Papers mentioning bergamot or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND: Pulmonary neuroendocrine cells (PNEC) are rare airway epithelial cells that have recently gained attention as potential amplifiers of allergic asthma. However, studying... Read full abstract on PubMed →
BACKGROUND: Citrus residuals are rich in nutrients like pectin, essential oil, and amino acids, which are wasted in the food industry. Moreover, citrus components often coexist wit... Read full abstract on PubMed →
Poly (3-hydroxybutyrate) (PHB) is a bio-based biodegradable biopolymer with excellent potential to substitute petrochemical-based food packaging materials. Nevertheless, low elonga... Read full abstract on PubMed →
Plant secondary metabolites are compounds that play an important role in plant interactions and defense. Persian lime and Mexican lime as the two most important sour lime varieties... Read full abstract on PubMed →
Lemon essential oil (LEO) is a well-known flavoring agent with versatile biological activities. In the present study, we have isolated and characterized four citral-enriched fracti... Read full abstract on PubMed →
The present study investigated the effects of dietary Citrus bergamia peel oil (CBO) on growth performance, haematological and serum biochemical responses of Nile tilapia, Oreochro... Read full abstract on PubMed →
Citrus oils and their emulsions have been widely used in food and beverage products due to their flavor, various beneficial health functions and relative high solubility for lipoph... Read full abstract on PubMed →
The possibility of following traditional cold-press extraction with the post process continuous separation of bergapten from bergamot essential oil was investigated. A fractionatio... Read full abstract on PubMed →
Citrus oils are used as good carrier oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating tempe... Read full abstract on PubMed →
The DFG Senate Commission on Food Safety (SKLM) has discussed the toxicological assessment of furanocoumarins in foodstuffs and adopted an opinion on 23/24 September 2004 [SKLM, En... Read full abstract on PubMed →
< 0.001) in the Control group than in EBP, OLL and BPOL groups. The integration of 20 % of bergamot pulp and/or olive leaves by-products increased the levels of tocopherol and phen... Read full abstract on PubMed →
genus led to ester formation. Moreover, the terpene synthesis occurring at the beginning of fermentation (Δ-3-carene, α-phellandrene, γ-terpinene, m- and p-cymene) could be related... Read full abstract on PubMed →
Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The impact of cooked amaranth juice and bergamot essential oil on the... Read full abstract on PubMed →
Bergamot essential oil (BEO) possess antimicrobial, antiproliferative, anti-inflammatory, analgesic, neuroprotective, and cardiovascular effects. However, it is rich in volatile co... Read full abstract on PubMed →
The essential oil of bergamot (BEO) has consistently proven antinociceptive and antiallodynic properties. Accordingly, the analgesic efficacy of the decolored essential oil (DEC),... Read full abstract on PubMed →
. The dialysis method was used to investigate the release profile of the active compounds. In vivo studies were performed on human healthy volunteers through the X-Rite spectrophot... Read full abstract on PubMed →
Bergamot essential oil (BEO) is endowed with consistent and reproducible antinociceptive and anti-allodynic properties when administered via an inhalation route. However, the effec... Read full abstract on PubMed →
Application of lavender essential oils (EOs) for food hygiene has been encouraged by its antibacterial activity. The aim was to determine the chemical composition of Algerian Lavan... Read full abstract on PubMed →
INTRODUCTION: Lavender (Lavandula angustifolia) is valued in the food and pharmaceutical industries for its unique aroma, owing to oxygenated monoterpenoids such as linalool, linal... Read full abstract on PubMed →
Essential oils (EOs) from aromatic and medicinal plants have antioxidant and antibacterial properties and are commonly used as preservatives in the food industry. Combining EOs can... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.