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| http://dx.doi.org/10.1002/clc.23968 | DOI Listing |
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Moringa oleifera in a modern time: A comprehensive review of its nutritional and bioactive composition as a natural solution for managing diabetes mellitus by reducing oxidative stress and inflammation.
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February 2025
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001 China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001 China. Electronic address:
Globally, diabetes mellitus (DM) and its complications are considered among the most significant public health problems. According to numerous scientific studies, Plants and their bioactive compounds may reduce inflammation and oxidative stress (OS), leading to a reduction in the progression of DM. Moringa oleifera (MO), widely used in Ayurvedic and Unani medicine for centuries because of its health-promoting characteristics, particularly its ability to control DM and its related complications.
View Article and Find Full Text PDFInvestigating the hydrolysis of complex carbohydrates with salivary α-amylase.
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Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address:
Currently, little is known about how complex carbohydrates (maltodextrins) with varying degrees of polymerisation (DP) and molecular branching interact with α-amylase in human saliva and the associated amounts and structures of generated reducing sugars. Therefore, this study aimed to investigate salivary α-amylase and the subsequent reducing sugars generated with complex carbohydrate stimuli. A secondary aim was to investigate reducing sugar generation and complex carbohydrate taste sensitivity.
View Article and Find Full Text PDFChanges in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07.
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State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457 PR China. Electronic address:
In this work, the functional activities including α-glucosidase, α-amylase, angiotensin converting enzyme (ACE) inhibitory activity, and antioxidant activity of mixed grains (mung beans, cowpeas, and quinoa) fermented with Bacillus amyloliquefaciens SY07 were investigated. The volatile flavor of the mixed grains collected every 12 h during 72 h-fermentation were further detected as well. The inhibition on α-glucosidase and α-amylase reached up to 89.
View Article and Find Full Text PDFComparative analysis of LC-HRMS profiling, ATR FT-IR spectroscopy, antioxidant, anti-diabetic, and anti-tyrosinase activities of extracts from Cotoneaster frigidus Wall. Ex Lindl. "Cornubia" fruit.
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Karadeniz Technical University, Faculty of Science, Department of Chemistry, Trabzon, Türkiye. Electronic address:
The antioxidant, total phenolic, flavonoid, and anthocyanidin properties of extracts prepared from Cotoneaster frigidus Wall. ex Lindl. "Cornubia" fruit were examined.
View Article and Find Full Text PDFUnraveling the nutritional potential of millet by-products through extraction of high value compounds for the development of novel food products.
Food Chem
January 2025
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India. Electronic address:
Millets are drought-resistant crops that generate significant amount of by-products (bran, husk, stalk etc.) during harvesting and processing. These by-products are storehouse of nutrients and high value compounds including polyphenols, dietary fiber, proteins etc.
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