ライフサイエンスコーパス: condensed tannin

1 derived compounds such as proanthocyanidins (condensed tannins).

2 ysable tannins) and grape seed extract (GSE, condensed tannins).

3 etection limits down to approximately 100 ng condensed tannin.

4 ty may be more impacted by the flavanols and condensed tannins.

5 phenolic acids to oligomeric PACs and highly condensed tannins.

6 namic derivatives (mainly caffeic-based) and condensed tannins.

7 y more flavan-3-ols (up to 120 mg/100 g) and condensed tannins.

8 sorghum genes regulating the biosynthesis of condensed tannins.

9 compounds are present in mati dye alongside condensed tannins.

10 nt classes: ellagitannins, gallotannins, and condensed tannins.

11 vonoids (1.24-5.15 mg QEg(-1) DW), and total condensed tannins (12-23.2 mg CEg(-1) DW).

12 oids (90 mg catechin equivalent-CE/g dw) and condensed tannins (189 mg CE/g dw) -related also to the

13 o -52.80 %), saponins (-4.48 % to -21.31 %), condensed tannins (-20.37 % to -41.05 %), and trypsin in

14 (323%), caffeine (251%), chlorophyll (321%), condensed tannins (278%) and saponins (211%) in the conc

15 ation would benefit from sensory analysis of condensed tannins across a range of polymer sizes.

16 In optimized conditions, the condensed tannins allowed to obtain a stability equivale

17 l factors considered; total anthocyanins and condensed tannins also changed significantly as a result

18 ty to the bark extracts; (3) the presence of condensed tannins, amongst other compounds, was associat

19 Levels of total phenolics, flavonoids, condensed tannins and antioxidant activities from aratic

20 inimal effects on herbivore resistance (e.g. condensed tannins and insect herbivores).

21 and flowers, consistent with accumulation of condensed tannins and leucoanthocyanidins in these tissu

22 nolic components (total phenols, flavonoids, condensed tannins and phenolic acids) of almond kernels

23 (total phenolic compounds, total flavonoids, condensed tannins and phenolic composition) and the anti

24 Macromolecules including condensed tannins and polysaccharides impact wine taste

25 The LOD (0.05 g/L of condensed tannin) and LOQ (0.1g/L of condensed tannin) f

26 MW fraction had the highest total phenolics, condensed tannins, and antioxidant activities, followed

27 tinutritional compounds (trypsin inhibitors, condensed tannins, and carbonates).

28 Herbivore fluxes of dry matter, C, condensed tannins, and N increased under elevated CO2 (3

29 ained much higher total phenolic substances, condensed tannins, and total antioxidant activity than W

30 elatin], molecular weights, total phenolics, condensed tannins, and various antioxidant activities.

31 existed in the contents of total phenolics, condensed tannins, antioxidant activities, and PPC among

32 ents indicate that mineral interactions with condensed tannin are important both analytically and env

33 d-insoluble fraction (AIF) and 2.3-fold more condensed tannins; both are relatively difficult to deco

34 Condensed tannins composed of epicatechin from monomer t

35 show that genetically mediated variation in condensed tannin concentration is correlated with plant

36 ingu was prominent regarding anthocyanin and condensed tannin content and superior to the other culti

37 The condensed tannin content in small dark fruits is develop

38 ents were in the range of 0.02-3.90 mg/g and condensed tannin contents were in the range of 1.77-18.8

39 h correlate with polyphenols, flavonoids and condensed tannins contents, and so, confirm the fascinat

40 nthocyanins and polymeric proanthocyanidins (condensed tannins) contribute to important plant traits

41 The total phenolics and condensed tannins correlated with the antioxidant capaci

42 Condensed tannins could be used to favorably alter starc

43 everal of these species have relatively high condensed tannin (CT) concentrations, which negatively i

44 me and yield on total phenolic (TP) content, condensed tannin (CT) content, monomeric anthocyanin (MA

45 The effects of high-condensed tannin (CT) diet combined with preslaughter st

46 e of Trial 1 was to determine the effects of condensed tannins (CT) from sericea lespedeza [SL; Lespe

47 dy was conducted to determine the effects of condensed tannins (CT) on anthocyanins (ACNs) and colour

48 al phenolic (TPC), total flavonoid (TFC) and condensed tannins (CTC) contents were measured.

49 Plant tannins, including condensed tannins (CTs) and hydrolyzable tannins (HTs),

50 Lignins, along with condensed tannins (CTs) and salicylate-derived phenolic

51 Condensed tannins (CTs) are flavonoid oligomers, many of

52 tering the levels and monomer composition of condensed tannins (CTs) in 'hairy root' cultures of Lotu

53 forestry for biofuel production and contains condensed tannins (CTs).

54 ins (MTs, mostly limited to angiosperms) and condensed tannins (CTs, produced mostly by gymnosperms)

55 rom TN-1 were classified into phenolic acid, condensed tannin, flavonoid, fatty acids, and alkaloids.

56 of 120 compounds, including hydrolysable and condensed tannins, flavonoids and phenolic acids were id

57 leaf traits - defense traits (total phenols, condensed tannins, flavonoids, and specific leaf density

58 The efficacy of condensed tannins for protein precipitation increased wi

59 hat native-wine polysaccharides compete with condensed tannins for salivary protein as ligand partner

60 g/L of condensed tannin) and LOQ (0.1g/L of condensed tannin) for the binding reaction between saliv

61 rol mechanisms that regulate anthocyanin and condensed tannin formation in plants suggest new approac

62 gammadelta T cell agonists derived from the condensed tannin fractions of Uncaria tomentosa (Cat's C

63 7.67 to 39.70 mg eq gallic acid/100 g, total condensed tannins from 3.24 to 7.76 g eq catechin/100 g,

64 The addition of grape seeds as the source of condensed tannins in fruit wine may provide a solution f

65 esearch, to investigate oxidation markers of condensed tannins in grape seeds, this advanced approach

66 lgal phlorotannins are structural analogs of condensed tannins in terrestrial plants and, like plant

67 xycinnamic acids, as well as distribution of condensed tannins in the seed coat, the changes in physi

68 e mean degree of polymerization (mDP) of the condensed tannins increased.

69 method for molecular-level quantification of condensed tannin is described that uses acid depolymeriz

70 henols <= 87 g/kg, total tannins <= 78 g/kg, condensed tannins <= 61 g/kg).

71 The purified condensed tannins of jujube fruits may be used as natura

72 nd of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compo

73 complexing partially gelatinized starch with condensed tannins on in vitro starch digestibility.

74 nd generated yellow seeds due to the lack of condensed tannin pigments in the seed coat.

75 Remarkably, F3 with an elevated content of condensed tannins (polymeric proanthodelphinidins), exhi

76 Condensed tannins (proanthocyanidins) are an important f

77 jor cereals, such as rice, wheat, and maize, condensed tannins (proanthocyanidins) in the pigmented t

78 ep late in the biosynthesis of anthocyanins, condensed tannins (proanthocyanidins), and other flavono

79 ), would imply the presence of anthocyanins, condensed tannins, stilbenes and phenolic acids, well kn

80 We validate that condensed tannins stimulate the growth of microbes assoc

81 ted over two-thirds of the fluxes of AIF and condensed tannins to soil.

82 Red wine is a very complex medium in which condensed tannins undergo many modifications during wine

83 f polyphenols (632.60 mg/100 g), among which condensed tannins were predominant (42 %).

84 acetone at variable concentrations, and the condensed tannins were quantified with the phloroglucino

85 understanding of the structural evolution of condensed tannins, which significantly impact the qualit

86 AP was as effective as QP at decreasing condensed tannins, with AP at 50 g/hL being the most eff

87 foliar nitrogen, carbohydrates, lignin, and condensed tannins, with differences in responses between