Article
Agronomy
Ajeet Singh Dhaka, Harsh Kumar Dikshit, Gyan P. Mishra, Mechiya Tomuilim Tontang, Nand Lal Meena, Ranjeet Ranjan Kumar, S. V. Ramesh, Sneh Narwal, Muraleedhar Aski, Vinutha Thimmegowda, Sanjeev Gupta, Ramakrishnan M. Nair, Shelly Praveen
Summary: This study investigated the growth conditions and nutritional profiles of six crops as microgreens. The findings showed that microgreens have valuable nutritional elements and diverse health benefits. Red cabbage and pearl-millet microgreens contained higher phenolics, while red radish and pearl-millet microgreens had higher anthocyanin content. Pearl-millet microgreens had the highest dietary fiber content.
Article
Biochemistry & Molecular Biology
Huda Abdalrahman Al Jumayi, Ayman Younes Allam, Alaa El-Dein El-Beltagy, Eman Hassan Algarni, Samy F. Mahmoud, Amin Abd El Halim Kandil
Summary: The study investigated the effects of several plant aqueous extracts on the quality characteristics of cold-stored rabbit meat and found that a mixture of these extracts could prolong its shelf life.
Article
Nutrition & Dietetics
Yingchun Jin, Jie Tu, Xinyao Han, Jun Zhuo, Guanhui Liu, Yanhui Han, Hengjun Du, Jun Wang, Hang Xiao
Summary: The functional properties of mulberry leaves were improved by enriching them with gamma-aminobutyric acid (GABA). The application of sodium glutamate immersion, cold shock, and anoxic treatment significantly increased the GABA content and the quantity of active phenolics. The particle size of the GABA-enriched mulberry leaf powders affected their physical properties, release of active compounds, and antioxidant and inhibition abilities. The addition of powders effectively delayed the staling of bread without altering its taste.
FRONTIERS IN NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Joanna Plonka, Joanna Szablinska-Piernik, Boguslaw Buszewski, Irena Baranowska, Leslaw B. Lahuta
Summary: The conditions for determining the antioxidant properties of cyclitols, flavanones, and glutathione have been identified. The low antioxidative properties of cyclitols compared to flavanones and glutathione were revealed. However, the methyl-ether derivatives of cyclitols showed a significant increase in the antioxidative properties of glutathione.
Article
Chemistry, Applied
Zhi Xiang Ng, Yvonne Tyng Tying Koick, Phaik Har Yong
Summary: This study compared the total phenolic and flavonoid contents, radical scavenging, and cytotoxic activities of five medicinal plants with two dietary plants. The results showed that the medicinal plants had lower TPC and TFC compared to Z. officinale, with G. uralensis having the highest activities. The TPC, TFC, radical scavenging, and cytotoxic activities were positively correlated, and all medicinal plants were considered safe for consumption.
NATURAL PRODUCT RESEARCH
(2021)
Article
Biochemistry & Molecular Biology
Gorka Calvo-Martin, Daniel Plano, Ignacio Encio, Carmen Sanmartin
Summary: A series of 30 novel N,N-disubstituted selenoureas were synthesized and tested for their antioxidant and cytotoxic activities. Some compounds showed potential anti-cancer properties, with selenourea 6c demonstrating promising anticancer activity in the NCI60 cell line panel.
Article
Biochemistry & Molecular Biology
Chiara La Torre, Alessia Fazio, Paolino Caputo, Pierluigi Plastina, Maria Cristina Caroleo, Roberto Cannataro, Erika Cione
Summary: Kombucha, a fermented beverage, has become increasingly popular due to its perceived beneficial effects, but its antioxidant properties decline significantly after four months of storage.
Article
Plant Sciences
Myuri Parusnath, Yougasphree Naidoo, Moganavelli Singh, Farzad Kianersi, Yaser Hassan Dewir
Summary: This study investigated the antioxidant and antibacterial activities of various extracts from Combretum molle, a medicinal plant used in African traditional medicine. The methanol extracts showed strong radical-scavenging activity and broad-spectrum antibiotic capabilities. These findings suggest that C. molle has potential as a source for developing new drugs.
Article
Food Science & Technology
Zhuochen Wang, Yuhuan Li, Chao Qian, Bin Feng, Guoyuan Xiong, Jian Jiang, Qi Chen
Summary: Large-leaf yellow tea is gaining attention for its health benefits and potential in food processing. This study investigates the quality and flavor of fresh tea noodles made with ultra-finely ground large-leaf yellow tea powder. The results show that the tea noodles have improved texture and sensory attributes, while retaining the unique aroma components of the tea powder.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Tropical Medicine
Qi-Feng Sun, Shi-Xiang Chen, Zhang-Feng Tang, Xiao-Yi Song, Fa Jing, Hao-Tian Wu, Zhong-Yang Ding, Attalla El-kott, Diaa Massoud, Heba Khalifa
Summary: Origanum vulgare extract demonstrates hepatorenoprotective effects against finasteride-induced oxidative injury in mice by improving liver and kidney function, reducing inflammatory cytokines, increasing antioxidant status, and restoring antioxidant/oxidant balance.
ASIAN PACIFIC JOURNAL OF TROPICAL BIOMEDICINE
(2021)
Article
Multidisciplinary Sciences
Xinjian Wang, Zhen Yang, Yu Liu, Xuehong Wang, Hongjuan Zhang, Ruofeng Shang, Cidan Laba, Cuomu Wujin, Baocheng Hao, Shengyi Wang
Summary: In this study, crude polysaccharide from Nostoc commune was extracted using heating and ultrasonic-assisted methods. The purified polysaccharides, HNCP3 and UNCP4, were obtained and their structures were characterized. The results showed that ultrasonic-assisted extraction affected the molecular weight, monosaccharide composition, and configuration of Nostoc commune. UNCP4 exhibited higher antioxidant and hypoglycemic activities compared to HNCP3.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Arashi Shahid, Muhammad Inam-Ur-Raheem, Rana Muhammad Aadil, Beenish Israr
Summary: This study investigated the chemical and antioxidant characteristics of hydroethanolic Gola guava fruit and guava leaf extracts. The results showed that the 50% hydroethanolic leaf extract had the highest phenolic content and antioxidant potential. HPLC analysis identified flavonoids and phenolic acids in the extracts.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Applied
Soheila Beiranvand, Ashley Williams, Symsia Long, Peter R. Brooks, Fraser D. Russell
Summary: Honeys have beneficial antioxidant activity in wound healing processes by protecting cells against lipid oxidation, and kinetic data collection allows determination of their radical scavenging capacity. Studies on 53 honeys show that New Zealand manuka, grey ironbark, and river red gum honeys exhibit the greatest antioxidant capacity.
Article
Biochemistry & Molecular Biology
Hee Young Kim, Meran Keshawa Ediriweera, Kyung-Hwan Boo, Chang Sook Kim, Somi Kim Cho
Summary: The study found that steaming and microwaving increased the total polyphenol content of broccoli florets, while steaming decreased the total flavonoid content and microwaving slightly increased it. All broccoli extracts demonstrated similar radical scavenging and cytoprotective effects. Steamed (3 min)-freeze-dried (F-S3) and microwaved (2 min)-freeze-dried (F-M2) samples showed elevated levels of L-sulforaphane and strong anti-proliferative effects in MCF-7 cells.
Article
Agriculture, Multidisciplinary
Yuanyuan Li, Jialin Xu, Dongli Li, Hang Ma, Yu Mu, Dan Zheng, Xueshi Huang, Liya Li
Summary: A standardized triterpenoid-enriched extract of guava leaves showed hepatoprotective effects by modulating Nrf2 and MAPK signaling pathways to alleviate acetaminophen-induced oxidative and inflammatory stress in the liver. This supports its potential nutraceutical application in liver disease management.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Applied
Lu Wang, You Luo, Yanan Wu, Yan Liu, Zhenqiang Wu
Article
Agriculture, Multidisciplinary
Lu Wang, Yufeng Liu, You Luo, Kuiying Huang, Zhenqiang Wu
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Materials Science, Biomaterials
Lu Wang, Yanan Wu, Jia Xie, Sheng Wu, Zhenqiang Wu
MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS
(2018)
Article
Chemistry, Applied
Qi Bei, Zhenqiang Wu, Gong Chen
Article
Biochemistry & Molecular Biology
Lu Wang, Jiachao Zhang, Weimin Zhang, Xue Lin, Congfa Li, Zhenqiang Wu
PROCESS BIOCHEMISTRY
(2019)
Article
Agricultural Engineering
Lu Wang, Xue Lin, Jiachao Zhang, Weimin Zhang, Xiaoping Hu, Wu Li, Congfa Li, Sixin Liu
INDUSTRIAL CROPS AND PRODUCTS
(2019)
Article
Agriculture, Multidisciplinary
Daiyue Wei, Penghua Deng, Xiaofei Tian, Songgui He, Weigang Li, Zhenqiang Wu
Summary: The study found that PUFAs were the main reactant in producing aged pork fat, with lipid peroxides and FFAs generation as the two limiting steps. Through processing under illumination and soaking in deeply oxidized fat oil, the reaction rate was enhanced, leading to a significant increase in the productivity of aged pork fat.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agricultural Engineering
Yanzi Cai, Lingfeng Wu, Xue Lin, Xiaoping Hu, Lu Wang
INDUSTRIAL CROPS AND PRODUCTS
(2020)
Article
Plant Sciences
Ruimin Wang, Feibing Pan, Ruiping He, Fengjiao Kuang, Lu Wang, Xue Lin
Summary: This study investigated the phyto-chemical compositions and bio-activities of Arecanut seed extracts, showing that DESs extracted extracts had high total alkaloid content. The extracts contained a variety of main compounds with good antioxidant and antibacterial properties.
JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS
(2021)
Article
Chemistry, Applied
Xue Lin, Sijun Chen, Ruimin Wang, Congfa Li, Lu Wang
Summary: The phytochemicals of noni fruit extract (NFE) were identified and incorporated into pectin and/or chitosan-based films. The addition of NFE improved the physical, chemical, and biological properties of the films, including increased tensile strength, improved water vapor permeability, and enhanced antioxidant and antibacterial activities.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Fangliang Li, Tongjie Luo, Jiale Hou, Tao Fei, Jiachao Zhang, Lu Wang
Summary: The study shows that raspberry leaf extract has strong inhibitory activities on α-glucosidase/α-amylase and improves glucose consumption in 3T-3L1 cells. Eight major inhibitors were screened and identified, and molecular docking studies revealed their interaction with α-glucosidase/α-amylase. Raspberry leaf has potential as an anti-hypoglycemic material.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Hua Chen, Yousheng Shi, Lu Wang, Xiaoping Hu, Xue Lin
Summary: This study investigated the changes in phenolics, flavonoids, and their bio-activities of wampee peel and pulp during simulated in vitro digestion. The peel released higher amounts of phenolics and flavonoids compared to the pulp. Phenolics and flavonoids were primarily released during the oral digestion stage for peel, while they were mainly released during the small intestine digestion stage for pulp. Moreover, the soluble substances released from the peel exhibited significantly higher antioxidant activities and inhibitory activity against α-glucosidase compared to those from the pulp.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Yin Qin, Ruyan Fan, Yingxin Liu, Shuyi Qiu, Lu Wang
Summary: This study investigated the liver protective effect of Rubus corchorifolius fruit extract (RCE) on mice with high-fat-diet-induced NAFLD and explored the potential mechanisms through transcriptomics and metabolomics analysis. The results showed that RCE contains polyphenolic compounds and has a modulatory effect on oxidative stress and inflammatory responses in the liver. Additionally, RCE intervention significantly affected metabolic pathways associated with glycolipid metabolism. Therefore, intake of RCE may be an effective strategy to alleviate liver damage.
Article
Chemistry, Applied
Yaofei Hao, Jianxun Li, Zhiheng Zhao, Wen Xu, Lu Wang, Xue Lin, Xiaoping Hu, Congfa Li
Summary: The flavor characteristics of Shanlan rice wines with different fermentation time were analyzed. The research found that 3-methyl-1-butanol, phenylethyl alcohol, ethyl acetate, and diethyl succinate were the characteristic volatiles of Shanlan rice wine. The most varieties of volatiles appeared in the wine fermented for 3 years, giving it a unique and harmonious aroma. Moreover, the fermentation time also influenced the taste profile of the wine, with different contents of free amino acids and organic acids observed in wines fermented for different durations.
