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trans resveratrol/arachis hypogaea
Povezava se shrani v odložišče
8 rezultatov
Effect of frequency and duration of ultrasonication on the extraction efficiency of selected isoflavones and trans-resveratrol from peanuts (Arachis hypogaea).
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Plant derived phytochemicals have been the focus of recent research due to their health promoting effects. Previous studies to estimate the levels of these bioactive compounds made use of traditional solvent extraction procedures such as homogenization and soxhlet (reflux) methods. Recently, the
Supercritical fluid extraction (SFE) optimization of trans-resveratrol from peanut kernels (Arachis hypogaea) by experimental design.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
The aim of this study was to develop the optimal conditions for supercritical fluid extraction (SFE) of bioactive trans-resveratrol from peanut kernels using an experimental design. The variables taken into account were extraction pressure, extraction temperature, extraction time and amount
Biosynthesis enhancement and antioxidant and anti-inflammatory activities of peanut (Arachis hypogaea L.) arachidin-1, arachidin-3, and isopentadienylresveratrol.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Peanut is a potent plant to be induced to synthesize bioactive stilbenoids. Bioactivities of those stilbenoids except resveratrol have been meagerly investigated. When peanut kernels (Tainan 14, a Spanish cultivar) were imbibed, incubated 3 days for germination, sliced, incubated with artificial
Comparison of extraction methods for the quantification of selected phytochemicals in peanuts (Arachis hypogaea).
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Peanuts have been reported to contain bioactive phytochemicals, particularly isoflavones (genistein, daidzein, and biochanin A) and trans-resveratrol. Currently, limited data are available regarding the levels of these bioactive compounds in peanuts with variations in reported levels. The purpose of
Localized production of phytoalexins by peanut (Arachis hypogaea) kernels in response to invasion by Aspergillus species.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Peanuts respond to fungal infection by synthesizing phytoalexins, most of which are antibiotic stilbenes. The mechanism and dynamics of phytoalexin formation in the peanut have not been studied. One of the most popular peanut cultivars in the southeastern United States, Georgia Green, was
Production and secretion of resveratrol in hairy root cultures of peanut.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Resveratrol and its derivatives are natural stilbenes associated with many health benefits that include those conferred by their antioxidant and anticancer properties. While stilbenes can be recovered as an extract from a selected number of plants, these products are not suitable for many
Constitutive accumulation of a resveratrol-glucoside in transgenic alfalfa increases resistance to Phoma medicaginis.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Alfalfa (Medicago sativa) was transformed with a peanut (Arachis hypogaea) cDNA encoding resveratrol synthase (RS) transcriptionally regulated by an enhanced Cauliflower mosaic virus (CaMV) 35S promoter. Transgenic plants accumulated a new compound, not present in wild-type or vector-transformed
Determination of the phytoalexin resveratrol (3,5,4'-trihydroxystilbene) in peanuts and pistachios by high-performance liquid chromatographic diode array (HPLC-DAD) and gas chromatography-mass spectrometry (GC-MS).
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
The phytoalexin resveratrol (3,5,4'-trihydroxystilbene) in edible peanut (Arachis hypogaea L.) and pistachio (Pistacia vera L.) varieties grown in Turkey was analyzed by high-performance liquid chromatographic diode array and gas chromatography-mass spectrometric detection. trans-Resveratrol in six
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