Papers mentioning common persimmon or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
OBJECTIVE: This cross-sectional study determined whether acute sensory irritative or (sub)chronic inflammatory effects of the eyes, nose or respiratory tract are observed in employ... Read full abstract on PubMed →
Oxidative stress, an excess of reactive oxygen species (ROS), may lead to oxidative post-translational modifications of proteins resulting in the cleavage of the peptide backbone,... Read full abstract on PubMed →
Secondary organic aerosol (SOA) is a component of airborne particulate matter in urban areas. However, their toxicities remain incompletely understood. In this study, we investigat... Read full abstract on PubMed →
Specifications in the U.S. Code of Federal Regulations for the color additive D&C Red No. 17 (R17, Colour Index No. 26100) limit the levels of the dye's intermediates, aniline (AN)... Read full abstract on PubMed →
The efficiency of biocatalytic reactions involving industrially interesting reactants is often constrained by toxification of the applied biocatalyst. Here, we evaluated the combin... Read full abstract on PubMed →
Genistein is a phytoestrogen with diverse biological activities. It is a potent antioxidant and antibrowning agent in in vivo and in vitro. Genistein acts as a preventative and the... Read full abstract on PubMed →
Nowadays, diet and specific dietary supplements are seen as potential adjuvants to prevent different chronic diseases, including cancer, or to ameliorate pharmacological therapies.... Read full abstract on PubMed →
Primary prevention through lifestyle interventions is a cost-effective alternative for preventing a large burden of chronic and degenerative diseases, including cancer, which is on... Read full abstract on PubMed →
Limonene is a bioactive food component found in citrus peel oil that has shown chemopreventive and chemotherapeutic activities in preclinical studies. We conducted an open-label pi... Read full abstract on PubMed →
The leaves of the annual plant Perilla frutescens are used widely as a spice and a preservative in Asian food as well as in traditional medicine. The active compounds in the leaves... Read full abstract on PubMed →
Urinary bladder cancer is a historical disease of rubber workers often been associated with exposure to aromatic amines such as 2-naphthylamine. While exposure to these compounds h... Read full abstract on PubMed →
We evaluated the antibacterial activities of selected edible Korean plant seeds against the food-borne pathogens Staphylococcus aureus KCTC1927, Escherichia coli KCTC2593, Salmonel... Read full abstract on PubMed →
We investigated the antibacterial activity of some new 2-aryl-3,5-dimethoxy-1,4-benzoquinone derivatives, previously prepared from 2,6-dimethoxy-1,4-benzoquinone by Suzuki cross-co... Read full abstract on PubMed →
Adequate provision of soy isoflavone and protein in soybean products is essential in meeting the soy health claim and the promotion of a healthy product. Commercial soymilks contai... Read full abstract on PubMed →
d-Limonene, a monoterpene, is widely distributed as a natural nonnutritive constituent of a variety of foods and volatile oils, particularly citrus oils. d-Limonene and its derived... Read full abstract on PubMed →
OBJECTIVE: Urinary 1-hydroxypyrene (1-OHP) has been used as a biological marker of exposure to polycyclic aromatic hydrocarbons (PAHs), and urinary 2-naphthol is suggested as a new... Read full abstract on PubMed →
We conducted a phase I dose-escalation trial of perillyl alcohol (POH; NSC 641066) given p.o. on a continuous four times a day basis to characterize the maximum tolerated dose, tox... Read full abstract on PubMed →
The monocyclic terpene d-limonene, a major component in many citrus essential oils (1-3), has been used for many years as a flavoring agent, food additive, and fragrance (1, 2). It... Read full abstract on PubMed →
Traditional soy sauce fermentation modernization is crucial, yet soy sauce fermented in a tank (SSFT) exhibits a flavor difference compared to superior soy sauce fermented in a pon... Read full abstract on PubMed →
Rising CO2 and warming are key components of climate change that are reshaping ecosystems by altering trophic interactions. Although a large body of literature describes changes in... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
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.