Papers mentioning cucumber or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Vanillic acid has always been in high-demand in pharmaceutical, cosmetic, food, flavor, alcohol and polymer industries. Present study achieved highly pure synthesis of vanillic aci... Read full abstract on PubMed →
The fruits and seeds of Cucurbita ficifolia Bouché are sources of minerals, vitamins, and functional compounds with nutraceutical and preventive potential against cardiovascular di... Read full abstract on PubMed →
Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is... Read full abstract on PubMed →
Anthocyanins have a positive effect on resistant obesity; however they cannot usually be absorbed directly but, instead, are metabolized by gut microbiota. This study will examine... Read full abstract on PubMed →
Ferulic acid (FA), a hydroxycinnamic acid derivative, is a key bioactive component in traditional medicinal plants including Angelica sinensis and Asafoetida. Accumulating evidence... Read full abstract on PubMed →
Soy sauce, a traditional condiment, derives its characteristic smoky aroma from 4-vinylguaiacol (4-VG) and 4-ethylguaiacol (4-EG), formed by yeast metabolism of ferulic acid (FA).... Read full abstract on PubMed →
PURPOSE OF THE REVIEW: Ferulic acid (FA), which occurs naturally as the feruloylated sugar ester in grains, fruits, and vegetables, is critical for combating oxidative stress and a... Read full abstract on PubMed →
Cancer is a significant disease that poses a major threat to human health. The main therapeutic methods for cancer include traditional surgery, radiotherapy, chemotherapy, and new... Read full abstract on PubMed →
Ferulic acid (FA), a prevalent dietary phytochemical, has many pharmacological effects, including anti-oxidation and anti-inflammation effects, and has been widely used in the phar... Read full abstract on PubMed →
The biotechnological production of fragrances is a recent trend that has expanded rapidly in the last two decades. Vanillin is the second most popular flavoring agent after saffron... Read full abstract on PubMed →
Ferulic acid is a simple phenolic acid found mainly in cereals and grains, used as an antioxidant and food preservative. Recent evidence suggests that ferulic acid possess anti-inf... Read full abstract on PubMed →
Ferulic acid has low toxicity and possesses many physiological functions (anti-inflammatory, antioxidant, antimicrobial activity, anticancer, and antidiabetic effect). It has been... Read full abstract on PubMed →
BACKGROUND AND PURPOSE: Ferulic acid, an anti-oxidant phytochemical present in several dietary components, is known to produce wide range of pharmacological effects. It is approved... Read full abstract on PubMed →
Hexane (HEX) and dichloromethane (DCM) have been used to extract oils from various sources due to their expansive solubility and low volatility that ease removal at low temperature... Read full abstract on PubMed →
Due to the increasing global population, the world cannot currently support the well-known techniques of food production due to their harmful effects on land use, water consumption... Read full abstract on PubMed →
Enzymatic acylation of anthocyanin with fatty acid improves its lipophilic solubility and application potential. Nevertheless, evaluation of functional properties of product is pre... Read full abstract on PubMed →
In this study, a novel emulsion, thymol (Thy) and lauric acid (LA) emulsion (Thy/LA-Emulsion) was prepared by homogenizing eutectic solvent (Thy/LA mixture) and caseinate solution.... Read full abstract on PubMed →
Antibiotic misuse is greatly contributing to an increase in antimicrobial resistance (AMR) in humans and animals. Natural and synthetic alternative strategies are being investigate... Read full abstract on PubMed →
Whole-brain calcium imaging combined with multicolor cell identification is a revolutionary technique for elucidating structure-function relationships in the neural network of the... Read full abstract on PubMed →
OBJECTIVES: Olfactory function deteriorates with age, and definitive mechanisms by which this decline occurs are likely multifactorial. The present study, conducted on a large coho... 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.