p coumaric acid/lilek brambor

Odkaz je uložen do schránky

ČlánkyKlinické testyPatenty

Vyberte typ řazení

15 Výsledek

Formation of p-coumaric acid and o-coumaric acid from L-phenylalanine by microsomal membrane fractions from potato: Evidence of membrane-bound enzyme complexes.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

The enzymes described here are the membrane-bound L-phenylalanine ammonia-lyase and cinnamate hydroxylase. Microsomes prepared from tubers of Solanum tuberosum L. are capable of converting L-phenylalanine into both o- and p-coumaric acid. Three microsomal fractions obtained by density gradient

Purification and characterization of p-coumaroyl-D-glucose hydroxylase of sweet potato (Ipomoea batatas) roots.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

p-Coumaroyl-D-glucose hydroxylase in sweet potato (Ipomoea batatas Lam.) has been purified to apparent electrophoretic homogeneity using a combination of anion-and cation-exchange, hydrophobic and gel filtration chromatography. The purified enzyme was a monomer with a molecular weight of 33,000 and

Partial purification and characterization of UDPG:t-cinnamate glucosyltransferase in the root of sweet potato, Ipomoea batatas Lam.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

Previously, we isolated t-cinnamoyl-D-glucose as a possible intermediate in chlorogenic acid biosynthesis from sweet potato root. The enzyme which catalyzes the formation of t-cinnamoyl-D-glucose has been purified 539-fold from sweet potato root (Ipomoea batatas Lam.) and characterized. It required

Phenylalanine ammonia-lyase and cinnamic acid 4-hydroxylase: Product repression of the level of enzyme activity in potato tuber discs.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

Exogenous supplies of phenylalanne, cinnamic acid and p-coumaric acid can inhibit the appearance of phenylalanine ammonia-lyase (PAL, E.C. 4.3.1.5) activity in potato tuber discs, and exogenous supplies of cinnamic acid and p-coumaric acid can inhibit the appearance of cinnamic acid 4-hydroxylase

Evidence for Covalently Attached p-Coumaric Acid and Ferulic Acid in Cutins and Suberins.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

p-Coumaric acid (4-hydroxycinnamic acid) and ferulic acid (4-hydroxy-3-methoxycinnamic acid) have been identified as constituents of cutin. Their reduction products were isolated from a phenolic fraction released from the cutin of the fruits of apple, peach, pear, and two varieties of tomato and

Ectopic expression of anthocyanin 5-o-glucosyltransferase in potato tuber causes increased resistance to bacteria.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

The principal goal of this paper was to investigate the significance of anthocyanin 5-O-glucosyltransferase (5-UGT) for potato tuber metabolism. The ectopic expression of a 5-UGT cDNA in the tuber improved the plant's defense against pathogen infection. The resistance of transgenic lines against

Increases in Phenolic, Fatty Acid, and Phytosterol Contents and Anticancer Activities of Sweet Potato after Fermentation by Lactobacillus acidophilus.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

Phenolic, fatty acid, and phytosterol contents in sweet potato (SP) fermented by Lactobacillus acidophilus were evaluated and compared with those of raw and boiled SPs. The differences in the profiles and levels of phenolics between the raw and boiled SPs were not as significant as the differences

Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

Full-fatted and commercially defatted rice bran extracts (RBE and CDRBE) were evaluated for their ability to inhibit enzymatic browning in potato and apple. RBE showed more effective inhibition of polyphenol oxidase (PPO) activity and browning in potato and apple as compared to CDRBE. Five phenolic

Composition of phenolic compounds and glycoalkaloids alpha-solanine and alpha-chaconine during commercial potato processing.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

The influence of a commercial production process for dehydrated potato flakes on the content of free phenolic compounds, total phenolics, and glycoalkaloids in potatoes during the subsequent processing steps was determined. Processing byproducts, such as potato peel (steam peeling), mashed potato

Cloning and functional characterization of a p-coumaroyl quinate/shikimate 3'-hydroxylase from potato (Solanum tuberosum).

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

Chlorogenic acid (CGA) plays an important role in protecting plants against pathogens and promoting human health. Although CGA accumulates to high levels in potato tubers, the key enzyme p-coumaroyl quinate/shikimate 3'-hydroxylase (C3'H) for CGA biosynthesis has not been isolated and functionally

Molecular structures of the stem tuber anthocyanins of colored potatoes and their coloring effects on the tubers.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

This paper summarized the important achievements about the general characteristics of the molecular structures of the stem tuber anthocyanins of Colored potatoes and the basic coloring effects of the anthocyanins on the tubers. The various coloration patterns of the skins and/or flesh of Colored

Effect of vegetables on human phenolsulfotransferases in relation to their antioxidant activity and total phenolics.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

Epidemiology studies have shown that consumption of fruits and vegetables is associated with the prevention of chronic diseases such as cancer and cardiovascular disease. Induction of cellular phase II detoxifying enzymes is associated with cancer preventive potential. Phenolsulfotransferases (PSTs)

Esterified phenolics of the cell walls of chufa (Cyperus esculentusL. ) tubers and their role in texture.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

Chufas (Cyperus esculentus) are edible tubers that, like Chinese waterchestnut (CWC), are very crisp when raw and do not soften when cooked. The present study compares the mechanical properties of chufas with those of potato and CWC in relation to the carbohydrate and phenolic compositions of the

Production of hydroxycinnamoyl-shikimates and chlorogenic acid in Escherichia coli: production of hydroxycinnamic acid conjugates.

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

BACKGROUND Hydroxycinnamates (HCs) are mainly produced in plants. Caffeic acid (CA), p-coumaric acid (PA), ferulic acid (FA) and sinapic acid (SA) are members of the HC family. The consumption of HC by human might prevent cardiovascular disease and some types of cancer. The solubility of HCs is

Content of free phenolic compounds in cultivars of potatoes harvested in Tenerife (Canary Islands).

Články mohou překládat pouze registrovaní uživatelé

Přihlášení Registrace

Determination of free phenolic compounds in potato samples was optimized using a high-performance liquid chromatographic (HPLC) method with on-line diode array detection. This method was applied to samples of four cultivars of potatoes harvested in Tenerife (Canary Islands). The free phenolic

Připojte se k naší
facebookové stránce

Herbal & Natural Medicine

Nejúplnější databáze léčivých bylin podložená vědou

Funguje v 55 jazycích
Bylinné léky podporované vědou
Rozpoznávání bylin podle obrázku
Interaktivní mapa GPS - označte byliny na místě (již brzy)
Přečtěte si vědecké publikace související s vaším hledáním
Hledejte léčivé byliny podle jejich účinků
Uspořádejte své zájmy a držte krok s novinkami, klinickými testy a patenty

Zadejte symptom nebo chorobu a přečtěte si o bylinách, které by vám mohly pomoci, napište bylinu a podívejte se na nemoci a příznaky, proti kterým se používá.
* Všechny informace vycházejí z publikovaného vědeckého výzkumu