ライフサイエンスコーパス: ellagitannin

1 was clearly related to the level of released ellagitannins.

2 nearly 50%, probably due to decomposition of ellagitannins.

3 -consuming and more effective in hydrolysing ellagitannins.

4 in the form of its precursors, the so-called ellagitannins.

5 y and bitterness intensified with increasing ellagitannins.

6 Isolated compounds included ellagitannins (1-11), gallic acid (12), dicarboxylic aci

7 Flavan-3-ols (11-45mg/100g of fw) and ellagitannins (7.7-18.2mg/100g of fw) contributed on ave

8 The composition of the decoction (12% ellagitannins and 10% of CPS) obtained by a green extrac

9 e main phenolic compounds in the fruits were ellagitannins and anthocyanins, contributing 57% and 42%

10 Ellagitannins and aromatic compounds evolution in Cabern

11 id and phenolic compounds content (including ellagitannins and flavonoids) than the other samples.

12 est content in phenolic compounds, mainly in ellagitannins and flavonoids, and also the lowest antiox

13 Anthocyanins, ellagitannins and gallotannins, ellagic acid and derivat

14 also being characterised by the presence of ellagitannins and the former by flavan-3-ols monomers an

15 n MAE-based method for a rapid hydrolysis of ellagitannins and to compare this method with a conventi

16 contents in piceatannol and other stilbenes, ellagitannins, and flavonols decreased while the anthocy

17 Polyphenolic ellagitannins are natural compounds that are often assoc

18 The indications are that ellagitannins are the fastest oxygen consumers of the di

19 ls, antioxidant molecules from wood, such as ellagitannins, are solubilized and react with wine molec

20 ely characterised and included stilbenes and ellagitannins as major components, followed by anthocyan

21 identification proposed a flavonol and three ellagitannins as major compounds of the non-anthocyanin

22 n phenolic compounds (7856mg/100g f.w.) with ellagitannins as the dominant compound class.

23 nts to a land base for lignan, norlignan and ellagitannin biosynthesis.

24 egranate products all contained the expected ellagitannins but their anthocyanin profiles were a mixt

25 The release of ellagitannins by oak chips decreased as the toast level

26 the evolution of volatile and non-volatile (ellagitannins) compounds extracted from winewoods while

27 The ellagitannin concentrations in the wine and its organole

28 The ellagitannin concentrations were believed to be correlat

29 ed to watering during toasting were lower in ellagitannins concentrations and demonstrated the greate

30 The botanical origin, toast level and ellagitannin content of oak chips in a model wine soluti

31 The total synthesis of the dimeric ellagitannin coriariin A is reported.

32 The most abundant ions were observed for ellagitannins, ellagic acid and its derivatives.

33 Ellagitannin (ET)-rich fruits exhibit anti-QS activity b

34 PJ) on the bioavailability and metabolism of ellagitannins (ETs) in healthy volunteers.

35 and the metabolic pathway for gallotannins, ellagitannins, flavan-3-ols and anthocyanins from A. une

36 derived from the catabolism of gallotannins, ellagitannins, flavan-3-ols and anthocyanins.

37 The necessary extraction of ellagitannins from wine was simplified to a single step

38 differences were found by these methods, and ellagitannins, gallic acid derivatives and flavonols wer

39 hanges in flowering time and lower defensive ellagitannins in fruits, whereas plant competitive abili

40 ch have been identified as a major source of ellagitannins in human diet, were used as a model.

41 Ellagitannins increased by 84-96% with aging time, as di

42 cantly impacted, as the wine with the lowest ellagitannin level was described as less astringent, bit

43 hesis of a 2,4-HHDP containing glucopyranose ellagitannin model system has been achieved.

44 However, the very polar ellagitannins, namely, the roburins A, B and C, still pa

45 A new method for the analysis of ellagitannins observed in oak-aged wine is proposed, exh

46 and bitterness were significantly linked to ellagitannins (p<0.05).

47 Chemical determinations of anthocyanin and ellagitannin profiles and amino acids contents were also

48 uld be chosen for their potential to release ellagitannins release should be considered, not only bec

49 The quantitative recovery of wine ellagitannins requires a combined elution with methanol

50 lumn, thereby avoiding the coelution of main ellagitannins, such as vescalagin and roburin E.

51 ips released significantly higher amounts of ellagitannins than American oak chips at any toast level

52 Here, we show that the polyphenolic ellagitannin vescalagin preferentially inhibits the deca

53 conjugates, ellagic acid and conjugates and ellagitannins were detected.

54 Ellagitannins were extracted faster during the first 3 m

55 ies showed that ellagic acid derivatives and ellagitannins were mainly present in the seeds, while pr

56 During fermentation polymeric ellagitannins were partly degraded into ellagic acid der

57 However, ellagitannins were the main contributors to the total an

58 This fruit is rich in anthocyanins and ellagitannins, which exert a protective role towards deg

59 id content has been accomplished by cleaving ellagitannins with high temperatures and strong acids.