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gallic acid/peruna
Linkki tallennetaan leikepöydälle
Sivu 1 alkaen 36 tuloksia
Structure-Activity Relationships of Antimicrobial Gallic Acid Derivatives from Pomegranate and Acacia Fruit Extracts against Potato Bacterial Wilt Pathogen.
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Kirjaudu sisään Rekisteröidy
Bacterial wilts of potato, tomato, pepper, and or eggplant caused by Ralstonia solanacearum are among the most serious plant diseases worldwide. In this study, the issue of developing bactericidal agents from natural sources against R. solanacearum derived from plant extracts was addressed. Extracts
The bioactive compounds alpha-chaconine and gallic acid in potato extracts decrease survival and induce apoptosis in LNCaP and PC3 prostate cancer cells.
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We recently reported that colored potato extracts and an anthocyanin rich fraction suppressed lymph-node carcinoma of the prostate (LNCaP) and prostate cancer-3 (PC-3) prostate cancer cell proliferation and induced apoptosis via caspase-dependent and caspase-independent pathways. Chlorogenic acid,
Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes.
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Foods with antioxidant capacity provide protection against cardio-vascular, certain forms of cancers, and Alzheimer's diseases caused by oxidative damages and contribute health benefits. The effect of extrusion cooking on the antioxidant capacity and color attributes of extruded products prepared
Plant-growth regulators alter phytochemical constituents and pharmaceutical quality in Sweet potato (Ipomoea batatas L.).
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BACKGROUND
Sweet potato (Ipomoea batatas L.) is one of the most important consumed crops in many parts of the world because of its economic importance and content of health-promoting phytochemicals.
METHODS
With the sweet potato (Ipomoea batatas L.) as our model, we investigated the exogenous
Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour.
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Effects of high hydrostatic pressure (100, 200, and 400 MPa) and soaking solution (citric acid, calcium chloride, ascorbic acid, and distilled water) on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour were
Efficacy of Argentinean propolis extracts on control of potato soft rot caused by Erwinia carotovora subsp
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Background: Erwinia carotovora subsp. cause the potato soft rot, which is a major disease in agriculture. Antibacterial agents currently applied on potato soft rot often offer a restricted control and have several disadvantages. Propolis has shown a wide range of
Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree.
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Enzymatic browning is a serious quality deterioration of fresh-cut fruits and vegetables. Recently, consumers and fruit and vegetable industrial processors have demanded the use of natural antibrowning agents to replace the use of chemicals. Mango (Mangifera indica cv. Chok Anan) peel was
Improving the screening process for the selection of potato breeding lines with enhanced polyphenolics content.
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Efficient selection of potato varieties with enhanced nutritional quality requires simple, rapid, accurate, and cost-effective assays to obtain tuber chemical composition information. Our objective was to develop simple protocols to determine phenolics, anthocyanins, and antioxidant capacity in
Antioxidant-mediated protective effect of potato peel extract in erythrocytes against oxidative damage.
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Potato peels are waste by-product of the potato processing industry. They are reportedly rich in polyphenols. Our earlier studies have shown that extracts derived from potato peel (PPE) possess strong antioxidant activity in chemical and biological model systems in vitro, attributable to its
Optimization of Conditions for Extraction of Polyphenols and the Determination of the Impact of Cooking on Total Polyphenolic, Antioxidant, and Anticholinesterase Activities of Potato.
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In this work we optimized the cooking and extraction conditions for obtaining high yields of total polyphenols from potato and studied the effect of three domestic methods of cooking on total phenols, antioxidant activity, and anticholinesterase activities. The optimization of the experiment was
Can secondary metabolites extracted from Moringa seeds suppress ammonia oxidizers to increase nitrogen use efficiency and reduce nitrate contamination in potato tubers?
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Nitrification inhibition as an alleviation tool to decrease nitrogen (N) losses and increase N use efficiency (NUE) as well as reducing NO3- accumulation in plants is a promising technology. No study thus far has directly or indirectly to use the secondary metabolites extracted
Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products.
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The flesh colour and phenolic metabolism in potato tuber during curing and after cut were investigated. Result indicated that postharvest curing not only changed phenolic metabolism during curing, but also improved fresh-cut colour for 12 days after fresh cut. Significantly lower PAL and higher
Constituents in purple sweet potato leaves inhibit in vitro angiogenesis with opposite effects ex vivo.
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OBJECTIVE
The aim of this study was to investigate the in vitro effect of polyphenols in purple sweet potato leaves (PSPLs) on angiogenesis in human umbilical vascular endothelial cells (HUVECs). The ex vivo effect was test in human serum collected from the subjects who consumed 200 g of PSPL in a
Analysis of Environmental Conditions Effect in the Phytochemical Composition of Potato ( Solanum tuberosum) Cultivars
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Crop productivity and food quality are affected by environmental conditions. The objective of this work was to evaluate the effect of the environment on the concentration of phytochemical components in several potato (Solanum tuberosum) cultivars. The content of vitamin C (ascorbic acid, AA),
Antioxidant properties of various solvent extracts of potato peel, sugar beet pulp and sesame cake.
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BACKGROUND
Growing interest in the replacement of synthetic food antioxidants by natural ones has fostered research on vegetable sources and screening of raw materials to identify new antioxidants. The food-processing industry generates substantial quantities of phenolic-rich by-products that could
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