ライフサイエンスコーパス: caffeic acid

1 and lower affinity for 4-methylcatechol and caffeic acid.

2 t abundant was chlorogenic acid, followed by caffeic acid.

3 and phenolic compounds, such as tyrosine and caffeic acid.

4 e most abundant followed by verbascoside and caffeic acid.

5 hrough 4-coumaric acid and the other through caffeic acid.

6 ed the 3-hydroxylation of 4-coumaric acid to caffeic acid.

7 sts: trolox, ascorbic acid, gallic acid, and caffeic acid.

8 Both paths can be inhibited by caffeic acid.

9 length (C12 or C14) and covalently attached caffeic acid.

10 s caffeoyl derivative and p-coumaric acid to caffeic acid.

11 e and caffeoyl aldehyde, and the lowest with caffeic acid.

12 oxyferuloyl CoA > 5-hydroxyconiferaldehyde > caffeic acid.

13 and UV spectroscopy and found to consist of caffeic acid.

14 , but SafBP does not O-methylate catechol or caffeic acid.

15 ection was observed with the 5-LO inhibitor, caffeic acid.

16 ugenol and isoeugenol as substrates, but not caffeic acid.

17 ature formed by reacting an anthocyanin with caffeic acid.

18 ylquinic acid, 4,5-dicaffeoylquinic acid and caffeic acid.

19 , solubilization and antioxidant activity of caffeic acid.

20 red rices were catechin, protocatechuic and caffeic acids.

21 as well as the multifunctional coumaric and caffeic acids.

22 ing the acidities of cinnamic, coumaric, and caffeic acids.

23 ss potent free radical scavengers gallic and caffeic acids.

24 hin, 0.03-2.0 mg L(-1) and 0.03 mg L(-1) for caffeic acid, 0.3-2.0 mg L(-1) and 0.23 mg L(-1) for fer

25 and mass spectral analyses and included five caffeic acid (1-5), three coumaric acid (6-8), and two c

26 A recovery rate of 2-S-cysteinyl caffeic acid (2-CCA) of 64 % after hydrolysis was achiev

27 21.9 degrees C) than those cross-linked with caffeic acid (229 g, 21.6 degrees C) and genipin (211 g,

28 merase (CHI), isoflavone reductase (IFR) and caffeic acid 3-0-methyltransferase (COMT) genes were als

29 enic alfalfa plants were generated harboring caffeic acid 3-O-methyltransferase (COMT) and caffeoyl C

30 Caffeic acid 3-O-methyltransferase (COMT) and caffeoyl C

31 amoyl transferase, ferulate 5-hydroxylase or caffeic acid 3-O-methyltransferase resulted in compositi

32 d functionally distinct lignin pathway OMTs, caffeic acid 3-O-methyltransferases (CAOMTs) and caffeoy

33 cripts encoding functional caffeoyl CoA- and caffeic acid 3-O-methyltransferases (CCoAOMT and COMT) a

34 oside (2) together with four know compounds: caffeic acid (3), diosgenin beta-D-glucopyranoside (4),

35 of 24 bioavailable metabolites derived from caffeic acid, 3,4-di-hydroxyphenylacetic acid, eriodicty

36 nolic compounds were 7.80 (P. ostreatus) for caffeic acid, 4.55 (T. letestui) for chlorogenic acid, 1

37 ic acid (61+/-4microg/L/day; 6x>Control) and caffeic acid (41+/-4microg/L/day; 4x>Control).

38 ), protocatechuic acid (3), gallic acid (4), caffeic acid (5) and 3,4-dimethoxy cinnamic acid (6).

39 Caffeic acid/5-hydroxyferulic acid 3/5-O-methyltransfera

40 cytochrome P450-dependent monooxygenase, and caffeic acid/5-hydroxyferulic acid O-methyltransferase (

41 resence of native or recombinant Arabidopsis caffeic acid/5-hydroxyferulic acid O-methyltransferase a

42 anced by treatment with the natural products caffeic acid, 7,4-dihydroxyflavone and naringenin.

43 .03 mg/g), quercetrin (10.96 +/- 0.02 mg/g), caffeic acid (9.16 +/- 0.01 mg/g) and ellagic acid (9.03

44 +)-catechin, quercetin, gallic, ferulic, and caffeic acids) added to a model bread with regards to th

45 COMT inhibitors based on naturally occurring caffeic acid and caffeic acid phenethyl ester were devel

46 ) to release two different anticancer drugs (caffeic acid and chlorambucil, 1 equiv each).

47 zed and phenolic compounds found were mainly caffeic acid and danshensu and its derivatives, such as

48 and p-coumaric acids, seventeen polymers of caffeic acid and eight 3-O-glycosylated flavonols.

49 g the analysed phenols, only hydroxytyrosol, caffeic acid and ferulic acid always increased during fe

50 cids were cleaved and significant amounts of caffeic acid and ferulic acid were determined).

51 rutin (flavonoid), while polyphenolic acids (caffeic acid and gallic acid) although present in all wi

52 Phenolic compounds, especially caffeic acid and gallic acid, could lower lipid oxidatio

53 deep eutectic solvent as the coporogen, and caffeic acid and glutamic acid as binary monomers.

54 haracterized by the presence of quinic acid, caffeic acid and its derivatives and caffeoyl hexoside.

55 s: chromancarboxylic acid ("Trolox") esters, caffeic acid and its esters, and gallic acid and its est

56 us honey); kaempferol, chrysin, pinocembrin, caffeic acid and naringenin (in rosemary honey) and myri

57 .e. Gallic acid, catechin, chlorogenic acid, caffeic acid and p-coumaric acid varied among species an

58 The ortho-diphenols were caffeic acid and phaselic acid, which were bound to bovi

59 ecoveries of 80-95%, except for gallic acid, caffeic acid and protocatechuic acid.

60 ce of mostly tannins and flavonoids, such as caffeic acid and quercetin.

61 hocarpa SDX; one converts p-coumaric acid to caffeic acid and the other converts p-coumaroyl shikimic

62 sented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels c

63 of some natural antioxidants (ferulic acid, caffeic acid and tyrosol) from chitosan-fish gelatin edi

64 s/trans-aconitic acids, between aconitic and caffeic acids and between quercetin-3-O-galactoside and

65 o different families: flavonoids; quinic and caffeic acids and derivatives; diterpenoids (including s

66 phenols, 2,2,5,7,8-pentamethylchroman-6-ol, caffeic acid, and (+)-cathechin) to a series of N-oxyl r

67 nown antitrypanosomal phenolics gallic acid, caffeic acid, and chlorogenic acid.

68 ined significant amounts rutin, gallic acid, caffeic acid, and chlorogenic acid.

69 d the release of hydroxytyrosol, oleuropein, caffeic acid, and decarboxymethyl oleuropein aglycone (3

70 ar weight phenylpropanoids, such as eugenol, caffeic acid, and rosmarinic acid, that result from meta

71 convert virtually all added ferulic acid to caffeic acid, and that VirH2 is essential for this O-dem

72 ared to mayonnaise containing DATEM and free caffeic acid, and thus benefitted from the location of t

73 mug GAE mg(-1)), while minor compounds were caffeic acid, apigenin, hesperetin and naringenin.

74 s for the COOH and OH groups of coumaric and caffeic acids are 332.7 +/- 2.0, 318.7 +/- 2.1, 332.2 +/

75 e phenolic profile revealed that ferulic and caffeic acids as the most relevant phenolic compounds de

76 Lower content of sugars, coumaric and caffeic acids, as well as higher amount of gamma-aminobu

77 Furthermore, p-coumaric and caffeic acids, as well as procyanidin dimer B, were extr

78 agents, namely, genipin, glutaraldehyde and caffeic acid, at different concentrations.

79 oxycinnamoyl derivatives mostly derived from caffeic acid, being 3-O-caffeoylquinic acid and rosmarin

80 Accumulation of soluble caffeic acid beta-d-glucoside occurred only in CCOMT dow

81 lin (betaLg) with polymeric units containing caffeic acid (betaLg-polyCA) was developed; and all inte

82 arming significantly increased the levels of caffeic acid by 20%, but reduced those of ferulic acid a

83 id (p-CA) derivatives, FA derivatives, p-CA, caffeic acid (CA) and CA derivatives.

84 th that exerted by their unsaturated analogs-caffeic acid (CA) and ferulic acid (FA).

85 zes, which consisted of the determination of caffeic acid (CA) and rosmarinic acid (RA) by high perfo

86 trode was developed for the determination of caffeic acid (CA) in wine.

87 aviour and the quantitative determination of caffeic acid (CA) on a disposable pencil graphite electr

88 ntly coupling beta-Lactoglobulin (betaLg) to caffeic acid (CA) using crosslinker chemistry at differe

89 piperita (ExMp), and the phenolic compounds caffeic acid (CA), rosmarinic acid (RA), lithospermic ac

90 In particular, the caffeic acid (CA)-bearing zanamivir (ZA) conjugates ZA-7

91 A reaction between caffeic acid, CA, and its specially synthesised C1-C16 a

92 a new, green, and efficient reducing agent (caffeic acid/CA) for GO reduction.

93 ifferent food constituents (l-ascorbic acid, caffeic acid, caffeine, curcumin, (-)-epigallocatechin g

94 LC-MS/MS assessments revealed trigonelline, caffeic acid, caffeine, feruloyl quinic acid, di-caffeoy

95 Caffeic acid, caffeoyl-glucose, linocaffein, glucosyl-co

96 The diphenolic moiety of caffeic acid can be polymerized by biocatalysis with lac

97 s from pulp and peel, whereas seed displayed caffeic acid, catechin and epicatechin as its main pheno

98 c acids (CGAs), which are decomposed to give caffeic acid (CFA) and quinic acid (QNA) upon roasting.

99 The AOA decreases in order caffeic acid, CFA, >caffeoylquinic acids, CQAs, >dicaffe

100 aluated and its major phenolic constituents, caffeic acid, chlorogenic acid and 3,5 dicaffeoylquinic

101 project, quercetin, catechin, ascorbic acid, caffeic acid, chlorogenic acid and acetylcysteine were s

102 ontent was determined by UPLC-MS/MS, and the caffeic acid, chlorogenic acid and caffeine concentratio

103 Some antioxidant levels (cis-caffeic acid, chlorogenic acid, 3,4-dihydroxycinnamic ac

104 -diphenols such as catechol, methylcatechol, caffeic acid, chlorogenic acid, and phaselic acid show d

105 Cysteine enhanced the gallic acid, caffeic acid, chlorogenic acid, kaempferol and betalain

106 orizin) and six phenolic acids (gallic acid, caffeic acid, chlorogenic acid, sinapic acid, p-coumaric

107 rations of TA, syringrid acid, ellagic acid, caffeic acid, chlorogenic acid, TSS, fructose, and gluco

108 -applicable technique for quick detection of caffeic acid concentration in food products is attractiv

109 detected along with increased p-coumaric and caffeic acid concentrations.

110 unpublished data on the chlorogenic acid and caffeic acid content in fruits.

111 The highest level of caffeic acid content was found in the R. dumalis ranged

112 While caffeic acid contents of the oils change between 0.27 mg

113 Rosmarinic acid (RA) and caffeic acid contents significantly enhanced after the a

114 Our results suggest that Ptr4CL5 and caffeic acid coordinately modulate the CoA ligation flux

115 r main phenolic compounds: chlorogenic acid, caffeic acid, coumaric acid and protocatechuic acid, as

116 , phenolic compounds, catechin, epicatechin, caffeic acid, coumaric acid, acetaldehyde, total and red

117 n phenolics allowed the identification of 12 caffeic acid derivatives and related phenolics, 10 rosma

118 These results identify selected caffeic acid derivatives as novel K+ channel openers tha

119 fruits was unveiled for the first time, nine caffeic acid derivatives being identified and quantified

120 The activation of bTREK-1 by caffeic acid derivatives did not occur through inhibitio

121 ulata cells, it was discovered that selected caffeic acid derivatives dramatically enhanced the activ

122 Water soluble caffeic acid derivatives in aqueous extracts of mate (Il

123 the predominance of anthocyanins in fruits, caffeic acid derivatives in leaves whereas flavanol olig

124 Furthermore, several isomers of caffeic acid derivatives were distinguished for the firs

125 For training system, caffeic acid derivatives were increased in wines produce

126 s at high CO2 concentrations while only some caffeic acid derivatives were increased, and not uniform

127 were identified, such as two phenolic acids (caffeic acid derivatives) and eight flavonoids (querceti

128 xtracts gave 4 fractions, with fraction F-I (caffeic acid derivatives) showing a strong activity agai

129 led to mass spectrometric detection, several caffeic acid derivatives, 5-feruloylquinic and 5-p-couma

130 cks was less pronounced, affecting basically caffeic acid derivatives.

131 Among the 28 identified flavonoids, caffeic acids derivatives were in the fraction exhibitin

132 indicate that COMT is unlikely to methylate caffeic acid during lignin biosynthesis in vivo, and pro

133 ikely to catalyze the in vivo methylation of caffeic acid during lignin biosynthesis.

134 Bound HAs released caffeic acids during alkaline hydrolysis, and no bound f

135 levels of total acid (TA), chlorogenic acid, caffeic acid, ellagic acid, ascorbic acid, sucrose, gluc

136 g a very good correlation for vanillic acid, caffeic acid, epicatechin and resveratrol.

137 cluding beta-arbutin, gallic acid, catechin, caffeic acid, epicatechin, myricetin, quercetin, trans-p

138 by DPV on PGE were 35.81, 34.59 and 31.21 mg caffeic acid equivalent/g tea, respectively.

139 r high in phenolics (18 compared with 286 mg caffeic acid equivalents per kg, respectively) for 6 wk.

140 ied between 76 and 108mgCAEg(-1) of extract (caffeic acid equivalents) and 39 and 54mgQEg(-1) of extr

141 in an extraction yield of 35.76%, 10643.730 caffeic acid equivalents/100 g, PV of 9.63 meq O(2)/kg a

142 y, with 1-methyl-3-(4'-hydroxyphenyl)-propyl caffeic acid ester and 1-methyl-3-(3',4'-dihydroxyphenyl

143 nd 1-methyl-3-(3',4'-dihydroxyphenyl)-propyl caffeic acid ester as major components.

144 rete rosmarinic acid (RA), a multifunctional caffeic acid ester that exhibits in vitro antibacterial

145 In both emulsion systems, caffeic acid esterified with fatty alcohols of different

146 For the first time, caffeic acid esters of isocitric and several aldaric aci

147 TREK-1 channels were also activated by other caffeic acid esters, including caffeic acid phenethyl es

148 in P. patens caused accumulation of Phe and caffeic acid esters.

149 pectin and potato starch were complexed with caffeic acid, ferulic acid and gallic acid.

150 t was found that gallic acid (GA), catechin, caffeic acid, ferulic acid and rutin, as selected phenol

151 -flavonoid phenolic acids (chlorogenic acid, caffeic acid, ferulic acid) and a flavonoid (rutin) to i

152 o the coffee polyphenols family, four acids (caffeic acid, ferulic acid, 5-O-caffeoyl quinic acid, an

153 Phenolic acids (e.g. rosmarinic and caffeic acids), flavones (e.g. luteolin derivatives) and

154 fiber selectively extracts and concentrates caffeic acid from a sample solution.

155 ioxidative activities of phenolic compounds (caffeic acid, gallic acid and tannic acid; 200 ppm) in w

156 igallocatechin gallate, genistein, daidzein, caffeic acid, gallic acid) in human milk.

157 , for the analysis of epicatechin, catechin, caffeic acid, gallic acid, and vanillic acid; and excita

158 ent of rutin, chlorogenic acid, epicatechin, caffeic acid, gallic acid, caftaric acid and catechin wa

159 techin, epicatechin, quercetin, resveratrol, caffeic acid, gallic acid, p-coumaric acid, and vanillic

160 >8)-epicatechin dimer (procyanidin B2), VIII.caffeic acid glycoside, XIX.epicatechin-(4beta-->8)-epic

161 The compounds comprised caffeic acid glycosides, simple phenolics (protocatechui

162 d and caffeoyl alcohol > caffeoyl aldehyde > caffeic acid > 5-hydroxyconiferaldehyde.

163 PAs bound to different relative extents with caffeic acid>chlorogenic acid>ferulic acid.

164 ified elevated levels of p-coumaroyl hexose, caffeic acid hexoside and ferulic acid hexoside in CCR-R

165 essed products allowed the quantification of caffeic acid hexosides, which are far more important con

166 and its six colonic catecholic metabolites (caffeic acid, hydrocaffeic acid, homoprotocatechuic acid

167 sociation enthalpies for these compounds and caffeic acid in benzene, methanol, and water were used f

168 rutin in skin of Ghara Shira (298 mug/g) and caffeic acid in cane of Ghara Shira (17.4 mug/g).

169 Furthermore, the antioxidant activity of caffeic acid in the combined system was enhanced consequ

170 Caffeic acid in the free and glycoside forms and syringi

171 selected phenolic compounds (rosmarinic and caffeic acid) in the oil.

172 Feeding cv Mitchell flowers with caffeic acid induced PHZ expression, suggesting that the

173 ydroxycinnamic acids, such as 4-coumaric and caffeic acids, into hydroxycinnamoyl-CoA thioesters.

174 Caffeic acid is a natural phenylpropanoid that exhibits

175 erulic acid remained unchanged, whereas with caffeic acid it was significantly inhibited.

176 ively, 3-hydroxylation of 4-coumaric acid to caffeic acid may occur through an enzyme complex of cinn

177 The Ptr4CL5-catalyzed caffeic acid metabolism, therefore, may also act to miti

178 feoyltartaric acid was shown to be the major caffeic acid metabolite in leaves.

179 led rapid access to the structurally related caffeic acid metabolite rufescenolide through an unexpec

180 ty but composed exclusively by the quinic or caffeic acid moiety of CQAs.

181 semiquinone of the formed dimer and a third caffeic acid molecule.

182 At the highest level (2.0%), caffeic acid most significantly suppressed Maillard-type

183 cis-elements present in the promoter of the caffeic acid O-methyl transferase (comt) gene.

184 a simultaneous reduction in both CCoAOMT and caffeic acid O-methyltransferase (CAOMT).

185 Brown midrib 12 (bmr12) encodes the sorghum caffeic acid O-methyltransferase (COMT) and is one of th

186 to express ferulate 5-hydroxylase (F5H) and caffeic acid O-methyltransferase (COMT) from Liquidambar

187 Caffeic acid O-methyltransferase (COMT) is a bifunctiona

188 The enzyme caffeic acid O-methyltransferase (COMT) is central to li

189 In contrast, downregulation of caffeic acid O-methyltransferase (COMT) reduced activiti

190 r12-ref), a nonsense mutation in the sorghum caffeic acid O-methyltransferase (COMT) was combined wit

191 We found that caffeic acid O-methyltransferase (COMT1) is a common tar

192 tase1 [CCR1], ferulate 5-hydroxylase [F5H1], caffeic acid O-methyltransferase [COMT], and cinnamyl al

193 g S-adenosyl-methionine as the methyl donor, caffeic acid O-methyltransferase from sorghum (Sorghum b

194 Down-regulation of the switchgrass caffeic acid O-methyltransferase gene decreases lignin c

195 in plastid development), and brown midrib3 (caffeic acid O-methyltransferase), were silenced and cha

196 biosynthesis of lignin cell wall precursors (caffeic acid O-methyltransferase).

197 eyl aldehyde which then is 3-O-methylated by caffeic acid O-methyltransferase.

198 hydroxylase in a line of Arabidopsis lacking caffeic acid O-methyltransferase.

199 avone reductase, cinnamoyl-CoA reductase and caffeic acid O-methyltransferase.

200 have 70% identity to S-adenosyl-L-methionine:caffeic acid O-methyltransferase.

201 e analysis these enzymes are most similar to caffeic acid O-methyltransferases (COMTs), but they have

202 protein sequence shared homology with plant caffeic acid O-methyltransferases and related enzymes.

203 he greatest increases in chlorogenic (152%), caffeic acid-O-glucoside (170%) and caffeic (140%) acids

204 eer for the first time: feruloylquinic acid, caffeic acid-O-hexoside, coumaric acid-O-hexoside, sinap

205 nes beta-ketoacyl-CoA synthase (ShKCS20) and caffeic acid-O-methyltransferase (ShCOMT).

206 In addition to being caffeic acid oligomers, yunnaneic acids A and B are form

207 Two clusters of genes coding for caffeic acid OMT (COMT) have been identified in the appl

208 ale surface patterning and polymerization of caffeic acid on 4-aminothiophenol-functionalized gold su

209 (PC_C14 and PC_C16) and covalently attached caffeic acid on the physical and oxidative stability of

210 anine or methionine) and either gallic acid, caffeic acid or (+)-catechin ortho-quinones were evaluat

211 Films containing caffeic acid or a caffeic-ferulic acid mixture exhibited

212 Wine-model solutions with gallic acid, caffeic acid, or (+)-catechin and nucleophilic compounds

213 sted conditional logistic regression models, caffeic acid (ORlog2: 0.55; 95% CI: 0.33, 0.93) and its

214 suggested which includes the formation of a caffeic acid ortho-quinone followed by a Michael-type re

215 ccase biosensor has responded efficiently to caffeic acid over a concentration range of 0.38-100micro

216 and hydroxycinnamic acids (rosmarinic acid, caffeic acid, p-coumaric acid).

217 beta-d-glucopyranosyl sinapate (5.6%), while caffeic acid, p-coumaric acid, hesperidin and naringenin

218 gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside,

219 ther with already known phenolics, including caffeic acid, p-coumaric acid, rutin, scopoletin, N-tran

220 /L, as well as total losses for gallic-acid, caffeic-acid, p-coumaric-acid, syringic-acid, hesperidin

221 )galactoside) were incubated with pyruvic or caffeic acids (PA, CA) at 25 degrees C in the dark for t

222 ies, whereas Ptr4CL5 regulates primarily the caffeic acid path.

223 tudy, the combined effect of sulfur dioxide, caffeic acid, pH and temperature on the light-induced (3

224 We found that the natural product caffeic acid phenethyl ester (CAPE) disrupts neural cres

225 Caffeic acid phenethyl ester (CAPE) is a phenolic antiox

226 We investigated the mechanisms by which caffeic acid phenethyl ester (CAPE), a phenolic antioxid

227 iciency virus type 1 (HIV-1) integrase (IN); caffeic acid phenethyl ester (CAPE), a putative three-po

228 Caffeic acid phenethyl ester (CAPE), a specific inhibito

229 Here we show that caffeic acid phenethyl ester (CAPE), an active component

230 Caffeic acid phenethyl ester (CAPE), an active component

231 In the present study, we found that caffeic acid phenethyl ester (CAPE), known to inhibit NF

232 itor U0126; NF-kappaB inhibitors BAY11-7085, caffeic acid phenethyl ester (CAPE), parthenolide, and c

233 olic moieties in compounds such as flavones, caffeic acid phenethyl ester (CAPE), tyrphostins, and cu

234 2,2,5,7,8-pentamethyl-6-chromanol (PMHC) and caffeic acid phenethyl ester (CAPE), used as models, res

235 2,2,5,7,8-pentamethyl-6-chromanol (PMHC) and caffeic acid phenethyl ester (CAPE), used as models, res

236 ated by other caffeic acid esters, including caffeic acid phenethyl ester (CAPE), which contain a ben

237 r examined by use of an NF-kappaB inhibitor, caffeic acid phenethyl ester (CAPE).

238 rrolidinedithiocarbamate (PDTC; 100 microM), caffeic acid phenethyl ester (CAPE; 90 microM), and MG-1

239 B) was also demonstrated using the inhibitor caffeic acid phenethyl ester and electrophoretic mobilit

240 aB activation by the pretreatment of DC with caffeic acid phenethyl ester blocks L. major-induced IRF

241 n propolis samples, which was assigned to be caffeic acid phenethyl ester by mass spectrometry.

242 ha or treatment with the NF-kappaB inhibitor caffeic acid phenethyl ester greatly diminishes the indu

243 with the NF-kappaB inhibitors BAY117085 and caffeic acid phenethyl ester led to a concentration-depe

244 ased on naturally occurring caffeic acid and caffeic acid phenethyl ester were developed.

245 rphine activated NF-kappaB promoter and that caffeic acid phenethyl ester, a specific inhibitor of th

246 ence of dicaffeoylquinic acid, ellagic acid, caffeic acid phenethyl ester, and chlorogenic acid, amon

247 paB pathway, namely SC-514, BAY 11-7082, and caffeic acid phenethyl ester, attenuated NO, TNF-alpha,

248 r pp2, the nuclear factor- kappa B inhibitor caffeic acid phenethyl ester, EGFR neutralizing antibodi

249 he in vivo efficacy of three BSH inhibitors (caffeic acid phenethylester, riboflavin, carnosic acid)

250 fungal bioluminescence system that converts caffeic acid (present in all plants) into luciferin and

251 o-oxidants (malic acid, p-coumaric acid, and caffeic acid, % prodelphinidins, procyanidins B1, Mn, Cu

252 as linearly related to 5 phenolic compounds (caffeic acid, protocatechuic acid, p-coumaric acid, gent

253 Total furan formation was inhibited by caffeic acid, punicalagin, epicatechin, ECE and PPE duri

254 y was significantly (P<0.05) correlated with caffeic acid (R(2)=0.8309) and total HA (R(2)=0.3942) co

255 Berry juice, green tea, red wine, and caffeic acid reduced oxygen uptake in the acidic environ

256 limits were 8.83x10(-8) M and 2.94x10(-7) M caffeic acid, respectively.

257 However, heating of a CGA moiety, caffeic acid, resulted in high yield of CO2 (>98%), sugg

258 PGF(2 alpha) can be chemically inhibited by caffeic acid, resveratrol and nordihydroguaiaretic acid.

259 of iron as well as the natural antioxidants caffeic acid, rosemary extract, and ascorbic acid result

260 Epicatechin, ferulic acid, caffeic acid, rosmarinic acid, p-coumaric acid and galli

261 but could not prevent its production, while caffeic acid showed no significant impact.

262 (-)-epicatechin, quercetin 3-O-glucoside and caffeic acid showed the strongest potential against NO,

263 lem caused inhibition of 4CL activity toward caffeic acid similar to that under compressional stress.

264 tent (p-coumaric, ferulic, p-hydroxybenzoic, caffeic acid, sinapic acid, and quercetin-3-glucoside) a

265 nalysis of 13 polyphenols (chlorogenic acid, caffeic acid, sinapic acid, syringic acid, vanillin, hom

266 that the ref8 mutant is unable to synthesize caffeic acid, suggesting that the mutant is defective in

267 mulated-digestion-released phenolics (mainly caffeic acid, syringic acid and vanillic acid) from brea

268 and B) and trimeric (C and D) assemblies of caffeic acid that feature an array of synthetically chal

269 In potato tuber, caffeic acid (the predominant hydroxycinnamic acid (HCA)

270 were compared with those for chlorogenic and caffeic acids (the main hydroxycinnamic acids of plant m

271 Regarding caffeic acid, the highest content was found in bilberry

272 s showed: 1) An optimal molar ratio (8:1) of caffeic acid to betaLg was obtained at pH 6; 2) DPPH act

273 on of 4-coumaric acid to 4-coumaroyl-CoA and caffeic acid to caffeoyl-CoA.

274 , may also act to mitigate the inhibition by caffeic acid to maintain a proper ligation flux.

275 ty of the emulsions due to the attachment of caffeic acid to the glycerol backbone of PC, which bring

276 Ferulic acid was far more toxic than caffeic acid to the wild-type strain, although the wild-

277 t or with phenolic compounds (vanillic acid, caffeic acid, trans-cinnamic acid, 2,4-dihydroxycinnamic

278 c acid, p-coumaric acid, trans-ferulic acid, caffeic acid, trans-resveratrol, (+)-catechin and (-)-ep

279 A red colored caffeic acid trimer was synthesized in model solution by

280 n with antioxidants (vitamin C, gallic acid, caffeic acid, trolox), synergy or additivity effects wer

281 However, the conversions of ferulic and caffeic acids under the same conditions were much lower

282 main compounds were hydroxytyrosol, tyrosol, caffeic acid, vanillic acid, verbascoside, oleuropein, f

283 rulic acid, chlorogenic acid, vanillic acid, caffeic acid, vanillin, ortho- and para-coumaric acids,

284 The antioxidative effect of lipophilized caffeic acid was assessed in two different fish oil enri

285 A high level of caffeic acid was detected in stem-differentiating xylem

286 during the duodenal digestion whereas 88% of caffeic acid was released in the colon step.

287 Caffeic acid was slowly removed from the broth, suggesti

288 chlorogenic, neochlorogenic, p-coumaric and caffeic acids was measured in most of the fruit beers in

289 ounds 22-27) based on a dietary antioxidant (caffeic acid) was performed.

290 ntains polyphenols including gallic acid and caffeic acid, was evaluated.

291 in precursors, including p-coumaric acid and caffeic acid, we found strong associations (P values to

292 Moreover, dimers, trimers and tetramers of caffeic acid were identified and quantified for the firs

293 chin, (-)-epigallocatechin, tannic acid, and caffeic acid were selected as model antioxidants to stud

294 s ((+)-catechin, quercetin, gallic, ferulic, caffeic acids) were added to model bread.

295 onditions induced degradation of ferulic and caffeic acids, whereas the amount of sinapic acid increa

296 effective concentration' for epicatechin and caffeic acid, whilst addition of caffeoylquinic acids re

297 c acid, quercetin, catechin, kaempferol, and caffeic acid with detection limits of 0.98, 1.36, 1.48,

298 Chlorogenic acid (CQA), the ester of caffeic acid with quinic acid supplied to human organism

299 Chlorogenic acid, the ester of caffeic acid with quinic acid, is one of the most abunda

300 Furthermore, tannic and caffeic acids, with the highest negative values ofDeltaH