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1 mer richer in anthocyanins and the latter in ellagitannins.
2 d by hydrolysable tannins, comprising mainly ellagitannins.
3 enriched with phenolic compounds, especially ellagitannins.
4 hyurin and casuarinin were the most abundant ellagitannins.
5 was clearly related to the level of released ellagitannins.
6 nearly 50%, probably due to decomposition of ellagitannins.
7 -consuming and more effective in hydrolysing ellagitannins.
8 in the form of its precursors, the so-called ellagitannins.
9 y and bitterness intensified with increasing ellagitannins.
10  B, and punicalagin, with five classified as ellagitannins.
11                  Isolated compounds included ellagitannins (1-11), gallic acid (12), dicarboxylic aci
12        Flavan-3-ols (11-45mg/100g of fw) and ellagitannins (7.7-18.2mg/100g of fw) contributed on ave
13        The composition of the decoction (12% ellagitannins and 10% of CPS) obtained by a green extrac
14 of 59 compounds were identified including 43 ellagitannins and 16 triterpenoids, mainly oleane deriva
15 e main phenolic compounds in the fruits were ellagitannins and anthocyanins, contributing 57% and 42%
16                                              Ellagitannins and aromatic compounds evolution in Cabern
17 s, 23 anthocyanins and their derivatives, 33 ellagitannins and derivatives of ellagic acid, 12 flavan
18        Flavanols (1137-4424 mg/L) as well as ellagitannins and ellagic acid derivatives (1849-2991 mg
19 r presented a significantly higher amount of ellagitannins and ellagic acid derivatives when compared
20 tins, dimers A and B of protoanthocyanidins, ellagitannins and ellagic acid derivatives.
21 antha presented the highest concentration of ellagitannins and flavan-3-ols.
22 id and phenolic compounds content (including ellagitannins and flavonoids) than the other samples.
23 est content in phenolic compounds, mainly in ellagitannins and flavonoids, and also the lowest antiox
24                                Anthocyanins, ellagitannins and gallotannins, ellagic acid and derivat
25 ofile, including phenolic acids, flavonoids, ellagitannins and proanthocyanidins.
26  also being characterised by the presence of ellagitannins and the former by flavan-3-ols monomers an
27                        Fourteen C-glucosidic ellagitannins and three galloylated glucoses were studie
28 n MAE-based method for a rapid hydrolysis of ellagitannins and to compare this method with a conventi
29 rch was a first complete characterization of ellagitannins and triterpenoids profiles by HPLC-DAD-MS
30 study the influence of the presence of other ellagitannins and/or oxygen on the individual evolution
31 contents in piceatannol and other stilbenes, ellagitannins, and flavonols decreased while the anthocy
32                The results indicate that the ellagitannins are more astringent than gallotannins and
33                                 Polyphenolic ellagitannins are natural compounds that are often assoc
34                     The indications are that ellagitannins are the fastest oxygen consumers of the di
35                                              Ellagitannins are the main extractible phenolic compound
36                                              Ellagitannins are the main extractible phenolic compound
37  on other key BRB compound groups, including ellagitannins, are also discussed.
38 ls, antioxidant molecules from wood, such as ellagitannins, are solubilized and react with wine molec
39 ely characterised and included stilbenes and ellagitannins as major components, followed by anthocyan
40 identification proposed a flavonol and three ellagitannins as major compounds of the non-anthocyanin
41 n phenolic compounds (7856mg/100g f.w.) with ellagitannins as the dominant compound class.
42 thin A (UroA), a gut bacterial metabolite of ellagitannins, as a CYP1A1/1B1 substrate to enhance AHR
43 pirits, the goal of this work was to explore ellagitannin behavior during Cognac eaux-de-vie aging an
44  peel was rich in phenolic compounds, mainly ellagitannins, besides, it possessed lipophilic compound
45 nts to a land base for lignan, norlignan and ellagitannin biosynthesis.
46                                              Ellagitannins but not proanthocyanidins preserved percep
47 egranate products all contained the expected ellagitannins but their anthocyanin profiles were a mixt
48                               The release of ellagitannins by oak chips decreased as the toast level
49                                     This new ellagitannin, called brandy tannin A, considerably incre
50 n; and fraction M3 contains the two isomeric ellagitannins castalagin and vescalagin.
51           This work brings new insights into ellagitannin composition and their contribution to spiri
52  the evolution of volatile and non-volatile (ellagitannins) compounds extracted from winewoods while
53 barrels) and barrel toasting (T1, T2, T3) on ellagitannin concentration, volatile composition and sen
54                                          The ellagitannin concentrations in the wine and its organole
55                                          The ellagitannin concentrations were believed to be correlat
56 ed to watering during toasting were lower in ellagitannins concentrations and demonstrated the greate
57        The botanical origin, toast level and ellagitannin content of oak chips in a model wine soluti
58         Barrel toasting had higher impact on ellagitannin content than MLF-container.
59           The total synthesis of the dimeric ellagitannin coriariin A is reported.
60                              In Q. alba, the ellagitannins decreased in the distal root orders expose
61  was focused on identifying gallotannins and ellagitannins degradation pathways to better understand
62 de-vie aging and search for new C-glucosidic ellagitannin-derived compounds.
63     The most abundant ions were observed for ellagitannins, ellagic acid and its derivatives.
64 akadu plum fruit is a rich, edible source of ellagitannins, ellagic acid and vitamin C with potential
65                         The structure of the ellagitannin (ET) with a molecular weight (MW) of 2038 i
66                                              Ellagitannin (ET)-rich fruits exhibit anti-QS activity b
67 e present study investigated the transfer of ellagitannins (ETs) from selected berry fruits of the Ro
68 PJ) on the bioavailability and metabolism of ellagitannins (ETs) in healthy volunteers.
69       We analysed the diet which was rich in ellagitannins, extracts from the pig bones and surroundi
70  and the metabolic pathway for gallotannins, ellagitannins, flavan-3-ols and anthocyanins from A. une
71 derived from the catabolism of gallotannins, ellagitannins, flavan-3-ols and anthocyanins.
72 the importance of oxygen in gallotannins and ellagitannins formation/degradation pathways in WS and s
73  mucin and 3 oenological tannins (extract of ellagitannins from oak, extract of gallotannins from gal
74                  The necessary extraction of ellagitannins from wine was simplified to a single step
75 differences were found by these methods, and ellagitannins, gallic acid derivatives and flavonols wer
76 ering of tannins in three different classes: ellagitannins, gallotannins, and condensed tannins.
77 e a method to identify and quantify oak wood ellagitannins in Cognac using high liquid chromatography
78 hanges in flowering time and lower defensive ellagitannins in fruits, whereas plant competitive abili
79 ch have been identified as a major source of ellagitannins in human diet, were used as a model.
80  on the individual evolution of the main oak ellagitannins in simple model systems in order to unders
81 sitively associated with the accumulation of ellagitannins in strawberry fruit.
82 ted in higher content of total phenolics and ellagitannins in the infusions compared with low tempera
83 eems to be affected by the presence of other ellagitannins in the media.
84 ay precision in order to quantify individual ellagitannins in this complex matrix.
85                                    Moreover, ellagitannins increase the aroma persistence mainly in t
86                                              Ellagitannins increased by 84-96% with aging time, as di
87 nolic compounds, due to the higher amount of ellagitannins (lambertianin C: 84 +/- 1 mg/g of dry extr
88 cantly impacted, as the wine with the lowest ellagitannin level was described as less astringent, bit
89 hesis of a 2,4-HHDP containing glucopyranose ellagitannin model system has been achieved.
90 were used to characterize a new C-glucosidic ellagitannin, named brandy tannin B.
91                      However, the very polar ellagitannins, namely, the roburins A, B and C, still pa
92             A new method for the analysis of ellagitannins observed in oak-aged wine is proposed, exh
93        The disappearance of the C-glycosidic ellagitannins over time can occur even in absence of oxy
94  and bitterness were significantly linked to ellagitannins (p<0.05).
95   Chemical determinations of anthocyanin and ellagitannin profiles and amino acids contents were also
96            Five OT were tested (gallotannin, ellagitannin, quebracho, grape-skin and grape-seed) in c
97 uld be chosen for their potential to release ellagitannins release should be considered, not only bec
98            The quantitative recovery of wine ellagitannins requires a combined elution with methanol
99  indicated that the most active C-glucosidic ellagitannin roburin D (RobD) is a competitive inhibitor
100                                        Among ellagitannins, roburin, vescalin and castalin were found
101 nin was present, above all if the additional ellagitannin(s) contained the same conformation in C1 as
102 cinnamic acids, flavonoids, anthocyanins and ellagitannins, several of which had never been reported
103                                     Finally, ellagitannins showed a high reducing capacity and gallot
104 lumn, thereby avoiding the coelution of main ellagitannins, such as vescalagin and roburin E.
105 ips released significantly higher amounts of ellagitannins than American oak chips at any toast level
106          Here, we show that the polyphenolic ellagitannin vescalagin preferentially inhibits the deca
107 ds of jabuticabas contained large amounts of ellagitannins vescalagin and castalagin, as well as gall
108  as also occurred when more than one type of ellagitannin was present, above all if the additional el
109  conjugates, ellagic acid and conjugates and ellagitannins were detected.
110                                              Ellagitannins were extracted faster during the first 3 m
111                             Gallotannins and ellagitannins were identified by LC-ESI-HRMS/MS using a
112 ies showed that ellagic acid derivatives and ellagitannins were mainly present in the seeds, while pr
113                During fermentation polymeric ellagitannins were partly degraded into ellagic acid der
114                           Phenolic acids and ellagitannins were released after gastric digestion, whi
115                                     However, ellagitannins were the main contributors to the total an
116       This fruit is rich in anthocyanins and ellagitannins, which exert a protective role towards deg
117                                Hydrolysis of ellagitannins with a m/z ratio ([M-H](-)) >= 801 (i.e.,
118                          Tannins, especially ellagitannins with agrimoniin, as well as the total poly
119                         The lower content of ellagitannins with antimicrobial properties under drough
120 id content has been accomplished by cleaving ellagitannins with high temperatures and strong acids.

 
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