Review
Chemistry, Applied
Fabio Fernandes de Araujo, David de Paulo Farias, Iramaia Angelica Neri-Numa, Glaucia Maria Pastore
Summary: Polyphenols are naturally occurring compounds present in fruits and vegetables, with various biological effects and industrial applications. Adequate intake of polyphenols can help prevent diseases and improve the properties of starch, as well as contribute to innovation in different technological fields.
Article
Horticulture
Cuihua Liu, Zhuo Zhang, Zhiming Dang, Juan Xu, Xiaolin Ren
Summary: The study found that phenolic compound contents in pomegranate fruit change during storage, with anthocyanins, phenolic acids, and flavonoids being the main compounds present. The anthocyanin content in the arils and the flavonoid content in the peel were associated with peroxidase activity.
SCIENTIA HORTICULTURAE
(2021)
Article
Chemistry, Applied
Ali Sabra, Thomas Netticadan, Champa Wijekoon
Summary: Grapes are a rich source of bioactive compounds with antioxidant, anti-inflammatory, and anti-carcinogenic activities. These compounds have wide applications in food and nutraceutical industries, and are linked to reducing the incidence of cardiovascular disease and hypertension.
Article
Food Science & Technology
Franklin Brian Apea-Bah, Xiang Li, Trust Beta
Summary: The research suggests that combining white rice with pulses and sorghum leaves extract can significantly increase the antioxidant activities of the rice dish. Despite losses of certain phenolic compounds during boiling, the resulting dish still has higher total phenolic content and antioxidant activities compared to plain white rice.
Article
Food Science & Technology
Antonio Colasanto, Fabiano Travaglia, Matteo Bordiga, Stefania Monteduro, Marco Arlorio, Jean Daniel Coisson, Monica Locatelli
Summary: Different cooking techniques have significant impact on the chemical and nutritional composition of black rice, with risotto preparation being the most effective in preserving anthocyanins and antioxidant activity. It is important to study cooking methods to preserve the nutritional and beneficial properties of rice.
Article
Chemistry, Applied
Hojjat Pashazadeh, Ali Ali Redha, Ilkay Koca
Summary: This study evaluated the effect of drying temperature and airflow on the composition, texture, and microstructure of dried black rosehip fruit. The results showed that flavonoid content was highest in fruits dried at 70 degrees C, while certain acids had the highest concentration in fruits dried at 50 degrees C. Drying temperature and airflow also significantly affected the texture and microstructure of the fruit. Therefore, it is important to assess the bioaccessibility and bioavailability of nutrients from dried black rosehip fruit in future research.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Food Science & Technology
Ivana Sola, Petra Stic, Gordana Rusak
Summary: This study assessed the effect of different soil water content on the nutritional potential of young Chinese cabbage, finding that drought conditions increased total phenolic acids and soluble sugars in plants. Excess water increased the concentration of sinapic and ferulic acid in Chinese cabbage. Photosynthetic pigments were more susceptible to flooding than drought, with chlorophyll b showing higher concentration in plants grown under drought.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Ahmed K. Rashwan, Naymul Karim, Yang Xu, Haoxin Cui, Jie Fang, Kejun Cheng, Jianling Mo, Wei Chen
Summary: This study found that Melastoma dodecandrum Lour fruit powder (MDLP) improved the quality of stirred-type yogurt by increasing its polyphenol content, antioxidant activity, and altering its structure and viscosity. 1% MDLP-fortified yogurt showed the best results.
Review
Nutrition & Dietetics
Nicolas Monjotin, Marie Josephe Amiot, Jacques Fleurentin, Jean Michel Morel, Sylvie Raynal
Summary: This review focuses on the human healthcare benefits of seven phytochemical families and highlights their significant potential contribution in the prevention and management of pathologies and symptoms in the field of family health.
Review
Biochemistry & Molecular Biology
Natalya Vinogradova, Elena Vinogradova, Victor Chaplygin, Saglara Mandzhieva, Pradeep Kumar, Vishnu D. Rajput, Tatiana Minkina, Chandra Shekhar Seth, Marina Burachevskaya, Dionise Lysenko, Rupesh Kumar Singh
Summary: This article analyzes the impact of anthropogenically transformed environment on the content of pharmaceutically valuable biologically active compounds in medicinal plants. The study focuses on phenolic compounds such as flavonoids, anthocyanins, tannins, and phenolic acids. The discharge of transmissible forms of heavy metals, including cadmium, lead, and mercury, from factories has led to contamination of soil. This affects the activity of enzymes involved in the biosynthesis of phenolic compounds in medicinal plants, resulting in changes in their quantity.
Article
Polymer Science
Thaina Stephanie Martins de Freitas, Vitor Augusto dos Santos Garcia, Cristina Tostes Filgueiras, Jose Ignacio Velasco, Farayde Matta Fakhouri
Summary: This study successfully incorporated active compounds from purple araca into pea starch-based films, with the use of various plasticizers such as sorbitol, resulting in packaging films with good antimicrobial activity and water vapor barrier properties.
Review
Food Science & Technology
Jatinder Pal Singh, Balwinder Singh, Amritpal Kaur
Summary: Fig fruit is a rich source of polyphenols, with the peel part containing a greater diversity of these compounds compared to the pulp. These polyphenols, primarily flavonoids and phenolic acids, have antioxidant activities and provide various health benefits, such as antihyperglycemic, hepatoprotective, and antispasmodic activities.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Horticulture
Muhammad Khalid Hameed, Wajid Umar, Ali Razzaq, Shiwei Wei, Qingliang Niu, Danfeng Huang, Liying Chang
Summary: This study explored the selected secondary metabolites, total polyphenol, antioxidants activities, total flavonoids and anthocyanin contents in 32 lettuce varieties of green and red color. The results showed that green and red type lettuce varieties showed a significant difference in lactupicrin, chlorogenic acid, caffeoylmalic acid, syringic acid and quercetin 3-D-galactoside. Total flavonoids and anthocyanin contents were found more in red type lettuce varieties while the total polyphenols and total antioxidants were found significantly higher in green type lettuce varieties.
SCIENTIA HORTICULTURAE
(2023)
Article
Food Science & Technology
Gema Pereira-Caro, Jose Luis Ordonez-Diaz, Elsy de Santiago, Alicia Moreno-Ortega, Salud Caceres-Jimenez, Monica Sanchez-Parra, Francisco Javier Roldan-Guerra, Victor Ortiz-Somovilla, Jose Manuel Moreno-Rojas
Summary: Black carrot and its derived products have high polyphenol content, with the main polyphenols remaining bio-accessible after in vitro digestion, but undergoing degradation during colonic fermentation. The results suggest that the black carrot matrix significantly affects the bio-accessibility of polyphenols and, therefore, their potential health benefits.
Review
Plant Sciences
Fereidoon Shahidi, Renan Danielski, Samantha Ottani Rhein, Lee A. Meisel, Jocelyn Fuentes, Hernan Speisky, Andres R. Schwember, Adriano Costa de Camargo
Summary: Wheat and rice play a vital role in human nutrition and food security. Understanding their potential health benefits and studying the entire food value chain can optimize their production, improve human health, and address challenges posed by climate change.