Papers mentioning millet or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND: Procyanidins have beneficial effects on metabolic syndrome and antimicrobial activity, but the mechanisms underlying these effects are unclear. AIM: To investigate the... Read full abstract on PubMed →
SCOPE: Disruption of the blood-brain barrier (BBB) is a major pathogenic mechanism of neurological dysfunction and death after ischemic stroke. The aim of our study was to investig... Read full abstract on PubMed →
Peroxidation of polyunsaturated fatty acids results in the creation of numerous α, β-unsaturated aldehydes, many of which are complicated by the development of diabetes. Trans, tra... Read full abstract on PubMed →
Household air pollution has adverse effects on cardiovascular health. One of the major sources of household air pollutants is the combustion of cooking oils during cooking. Trans,... Read full abstract on PubMed →
Diatoms liberate volatile, biologically active unsaturated aldehydes following cell damage, which negatively impact upon invertebrate reproductive processes such as fertilization,... Read full abstract on PubMed →
Sensing syringic acid in food samples is highly valuable in food quality control due to its health promoting effects. To this purpose, syringic acid MIPs aligning with green chemis... Read full abstract on PubMed →
Oats are gluten-free cereals rich in dietary fiber, β-glucans, phenolic acids, flavonoids, carotenoids, vitamin E, and phytosterols. They have been used in traditional medicine for... Read full abstract on PubMed →
Cyclophosphamide (CP) is very well-known anticancer drug and commonly used against various cancers. CP therapy is related to female ovarian cancer and causes female infertility. Th... Read full abstract on PubMed →
INTRODUCTION: Lung cancer is one of the most aggressive forms of cancer that leads to a high mortality rate amongst several cancer types and it is a widely recurrent cancer globall... Read full abstract on PubMed →
The physical mechanics and structural properties of composite films based on chitosan and syringic acid (SA) were studied in this study. The results indicated that the addition of... Read full abstract on PubMed →
In recent years, the number of patients with osteoporosis has risen with the increase in average longevity. Therefore, the chemoprevention of osteoporosis using food materials or f... Read full abstract on PubMed →
Several chemical changes in soil are associated with plant growth-promoting rhizobacteria. An endosporeforming bacterium, strain XTBG34, was isolated from a Xishuangbanna Tropical... Read full abstract on PubMed →
Vanillic acid is a phenolic compound recognized for its use as a flavoring agent in the food industry. It can be found in a variety of products, such as thyme, rice, oranges, cherr... Read full abstract on PubMed →
Dragon fruit (Hylocereus genus) has the potential for the prevention of diseases associated with inflammatory and oxidative processes. We aimed to comprehensively review dragon fru... Read full abstract on PubMed →
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 →
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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.