Papers mentioning cocoa powder or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Nanoparticles (NPs) have been widely utilized in the food industry as additives with their beneficial characteristics, such as improving sensory property and processing suitability... Read full abstract on PubMed →
Trehalose, a nonreducing disaccharide, has been extensively applied to food, cosmetics, and pharmaceutical goods. The resultant solution of trehalose prepared by enzymatic methods... Read full abstract on PubMed →
Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contri... Read full abstract on PubMed →
This review provides current information on starch and its molecular composition, common and potential sources, and manufacturing processes. It also deals with the five groups of e... Read full abstract on PubMed →
Alcaligenes faecalis var. myxogenes 10C3, which we isolated from soil, produces a water-soluble and an insoluble extracellular polysaccharide. The former (succinoglycan) is compose... Read full abstract on PubMed →
Sinapic acid (SA), a hydroxycinnamic acid, is known to confer protection against oxidative stress, inflammation, diabetes, and liver disease. However, the effectiveness of SA in im... Read full abstract on PubMed →
Increasing interest has been shown in phenolic compounds for enhancing food quality, but their hydrophilicity restricts application in lipophilic systems. Therefore, in this study,... Read full abstract on PubMed →
A wide range of phenolic compounds participate in oilseed growth, regulate oxidative stability of corresponding vegetable oil, and serve as important minor food components with hea... Read full abstract on PubMed →
p-Hydroxycinnamic acids (i. e., p-coumaric, ferulic, sinapic, and caffeic acids) are phenolic compounds involved in the biosynthesis pathway of lignin. These naturally occurring mo... Read full abstract on PubMed →
Due to the health-promoting properties of elderberry fruits, which result from their rich chemical composition, this raw material is widely used in herbal medicine and the food ind... Read full abstract on PubMed →
Dietary supplements and foods can interact with various drugs, leading to possible clinical concerns. This study aimed to investigate the effect of orally administered sinapic acid... Read full abstract on PubMed →
Maintaining the quality of postharvest nectarine fruit is considerably challenging owing to their vigorous metabolism processes. This study explored the effectiveness of the natura... Read full abstract on PubMed →
This review summarized recent studies about the effects of polyphenols on the allergenicity of allergenic proteins, involving epigallocatechin gallate (EGCG), caffeic acid, chlorog... Read full abstract on PubMed →
Grassland crops are emerging reservoirs of undisturbed, natural antioxidants and phytochemicals, such as phenolic acids and flavonoids. The present review will focus on the most co... Read full abstract on PubMed →
Due to its strong aroma and stimulating effect, coffee is the most consumed beverage worldwide, following water. Apart from being a luscious food product, its contents of high phen... Read full abstract on PubMed →
PURPOSE: Caffeic acid is a metabolite of hydroxycinnamate and phenylpropanoid, which are commonly synthesized by all plant species. It is present in various food sources that are k... Read full abstract on PubMed →
Flavan-3-ols are the most found flavonoid compounds in the human diet. Polymeric and monomeric flavan-3-ols reach the colonic region intact, where the gut microbiota utilizes them... Read full abstract on PubMed →
This systematic review evaluated a total of 31 included human intervention studies that have assessed methods to improve quercetin bioavailability from different formulations and f... Read full abstract on PubMed →
Protocatechuic acid (3, 4-dihydroxybenzoic acid, PCA) is widely used in the pharmaceuticals, health food, and cosmetics industries owing to its diverse biological activities. Howev... Read full abstract on PubMed →
Flavonoids occur naturally in different types of fruits and vegetables, including tea, cabbage, cauliflower, elderberries, cranberries, red apples, lettuce, pears, spinach, green h... 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.