Article
Chemistry, Applied
Massimo Blandino, Andrea Bresciani, Monica Locatelli, Mattia Loscalzo, Fabiano Travaglia, Francesca Vanara, Alessandra Marti
Summary: The suitability of chickpea, red lentil, and green pea for the production of extruded products was evaluated, and it was found that red lentil showed the best results. Although processing reduced the content of some bioactive compounds, it increased cell-wall bound phenolic acids and antioxidant activity.
Article
Chemistry, Applied
Lingxiao Gong, Linlin Hu, Dannin Feng, Jingwen Chi, Bohan Wang, Jing Wang
Summary: The study investigated the effects of different household cooking methods on the bioactive components of Chinese yam, finding that cooking led to significant losses of phenolic compounds and diosgenin content, but no change in allantoin content. Normal steaming resulted in the highest bioaccessibility of phenolic compounds and allantoin, while high-pressure boiling had the highest diosgenin content. The concentration of bioactive components in digesta fluid was related to antioxidant and enzymatic inhibitory activities.
Article
Food Science & Technology
Oscar A. Munoz-Bernal, Alma A. Vazquez-Flores, Laura A. de la Rosa, Joaquin Rodrigo-Garcia, Nina R. Martinez-Ruiz, Emilio Alvarez-Parrilla
Summary: The phenolic content in red wines, which plays a significant role in their health benefits, is influenced by various factors. Enriching red wines has been suggested as a way to increase phenolic content, but it must strike a balance between phenolic content and sensory characteristics. In this study, a Merlot red wine was enriched with a phenolic extract from Cabernet Sauvignon grape pomace, resulting in an increase in flavonols and procyanidins. The enrichment affected the perceived astringency and sweetness. This study offers an alternative to increase phenolic content in wines without altering other sensory characteristics, potentially benefiting consumer health.
Article
Food Science & Technology
Petunia Mashiane, Vimbainashe E. Manhivi, Tinotenda Shoko, Retha M. Slabbert, Yasmina Sultanbawa, Dharini Sivakumar
Summary: Stir-frying African pumpkin leaves improves the availability of bioactive metabolites, release and accessibility of beta-carotene, and antioxidant activities compared to boiling or consuming raw leaves. It is recommended for household cooking to increase intake of phenolics and beta-carotene.
Article
Food Science & Technology
Elif Yildiz
Summary: Vinegar has been recognized as a traditional remedy and has gained increasing attention for its bioactive potential and health properties. This study evaluated vinegars made from red fruits and found them to have higher content of organic acids and phenolic compounds compared to apple and grape vinegars. Raspberry, guelder-rose, and pomegranate vinegars showed superior bioactive content and potential.
Article
Pharmacology & Pharmacy
Raquel Bridi, Javier Echeverria, Arturo Larena, Paula Nunez Pizarro, Elias Atala, Adriano Costa De Camargo, Won Young Oh, Fereidoon Shahidi, Olga Garcia, Kong S. Ah-Hen, Gloria Montenegro
Summary: Honeybee pollen from the Southern region of Chile is a rich source of phenolic antioxidants that can protect DNA from damage, potentially contributing to the prevention of gastric and/or intestinal cancer.
FRONTIERS IN PHARMACOLOGY
(2022)
Article
Chemistry, Applied
Juliana Aparecida Correia Bento, Paulo Riceli Vasconcelos Ribeiro, Lorena Mara Alexandre e Silva, Elenilson Godoy Alves Filho, Priscila Zaczuk Bassinello, Edy Sousa de Brito, Marcio Caliari, Manoel Soares Soares Junior
Summary: This study found that autoclave cooking significantly affects the chemical compounds in bean flours, with different cultivars showing varying degrees of impact. Flours from C5 cooking method had lower loss of antioxidants and tannins compared to C20, while cooked flours showed increased levels of oligosaccharides and acetylcholine.
Review
Food Science & Technology
Yuanxiao Cao, Yufeng Zhou, Osman Tuncay Agar, Colin Barrow, Frank Dunshea, Hafiz Ansar Rasul Suleria
Summary: Papaya is a popular fruit worldwide and is ideal for weight loss due to its low energy. It is rich in vitamins, minerals, and phenolic compounds that have various health benefits. Understanding the bioaccessibility of papaya chemicals is crucial for the food and medicine industries.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Applied
Debora Goncalves Bortolini, Lillian Barros, Giselle Maria Maciel, Tatiane Brugnari, Tatiani Andressa Modkovski, Mariana Millan Fachi, Roberto Pontarolo, Jose Pinela, Isabel C. F. R. Ferreira, Charles Windson Isidoro Haminiuk
Summary: This study evaluated the effects of simulated gastrointestinal digestion (SGD) on rose and nasturtium flower extracts. The results showed significant changes in phenolic compounds after SGD, which increased antioxidant activity and changed antimicrobial effects of the extracts.
Article
Chemistry, Applied
Elvira de Lourdes Chaves Macedo, Tatiana Colombo Pimentel, Dirceu de Sousa Melo, Angelica Cristina de Souza, Janne Santos de Morais, Marcos dos Santos Lima, Disney Ribeiro Dias, Rosane Freitas Schwan, Marciane Magnani
Summary: This study explored the yeasts isolated from fermented Caatinga fruits and evaluated their fermentation performance on soursop and umbu-caj 'a pulps. All strains were able to ferment the pulps effectively, increasing acetic acid, phenolics concentration, and bioaccessibility. H. opuntiae 125 showed the highest fermentation performance, while I. ter-ricola 129 and H. opuntiae 148 displayed higher metabolic activity and bioaccessibility of specific phenolics in umbu-caj 'a and soursop pulps, respectively. Volatile compounds varied with different yeast strains.
Article
Plant Sciences
Corinne Bani, Chiara Di Lorenzo, Patrizia Restani, Francesca Mercogliano, Francesca Colombo
Summary: Celiac disease is an autoimmune disease that can cause inflammation and oxidative stress in the intestines of patients, despite following a gluten-free diet. This study found that pigmented cereals, such as rice and corn, contain phenolic compounds and anthocyanins with high antioxidant activity, suggesting they could be used as alternative ingredients in gluten-free products.
Article
Plant Sciences
Djordje Boskov, Dragan Milatovic, Vera Rakonjac, Gordan Zec, Metka Hudina, Robert Veberic, Maja Mikulic-Petkovsek
Summary: This study investigated the influence of three sweet cherry cultivars grafted on six rootstocks on the phenolic profile of the fruits. A total of 54 phenolic compounds were identified, with anthocyanins and hydroxycinnamic acids being the most abundant. 'Kordia' had the highest phenolic content among the cultivars. The choice of rootstock also had a significant impact on the phenolic content, with 'Colt' and 'Gisela 5' promoting the highest values in 'Kordia' and 'Carmen', and 'Oblacinska' and 'M x M 14' inducing the highest values in 'Regina'. The study highlights the importance of cultivar and rootstock selection for improving the phenolic content and nutritional value of sweet cherry fruits.
Article
Environmental Sciences
Alejandro Fontes-Zepeda, J. Abraham Dominguez-Avila, Leticia X. Lopez-Martinez, M. Reynaldo Cruz-Valenzuela, R. Maribel Robles-Sanchez, Norma J. Salazar-Lopez, Benjamin Ramirez-Wong, Jose Alberto Lopez-Diaz, Sunil Pareek, Monica A. Villegas-Ochoa, Gustavo A. Gonzalez-Aguilar
Summary: This study investigated the viability of using fruit peels as a supplement in extruded snacks and found that mango and papaya peels can be successfully incorporated into corn-based extrudates, resulting in higher concentrations of bioactive compounds without compromising sensory acceptability.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Food Science & Technology
Merve Tomas, Leilei Zhang, Gokhan Zengin, Gabriele Rocchetti, Esra Capanoglu, Luigi Lucini
Summary: In this study, the phytochemical compositions of four Brassicaceae microgreens species were evaluated using spectrophotometric assays and untargeted metabolomics before and after in vitro gastrointestinal digestion. Significant differences in terms of bioaccessibility were observed across species, with lignans exhibiting the highest bioaccessibility values. Flavonoids were found to be the most represented class among the phytochemicals in these microgreens.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Luz Abril Herrera-Cazares, Ivan Luzardo-Ocampo, Aurea K. Ramirez-Jimenez, Janet A. Gutierrez-Uribe, Rocio Campos-Vega, Marcela Gaytan-Martinez
Summary: The research findings indicate that the extrusion process aids in releasing selective phenolics from MBC, increasing their bioaccessibility and intestinal permeability. Various methods demonstrated that extrusion plays a positive role in enhancing the antioxidant capacity of EMBC and releasing specific polyphenolic compounds.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Yuxi Lang, Bin Li, Ersheng Gong, Chi Shu, Xu Si, Ningxuan Gao, Weijia Zhang, Huijun Cui, Xianjun Meng
Summary: The addition of alpha casein or beta-casein can enhance the stability and bioaccessibility of blueberry anthocyanins, protecting their antioxidant capacity.
Article
Chemistry, Applied
Jin-Long Tian, Xu Si, Yue-Hua Wang, Er-Sheng Gong, Xu Xie, Ye Zhang, Bin Li, Chi Shu
Summary: This study established an optimized method for extracting and enriching flavonoids from R. corchorifolius fruit, isolating and identifying 12 flavonoids, six of which were obtained for the first time from R. corchorifolius. Compound 4 in particular showed significant inhibitory effects on alpha-glucosidase and alpha-amylase, with molecular modeling revealing its strong binding with the active sites of the enzymes. The enriched flavonoids and compound 4 demonstrated significant hypoglycemic effects in mice, highlighting the potential value of R. corchorifolius fruit flavonoids as dietary supplements.
Article
Agriculture, Multidisciplinary
Er Sheng Gong, Bin Li, Binxu Li, Natalia S. Podio, Hongyu Chen, Tong Li, Xiyun Sun, Ningxuan Gao, Wenlong Wu, Tianran Yang, Guang Xin, Jinlong Tian, Xu Si, Changjiang Liu, Jiyue Zhang, Rui Hai Liu
Summary: The study found that different blackberry varieties' extracts contain abundant phenolic compounds, with ferulic acid, ellagic acid, and other compounds being major in bound fractions. The bound fractions of different blackberry varieties' extracts are high in phenolics and exhibit great antioxidant activity. Analysis revealed that different antioxidant compounds have different contributions to the antioxidant activity of free and bound fractions.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Jiyue Zhang, Jinlong Tian, Ningxuan Gao, Er Sheng Gong, Guang Xin, Changjiang Liu, Xu Si, Xiyun Sun, Bin Li
Summary: The study systematically investigated the phytochemical content of eight kiwi berry varieties, finding that free extracts had higher phytochemical contents and antioxidant activities compared to bound extracts. The antioxidant activities were most related to the total phenolic, flavonoid, vitamin C, and phenolic acids contents.
FOOD SCIENCE & NUTRITION
(2021)
Correction
Agriculture, Multidisciplinary
Jin-Long Tian, Xiao-Jun Liao, Yue-Hua Wang, Xu Si, Chi Shu, Er-Sheng Gong, Xu Xie, Xu-Long Ran, Bin Li
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Yejun Zhong, Lei Yang, Ziyi Zhu, Hongyu Chen, Chengmei Liu, Taotao Dai, Er Sheng Gong
Summary: The study showed that ovalbumin-flavonoids hydrogels enhanced the thrombolytic activity and stability of nattokinase, making it a promising treatment option for thrombus-related conditions.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Tian Liang, Jiawei Hu, He Song, Lili Xiong, Yanping Li, Yang Zhou, Lifang Mao, Jiamin Tian, Huan Yan, Ersheng Gong, Jiawen Fei, Yuan Sun, Hanyue Zhang, Xiaoyin Wang
Summary: This study compared the characteristics and hypoglycemic activity of pectins from normal and HLB-infected Navel oranges. The pectins showed similarities and differences in physicochemical characteristics, functional properties, alpha-glucosidase inhibitory effects, and hypoglycemic activity.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Chemistry, Applied
Yejun Zhong, Lei Yang, Taotao Dai, Ziyi Zhu, Hongyu Chen, Jianyong Wu, Er Sheng Gong
Summary: This study investigated the effect of ovalbumin-flavonoid interactions on the formation and properties of ovalbumin hydrogels. The results showed that flavonoids were able to promote the gelation of low concentration ovalbumin solution, resulting in more elastic hydrogels. Among the flavonoids tested, naringenin and ovalbumin formed hydrogels with the strongest gel hardness, springiness, and water holding capacity. Fluorescence spectroscopy and molecular docking analysis revealed that the main interactions between ovalbumin and flavonoids were hydrogen bonds or hydrophobic forces, depending on the specific flavonoid. Flavonoids with more phenolic hydroxyl groups and a C2 = C3 double bond had higher affinity to ovalbumin. This research provides new insights into the mechanism of ovalbumin-flavonoid interactions and their influence on hydrogel formation and properties.
Article
Nutrition & Dietetics
Mei Wang, Yuancong Zhang, Yin Wan, Qi Zou, Lecheng Shen, Guiming Fu, Er Sheng Gong
Summary: This study compared the effects of different pretreatment methods on the quality, phenolic profile, and antioxidant capacity of camellia oil. The results showed that pretreatments can change the internal structure of camellia seeds and increase oil yield, phenolic content, and antioxidant capacity.
FRONTIERS IN NUTRITION
(2022)
Review
Nutrition & Dietetics
Jiang-Hong Luo, Jing Li, Zi-Chun Shen, Xiao-Fan Lin, Ao-Qiu Chen, Yi-Fei Wang, Er-Sheng Gong, Dan Liu, Qi Zou, Xiao-Yin Wang
Summary: Natural polysaccharides (NPs) have various health-promoting effects and their regulation on the nuclear factor erythroid 2-related factor 2 (Nrf2) antioxidant pathway is overviewed in this article. The structural features, regulatory effects, and structure-activity relationship of NPs on the Nrf2 antioxidant pathway are discussed. Furthermore, future prospects for the regulation of NPs on this pathway are proposed.
FRONTIERS IN NUTRITION
(2023)
Review
Agriculture, Multidisciplinary
Yanxia Liu, Xiaoling Wang, Natalia S. Podio, Xiaoyin Wang, Shuyan Xu, Suhang Jiang, Xia Wei, Yuna Han, Yunyan Cai, Xingyu Chen, Fan Jin, Xianbao Li, Er Sheng Gong
Summary: Obesity has become a global public health problem due to high-calorie diets and sedentary lifestyles. Phenolics have strong antioxidant activity and cytoprotective ability, combating oxidative stress and improving inflammatory response and lipid metabolism in the body. They undergo metabolism in the gut microbiota, regulating oxidative stress, and can promote probiotic growth and improve intestinal microecological imbalance.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Ningxuan Gao, Xu Si, Wenzhong Han, Ersheng Gong, Chi Shu, Jinlong Tian, Yuehua Wang, Jiyue Zhang, Binxu Li, Bin Li
Summary: This study analyzed the polyphenol composition of 7 chokeberry varieties produced in China and evaluated their antioxidant and antiproliferative activities. The results showed that proanthocyanidins were the main polyphenols in chokeberry. 'Viking' and purple chokeberry had the strongest antioxidant activity, while 'Fukangyuan 1#' had the strongest antiproliferative activity. The contribution of free polyphenols and proanthocyanidins in total polyphenols played a key role in the antiproliferative activity.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Food Science & Technology
Wen Xia, Ersheng Gong, Yanyun Lin, Bisheng Zheng, Wenhan Yang, Tong Li, Sheng Zhang, Peng Li, Ruihai Liu
Summary: Polyphenol-rich foods have been shown to be effective in preventing cancer due to their powerful antioxidant properties. This study examined the mechanisms by which wild pink bayberry free phenolic extract (WPBFE) inhibits the proliferation and induces apoptosis of MDA-MB-231 breast cancer cells. The results showed that WPBFE down-regulates expression of PCNA, CDK4, cyclin D1, and up-regulates the expression of p21, leading to cell cycle arrest in the G0/G1 phase. WPBFE also induces apoptosis through the mitochondrial death pathway by up-regulating cleaved caspase-3 and enhancing the ratio of Bax/Bcl-2. Furthermore, WPBFE regulates the p38 MAPK and PI3K/Akt pathways.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Biochemistry & Molecular Biology
Fengli Lian, Ersheng Gong, Hanni Liang, Yanyun Lin, Jun Chen, Yunxia He, Kim Henrik Hebelstrup, Wen Xia
Summary: By adsorbing polyphenols onto tapioca starch nanoparticles, the uptake and bioaccessibility of polyphenols can be improved, enhancing antioxidant activity; tapioca starch nanoparticles have high adsorption capacity and release efficiency for polyphenols.
Article
Biochemistry & Molecular Biology
Wen Xia, Yanyun Lin, Ersheng Gong, Tong Li, Fengli Lian, Bisheng Zheng, Ruihai Liu
Summary: This study evaluated the phytochemical profiles, antioxidant, and antiproliferative activities of wild pink bayberry fruit after in vitro digestion. Compared with chemical extraction, digestion resulted in a low release of total phenolics and anthocyanins but higher flavonol contents. Although the antioxidant activity was low in the digesta samples, there was an increase in cellular uptake rate during digestion.
