Article
Chemistry, Physical
Haroldo C. Da Silva, Andrew S. Paluch, Luciano T. Costa, Wagner B. De Almeida
Summary: This study investigated the solubility of flavonoid rutin in various solvents and calculated the solvation free energy using quantum chemical methods. The results did not strictly follow the observed solubility trend, but the PCM model (DIS, REP, CAV) showed overall agreement with the experimental solubility profile. Experimental and theoretical discrepancies were found in certain solvents, indicating the need for further investigation.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Review
Chemistry, Medicinal
Ramin Negahdari, Sepideh Bohlouli, Simin Sharifi, Solmaz Maleki Dizaj, Yalda Rahbar Saadat, Khadijeh Khezri, Samira Jafari, Elham Ahmadian, Negar G. Jahandizi, Safa Raeesi
Summary: Rutin, a natural flavonoid compound, has shown a wide range of therapeutic potentials in nanoformulations, including antimicrobial, antifungal, and anti-allergic effects. Improving the bioavailability of rutin through novel drug-delivery methods can enhance its efficacy in treating chronic diseases. Further investigations are needed to confirm the enhanced bioavailability of rutin nanoformulations.
PHYTOTHERAPY RESEARCH
(2021)
Article
Biochemistry & Molecular Biology
Sara Abouzeid, Ulrike Beutling, Engy Elekhnawy, Dirk Selmar
Summary: This study investigated the allelopathic properties of alfalfa seedling exudates on seed germination and identified the compounds responsible by using liquid chromatography ion mobility high-resolution mass spectrometry. Crude exudates inhibited the germination of all tested plant species. Nine compounds, including a flavonoid glucoside, a non-proteinogenic amino acid, and two dipeptides, were identified in alfalfa. The antibacterial and antibiofilm activities of the exudate and its compounds were also explored.
Article
Chemistry, Applied
Md. Nurul Huda, Shuai Lu, Tanzim Jahan, Mengqi Ding, Rintu Jha, Kaixuan Zhang, Wei Zhang, Milen I. Georgiev, Sang Un Park, Meiliang Zhou
Summary: Buckwheat, a gluten-free crop in the family Polygonaceae, is rich in beneficial phytochemicals such as flavonoids, fatty acids, proteins, and amino acids, providing high nutritional value. These bioactive compounds have long been gaining interest for their healing and preventative properties against various human diseases, making buckwheat a popular and nutrient-rich healthy food choice.
Review
Biochemistry & Molecular Biology
Ivan Kreft, Mateja Germ, Aleksandra Golob, Blanka Vombergar, Alena Vollmannova, Samo Kreft, Zlata Luthar
Summary: Tartary buckwheat is a crop that can survive in high altitudes and strong UV radiation environments. It contains a high content of phenolic substances, which are important for its growth and reproduction. Flavonoids are the main bioactive metabolites in Tartary buckwheat, with antioxidant properties and potential in preventing various diseases. Traditional food products such as bread, groats, and sprouts can be made from Tartary buckwheat.
Article
Plant Sciences
Takahiro Noda, Koji Ishiguro, Tatsuro Suzuki, Toshikazu Morishita
Summary: Roasted Tartary buckwheat bran was found to extract rutin more effectively than roasted Tartary buckwheat grain during hot water infusions.
Article
Chemistry, Applied
Xiaojing Wang, Mei Li, Fuguo Liu, Fei Peng, Feng Li, Xinman Lou, Yu Jin, Jun Wang, Huaide Xu
Summary: HYP-loaded zein-tea polyphenols-pectin ternary complex nanoparticles were prepared for HYP delivery, showing high encapsulation efficiency, stability, and antioxidant properties, with potential as an effective HYP delivery system.
Review
Biochemistry & Molecular Biology
Saravanan Sekaran, Anitha Roy, Lakshmi Thangavelu
Summary: Bone disorders are a global concern, and flavonoids, with their multi-faceted biological activities, play a significant role in maintaining bone health.
CHEMICO-BIOLOGICAL INTERACTIONS
(2022)
Article
Food Science & Technology
Zihao Wang, Chengqin Zheng, Cunqiang Ma, Bingsong Ma, Jiacai Wang, Binxing Zhou, Tao Xia
Summary: The study demonstrates that microbial fermentation by different fungi derived from tea leaves can significantly alter the chemical composition of tea leaves and enhance the antioxidant activity of tea leaves.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Valeh Sharif Nasirian, Seyed-Ahmad Shahidi, Hasan Tahermansouri, Fereshteh Chekin
Summary: In this study, bioactive compounds in lemon peel such as rutin, naringin, and gallic acid were successfully separated using graphene oxide. Various characterization techniques were employed to investigate the adsorption process of these compounds by GO, with high-performance liquid chromatography revealing the highest adsorption percentage of rutin. The research demonstrates a simple and cost-effective method for separating flavonoids.
FOOD SCIENCE & NUTRITION
(2021)
Article
Plant Sciences
Iury Henrique Almeida Lima, Arthur Almeida Rodrigues, Erika Crispim Resende, Fabia Barbosa da Silva, Fernanda dos Santos Farnese, Lucas de Jesus Silva, Marcio Rosa, Mateus Neri Oliveira Reis, Layara Alexandre Bessa, Thales Caetano de Oliveira, Ana Helena Januario, Fabiano Guimaraes Silva
Summary: This study aimed to evaluate the effect of different light qualities on the physiological performance and phenolic compound production in microtomato plants grown via vertical agriculture. The results showed that plants grown under B + UV had higher photosynthetic rates and fruits with high phenolic compound content.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Qingping Ma, Laichao Song, Zhanhai Niu, Ziyuan Qiu, Haiwei Sun, Zhihong Ren, Huanhuan Wu, Yu Wang, Huiling Mei, Xinghui Li, Zhaotang Ding
Summary: This study elucidated the mechanism of how pea-tea intercropping affects tea quality through transcriptome and metabolome analyses. The results showed that pea intercropping led to a decrease in catechins and an increase in amino acids in tea leaves. Additionally, there were significant differences in gene expression related to amino acid metabolism and flavonoid biosynthesis.
Review
Food Science & Technology
Hua-Feng He, Kang Wei, Junfeng Yin, Yang Ye
Summary: Tea is a popular beverage known for its various health benefits, with flavonoids being the main active compounds. Research focuses on the potential of tea flavonoids and their functionality and chemical structures.
FOOD REVIEWS INTERNATIONAL
(2021)
Review
Agronomy
Ivan Kreft, Aleksandra Golob, Mateja Germ
Summary: Tartary buckwheat, originated in the Himalayan area, is rich in flavonoid metabolites rutin and quercetin. The flavonoids can pass the blood-brain barrier and improve brain function by enhancing blood flow to the brain. Breeding efforts for Tartary buckwheat focus on maintaining high nutritional quality and improving growth habits.
Article
Food Science & Technology
Ya-Lin Mao, Jie-Qiong Wang, Gen-Sheng Chen, Daniel Granato, Liang Zhang, Yan-Qing Fu, Ying Gao, Jun-Feng Yin, Long-Xin Luo, Yong-Quan Xu
Summary: The study investigated the effects of black tea infusion on the color of milky tea, revealing that redder black tea infusion produces milky tea with more redness and a pleasant pink color when the a* value is between 6.0-7.0. Correlation analysis showed that specific compounds like theaflavins and (-)-epigallocatechin-3-gallate significantly correlate with the redness of milky tea.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Nutrition & Dietetics
Wendy E. Ward, Philip D. Chilibeck, Elena M. Comelli, Alison M. Duncan, Stuart M. Phillips, Lindsay E. Robinson, Trent Stellingwerff
APPLIED PHYSIOLOGY NUTRITION AND METABOLISM
(2019)
Article
Nutrition & Dietetics
Aaron D. Bridge, Joseph Brown, Hayden Snider, Wendy E. Ward, Brian D. Roy, Andrea R. Josse
APPLIED PHYSIOLOGY NUTRITION AND METABOLISM
(2020)
Article
Dentistry, Oral Surgery & Medicine
Taylor Sparrow, David W. Dodington, Jenalyn L. Yumol, Peter C. Fritz, Wendy E. Ward
JOURNAL OF CLINICAL PERIODONTOLOGY
(2020)
Article
Endocrinology & Metabolism
S. N. Morin, M. Djekic-Ivankovic, L. Funnell, L. Giangregorio, I. B. Rodrigues, R. Ridout, S. Feldman, S. Kim, H. McDonald-Blumer, G. Kline, W. E. Ward, N. Santesso, W. D. Leslie
OSTEOPOROSIS INTERNATIONAL
(2020)
Article
Pharmacology & Pharmacy
Inaki Osorio-Querejeta, Susana Carregal-Romero, Ana Ayerdi-Izquierdo, Imre Maeger, Leslie A. Nash, Matthew Wood, Ander Egimendia, M. Betanzos, Ainhoa Alberro, Leire Iparraguirre, Laura Moles, Irantzu Llarena, Marco Moller, Felipe Goni-de-Cerio, Goran Bijelic, Pedro Ramos-Cabrer, Maider Munoz-Culla, David Otaegui
Article
Pediatrics
Andrea R. Josse, Izabella A. Ludwa, Rozalia Kouvelioti, Melissa Calleja, Bareket Falk, Wendy E. Ward, Panagiota Klentrou
PEDIATRIC RESEARCH
(2020)
Article
Pediatrics
Melissa Calleja, Natalie Caetano Feitoza, Bareket Falk, Panagiota Klentrou, Wendy E. Ward, Philip J. Sullivan, Andrea R. Josse
Review
Obstetrics & Gynecology
Hannah E. Young, Wendy E. Ward
Summary: Women with PCOS may have long-term metabolic consequences and be at risk for chronic diseases such as osteoporosis and periodontal disease. Further research is needed to clarify the risks associated with aging in PCOS and provide direction for future studies.
REPRODUCTIVE SCIENCES
(2021)
Article
Medicine, Research & Experimental
Carly A. R. Zanatta, Peter C. Fritz, Elena M. Comelli, Wendy E. Ward
Summary: This study aims to investigate the effects of providing inulin supplementation during nonsurgical sanative therapy (ST) on improving periodontal disease outcomes and influencing the gut microbiota. Using a randomized controlled trial design, 170 periodontal disease patients will be allocated to receive inulin or placebo, with clinical outcomes and biomarkers assessed at different time points.
Article
Nutrition & Dietetics
David W. Dodington, Hannah E. Young, Jennifer R. Beaudette, Peter C. Fritz, Wendy E. Ward
Summary: The study found that consuming ≥1g of protein per kg body weight per day was associated with reductions in periodontal disease burden following scaling and root planing in non-smoking patients. Further research is needed to distinguish between animal and plant proteins in relation to periodontal healing.
Article
Nutrition & Dietetics
Jenalyn L. Yumol, Michael D. McAlpine, Wendy E. Ward
Summary: Maternal consumption of red rooibos (RR) during pregnancy and lactation did not have a significant effect on bone density, structure, and strength in offspring. There were no sex-specific responses observed.
CURRENT DEVELOPMENTS IN NUTRITION
(2023)
Article
Dentistry, Oral Surgery & Medicine
Taylor Sparrow, Peter C. Fritz, Philip J. Sullivan, Wendy E. Ward
Summary: Non-surgical scaling and root planning (SRP) followed by ongoing periodontal maintenance appointments are crucial in managing periodontal disease and preventing tooth loss. Regardless of dry mouth status, patients maintained similar probing depths 1 to 5 years following initial SRP treatment, suggesting no significant difference in clinical outcomes between patients with or without dry mouth.
CLINICAL AND EXPERIMENTAL DENTAL RESEARCH
(2021)
Article
Dentistry, Oral Surgery & Medicine
Jennifer R. Beaudette, Peter C. Fritz, Philip J. Sullivan, Assunta Piccini, Wendy E. Ward
Summary: This study found that over half of patients undergoing periodontal surgery are currently using one or more dietary supplements, with the most common being vitamin D, multivitamin, and B-complex. Females were more likely to use certain supplements, while older adults were more likely to use multiple supplements. Future studies may explore the potential for using higher levels of dietary supplements to maintain or promote periodontal health.
CLINICAL AND EXPERIMENTAL DENTAL RESEARCH
(2021)
Article
Endocrinology & Metabolism
Kirsten N. Bott, Jenalyn L. Yumol, Sandra J. Peters, Wendy E. Ward
Article
Food Science & Technology
Michael D. McAlpine, William Gittings, Adam J. MacNeil, Wendy E. Ward
