglyceride/high-density lipoprotein cholesterol), hepatic oxidized glutathione as well as reduced to oxidized glutathione ratio). Efforts should be made to develop strawberry polyphenol-rich preparations containing the preferred anthocyanins, which is, however, difficult due to the instability of this class of phenolic compounds during the technological process.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2021, 71, 4; 423-440
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review
    Autorzy:
    Magaña Cerino, Jesús M.
    Peniche Pavía, Héctor A.
    Tiessen, Axel
    Gurrola Díaz, Carmen M.
    Powiązania:
    https://bibliotekanauki.pl/articles/1369589.pdf
    Data publikacji:
    2020
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    Zea mays L
    anthocyanins
    Oxidative stress
    Antioxidant
    in vivo and in vitro effect
    Opis:
    Different maize (Zea mays L.) varieties have been used for thousands of years as a healthy food source in Mesoamerica including pigmented maize. Maize ingestion could contribute to the reduction in the rate of non-communicable diseases and, in turn, to its function as an adjuvant in their management. These diseases are mainly associated with oxidative stress, which is characterized by a redox cell imbalance produced due to pro-oxidant molecules accumulation, inducing irreversible damages. Although the endogenous antioxidant defense system is efficient, exogenous antioxidants are necessary to help to prevent this damage. Bioactive compounds, like anthocyanins, contained in dietary plants exert a major activity against oxidative stress. Could the maize anthocyanins play a curative, preventive or complementary role in the treatment of chronic diseases? Here, we describe the occurrence of anthocyanins from pigmented maize and their chemical structures. Furthermore, the biosynthesis, bioavailability, and stability are also summarized. Finally, many in vitro and in vivo studies of maize anthocyanins are discussed that demonstrated their nutraceutical potential, antioxidant capacity, and other biological effects. Given the importance of the biological properties of maize anthocyanins, it is necessary to understand the current knowledge and propose further research or clinical studies which allows us to better elucidate the biological mechanism of maize anthocyanins derivatives of several varieties and processes of cooking and combination with other ingredients to enhance their nutritional and health benefits.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2020, 70, 2; 85-99
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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