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Plant Foods for Human Nutrition
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#1Tatiane Ferreira Martins (USP: University of São Paulo)
#2O.M. Palomino (Complutense University of Madrid)H-Index: 9
Last. Luis Goya (CSIC: Spanish National Research Council)H-Index: 39
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Oxidative stress may cause functional disorders of vascular endothelia which can lead to endothelial apoptosis and thus alter the function and structure of the vascular tissues. Plant antioxidants protect the endothelium against oxidative stress and then become an effective option to treat vascular diseases. Cocoa flavanols have been proven to protect against oxidative stress in cell culture and animal models. In addition, epidemiological and interventional studies strongly suggest that cocoa co...
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#1Jie Shen (Hangzhou Dianzi University)H-Index: 8
#2Jianying Shan (Hangzhou Dianzi University)
Last. Motao Li (Hangzhou Dianzi University)
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Chinese herbal tea has a long history in China, and is one of the most consumed beverage products as of now. However, whether herbal tea can really promote health and be considered as a functional food is still a question. The objective of this work was to assess the beneficial effect of herbal tea on health using Drosophila as the model. Adding commercially available herbal tea to food could increase average life span of fruit flies for more than 50%. Further tests showed that the effect of her...
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#1Machap Chandradevan (UPM: Universiti Putra Malaysia)
#2Sanimah SimohH-Index: 2
Last. Faridah Abas (UPM: Universiti Putra Malaysia)H-Index: 23
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Gynura procumbens and Cleome gynandra are two herbs commonly used in Malaysia to treat various ailments and are also consumed as salads (ulam) and vegetables. The present study aims to evaluate the relationship between the chemical compositions of both herbs and their antioxidant and anti-inflammatory properties using nuclear magnetic resonance (NMR) metabolomics approach, which is being reported for the first time. Different ethanolic extracts of both herbs were tested for DPPH scavenging and i...
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#1H. O. Thompson (SLU: Swedish University of Agricultural Sciences)
#2G. Önning (Lund University)
Last. M. Hultberg (SLU: Swedish University of Agricultural Sciences)
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As diets change in response to ethical, environmental, and health concerns surrounding meat consumption, fermentation has potential to improve the taste and nutritional qualities of plant-based foods. In this study, cauliflower, white beans, and a 50:50 cauliflower-white bean mixture were fermented using different strains of Lactobacillus plantarum. In all treatments containing cauliflower, the pH was reduced to <4 after 18 h, while treatments containing only white beans had an average pH of 4.8...
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Oats represent a promising alternative to small-grain cereals from Triticeae group (wheat, barley, rye) for persons suffering from any form of gluten intolerance, especially celiac disease (CD), since oat-specific prolamins avenins reveal generally lower gluten content and immunoreactivity. Recent studies on avenin molecular structure revealed large genetic variability in avenin sequences affecting the spectrum of gluten peptides produced by hydrolases in human digestive tract. The aim of the pr...
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The overall nutritional properties of tubers from 67 potato cultivars were systematically evaluated in this study by adopting the Nutrient-Rich Foods (NRF11.3) Index Model. The macronutrients including dry matter, crude protein, total dietary fiber, and starch contents were found to be in the range of 14.8–30.5 g/100 g fresh weight, 5.71–12.0, 1.99–3.39, and 56.0–75.5 g/100 g dry weight, respectively. Additionally, the amounts of vitamin C, K and Fe were 22.6–86.6, 1457–3111, and 1.40–5.06 mg/10...
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Agave bagasse is a fibrous-like material obtained during aguamiel extraction, which is also in contact with indigenous microbiota of agave plant during aguamiel fermentation. This plant is a well-known carrier of the prebiotic fructan-type carbohydrates, which have multiple ascribable health benefits. In the present work, the potential of ashen and green agave bagasse as functional ingredients in supplemented cookies was studied. For its application, the chemical, functional, properties of agave...
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Effects of different factors on the content of phenolics, anthocyanins, antioxidants and colour parameters in two varieties of Aronia and three varieties of Saskatoon berries were evaluated. The berries were extracted by dynamic solvent extraction using three different solvents (water, 50% ethanol (v/v) and dimethyl sulfoxide) and subsequently analysed by ultraviolet visible near infrared spectroscopy and electron paramagnetic resonance followed by chemometric analysis. The results obtained show...
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#1Danilo Santos Souza (State University of Campinas)H-Index: 5
#2Jane Delane Reis Pimentel Souza (State University of Campinas)H-Index: 1
Last. Helena Teixeira Godoy (State University of Campinas)H-Index: 28
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Tamarind fruits are consumed worldwide and their seeds have an underexploited potential. We assessed the effect of the addition of a freeze-dried aqueous of extract tamarind seed (FAE) at three concentration levels (0.3, 1.15 and 2%) on the antioxidant capacity (DPPH, ABTS, FRAP and ORAC) and concentrations of total phenolic compounds in tamarind pulp. Conditions used to prepare the aqueous extracts were established using multivariate optimization. Moreover, nectars prepared from pulps combined ...
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