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You searched for: Subject term health promotion Remove constraint Subject term: health promotion Subject term hydroxyl radicals Remove constraint Subject term: hydroxyl radicals
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1. Antioxidant Activity of Individual Steryl Ferulates from Various Cereal Grain Sources

Author:
Zhu Dan; Sánchez-Ferrer Antoni; Nyström Laura
Source:
Journal of natural products 2016 v.79 no.2 pp. 308-316
ISSN:
1520-6025
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; energy; health promotion; hydroxyl radicals; lipids; oryzanol; principal component analysis; rice; whole grain foods
Abstract:
... Steryl ferulates (SFs) are a subclass of bioactive lipids contributing to the health-promoting effects of whole grains. Most related studies focus on γ-oryzanol, a SF mixture from rice, since individual steryl ferulates are not commercially available. There is little evidence that individual SFs may vary in their bioactivity. The aim of this study was to evaluate the antioxidant activity of eight ...
DOI:
10.1021/acs.jnatprod.5b00880

2. Antioxidant activity of resveratrol ester derivatives in food and biological model systems

Author:
Won Young Oh; Fereidoon Shahidi
Source:
Food chemistry 2018 v.261 pp. 267-273
ISSN:
0308-8146
Subject:
DNA damage; antioxidant activity; copper; emulsions; esterification; esters; functional foods; ground meat; health promotion; hydrogen peroxide; hydroxyl radicals; ingredients; low density lipoprotein; oils; organochlorine compounds; oxidation; resveratrol; risk reduction
Abstract:
... Resveratrol (R) was lipophilized by esterification in order to facilitate its application in a wide range of products and to possibly enhance its bioactivity. Twelve resveratrol derivatives were prepared using acyl chlorides of different chain length (C3:0–C22:6) and their antioxidant activities assessed. While resveratrol showed the highest antioxidant activity in oil-in-water emulsion, its deriv ...
DOI:
10.1016/j.foodchem.2018.03.085

3. Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin

Author:
Priyatharini Ambigaipalan; Abdulrahman S. Al-Khalifa; Fereidoon Shahidi
Source:
Journal of functional foods 2015 v.18 pp. 1125-1137
ISSN:
1756-4646
Subject:
2,2-diphenyl-1-picrylhydrazyl; chelation; flour; free radical scavengers; health promotion; hydrolysates; hydrolysis; hydroxyl radicals; ingredients; inhibitory concentration 50; molecular weight; pH; peptides; peptidyl-dipeptidase A; protein hydrolysates; spectrometers; subtilisin; temperature
Abstract:
... Date seed flour was used to produce protein hydrolysates using Alcalase (AL), Flavourzyme (FL) and Thermolysin (TH). Enzymes were used individually or in combination at a constant pH and temperature. The degree of hydrolysis ranged between 11 and 14%. The molecular weights of peptides determined, using a quadrupole orthogonal time-of-flight hybrid tandem mass spectrometer, ranged from 2062.9 ± 0.0 ...
DOI:
10.1016/j.jff.2015.01.021

4. Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains

Author:
Anoma Chandrasekara; Fereidoon Shahidi
Source:
Journal of functional foods 2011 v.3 no.3 pp. 159-170
ISSN:
1756-4646
Subject:
catechin; cell proliferation; ferulic acid; functional foods; health promotion; hydroxyl radicals; ingredients; lipid peroxidation; millets; risk reduction; singlet oxygen; supercoiled DNA; xanthine oxidase
Abstract:
... Phenolic extracts from seven millet varieties (kodo, finger (Ravi), finger (local) proso, foxtail, little and pearl) were evaluated for their total phenolic content (TPC), total flavonoid content (TFC), ferrous ion chelating activity and singlet oxygen scavenging capacity. Furthermore, the potency of millet phenolic extracts in the inhibition of peroxyl and hydroxyl radical induced supercoiled DNA ...
DOI:
10.1016/j.jff.2011.03.008

5. Beverages of lemon juice and exotic noni and papaya with potential for anticholinergic effects

Author:
Amadeo Gironés-Vilaplana; Patrícia Valentão; Paula B. Andrade; Federico Ferreres; Diego A. Moreno; Cristina García-Viguera
Source:
Food chemistry 2015 v.170 pp. 16-21
ISSN:
0308-8146
Subject:
Carica papaya; Citrus limon; Morinda citrifolia; acetylcholinesterase; adults; antioxidant activity; beverages; cholinesterase; cognition; fruits; health promotion; hydroxyl radicals; lemon juice; phenolic compounds; superoxide anion
Abstract:
... Lemon (Citrus limon (L.) Burm. f.) juice beverages enriched either with noni (Morinda citrifolia L.) (LN) or papaya (Carica papaya L.) (LP), were characterized by HPLC-DAD-ESI/MSn, the antioxidant capacity was evaluated by (DPPH), superoxide (O2−), hydroxyl radicals (OH) and hypochlorous acid (HOCl) assays, and their potential as acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) inhibi ...
DOI:
10.1016/j.foodchem.2014.08.021

6. Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical

Author:
Marija Lesjak; Ivana Beara; Dejan Orčić; Goran Anačkov; Petar Knežević; Zorica Mrkonjić; Neda Mimica–Dukić
Source:
International journal of food properties 2017 v.20 no.sup2 pp. 1652-1663
ISSN:
1094-2912
Subject:
Juniperus excelsa; alpha-pinene; anti-inflammatory activity; antimicrobial properties; antioxidant activity; bacteria; butylated hydroxyanisole; catechin; cedrol; eicosanoids; essential oils; food preservatives; food quality; functional foods; gas chromatography-mass spectrometry; health promotion; hydroxyl radicals; leaves; limonene; lipid peroxidation; liquid chromatography; quercitrin; spices; tandem mass spectrometry
Abstract:
... Leaves and cones of the genus Juniperus, regularly used as a spice, could be a candidate for new food preservative with significant nutraceutical qualities. The main goal of this study was to evaluate the bioactivity and chemical profiling of the Juniperus excelsa leaves and cones in order to support its usage as a health-promoting food additive. The content of 44 phenolics was determined using Li ...
DOI:
10.1080/10942912.2017.1352598

7. Composition, and antioxidant and enzyme‐inhibition activities, of essential oils from Satureja thymbra and Thymbra spicata var. spicata

Author:
Bulent Kirkan; Cengiz Sarikurkcu; Ryszard Amarowicz
Source:
Flavour and fragrance journal 2019 v.34 no.6 pp. 436-442
ISSN:
0882-5734
Subject:
2,2-diphenyl-1-picrylhydrazyl; Satureja; Thymbra spicata; acetylcholinesterase; alpha-glucosidase; antioxidant activity; beta-caryophyllene; carvacrol; cholinesterase; drugs; enzyme inhibition; enzyme inhibitors; essential oils; food industry; gamma-terpinene; health promotion; hydroxyl radicals; ingredients; iron; natural additives; nitric oxide; p-cymene
Abstract:
... This research sought to characterize the essential oils of Satureja thymbra and Thymbra spicata var. spicata in terms of composition as well as their antioxidant and enzyme‐inhibitory activities. The major components of essential oil derived from S. thymbra were found to be γ‐terpinene (34.67%), carvacrol (32.45%), p‐cymene (11.46%), and β‐caryophyllene (6.85%). In the essential oil derived from T ...
DOI:
10.1002/ffj.3522

8. Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012

Author:
Tapati Bhanja Dey; Ramesh Chander Kuhad
Source:
Biotechnology reports 2014 v.4 pp. 120-127
ISSN:
2215-017X
Subject:
2,2-diphenyl-1-picrylhydrazyl; Rhizopus oryzae; Saccharomyces cerevisiae; acetone; antioxidant activity; biotechnology; ethanol; freeze drying; functional foods; health promotion; hydrogen peroxide; hydroxyl radicals; methanol; solid state fermentation; solvents; temperature; wheat
Abstract:
... Antioxidant phenolic compounds (PCs) are gaining popularity day by day for their health promoting properties. Wheat is a very good source of natural antioxidant PCs. In the present study, extraction of PCs was improved by solid-state fermentation (SSF) of wheat by Rhizopus oryzae RCK2012 which helped to release the bound compounds from matrix. Different extraction conditions such as solvent compos ...
DOI:
10.1016/j.btre.2014.09.006
PubMed:
28626670
PubMed Central:
PMC5466129

9. Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3

Author:
Yu Xiao; Juan Fan; Yulian Chen; Xin Rui; Qiuqin Zhang; Mingsheng Dong
Source:
RSC advances 2016 v.6 no.35 pp. 29741-29756
ISSN:
2046-2069
Subject:
2,2-diphenyl-1-picrylhydrazyl; DNA damage; Rhizopus microsporus var. oligosporus; antioxidant activity; bioavailability; ethanol; functional foods; glucosides; health promotion; hydroxyl radicals; ingredients; isoflavones; nanosilver; risk reduction; silver; solid state fermentation; solvents; soybeans
Abstract:
... In this study, Rhizopus oligosporus RT-3, which was first isolated in our group, was used for solid state fermentation of soybeans (R. oligosporus-fermented soybeans, RFS) in a short time (22 h). The effects of fermentation on total phenolic content (TPC), isoflavone composition, antioxidant activity and DNA damage protection of soybeans were investigated. Besides, the effects of different polarit ...
DOI:
10.1039/c6ra00074f

10. Evaluation of antidiabetic, dermatoprotective, neuroprotective and antioxidant activities of Chrysanthemum fontanesii flowers and leaves extracts

Author:
Amel Amrani; Amira Mecheri; Chawki Bensouici; Nassima Boubekri; Ouahiba Benaissa; Djamila Zama; Fadila Benayache; Samir Benayache
Source:
Biocatalysis and agricultural biotechnology 2019 v.20 pp. 101209
ISSN:
1878-8181
Subject:
Chrysanthemum; acetylcholinesterase; alpha-glucosidase; antioxidant activity; butanol; cholinesterase; cosmetics; enzyme activity; enzyme inhibition; flavonoids; flowers; food industry; health promotion; hydroxyl radicals; leaf extracts; leaves; noninsulin-dependent diabetes mellitus; phenolic compounds; radiation resistance
Abstract:
... This study was aimed to evaluate the antidiabetic, dermatoprotective, neuroprotective and antioxidant activities of n-butanol extracts from leaves and flowers of Chrysanthemum fontanesii. β-carotene-linoleic acid, Galvinoxyl radical (GOR), ABTS, hydroxyl radical, reducing power, CUPRAC, O-phenanthroline and metal chelating assays were used to evaluate antioxidant capacity of the extracts. The extr ...
DOI:
10.1016/j.bcab.2019.101209

11. Influence of postharvest gamma irradiation treatment on the content of bioactive compounds and antioxidant activity of fenugreek (Trigonella foenum–graceum L.) and spinach (Spinacia oleracea L.) leaves

Author:
Peerzada R. Hussain; Prashant Suradkar; Sadiya Javaid; Heena Akram; Sadaf Parvez
Source:
Innovative food science & emerging technologies 2016 v.33 pp. 268-281
ISSN:
1466-8564
Subject:
foods; shelf life; hydroxyl radicals; median effective concentration; spinach; industry; health promotion; iron; Spinacia oleracea; nutritive value; Trigonella foenum-graecum; phenolic compounds; bioactive compounds; fenugreek; irradiation; antioxidant activity; gamma radiation; leaves; ascorbic acid
Abstract:
... Fenugreek and spinach leaves after irradiation in the dose range of 0.25–1.5kGy were evaluated for the content of bioactive compounds and antioxidant activity using DPPH radical scavenging, ferric reducing ability power (FRAP), hydroxyl radical scavenging and ferrous ion chelating assays. Results of the study revealed that bioactive content except total ascorbic acid was significantly (p≤0.05) hig ...
DOI:
10.1016/j.ifset.2015.11.017

12. Isolation, Identification, and Evaluation of New Lactic Acid Bacteria Strains with Both Cellular Antioxidant and Bile Salt Hydrolase Activities In Vitro

Author:
Shuang Xu; Taigang Liu; Chiraz Akorede Ibinke Radji; Jing Yang; Lanming Chen
Source:
Journal of food protection 2016 v.79 no.11 pp. 1919-1928
ISSN:
0362-028X
Subject:
2,2-diphenyl-1-picrylhydrazyl; Enterococcus durans; Enterococcus faecium; Lactobacillus brevis; Lactobacillus casei; Lactobacillus plantarum; Leuconostoc mesenteroides; Pediococcus pentosaceus; bile resistance; bile salts; choloylglycine hydrolase; fermented foods; free radical scavengers; functional foods; functional properties; genetic variation; genome; health promotion; hydrogen peroxide; hydroxyl radicals; iron; lactic acid bacteria; probiotics; pulsed-field gel electrophoresis; screening
Abstract:
... In this study, we analyzed Chinese traditional fermented food to isolate and identify new lactic acid bacteria (LAB) strains with novel functional properties and to evaluate their cellular antioxidant and bile salt hydrolase (BSH) activities in vitro. A sequential screening strategy was developed to efficiently isolate and obtain 261 LAB strains tolerant of bile salt, acid, and H2O2 from nine Chin ...
DOI:
10.4315/0362-028X.JFP-16-096

13. LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins

Author:
Elena Babini; Davide Tagliazucchi; Serena Martini; Lucilla Dei Più; Andrea Gianotti
Source:
Food chemistry 2017 v.228 pp. 186-196
ISSN:
0308-8146
Subject:
enzymes; lipid peroxidation; 2,2-diphenyl-1-picrylhydrazyl; wheat; peptides; gel chromatography; oxidative stress; peas; Lupinus; health promotion; ingredients; superoxide anion; functional foods; Lactobacillus; vegetable protein; chronic diseases; hydrolysis; antioxidant activity; hydrolysates; hydroxyl radicals; food industry; vegetables; Triticum turgidum subsp. dicoccon
Abstract:
... Bioactive antioxidant peptides are more and more attracting the attention of food manufacturers for their potential to transform food in functional food, able to prevent a variety of chronic diseases associated with oxidative stress. In the present study proteins extracted from different vegetable sources (KAMUT® khorasan wheat, emmer, lupine and pea) were hydrolyzed with commercial enzymes and La ...
DOI:
10.1016/j.foodchem.2017.01.143

14. Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties

Author:
Ji Wang; Tong Wu; Xiaobin Fang; Zhennai Yang
Source:
Journal of dairy science 2019 v.102 no.5 pp. 3825-3838
ISSN:
0022-0302
Subject:
2,2-diphenyl-1-picrylhydrazyl; Cheddar cheese; Lactobacillus plantarum; bioactive properties; cell growth; cheese quality; cheese ripening; cheese starters; cohesion; enzyme inhibition; exopolysaccharides; functional properties; hardness; health promotion; hydroxyl radicals; ingredients; low fat cheeses; manufacturing; neoplasm cells; peptidyl-dipeptidase A; proteolysis; water solubility
Abstract:
... This study aimed to evaluate the effect of exopolysaccharide (EPS)-producing Lactobacillus plantarum JLK0142 on the ripening characteristics and in vitro health-promoting benefits of low-fat Cheddar cheese. Three batches of cheese were made by employing a non-EPS–producing cheese starter (control), in combination with Lb. plantarum JLK0142 as an adjunct and the purified EPS as an ingredient. Lacto ...
DOI:
10.3168/jds.2018-15154

15. Phenolic compound content, antioxidant and radical-scavenging properties of methanolic extracts from the seed coat of certain thai tamarind cultivars

Author:
SUKSOMTIP, MANEEWAN; UKRISDAWITHID, SAOWALUCK; BHUSAWANG, PARICHART; PONGSAMART, SUNANTA
Source:
Journal of food biochemistry 2010 v.34 no.5 pp. 916-931
ISSN:
0145-8884
Subject:
shelf life; phenols; lipid peroxidation; tamarinds; trees; traditional foods; blood; biopreservatives; health promotion; functional foods; traditional medicine; cultivars; anthelmintics; tannins; antioxidant activity; seed extracts; testa; hydroxyl radicals; Tamarindus indica; spices; pulp; laxatives; India; Thailand
Abstract:
... Methanolic extracts from the seed coats of five major tamarinds (Srichomphu, Sithong-nak, Sithong-bao, Priao-yak and Khanti) cultivated in Thailand were investigated for their content of phenolic compounds and their antioxidative properties. Antioxidative properties were evaluated by various different methods: scavenging effect on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical, anti ...
DOI:
10.1111/j.1745-4514.2009.00323.x

16. Probiotic and Antioxidant Potential of Lactobacillus reuteriLR12 and Lactobacillus lactisLL10 Isolated from Pineapple Puree and Quality Analysis of Pineapple-Flavored Goat Milk Yoghurt during Storage

Author:
Naif Abdullah Al-Dhabi; Mariadhas Valan Arasu; Ponnuswamy Vijayaraghavan; Galal Ali Esmail; Veeramuthu Duraipandiyan; Young Ock Kim; Hyungsuk Kim; Hak-Jae Kim
Source:
Microorganisms 2020 v.8 no.10 pp. -
ISSN:
2076-2607
Subject:
Bacillus cereus; Enterococcus faecalis; Lactobacillus; Staphylococcus aureus; acid tolerance; adenocarcinoma; adhesion; antimicrobial properties; antioxidant activity; appearance (quality); bacteria; bile; fermentation industry; flavor; free radical scavengers; fungi; goat milk; health promotion; human cell lines; humans; hydroxyl radicals; medicinal properties; milk; pineapples; probiotics; sensory evaluation; starter cultures; storage; superoxide anion; virulent strains; yogurt
Abstract:
... In recent years, studies have focused on the therapeutic properties of probiotics to eliminate pathogenic microorganisms associated with various diseases. Lactobacilli are important probiotics groups that have been found to possess many health-promoting activities. This study was carried out to isolate LactobacillusreuteriLR12 and L. lactisLL10 from pineapple puree. The invitro analysis to evaluat ...
DOI:
10.3390/microorganisms8101461

17. Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Author:
Ramila Azat; Yan Liu; Wei Li; Abdurihim Kayir; Ding-bo Lin; Wen-wen Zhou; Xiao-dong Zheng
Source:
Journal of Zhejiang University 2016 v.17 no.8 pp. 597-609
ISSN:
1673-1581
Subject:
2,2-diphenyl-1-picrylhydrazyl; Caenorhabditis elegans; Enterococcus hirae; Escherichia coli; Lactobacillus helveticus; Lactobacillus rhamnosus; bile salts; cheese industry; cheeses; cholesterol; fermented dairy products; free radical scavengers; health promotion; host strains; hydrophobicity; hydroxyl radicals; lactic acid bacteria; longevity; probiotics; starter cultures; triacylglycerols; China
Abstract:
... Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile ...
DOI:
10.1631/jzus.B1500250
PubMed:
27487805
PubMed Central:
PMC4980438

18. Probiotics and Its Functionally Valuable Products—A Review

Author:
Paulraj Kanmani; R. Satish Kumar; N. Yuvaraj; K. A. Paari; V. Pattukumar; Venkatesan Arul
Source:
Critical reviews in food science and nutrition 2013 v.53 no.6 pp. 641-658
ISSN:
1549-7852
Subject:
folic acid; siderophores; genetics; gastrointestinal system; health promotion; Bifidobacterium; bacteriocins; production functions; superoxide anion; pathogens; antimicrobial properties; Lactobacillus; antagonists; adhesion; Saccharomyces cerevisiae var. cerevisiae; biosurfactants; biosynthesis; hydroxyl radicals; lactic acid bacteria; ecology; exopolysaccharides; probiotics
Abstract:
... During the past two decades probiotic bacteria have been increasingly proposed as health promoting bacteria in variety of food system, because of its safety, functional, and technological characteristics. Commonly, Lactobacillus spp., Bifidobacterium spp., Saccharomyces boulardii, and some other microorganisms have been considered as probiotic strains. Possibly these bacterial strains exerted seve ...
DOI:
10.1080/10408398.2011.553752
PubMed:
23627505

19. Quantitative evaluation of the antioxidant properties of garlic and shallot preparations

Author:
Leelarungrayub, N.; Rattanapanone, V.; Chanarat, N.; Gebicki, J.M.
Source:
Nutrition 2006 v.22 no.3 pp. 266-274
ISSN:
0899-9007
Subject:
chemical composition; diallyl sulfides; hydroxyl radicals; quantitative analysis; free radicals; Allium cepa; hydrogen peroxide; lipid peroxidation; garlic; Allium sativum; plant extracts; health promotion; protein metabolism; shallots; antioxidant activity; phenolic compounds
DOI:
10.1016/j.nut.2005.05.010
PubMed:
16500553

20. Stilbene profiles in different tissues of Vitis vinifera L. cv. Cabernet Sauvignon and a comparison of their antioxidant activity

Author:
Y.‐J. Wei; S.‐R. Zhao; J.‐M. Li; B. Xue
Source:
Australian journal of grape and wine research 2016 v.22 no.2 pp. 226-231
ISSN:
1322-7130
Subject:
Vitis vinifera; antioxidant activity; electron paramagnetic resonance spectroscopy; grapes; health promotion; hydroxyl radicals; leaves; models; nitric oxide; roots; seeds; stems; stilbenes; tissues; viniferins
Abstract:
... BACKGROUND AND AIMS: Stilbenes are an important group of phenolic substances that exist in roots, stems, leaves, skins and seeds. But little work has been performed to characterise the composition of grape root or to measure the antioxidant capacity of several stilbenes with hydroxyl radicals,1,1‐diphenyl‐2‐picrylhydrazyl and nitric oxide free radicals. METHODS AND RESULTS: Stilbenes were analysed ...
DOI:
10.1111/ajgw.12230