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Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine.

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"Hayward" kiwifruit (Actinidia deliciosa cv.), widely planted all around the world, were fermented with six different commercial Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, WLP77, JH-2, and CR476) to reveal their influence on the phenolic profiles, antioxidant activity, and aromatic

Effects of freeze-drying on antioxidant and anticholinesterase activities in various cultivars of kiwifruit (Actinidia spp.).

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Oxidative stress contributes to neurodegenerative disorders such as Alzheimer's disease. Phenolic antioxidants can efficiently reduce oxidative stress. In this study, we evaluated the effects of the freeze-drying process on phenolics, antioxidants, and cholinesterase inhibition in five cultivars of

Clonal differences in antioxidant activity and bioactive constituents of hardy kiwifruit (Actinidia arguta) and its year-to-year variability.

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BACKGROUND Hardy kiwifruit (Actinidia arguta) is a new species, commercially grown in recent years. Total phenolics (TPC), vitamin C (TAA) content, antioxidant activity (AA) and their year-to-year variability in seven hardy kiwifruit clones were evaluated. TPC was determined using the

Bioactive compounds, total antioxidant capacity and yield of kiwiberry fruit under different nitrogen regimes in field conditions.

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Actinidia arguta known as the 'kiwiberry' or 'mini kiwi' is relatively new among the cultivated berry species. Recent studies indicate the kiwiberry fruit could be an important source of many health-promoting compounds. A knowledge-based fertilisation concept was evolved to define

Hypoglycemic and antioxidant effects of Daraesoon (Actinidia arguta shoot) in animal models of diabetes mellitus.

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OBJECTIVE The primary objective of the treatment of diabetes mellitus is the attainment of glycemic control. Hyperglycemia increases oxidative stress which contributes to the progression of diabetic complications. Thus, the purpose of this study was to investigate the hypoglycemic and antioxidant

Antioxidant, inhibition of α-glucosidase and suppression of nitric oxide production in LPS-induced murine macrophages by different fractions of Actinidia arguta stem.

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In traditional systems of medicine, fruits, leaves, and stems of Actinidia arguta (Sieb. et Zucc.) Planch. ex Miq. have been used to treat various inflammatory diseases. The present study determined the proximate composition, antioxidant, anti-inflammatory, and hypoglycemic potential of A. arguta

Kiwifruit of Actinidia eriantha cv. Bidan has in vitro antioxidative, anti-inflammatory and immunomodulatory effects on macrophages and splenocytes isolated from male BALB/c mice.

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Kiwifruit is known to contain considerable amount of antioxidative phenolics. The objective of this study was to evaluate the antioxidative, anti-inflammatory and immunomodulatory effects of Actinidia eriantha cv. Bidan and A. deliciosa cv. Hayward kiwifruits. The antioxidant capacity of kiwifruit

Supplementation of a western diet with golden kiwifruits (Actinidia chinensis var.'Hort 16A':) effects on biomarkers of oxidation damage and antioxidant protection.

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BACKGROUND The health positive effects of diets high in fruits and vegetables are generally not replicated in supplementation trials with isolated antioxidants and vitamins, and as a consequence the emphasis of chronic disease prevention has shifted to whole foods and whole food products. METHODS We

Antioxidant and Anti-Inflammatory Effects of Various Cultivars of Kiwi Berry (Actinidia arguta) on Lipopolysaccharide-Stimulated RAW 264.7 Cells.

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The present study evaluated the total phenolic and flavonoid contents as well as total antioxidant capacity (TAC) of three cultivars of Actinidia arguta Planch. kiwi berries; cv. Mansoo (Mansoo), cv. Chiak (Chiak), and cv. Haeyeon (Haeyeon). In addition, the anti-inflammatory effects of the three

Actinidia macrosperma C. F. Liang (a Wild Kiwi): Preliminary Study of Its Antioxidant and Cytotoxic Activities.

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The antioxidant potential of Actinidia macrosperma C. F. Liang (Actinidiaceae) was investigated in vitro for total phenolic content, along with total antioxidant activity (TAA), 1,1-diphenyl 2-picryl hydrazyl (DPPH), and lipid peroxidation (LP). The results indicated that different polarity extracts

Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread.

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The present study investigates the production of gluten-free bread enhanced with polyphenols and related antioxidants derived from a natural aqueous extract from green-fleshed kiwifruit (Actinidia deliciosa). Puree and four aqueous extracts, produced from ripe green kiwifruit in the absence of

In vitro studies of polyphenols, antioxidants and other dietary indices in kiwifruit (Actinidia deliciosa).

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The main aim of the present study was the evaluation of proteins and antioxidant potential in ethylene-treated kiwifruit during the first 10 days of ripening. Kiwifruit samples were randomly divided into two groups: treated and untreated. Flesh firmness, sensory value, visual score, free sugars,

Shelf life extension and antioxidant activity of 'Hayward' kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment.

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Kiwi fruits (Actinidia deliciosa C.F. Liang et A.R. Ferguson) were treated by prestorage conditioning (20 °C for 2 days), 1-methylcyclopropene (1-MCP, 1 ppm for 16 h) and conditioning plus 1-MCP. After the treatment the fruits were immediately stored at 0 °C during 24 weeks. Flesh firmness gradually

Phenolic Profiles, Antioxidant Capacities, and Inhibitory Effects on Digestive Enzymes of Different Kiwifruits.

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In order to obtain high-quality kiwifruits with health-promoting characteristics, physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes (pancreatic lipase and α-glucosidase), of fourteen different types of kiwifruit obtained from China

Effect of Putrescine Treatment on Chilling Injury, Fatty Acid Composition and Antioxidant System in Kiwifruit.

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We investigated the effects of different concentrations (0, 1, 2 and 4 mM) of putrescine on chilling injury, fruit quality, ethylene production rate, fatty acid composition and the antioxidant system of cold-stored kiwifruit (Actinidia chinensis Planch. var. chinensis 'Hongyang'). We achieved a

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