Papers mentioning safflower or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Sodium-glucose co-transporter 2 (SGLT2) is predominantly expressed in the S1 segment of the proximal tubule of the kidney and is the major transporter responsible for mediating ren... Read full abstract on PubMed →
Ezetimibe is the first lipid-lowering drug that inhibits intestinal uptake of dietary and biliary cholesterol without affecting the absorption of fat-soluble nutrients. Following o... Read full abstract on PubMed →
Seasonal breeding is an important adaptive strategy for animals. Recent studies have highlighted the potential role of the gut microbiota in reproductive health. However, the relat... Read full abstract on PubMed →
Fragrant rice is regarded as a premium variety due to its distinctive aroma, delicate texture, and rich nutritional value. This aroma primarily originates from 2-acetyl-1-pyrroline... Read full abstract on PubMed →
Celiac disease (CD) is included in the group of complex or multifactorial diseases, i.e., those caused by the interaction of genetic and environmental factors. Despite a growing un... Read full abstract on PubMed →
Rice is one of the most important food crops in the world, and amino acids in rice grains are major nutrition sources for the people in countries where rice is the staple food. Phy... Read full abstract on PubMed →
Biogenic amines-polyamines (PAs), particularly putrescine, spermidine and spermine are ubiquitous in all living cells. Their indispensable roles in many biochemical and physiologic... Read full abstract on PubMed →
The genus Geobacillus comprises a group of Gram-positive thermophilic bacteria, including obligate aerobes, denitrifiers, and facultative anaerobes that can grow over a range of 45... Read full abstract on PubMed →
Polyamines are highly regulated polycations which are essentially involved in cell growth and differentiation. Polyamines in food significantly contribute to the polyamine body poo... Read full abstract on PubMed →
The Rarámuri Indigenous people of Chihuahua, Mexico, use the gum of Tachardiella fulgens ("arí" or Sonora gum) as a medicinal agent and food. Thus, this work established the chemic... Read full abstract on PubMed →
In addition to its flavor and nutritional value, the origin of kelp has become a crucial factor influencing consumer choices. Nevertheless, research on kelp's origin traceability b... Read full abstract on PubMed →
Lotus seed juice has significant potential in the plant-based beverage market owing to its distinctive flavor. However, its sensory quality is significantly influenced by processin... Read full abstract on PubMed →
Biofilms serve as a reservoir for pathogenic and spoilage microorganisms, and their removal from different surfaces is a recurring problem in the beverage industry. This study aime... Read full abstract on PubMed →
The synergistic effects of the combination of ultrahigh pressure (UHP) with allicin on the gel properties, flavor characteristics, and myosin structure of scallops were investigate... Read full abstract on PubMed →
Newborns have a functioning sense of smell at birth, which appears to be highly significant for feeding and bonding. Still, little is known about the cerebral odor processing in th... Read full abstract on PubMed →
Farnesol (FAR) is a sesquiterpene alcohol with a range of reported biological effects including cardioprotective, antioxidant and antiarrhythmic properties. However, due to its vol... Read full abstract on PubMed →
Odors due to malodorous gas and vapor emissions from units of Izmir Wastewater Treatment Plant (WWTP) were studied and evaluated with respect to chemical composition. Altogether 29... Read full abstract on PubMed →
Two fungal species, Aspergillus fumigatus and Penicillium brevicompactum and three bacteria, Klebsiella pneumoniae, Enterobacter agglomerans and Streptomyces albus were cultivated... Read full abstract on PubMed →
Self-reported food intolerances are estimated to affect between 15-20% of the population. Among them, histamine intolerance (HIT) has emerged as a focus of particular interest. It... Read full abstract on PubMed →
Histamine intolerance is a condition characterized by the accumulation of histamine to a point that exceeds the body's capacity to eliminate it. Researchers have attributed several... 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.