Papers mentioning mace or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Myxobacterial terpenoids are rare and only a few myxobacterial terpene synthases are known. A terpene synthase, IbdS, from <i>Polyangium aurulentum</i> sp. SDU3-1 was found to prod... Read full abstract on PubMed →
Cold-smoked salmon (CSS) is highly susceptible to spoilage due to its processing and storage requirements. This study leverages a multi-omics approach to unravel the complex intera... Read full abstract on PubMed →
With the advancement of scientific knowledge and global awareness, a trend of utilizing natural resources, such as herbal and medicinal plants, for disease prevention and treatment... Read full abstract on PubMed →
Bacteria have been long proposed to harbor ancestral forms of the bifunctional terpene synthases found in plants. Recent studies described the first identification of these fused b... Read full abstract on PubMed →
Bacterial diseases are a global problem that threatens human health and cause many deaths each year. The alarming rise in bacterial resistance to modern antimicrobials is particula... Read full abstract on PubMed →
Herbal spices are widely consumed as food additives owing to their distinct aroma and taste as well as a myriad of economic and health value. The aroma profile of four major spices... Read full abstract on PubMed →
Myristica fragrans (Houtt.) is an evergreen tree native to the Maluku Islands, Indonesia. M. fragrans kernel is extensively used in Indian traditional medicines to treat various di... Read full abstract on PubMed →
The interaction of an array of volatile organic compounds (VOCs) termed bacterial volatile compounds (BVCs) with plants is now a major area of study under the umbrella of plant-mic... Read full abstract on PubMed →
<title>Abstract</title> <p>Catha edulis (khat) is a psychostimulant plant widely cultivated in Eastern Africa, notably valued for its economic contribution. While its primary alka... Read full abstract on PubMed →
The effects of antioxidants on microbial quality, color, lipid oxidation, fatty acids, odor, and volatile compounds in irradiated spicy chicken were investigated. Chicken meat was... Read full abstract on PubMed →
There is a growing demand for cost-effective and sustainable technologies for treating wastewater as water consumption increases and conventional technologies become more expensive... Read full abstract on PubMed →
The leaf and inflorescence essential oils of Plectranthus rugosus Wall. (syn. Rabdosia rugosa Wall.) and Plectranthus incanus L. (syn. Plectranthus mollis L.), which grow wild in U... Read full abstract on PubMed →
Volatile phenylpropenes comprise one of the largest groups of plant phenylalanine-derived volatiles that not only possess ecological roles but also exhibit numerous pharmacological... Read full abstract on PubMed →
Alkenylbenzenes occur as natural constituents in a variety of edible plants, in particular those herbs and spices used to give a distinctive flavor to a range of food and feed item... Read full abstract on PubMed →
Alkenylbenzenes represent a group of naturally occurring substances that are synthesized as secondary metabolites in various plants, including nutmeg and basil. Many of the alkenyl... Read full abstract on PubMed →
The volatile oil is the main component in the leaves of Perilla frutescens. According to the main types of monoterpenoids or aromatic compounds, it can be divided into different ch... Read full abstract on PubMed →
Myristicin, or methoxysafrole, is the principal aromatic constituent of the volatile oil of nutmeg, the dried ripe seed of Myristica fragrans. Myristicin is also found in several m... Read full abstract on PubMed →
Glutathione S-transferase (GST) assay-guided fractionation of parsley leaf oil from the edible plant Petroselinum sativum Hoffm. (Umbelliferae) led to the isolation of myristicin.... Read full abstract on PubMed →
Safrole, a 162.2 Da natural compound belonging to the alkenylbenzenes class, is classified as a possible carcinogen to humans by IARC (group IIB) and has proven to be genotoxic and... Read full abstract on PubMed →
The purpose of this review is to highlight current research on the benefits of supplementation with foods with a diverse polyphenol composition, including fruits, vegetables, nuts,... 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.