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Polyphenols as a Useful Tool to Ameliorate Advanced Glycation End-product Formation: A Focus on Molecular Mechanisms of Action.
Front Biosci (Landmark Ed)
December 2024
Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy.
A review on : phytochemical and biological aspects.
Nat Prod Res
December 2024
Department of Chemistry, Faculty of Science, Birzeit University, Birzeit, Ramallah, Palestine.
is a wild edible, parietal, unisexual, perennial plant that grows in various parts of the Middle East, and frequently used in traditional Arabic Palestinian herbal medicine. The present review summarises information concerning including background information, historical records, phytochemical components, and biological activity which represents an important tool for further research studies. is thought to contain a wealth of rich bioactive compounds, such as terpinoids, polyphenols, flavonoids, and alkaloids.
View Article and Find Full Text PDFSelf-Assembled Gold Nanoparticles as Reusable SERS Substrates for Polyphenolic Compound Detection.
Int J Mol Sci
November 2024
Infochemistry Scientific Center, ITMO University, Lomonosova Str. 9, 191002 St. Petersburg, Russia.
Article Synopsis
- * Raman spectroscopy has been identified as an effective analytical method for chlorogenic acid, leveraging advancements like self-assembled gold nanoparticles to improve the sensitivity and reliability of detection.
- * A new substrate fabrication method using "aqua-print" processes achieved a high enhancement factor for detecting chlorogenic acid, demonstrating accurate results across a specific concentration range and validating findings with theoretical computations.
Single-nanozyme single-readout enabled efficient identification of polyphenols for Chinese tea authentication and brewing evaluation.
Food Chem
December 2024
School of Public Health, Hengyang Medical School, University of South China, Hengyang 421001, PR China; Shandong Key Laboratory of Biochemical Analysis, Qingdao University of Science and Technology, Qingdao 266042, PR China; State Environmental Protection Key Laboratory of Monitoring for Heavy Metal Pollutants, Hunan Ecology and Environment Monitoring Center, Changsha 410019, PR China; Fujian Key Laboratory of Functional Marine Sensing Materials, Minjiang University, Fuzhou 350108, PR China. Electronic address:
With the popularity of health-conscious tea drinking, precise sensing of polyphenols as a main class of antioxidants in tea becomes critical for tea authentication and brewing evaluation. Sensor arrays show great potential for the goal, but currently available sensor arrays always need multiple sensing units and/or multi-dimensional signals, resulting in cumbersome sensor construction and operation as well as data processing. Developing easy-to-fabricate and easy-to-use sensor arrays for efficient discrimination is still challenging.
View Article and Find Full Text PDFInfluence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling.
Food Res Int
December 2024
College of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Ningbo University, Ningbo 315211, China. Electronic address:
This study investigated the effects of pineapple peel powder with varied chemical profiles and sonication-assisted polyphenol biotransformation during fermentation on the quality characteristics of yogurt products. It aimed at exploring the feasibility of sonication-assisted fermentation to enhance the physicochemical properties, control post-acidification, and improve antioxidant activities in yogurts fortified with polyphenol-rich pineapple peel powder. Targeted analysis showed that polyphenol-rich pineapple dietary fiber obtained by ultrasonication-assisted extraction (NPFU) exhibited the slowest rates of acidification, highest antioxidant capacity, and lowest degree of whey separation at 21.
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