Article
Environmental Sciences
Yi-Hui Su, Jia-Shuan Wu, Yan-Zhen Dai, Yng-Tay Chen, Yan-Xiu Lin, Yew-Min Tzeng, Jiunn-Wang Liao
Summary: This study evaluated the antioxidant activity, genotoxicity, and oral toxicity of Antrocin. The results showed that Antrocin has strong antioxidant activity and is not genotoxic. In addition, it did not produce any toxic effects in rats at a dose of 37.5 mg/kg. Therefore, Antrocin can be considered as a reference dose for therapeutic agents in humans.
Article
Food Science & Technology
Christina Dietz, David Cook, Colin Wilson, Pedro Oliveira, Rebecca Ford
Summary: Understanding the complex sensory and chemical contributions of hop essential oil to beer is difficult, but this study showed that breaking hop oil down into fractions and sub-fractions can create natural, sustainable flavoring preparations with distinct sensory characteristics.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Immunology
Yasemin Ogul, Fatma Gur, Mustafa Cengiz, Bahri Gur, Refik Ali Sari, Ahmet Kiziltunc
Summary: This study evaluated the oxidant and anti-oxidant levels of RA patients and their impacts on disease activity through in silico studies. Results showed increased oxidative stress, weakened defense system, and increased ROS production in RA patients. Additionally, molecular docking studies confirmed the results on SOD and CAT activity.
INTERNATIONAL IMMUNOPHARMACOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Ylenia Spissu, Katarzyna Angelika Gil, Antonio Dore, Giulia Sanna, Giuseppe Palmieri, Andrea Sanna, Maurizio Cossu, Feten Belhadj, Boutheina Gharbi, Maria Barbara Pinna, Antonio Barberis, Carlo Ignazio Giovanni Tuberoso, Guy D'hallewin
Summary: This study examined the phenolic composition of Syrah and Chardonnay grape pomaces to evaluate their antioxidant and prooxidant properties, as well as their impact on melanoma cancer cells. The polyphenols were extracted using a green hydroalcoholic solvent and underwent thorough chemical and electrochemical characterization. The research utilized cyclic voltammetry and other tests to assess the pomace's antioxidant and prooxidant capacity, and conducted biological experiments on melanoma cells. The results showed that the pomace exhibited a moderate antioxidant capacity and induced prooxidant activity when combined with non-toxic doses of H2O2, likely due to the presence of copper. The study highlights the potential of winemaking by-products for cosmeceutical production and combined therapies with approved anticancer drugs.
Article
Food Science & Technology
Florence Malongane, Lyndy Joy McGaw, Oyinlola Oluwunmi Olaokun, Fhatuwani Nixwell Mudau
Summary: South Africa is known for its various herbal teas with antioxidant, anti-inflammatory and anti-diabetic properties. This study investigated the antioxidant activity, anti-inflammatory effects, and anti-diabetic properties of selected tea blends. The results showed that special tea and its blend with bush tea exhibited potent antioxidant and anti-inflammatory activity, and blending increased the antioxidant activity. All the tea samples also showed anti-diabetic effects, although less potent than insulin. The findings support the use of blended herbal teas and suggest further research on the anti-inflammatory effects of special tea.
Article
Food Science & Technology
A. Muscolo, F. Marra, F. Salafia, P. Andronaco, R. Di Sanzo, S. Carabetta, Mt Russo
Summary: Citrus bergamia and Olea europaea L. variety Carolea are considered niche functional foods due to their high content of bioactive compounds. The addition of extracts from these fruits to beers enriched their antioxidant activity and phenolic profile, improving their sensory properties and potentially benefiting human health.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
M. J. Petron, A. I. Andres, G. Esteban, M. L. Timon
Summary: This study focused on the in vitro antioxidant potential of aqueous extracts from brewer's spent grain and lees from four brewing craft beers. It was found that the content of roasted malt in the extracts affected their antioxidant potential, with higher levels of roasted malt leading to lower DPPH, ABTS+ and TPC values. Additionally, adding hops during brewing process can increase the total phenolic content in lees extracts.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Chemistry, Medicinal
Roberto Pace, Ernesto Marco Martinelli
Summary: The concept of phytoequivalence was developed to indicate the equivalence between herbal extracts, but guidelines for botanical extracts are still lacking due to their multicomponent nature and natural variability. However, the concept can be accurately addressed using mathematical and chemometric approaches, as exemplified by detailed examples, and practical recommendations can be made based on literature data and personal experience.
Article
Chemistry, Medicinal
Ngamrayu Ngamdokmai, Kornkanok Ingkaninan, Nattiya Chaichamnong, Krongkarn Chootip, Nitra Neungchamnong, Neti Waranuch
Summary: The study successfully developed an anti-cellulite emgel with herbal ingredients, and evaluated its stability over a 31-month period. The formulated dosage form showed consistent caffeine content and stable monoterpenes for up to 2 months at 50 degrees Celsius.
Article
Plant Sciences
Imen Rekik, Raoudha Ben Ameur, Wajdi Ayadi, Ahlem Soussi, Ali Gargouri, Noureddine Allouche
Summary: The root bark of Rhus tripartitum was extracted using solvents with increasing polarity. The n-butanol extract had the highest phenolic, flavonoid, and tannin content, as well as the highest antioxidant activity. The ethyl acetate extract showed the best anti-diabetic and anti-lipidemic activity. Three compounds were isolated from the ethyl acetate extract, and one of them exhibited significant growth inhibitory effect on MCF-7 breast cancer cells.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Review
Medicine, Research & Experimental
Sepideh Bastani, Vahid Vahedian, Mohsen Rashidi, Amirabbas Mir, Sepideh Mirzaei, Iraj Alipourfard, Farhad Pouremamali, Hamidreza Nejabati, Jamileh Kadkhoda, Nazila Fathi Maroufi, Maryam Akbarzadeh
Summary: This review article provides a comprehensive overview of the antioxidant and anti-inflammatory effects of Crocin in various diseases and tissues. It highlights the potential of Crocin in the treatment of cardiovascular disease, cancer, diabetes, and kidney disease, as well as its role in the COVID-19 pandemic.
BIOMEDICINE & PHARMACOTHERAPY
(2022)
Article
Multidisciplinary Sciences
Amal Bakr Shori, Leong Ay Kee, Ahmad Salihin Baba
Summary: This study revealed that adding spearmint aqueous extract to bread can increase the total phenolic content, DPPH radical scavenging activity, and FIC ability. Spearmint bread showed higher antioxidant capacity compared to commercially available bread, especially in terms of DPPH radical scavenging activity. However, the TPC and FIC ability of spearmint bread were lower than those of commercial products.
ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING
(2021)
Article
Food Science & Technology
Rohini Dhenge, Paolo Langialonga, Marcello Alinovi, Veronica Lolli, Antonio Aldini, Massimiliano Rinaldi
Summary: This study compared the impact of different thermal and non-thermal treatments on orange juice, finding that HPP treatment significantly increased viscosity and reduced total phenolic content, while other thermal treatments had the opposite effect. Sensory evaluation and chemical analysis revealed that the orange juice treated with HPP had similar sensory characteristics to the untreated sample.
Article
Energy & Fuels
Harveer Singh Pali, Abhishek Sharma, Naveen Kumar, Yashvir Singh
Summary: The study investigated the use of ginger antioxidant to improve the oxidation stability of biodiesel, achieving satisfactory results through optimization of experimental parameters.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Biotechnology & Applied Microbiology
Marcin Dziedzinski, Barbara Stachowiak, Joanna Kobus-Cisowska, Rafal Kozlowski, Kinga Stuper-Szablewska, Katarzyna Szambelan, Barbara Gorna
Summary: The aim of this study was to determine the role of Pinus sylvestris L. shoots in the development of antioxidant and sensory features of wheat beer. The addition of pine shoots affected the profile of biologically active compounds and increased the quantity of bioactive compounds in the beer. The sensory evaluation confirmed the high attractiveness of the beer with pine shoots, and the tested samples were microbiologically stable during the storage period.
ELECTRONIC JOURNAL OF BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Jelena Cvejic, Vladimir Puskas, Uros Miljic, Ljilja Torovic, Dusan Rakic
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2016)
Article
Chemistry, Multidisciplinary
Biljana Kiprovski, Dorde Malencic, Simonida Duric, Mira Bursac, Jelena Cvejic, Vladimir Sikora
JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
(2016)
Article
Food Science & Technology
Uros Miljic, Vladimir Puskas, Jelena Cvejic Hogervorst, Ljilja Torovic
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2017)
Article
Medicine, General & Internal
Mirjana M. Platisa, Vera Gal, Zorica Nestorovic, Ida Leskosek-Cukalovic, Sasa Despotovic, Mile Veljovic, Aleksandar Petrovic, Jovana Rajkovic, Vladimir Dokic, Radmila Novakovic, Ljiljana Gojkovic-Bukarica
VOJNOSANITETSKI PREGLED
(2017)
Article
Biochemistry & Molecular Biology
Aleksandar Raskovic, Jelena Cvejic, Nebojsa Stilinovic, Svetlana Golocorbin-Kon, Sasa Vukmirovic, Neda Mimica-Dukic, Momir Mikov
Article
Multidisciplinary Sciences
Jelena Cvejic, Mihalj Posa, Ana Sebenji, Andmilica Atanackovic
SCIENTIFIC WORLD JOURNAL
(2014)
Article
Food Science & Technology
Bozidar Udovicki, Nikola Tomic, Bojana Spirovic Trifunovic, Sasa Despotovic, Jelena Jovanovic, Liesbeth Jacxsens, Andreja Rajkovic
Summary: The study analyzed the exposure to aflatoxin B1 (AFB1) in commonly consumed foods in Serbia, finding that children had the highest exposure levels, raising concerns for their health. The Margin of Exposure (MOE) calculation and estimation of potential hepatocellular carcinoma (HCC) cases revealed low MOE values and a range of possible HCC cases per year based on population groups.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Federica Pasini, Ana Maria Gomez-Caravaca, Thierry Blasco, Jelena Cvejic, Maria Fiorenza Caboni, Vito Verardo
Summary: Supplementation of omega-3 fatty acids is considered valuable. Researchers analyzed 20 supplements sold in France for their fatty acid, triglyceride, and tocol content, as well as oxidative status. Results showed that only 2.5% of the supplements did not meet their omega-3 content claims. The tested products complied with established values for peroxide, p-anisidine, and Totox, indicating they were not oxidized.
Article
Plant Sciences
Marijana Simic, Valentina Nikolic, Dubravka Skrobot, Jelena Srdic, Vesna Peric, Sasa Despotovic, Sladana Zilic
Summary: This study aimed to investigate the impact of anthocyanin-rich brine from black soybean seed coat on the functional and sensory properties of pickled baby corn. The chemical composition of the baby corn product was also influenced by genotype and growing stage. The brine had a positive impact on the functional potential of baby corn products, with higher content of total free phenolic compounds and antioxidant capacity compared to the commercial sample. Pickled popping corn had the best sensory properties.
Article
Biotechnology & Applied Microbiology
Nikolina Lisov, Uros Cakar, Danijela Milenkovic, Maria Cebela, Gorica Vukovic, Sasa Despotovic, Aleksandar Petrovic
Summary: The study evaluated the phenolic composition of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at different ripening stages. The influence of grey mold on the phenolic content of wine was investigated, and the dynamics of phenolic compounds during fermentation were analyzed. The results showed that catechin was the most abundant in wine, while quercetin was highest in FP. The use of different maceration periods and fermentation techniques significantly modulated the phenolic content. The study provides prospects for functional food development using red grape products.
FERMENTATION-BASEL
(2023)
Article
Chemistry, Applied
Ana Belscak-Cvitanovic, Viktor Nedovic, Ana Salevic, Sasa Despotovic, Drazenka Komes, Miomir Niksic, Branko Bugarski, Ida Leskosek Cukalovic
CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY
(2017)
Article
Chemistry, Medicinal
Mira Bursac, Milica Atanackovic Krstonosic, Jegor Miladinovic, Dorde Malencic, Ljiljana Gvozdenovic, Jelena Hogervorst Cvejic
NATURAL PRODUCT COMMUNICATIONS
(2017)
Article
Chemistry, Applied
Mile Veljovic, Sasa Despotovic, Milan Stojanovic, Sonja Pecic, Predrag Vukosavljevic, Miona Belovic, Ida Leskosek-Cukalovic
CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY
(2015)