The aim of this review was to investigate the potential use of wood extract as a food supplement and to evaluate its beneficial properties for human health. The results of the limited amount of studies suggest promising properties, including potential anti-inflammatory effects. The literature indicates that the extract, which is rich in bioactive compounds such as tannins, offers promising therapeutic possibilities for the treatment of conditions associated with chronic inflammation.
View Article and Find Full Text PDFFor centuries oak wood (Quercus robur) has been used in aging of wines and spirits, which is based on pleasant flavors given to beverages by phenolics transferred to the liquid during the maturation process. Other metabolites, such as triterpenoids, can also be released. Searching for extractable triterpenoids in oak heartwood, 12 new, 1-12, and five known, 13-17, oleanane types were isolated and characterized.
View Article and Find Full Text PDFFor centuries wood containers have been used in aging of wines and spirits, due to the pleasant flavors they give to the beverages. Together with oak, sweet chestnut wood (Castanea sativa) have been often used for such purpose. The maturation process involves the transfer of secondary metabolites, mainly phenolics, from the wood to the liquid.
View Article and Find Full Text PDFThe present work reports the influence of key process variables on the furfural formation from leached chestnut-wood chips in a pressurized reactor. Effect of temperature, pressure, type and concentration of the catalyst solution, the steam flow rate or stripping module, the moisture content of the wood particles and geometric characteristics such as size and type of the reactor, particle size and bed height were considered systematically. One stage process was only taken into consideration.
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