Papers mentioning ginseng or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
have been well characterized. However, relatively little information is known about the dynamic metabolic changes that occur during ginsenoside accumulation in ginseng. To explore... Read full abstract on PubMed →
Eclipta alba (L.) Hassk, Asiasarum sieboldii (Miq.) F. Maek (Asiasari radix), and Panax ginseng C. A. Mey (red ginseng) are traditionally acclaimed for therapeutic properties of va... Read full abstract on PubMed →
RATIONALE: Panax quinquefolius L. (PQ), a commonly used traditional Chinese medicine and a food, is usually processed into various products, including white PQ, red PQ (two- or thr... Read full abstract on PubMed →
<i>Klebsiella pneumoniae</i> is a potent human pathogen and a prevalent ESKAPE (<i>Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseu... Read full abstract on PubMed →
Steam-processed Polygonatum sibiricum (PS) has been used as food for thousands of years. However, fewer studies concentrated on the effects of polysaccharides (SPSP) from the steam... Read full abstract on PubMed →
BACKGROUND: Previous studies have shown the insecticidal efficacy of ginsenosides. In the present study, we aimed to investigate the metabolic mechanism related to the inhibitory e... Read full abstract on PubMed →
BACKGROUND: Ground corncob animal bedding and corn food products contain substances that disrupt endocrine function in rats. The disruptors were identified as isomeric mixtures of... Read full abstract on PubMed →
Carrots produce diverse falcarin-type polyacetylenes (PAs), which function as important antipathogenic phytoalexins and have potential as anticancer agents. Despite their abundance... Read full abstract on PubMed →
<h4>Ethnopharmacological relevance</h4>Medicinal plants are rich in bioactive compounds with diverse properties that can preserve human health. Eryngium bourgatii is used in tradit... Read full abstract on PubMed →
INTRODUCTION: Post-harvest processing plays a crucial role in enhancing the bioactive properties of vegetables. This study aimed to investigate the impact of post-harvest aging on... Read full abstract on PubMed →
Human oral squamous cell carcinomas (OSCCs) have high cancer mortality and a 5-year survival rate lower than that of most other carcinomas. New therapeutic strategies are required... Read full abstract on PubMed →
BACKGROUND: Falcarinol-type polyacetylenes (PAs) such as falcarinol (FaOH) and falcarindiol (FaDOH) are produced by several Apiaceae vegetables such as carrot, parsnip, celeriac an... Read full abstract on PubMed →
Falcarindiol (FaDOH) is a cytotoxic and anti-inflammatory polyacetylenic oxylipin found in food plants of the carrot family (Apiaceae). FaDOH has been shown to activate PPARγ and t... Read full abstract on PubMed →
Falcarindiol (FAD) is a natural polyyne have been found in many food and dietary plants. It has been found to have various beneficial biological activities. In this study, we demon... Read full abstract on PubMed →
The effect of different degrees of attack by carrot psyllid (Trioza apicalis) on quality parameters of carrots was studied in field experiments for two years. Treatments were diffe... Read full abstract on PubMed →
A new biological activity of falcarindiol isolated from Japanese parsley (Oenanthe javanica) using the mutant yeast YNS17 strain (zds1Δ erg3Δ pdr1Δ pdr3Δ) was discovered as an inhi... Read full abstract on PubMed →
Bioassay-guided fractionation of a chloroformic extract obtained from Crithmum maritimum leaves led to the chemical isolation of falcarindiol, a polyacetylene widely distributed wi... Read full abstract on PubMed →
Plant in vitro culture is a feasible system for the testing influence of an environmental factor on the accumulation and chemodiversity of specialized metabolites, especially in me... Read full abstract on PubMed →
Upon damage by herbivores, plants induce an array of volatile organic compounds (VOCs) that mediate ecological interactions involving communication with organisms of the second and... Read full abstract on PubMed →
α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipid-peroxidation, and enzymatic... 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.