Publications by authors named "Zhong-Quan Sui"
Blueberry anthocyanins are considered protective of eye health because of their recognized antioxidant properties. In this study, blueberry anthocyanin extract (BAE), malvidin (Mv), malvidin-3-glucoside (Mv-3-glc), and malvidin-3-galactoside (Mv-3-gal) all reduced HO-induced oxidative stress by decreasing the levels of reactive oxygen species and malondialdehyde and increasing the levels of superoxide dismutase, catalase, and glutathione peroxidase in human retinal pigment epithelial cells. BAE and the anthocyanin standards enhanced cell viability from 63.
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- Fermentation has a long history in food production and is particularly relevant for enhancing the health benefits of edible seeds like beans and grains.
- Microbes, like lactic acid bacteria, molds, and yeasts, are commonly used in fermentation and can alter the bioactive components of these seeds, leading to new beneficial properties.
- Fermented edible seeds show increased levels of important compounds, like γ-aminobutyric acid and natural phenolics, offering health benefits such as antioxidant and anti-cancer effects, making them valuable for our diets and potential functional foods.
Green tea is one of the most popular beverages in the world, especially in Asian countries. Consumption of green tea has been demonstrated to possess many health benefits, which mainly attributed to the main bioactive compound epigallocatechin gallate (EGCG), a flavone-3-ol polyphenol, in green tea. EGCG is mainly absorbed in the intestine, and gut microbiota play a critical role in its metabolism prior to absorption.
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