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You searched for: Author marja Remove constraint Author: marja Journal name Food chemistry Remove constraint Journal name: Food chemistry
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1. Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity

Author:
Oksman-Caldentey, Kirsi-Marja,   et al.   ; Nuutila, Anna Maria; Puupponen-Pimiä, Riitta; Aarni, Marjukka;     Show all 4 Authors
Source:
Food chemistry 2003 v.81 no.4 pp. 485-493
ISSN:
0308-8146
Subject:
Allium; antioxidant activity; correlation; flavonoids; free radical scavengers; garlic; hepatocytes; lipid peroxidation; methanol; onions; phenolic compounds; rats
Abstract:
... The antioxidant activities of the methanol extracts of selected varieties and parts of garlic and onion were determined by two methods: inhibition of lipid peroxidation induced by tert-butyl hydroperoxide in isolated rat hepatocytes and scavenging activity against diphenylpicrylhydrazyl radical. The total phenolics and the main flavonoids of the hydrolysed onion and garlic samples were also analys ...
DOI:
10.1016/S0308-8146(02)00476-4

2. Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract – A human cross over trial

Author:
Anna-Marja Aura,   et al.   ; Salla Hakkola; Lotta Nylund; Natalia Rosa-Sibakov; Baoru Yang; Emilia Nordlund; Tapio Pahikkala; Marko Kalliomäki; Kaisa M. Linderborg;     Show all 9 Authors
Source:
Food chemistry 2021 v.342 pp. 128219
ISSN:
0308-8146
Subject:
bile; cross-over studies; digestive tract; excretion; feces; ferulic acid; food chemistry; gastrointestinal system; humans; metabolites; molecular weight; oat bran; oats; pressure; urine
Abstract:
... While the development of oat products often requires altered molecular weight (MW) of β-glucan, the resulting health implications are currently unclear. This 3-leg crossover trial (n = 14) investigated the effects of the consumption of oat bran with High, Medium and Low MW β-glucan (average > 1000, 524 and 82 kDa respectively) with 3 consequent meals on oat-derived phenolic compounds in urine (UHP ...
DOI:
10.1016/j.foodchem.2020.128219

3. Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)

Author:
Kirsi-Marja Oksman-Caldentey,   et al.   ; Riitta Puupponen-Pimiä; Liisa Nohynek; Riikka Juvonen; Tuija Kössö; Pilar Truchado; Benita Westerlund-Wikström; Tiina Leppänen; Eeva Moilanen;     Show all 9 Authors
Source:
Food chemistry 2016 v.197 pp. 950-958
ISSN:
0308-8146
Subject:
Rubus chamaemorus; anti-infective properties; anti-inflammatory activity; bioprocessing; ellagic acid; fermentation; flavonols; fractionation; health foods; hemagglutination; inducible nitric oxide synthase; interleukin-6; macrophages; nitric oxide; tannins; uropathogenic Escherichia coli
Abstract:
... Phenolic composition and bioactivity of cloudberry was modified by bioprocessing, and highly bioactive fractions were produced by dry fractionation of the press cake. During fermentation polymeric ellagitannins were partly degraded into ellagic acid derivatives. Phenolic compounds were differentially distributed in seed coarse and fine fractions after dry fractionation process. Tannins concentrate ...
DOI:
10.1016/j.foodchem.2015.11.061

4. Mastication-induced release of compounds from rye and wheat breads to saliva

Author:
Anna-Marja Aura,   et al.   ; Saara Pentikäinen; Ville Koistinen; Marjukka Kolehmainen; Kaisa Poutanen; Kati Hanhineva;     Show all 6 Authors
Source:
Food chemistry 2019 v.270 pp. 502-508
ISSN:
0308-8146
Subject:
amino acids; breads; digestion; endosperm; gluten; liquid chromatography; mass spectrometry; mastication; nucleosides; peptides; rye; saliva; sugars; wheat
Abstract:
... Mastication initiates digestion, disintegrating food structure and mixing it with saliva. This study aimed to provide understanding about the first step of bread digestion by exploring release of compounds from bread matrix during mastication. Furthermore, the aim was to identify compound groups that differentiate rye and wheat breads.Fifteen participants masticated whole-meal rye bread, endosperm ...
DOI:
10.1016/j.foodchem.2018.07.110