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.
BACKGROUND: The worldwide reduction in food production due to pests and diseases is still an important challenge facing today. Validoxylamine A (VAA) is a natural polyhydroxyl comp... Read full abstract on PubMed →
Saturated fatty acids possess few health benefits compared to unsaturated fatty acids. However, increasing experimental evidence demonstrates the nutritionally beneficial role of o... Read full abstract on PubMed →
OBJECTIVE: To investigate the associations of organic food consumption with maternal pre-pregnancy BMI, hypertension and diabetes in pregnancy, and several blood biomarkers of preg... Read full abstract on PubMed →
Leaves of Newbouldia laevis have been extensively used in solving problems associated with infertility and childbirth in many African countries. Yet, information is very limited on... Read full abstract on PubMed →
Volatile aromatic compounds (VOCs) are ubiquitous in the environment, they can be emitted from biogenic and anthropogenic sources. They can contribute to the formation of many prod... Read full abstract on PubMed →
Parquetina nigrescens has been used for decades in ethnomedicine for its antioxidant, antimicrobial, anti-inflammatory, analgesic, and aphrodisiac properties. In this study, the cy... Read full abstract on PubMed →
The need for safe, effective preservatives is a prominent issue in the food and drug industries, reflecting demand for natural alternatives to synthetic chemicals viewed as harmful... Read full abstract on PubMed →
BACKGROUND: Cinnamic acid (CA), a phenylalanine metabolite found in various plants, such as Cinnamomi ramulus, a key role in regulating biological process, like proliferation, oste... Read full abstract on PubMed →
Cinnamic acids are aromatic acids primarily found in plants and plant-derived food. Phenolic cinnamic acids, with one or more hydroxyl groups in the aromatic ring, often contribute... Read full abstract on PubMed →
Cinnamic acid and geraniol are two well-known antifungal natural products and widely applied in food and cosmetics industries. To discover novel natural product-based fungicide can... Read full abstract on PubMed →
Histone deacetylase (HDAC) enzymes play a key role in cell function and are implicated in several diseases such as inflammation, cancer, and neurodegeneration. Studies on natural p... Read full abstract on PubMed →
BACKGROUND: Phenylketonuria (PKU) is caused by phenylalanine hydroxylase (PAH) deficiency that results in phenylalanine (Phe) accumulation. Pegvaliase, PEGylated recombinant Anabae... Read full abstract on PubMed →
The antioxidant and antifungal activities of (Lavandula stoechas) L. stoechas aqueous extract were studied to examine their potential application against food and crop spoilage. To... Read full abstract on PubMed →
Brettanomyces bruxellensis is a significant spoilage yeast in wine, known for producing volatile phenols that alter wine aroma and quality. These compounds are formed from hydroxyc... Read full abstract on PubMed →
P-coumaric acid (p-CA), a pant metabolite with antioxidant and anti-inflammatory activity, is extensively utilized in biomedicine, food, and cosmetics industry. In this study, a sy... Read full abstract on PubMed →
Limoncella of Mattinata, a rare and ancient Mediterranean citrus fruit, was investigated by sequence analysis of the ribosomal internal transcribed spacer regions, which assigns it... Read full abstract on PubMed →
Phenylalanine ammonia-lyase (PAL) plays a pivotal role in the biosynthesis of phenylalanine. PAL from Zea mays (ZmPAL2) exhibits a bi-function of direct deamination of L-phenylalan... Read full abstract on PubMed →
Pomegranate juice concentrate (PJC) is a rich source of polyphenols, which exhibit significant antioxidant activity and potential health benefits for disease prevention and therapy... Read full abstract on PubMed →
p-Coumaric acid (PC), a naturally occurring phytochemical, possesses antioxidant and anti-inflammatory properties; however, the mechanisms underlying its protective effects against... Read full abstract on PubMed →
(2S)-Naringenin, a (2S)-flavanone, is widely used in the food, chemical, and pharmaceutical industries because of its diverse physiological activities. The production of (2S)-narin... 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.