Papers mentioning cocoa 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: Nutrigenomics explores the intricate interplay between single nucleotide polymorphisms (SNPs), food preferences, and susceptibilities. METHODS: This study delves into t... Read full abstract on PubMed →
BACKGROUND: Despite increasing worldwide incidence of Parkinson's disease, the therapy is still suboptimal due to the diversified clinical manifestations, lack of sufficient treatm... Read full abstract on PubMed →
In addition to pathogenic bacteria and viruses, some bioactive compounds and natural toxins such as biogenic amines (BAs) can be responsible for food poisoning. These compounds, pr... Read full abstract on PubMed →
Tyramine is a biogenic trace amine that is generated via the decarboxylation of the amino acid tyrosine. At pico- to nanomolar concentrations, it can influence a multitude of physi... Read full abstract on PubMed →
The biogenic amine octopamine and to some extent its precursor tyramine function as an alerting signal in insects. Octopaminergic/tyraminergic neurons arborize in most parts of the... Read full abstract on PubMed →
RESEARCH ARTICLE Open Access Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit Daniela D’Esposito1, Francesca Ferriello1,... Read full abstract on PubMed →
The new chemical entities febuxostat and topiroxostat have been approved by the US Food and Drug Administration, opening new avenues for exploiting different heterocycles other tha... Read full abstract on PubMed →
Histamine intolerance (HIT) is a pathological process that results from a disbalance between levels of released histamine and the ability of the body to metabolize it. Accumulated... Read full abstract on PubMed →
Tyramine poisoning is caused by the ingestion of food containing high levels of tyramine, a biogenic amine. Any foods containing free tyrosine are subject to tyramine formation if... Read full abstract on PubMed →
Correct analysis of whole blood volatile organic compounds (VOCs) in evaluating possible exposure situations requires differentiation of smokers from nonsmokers. Whole blood concen... Read full abstract on PubMed →
Flavor is the focal point in the flavor industry, which follows social tendencies and behaviors. The research and development of new flavoring agents and molecules are essential in... Read full abstract on PubMed →
<h4>Scope</h4>Exhaled volatile organic compounds (VOCs) are a possible relevant target for noninvasive assessment of metabolic responses. Using a breathomics approach, it is aimed... Read full abstract on PubMed →
This study included the nectar of nine standard apple (<i>Malus</i> × <i>domestica</i>) cultivars ('Red Aroma', 'Discovery', 'Summerred', 'Rubinstep', 'Elstar', 'Asfari', 'Eden', '... Read full abstract on PubMed →
High-amylose Lueang Patew Chumphon (LPC) rice, a geographical indication variety from Thailand, represents an underutilized resource for functional food development. This study com... Read full abstract on PubMed →
This study aimed to enhance the flavor of cold brew coffee (CB) by replacing water with whey (pH 5.2 ± 0.2) in the cold brew system, and elucidated the formation mechanism of chara... Read full abstract on PubMed →
INTRODUCTION: Ochratoxin A (OTA) is a toxic secondary metabolite produced by Aspergillus and Penicillium species, posing a significant threat to global food safety. Previous studie... Read full abstract on PubMed →
BACKGROUND: Xanthohumol is an isopentadienyl flavonoid in hops, which have several pharmacological effects. However, due to the poor bioavailability of xanthohumol, it cannot be wi... Read full abstract on PubMed →
Corosolic acid (CA), a pentacyclic triterpenoid, exhibits remarkably low hydrophilicity, restricting its application in aqueous systems. To enhance its hydrophilicity, we optimised... Read full abstract on PubMed →
In this work, 12 apple cultivars grown organically in three regions of Norway (Telemark, Ullensvang, Viken) were analyzed in terms of fruit quality, with the aim of equating differ... Read full abstract on PubMed →
Aesculetin, a coumarin compound present in the sancho tree and chicory, exhibits excellent antioxidant and anti-inflammatory activities in the vascular and immune system. In this s... 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.