Papers mentioning malabar spinach or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Studies with resVida(®) (a high purity trans-resveratrol) show that trans-resveratrol is a substance of low oral toxicity. An acceptable daily intake (ADI) in food of 450 mg/day ha... Read full abstract on PubMed →
Enterolignans (enterolactone and enterodiol) are phytoestrogens that are formed by the colonic microflora from plant lignans. They may reduce the risk of certain types of cancer an... Read full abstract on PubMed →
In humans, as in plants, the xanthophyll lutein is believed to function in two important ways: first as a filter of high energy blue light, and second as an antioxidant that quench... Read full abstract on PubMed →
Dietary phytoestrogens have a number of biological effects, including endocrine disruption, antioxidant potential, and protein tyrosine kinase inhibition. Secoisolariciresinol, mat... Read full abstract on PubMed →
Tinospora cordifolia (Willd.) Miers is a medicinal plant recognised for its pharmacological potential. This work presents the development of an innovative nano-liposomal formulatio... Read full abstract on PubMed →
Industrial cauliflower by-products still represent a no-value food waste, even though they are rich in bioactive compounds. With the aim of valorizing them, optimized special flour... Read full abstract on PubMed →
Kale sprouts contain health-promoting compounds that could be increased by applying plant nutrients or exogenous phytohormones during pre-harvest. The effects of selenium (Se), sul... Read full abstract on PubMed →
Microorganisms produce a wide variety of volatile organic compounds (VOCs) as products of their metabolism and some of them can be specific VOCs linked to the microorganism's ident... Read full abstract on PubMed →
Botrytis cinerea is one of the most destructive fungal pathogens causing tremendous losses in fresh fruit or vegetables. 3-Methylthio-1-propanol (3-MP) is a naturally occurring foo... Read full abstract on PubMed →
Fermentation temperature strongly affects yeast metabolism during apple wine making and thus aromatic and quality profiles. In this study, the temperature effect during apple wine... Read full abstract on PubMed →
BACKGROUND: Brassica vegetable consumption may confer a protective effect against cancer, possibly attributable to their glucosinolates. Glucobrassicin is a predominant glucosinola... Read full abstract on PubMed →
The present work aimed to evaluate acute and sub-acute toxicity of cortex cassava crude extract containing scopoletin and cyanide. The limit test method of OECD at 2000 mg/kg was u... Read full abstract on PubMed →
The scopoletin (coumarin) and epicatechin (flavonoid) rich Morinda citrifolia L. (MC) Noni leaves are non-toxic (unlike the fruits) and consumed as vegetables. The anti-osteoarthri... Read full abstract on PubMed →
The present state of knowledge of the phytochemistry of small molecules isolated from the roots and leaves of cassava, Manihot esculenta Crantz (Euphorbiaceae), is reviewed. Cassav... Read full abstract on PubMed →
UNLABELLED: Recently, unconventional yeasts have become popular as fermentation starters in the brewing industry due to the growing consumer demand for aromatic diversity. Specific... Read full abstract on PubMed →
The hydrolysis time is directly related to the flavor of the Maillard reaction, but existing proxy models cannot simulate and model the variation curves of vital volatile component... Read full abstract on PubMed →
The present research investigated the relationships among sensory attributes and volatile components in dry porcini mushrooms by multivariate statistical analyses. The sensory char... Read full abstract on PubMed →
Aromatic amino acid metabolism in yeast is an important source of secondary compounds that influence the aroma and flavour of alcoholic beverages and foods. Examples are the higher... Read full abstract on PubMed →
BACKGROUND: The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital ro... Read full abstract on PubMed →
BACKGROUND: 2-Phenylethyl acetate (2-PEAc) is a highly valued natural volatile ester with a rose-like odour that is widely used to add scent or flavour to cosmetics, soaps, foods a... 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.