Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.asjsur.2024.09.177 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
In vivo Differential Effects of Extractable and Non-Extractable Phenolic Compounds from Grape Pomace on the Regulation of Obesity and Associated Metabolic Alterations.
Plant Foods Hum Nutr
January 2025
Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Qro., 76010, México.
Grape pomace (GP) is a by-product rich in phytochemicals, including extractable polyphenols (EPPs) and non-extractable polyphenols (NEPPs), which have distinct metabolic fates that may affect their biological activities. The benefits of GP have been reported in relation to obesity and its comorbidities, particularly when administered preventively focusing on EPPs. Therefore, the aim of this study was to investigate the effects of EPPs and NEPPs from GP as a treatment for obesity and its associated metabolic alterations.
View Article and Find Full Text PDFProcyanidin C1 ameliorates acidic pH stress induced nucleus pulposus degeneration through SIRT3/FOXO3-mediated mitochondrial dynamics.
J Transl Med
November 2024
Department of Orthopaedics, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430022, China.
Article Synopsis
- Intervertebral disc degeneration (IVDD) is a leading cause of low back pain, and Procyanidin C1 (PCC1) has shown protective effects on nucleus pulposus (NP) cells.
- PCC1 counteracts acidic pH stress in NP cells by addressing mitochondrial dysfunction, promoting mitophagy, and regulating apoptosis, with its protective effects partially reliant on autophagy inhibition.
- The study highlights PCC1's activation of the SIRT3/FOXO3 signaling pathway, indicating its potential as a novel strategy for preventing and treating IVDD.
Mechanism of red pigment formation in lotus rhizome soup during cooking: The role of polyphenols, iron and organic acids.
Food Res Int
December 2024
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, China; Hubei Honghu Lotus Rhizome Industry Research Institute, Jingzhou 433299, China; Yangtze River Economic Belt Engineering Research Center for Green Development of Bulk Aquatic Bioproducts Industry of Ministry of Education, Wuhan, Hubei, 430070, China. Electronic address:
Article Synopsis
- Lotus rhizome soup is popular for its unique taste, but its color can affect people's appetite.
- The study examined two types of lotus rhizomes—Miancheng (MLR) and Elian No. 6 (ELR)—to see how cooking affects their polyphenol, organic acid, and iron content, revealing that cooking MLR for 12 minutes created a red soup, while ELR stayed white.
- Findings indicate that certain polyphenols, particularly epigallocatechin and epicatechin, contribute significantly to the red color, and factors like pH levels and metal-chelating agents can help prevent this color change, leading to new methods for managing soup color.
L. fruit peels show anti-cancer effects in preclinical models of breast carcinoma: The perspectives in the chemoprevention and therapy modulation.
Front Oncol
October 2024
Department of Medical Biology, Jessenius Faculty of Medicine, Comenius University in Bratislava, Martin, Slovakia.
Introduction: Within oncology research, there is a high effort for new approaches to prevent and treat cancer as a life-threatening disease. Specific plant species that adapt to harsh conditions may possess unique properties that may be utilized in the management of cancer.
Hypothesis: Chokeberry fruit is rich in secondary metabolites with anti-cancer activities potentially useful in cancer prevention and treatment.
In Silico Analysis of the Molecular Interaction between Anthocyanase, Peroxidase and Polyphenol Oxidase with Anthocyanins Found in Cranberries.
Int J Mol Sci
September 2024
Laboratorio Enzimología, Departamento de Bioquímica y Biología Molecular, Facultad de Ciencias Biológicas, Universidad de Concepción, Concepción 4070409, Chile.
Anthocyanins are bioactive compounds responsible for various physiological processes in plants and provide characteristic colors to fruits and flowers. Their biosynthetic pathway is well understood; however, the enzymatic degradation mechanism is less explored. Anthocyanase (β-glucosidase (BGL)), peroxidase (POD), and polyphenol oxidase (PPO) are enzymes involved in degrading anthocyanins in plants such as petunias, eggplants, and oranges.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!