Старонка 1 ад 72 вынікі
To evaluate the protective effect of Zea mays L., purple variety (purple corn) against inflammatory response and osteoarticular damage in rats with experimental arthritis.Sixty-five Holtzman rats were used, assigned to seven groups: G1 (n=5): control; G2 Purple corn ( Zea mays L.) has been used for centuries as a natural food colorant in South America and, more recently, in Asia and Europe. However, limited information is available on the factors affecting their anthocyanin concentration and profiles. In this study, 18 purple corn samples grown
Recently, substances possessing antioxidant can prevent cataractogenesis of diabetic cataract. Therefore, this study was carried out to determine the anticataract effect of Zea mays L. (purple waxy corn), a flavonoids rich plant, in experimental diabetic cataract. Enucleated rat lenses were
Chinese purple corn extracts ( Zea mays L., Zhuozhou, Hebei, China) (EZPC) were selected among five Chinese purple corn hybrids due to their higher anthocyanin content, and their thermal stability was evaluated. The total anthocyanin content and total phenolic content of EZPC were 304.5 +/- 16.32 mg
OBJECTIVE
Purple corn (Zea mays var. purple amylaceum) is a native variety of the Peruvian Andes, cultivated at 3000 m since the pre-Inca times without N fertilization. We aimed to isolate and identify native plant growth-promoting rhizobacteria (PGPR) for future microbial-based
In nine Bolivian purple corn ( Zea mays L.) varieties the content of phenolic compounds as well as the anthocyanin composition has been determined. The phenotypes under investigation included four red and five blue varieties (Kulli, Ayzuma, Paru, Tuimuru, Oke, Huaca Songo, Colorado, Huillcaparu, and
The antimutagenic and antioxidant properties of various phenolic fractions obtained from Andean purple corn were examined by the Ames test and the DPPH antiradical assay. An anthocyanin-rich water fraction (WF) and an ethyl acetate fraction (EAF) showed a dose-dependent antimutagenic behavior
The objective was to characterize thermal and viscosity properties of flour of purple maize from Argentina, and to evaluate the environmental effects on composition and flour properties. Half-sib families were selected from original germplasm and reproduced during 2014 and 2015. Chemical
Pigment production from anthocyanin-rich purple corncobs generates a deeply colored waste precipitate. Our objectives were to characterize this anthocyanin-rich waste (ARW) and to find a suitable application in a food matrix. Composition and solubility characteristics of ARW were evaluated. Color
Purple acid phosphatases (PAPs) play an important role in plant phosphorus nutrition, both by liberating phosphorus from organic sources in the soil and by modulating distribution within the plant throughout growth and development. Furthermore, members of the PAP protein family have been implicated
Barley (Hordeum vulgare) and wheat (Triticum aestivum) possess significant phytase activity in the mature grains. Maize (Zea mays) and rice (Oryza sativa) possess little or virtually no preformed phytase activity in the mature grain and depend fully on de novo synthesis during germination. Here, it
Stoichiometric and kinetic values of phenolics against DPPH (2,2-diphenyl-1-picrylhydrazyl) were determined for Andean purple corn (Zea mays L.) and red sweetpotato (Ipomoea batatas). Both crops had higher antioxidant capacity and antiradical kinetics than blueberries and higher or similar
This study was designed to determine the contents of total polyphenols, flavonoids, flavonols, flavanols, and anthocyanins of purple corn (Zea mays L.) extracts obtained with different methanol:water concentrations, acidified with 1% HCl (1 N). Another objective was to determine the antioxidant
The objective of this study was to evaluate the effects of feeding purple corn (Zea mays L.) silage on productivity and blood superoxide dismutase concentration in lactating cows. We hypothesized that feeding purple corn silage (AX-152; Nagano Animal Industry Experiment Station, Nagano, Japan, and
Purple corn (Zea mays L.) is a rich and economic source of anthocyanin colorants and functional ingredients. However, high levels of anthocyanin-rich waste are generated during processing, reducing the yields and increasing the costs of the final product. This waste has been associated with