ライフサイエンスコーパス: phenolics

1 oups (amino acids > sugars = organic acids > phenolics).

2 rature showed no significant correlation for phenolics.

3 velop a simultaneous extraction method of 15 phenolics.

4 the processing water is a valuable source of phenolics.

5 compared to the 26% degradation of the total phenolics.

6 and phenolic acids as the most discriminant phenolics.

7 osphere, and vacuum-atmosphere on black rice phenolics.

8 herent toxicities of both boron and relevant phenolics.

9 y fibers, DPPH scavenging capacity, and free phenolics.

10 xtraction time yielded the highest amount of phenolics.

11 oactive compounds such as glucosinolates and phenolics.

12 developed for simultaneous determination of phenolics.

13 and ultrasound were not effective to recover phenolics.

14 c acid, catechin and epicatechin as its main phenolics.

15 contains significant amounts of lycopene and phenolics.

16 ment increased potential bioaccessibility of phenolics.

17 ble tannins and related compounds, and other phenolics.

18 tion alters the bioactivity of the extracted phenolics.

19 e exploited for the synthesis of two natural phenolics.

20 t potential, considering both bound and free phenolics.

21 fresh preparation in levels and recovery of phenolics.

22 compounds comprised an average of 70% of the phenolics.

23 in aggregates were also observed with millet phenolics.

24 aracteristics of their extractable and bound phenolics.

25 protein conformational changes at 100 ug/ml phenolics.

26 ve rise to distinct complex classes of plant phenolics.

27 pecific differential distribution of various phenolics.

28 cs factors could control bioaccessibility of phenolics.

29 r antioxidant potential than that of soluble phenolics.

30 d on PageRank (PR) algorithm for ranking the phenolics.

31 ts (0.705), while in conventional plants via phenolics (0.834).

32 istinguished by the highest content of total phenolics (1251-2115mg GAE kg(-1) FW) and greatest FRAP

33 in acylated anthocyanins (152 mg) and other phenolics (140 mg) in a randomized cross-over trial.

34 in soluble solids (16%), vitamin C (46.5%), phenolics (15.65%), flavonoids (50%) and antioxidant cap

35 Spanish whole green olive (SP2) showed more phenolics (20.72).

36 Conversely, the main cell wall bound phenolics (228.8 ug/g dw) were catechin, followed by pro

37 Phenolics (25-100 mug/mL) demonstrated a reduction in fl

38 gical nixtamalization had lower retention of phenolics (40 and 64%, respectively) whereas, Flint maiz

39 amma-aminobutyric acid (54.9 mg/100 g), free phenolics (507.4 mg GA/100 g) and antioxidant capacity (

40 Phenolics (9.8%) were mainly water-extractable.

41 These phenolics accounted for the therapeutic properties repor

42 techin, and hyperoside were the main soluble phenolics, accounting 1435.5 ug/g dw.

43 HPLC was similarly able to quantify the main phenolics affected.

44 Bioavailable phenolics after the gastric-phase, intestinal-phase and

45 Both phenolics amount and antioxidant activities were lower a

46 hat pigmented rice varieties are a source of phenolics and anthocyanin and also a possible good sourc

47 iency and ability to interact with colorless phenolics and anthocyanins, depending on the age of wine

48 Samples were also assessed for their total phenolics and antioxidant activities using three differe

49 ation was found between the content of total phenolics and antioxidant activity (R = 0.69 and 0.52 by

50 Total phenolics and antioxidant activity were determined by sp

51 The content of phenolics and antioxidant activity were determined for t

52 The bioaccessibility of phenolics and antioxidant activity were determined in ac

53 regard to quality attributes, bioaccessible phenolics and antioxidant activity.

54 CF-incorporated crackers showed higher total phenolics and antioxidant activity.

55 The extraction efficiency for total phenolics and antioxidant capacity in decreasing order w

56 When total phenolics and antioxidant properties were evaluated, it

57 s effects on generation of peptides, soluble phenolics and bioactivities.

58 tion led to high levels of peptides, soluble phenolics and bioactivity of fermented lentil at pH 8.5

59 We found variability in both phenolics and carotenoid contents, which is reflected in

60 viticultural practice known to improve grape phenolics and color in red grapes; however, the impact o

61 The total phenolics and condensed tannins correlated with the anti

62 ocessing resulted in higher content of total phenolics and ellagitannins in the infusions compared wi

63 Total phenolics and flavonoids are partially responsible for t

64 rs (OHF), which showed predominance of bound phenolics and free flavonoids compared with the TN flour

65 independent effects of tree mortality, soil phenolics and geographical distance influenced the commu

66 Barley was richer in phenolics and had greater antioxidant activity than rye.

67 uatica L. was analysed for total flavonoids, phenolics and HPLC profile in both free and bound phenol

68 ion of total free (296.6%) and bound (22.1%) phenolics and induced trans-cis isomerization of beta-ca

69 icantly promoted the accumulation of soluble phenolics and lignin polymers and drastically increased

70 Freezing increased the extraction of total phenolics and o-diphenols quantified from fractionation

71 A total of 215 phenolics and other compounds were tentatively identifie

72 actate (ChL) on the accumulation of selected phenolics and physiological parameters of basil and lemo

73 igher ascorbic acid, total flavonoids, total phenolics and radical scavenging activity of sapodilla f

74 ss well defended under eCO2 in terms of both phenolics and silicon, and thus could suffer greater vul

75 ral composition, antioxidant activity, total phenolics and target polyphenols of two-seed propagated

76 idering the interaction strength between the phenolics and the CSC genes.

77 tudy clearly implied that literature data of phenolics and their potential health benefits derived fr

78 hydrolysis allowed to release free forms of phenolics and to confirm (chromatographically) their sig

79 sibirica had the greatest levels of sterols, phenolics and tocopherols (244.8, 243.9 and 66.3 mg/100

80 results were strongly correlated with total phenolics and total anthocyanin content.

81 The best extraction for phenolics and total anthocyanins, was at 55 degrees C, a

82 ctivities of CAP mediated by the presence of phenolics and triterpenoids.

83 Phenolics and vitamin C correlated positively with antio

84 Principal component analysis (PCA) including phenolics and volatile compounds suggested differences b

85 factors (i.e. soil nutrients, moisture, and phenolics) and geographical distance, both of which can

86 the structure of protein, extractability of phenolics, and biological properties of isolated protein

87 ex and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity,

88 s, including lipids, protein, dietary fibre, phenolics, and minerals, greatly impacted the flour prop

89 Dissolved organic carbon, phenolics, and nitrate contributed most to the areal flu

90 three stages: i) high levels of tryptamine, phenolics, and scavenging capacity; ii) high contents of

91 st compounds, including monolignols, dimeric phenolics, and the flavonoid, tricin.

92 d inulin at 10, 20 and 30% was performed and phenolics, anthocyanin, antioxidant capacity and color d

93 ate palm are rich in phytochemicals, such as phenolics, anthocyanin, carotenoids, tocopherols, tocotr

94 kJ/kg (37.0%, 15.6%, 29.4%, 26.5%, 23.5% for phenolics, anthocyanins, and antioxidant capacity using

95 SS also resulted in an increased content of phenolics, anthocyanins, and l-ascorbic acid, and an inc

96 Cooking time, hardness, free and bound phenolics, anthocyanins, proanthocyanidins, and free rad

97 Our results suggested some phenolics are potential molecules for CSC-related cancer

98 carboxylate-modified or glycosylated lignin phenolics are predicted to require transporters for memb

99 'Red Delicious' had the highest total phenolics as determined by spectral analysis and support

100 ation via RP-HPLC-ESI-MS identified the main phenolics as hydroxycinnamates, (+)-catechin, and proant

101 stress and extrusion on total free and bound phenolics as well as on carotenoid profiles of carrots w

102 crease of dissolved organic carbon (DOC) and phenolics associated with increases in V max (enzyme pro

103 ition and how this influences grape and wine phenolics at different ripeness levels (21 degrees Brix,

104 Sinapine together with the phenolics at the concentration present in the RSP extrac

105 spectrometry (HPLC-DAD-MS/MS) identified 29 phenolics belonging to phenolic acids and their derivati

106 in vitro digestion to obtain data regarding phenolics bioavailability.

107 c treatment enhanced the extraction yield of phenolics by up to 66% and its antioxidant capacity by u

108 tial bioaccessibility and bioavailability of phenolics, caffeine and antioxidant activity of wheat br

109 the inhibitory effects of Centella asiatica phenolics (CAP) on bovine serum albumin glycoxidation in

110 s C) affected chemical composition (silicon, phenolics, carbon and nitrogen) and plant growth in eigh

111 ssess commercial quality parameters, sugars, phenolics, carotenoids and plastid in diverse and little

112 ntial components such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids and beta

113 ation by autochthonous microbial starters on phenolics composition of Apulian table olives, Bella di

114 GC-FID; tocopherols, sterols, squalene, and phenolics compounds by HPLC-DAD, and the structures of t

115 as biofunctional components in cookies, at a phenolics concentration of 5000 ppm.

116 HMW fraction had the highest total phenolics, condensed tannins, and antioxidant activities

117 es (p<0.05) existed in the contents of total phenolics, condensed tannins, antioxidant activities, an

118 he Regent hybrid exhibited the highest total phenolics content (27029.75mg/kg dry matter) but Rondo w

119 ith 5% of FH increased (compared to control) phenolics content (by 93%), radicals scavenging ability

120 c index (GI), antioxidant capacity (AC), and phenolics content (TPC) of oat, buckwheat, and mixed oat

121 The total phenolics content (TPC) was also measured; correlations

122 Color, SSC, total phenolics content and antioxidant activity were maintain

123 digestion of rice and common bean blends on phenolics content and profile.

124 companied by a significant increase of total phenolics content in free and bound fractions.

125 Supplementation increased phenolics content up to 72% in the bread with 6% powder

126 The highest total phenolics content was found in the OH flours (OHF), whic

127 and ethanol+water 70% ethanol v/v) on total phenolics content, anthocyanin composition and antioxida

128 Their effects on phenolics content, antioxidant activity, color, and sens

129 position, including amino acids composition, phenolics content, as well as antioxidant activity.

130 Genotype G5 showed the highest total phenolics content, which was significantly correlated wi

131 hibited an increase in cooking time and free phenolics content, while rice with black pericarp exhibi

132 t distinctive black rice, with greater total phenolics content.

133 to correlate this activity with their total phenolics content.

134 ical stress had considerable impact on total phenolics contents and scavenging activities against dif

135 Total phenolics, curcumin and antioxidant capacity were determ

136 vely identified, and the main compounds were phenolics derived from quinic and trans-cinnamic acids.

137 chin, and epicatechin were the most abundant phenolics detected in the studied samples.

138 Meanwhile, insoluble-bound phenolics displayed a relatively lower number of peaks a

139 idity, reducing sugars, ascorbic acid, total phenolics, DPPH and ABTS assay was noted in the coated s

140 The degradation of phenolics during storage displayed pseudo first-order ki

141 Substrates included phenolics endogenous to potatoes.

142 emonstrated that NIR can accurately quantify phenolics even at low concentration (less than 0.2%) in

143 These phenolics exhibited multiple antioxidant activities in v

144 Among different extracts, the bound phenolics exhibited the highest antioxidant activity.

145 An increase in bound phenolics extractability was observed at 60 and 80 degre

146 anthocyanin (12.80mg/kg), and contained more phenolics, extractable (8855.50mg GAE/100g) and hydrolys

147 The bound phenolics extracted after acid hydrolysis of sonicated p

148 different ripeness levels and the colour and phenolics extracted during alcoholic fermentation into w

149 n, vacuolar tannins (which are the main seed phenolics extracted during fermentation) were highly cor

150 However, the levels of free and bound phenolics extracted from non-sonicated protein isolates

151 The free and bound phenolics extracted from sonicated protein co-precipitat

152 s and affected the concentrations of certain phenolics extracted.

153 s were fractionated and the content of total phenolics, flavans, anthocyanins, tannins reactive towar

154 activity increase due to overall increase in phenolics, flavonoids along with GABA contents.

155 Total phenolics, flavonoids and antioxidant activity (DPPH, AB

156 that inducing ripening lowers the content of phenolics, flavonoids and antioxidant activity considera

157 Although fermentation decreased the total phenolics, flavonoids and antioxidant activity in both P

158 of mean was higher in microplants regarding phenolics, flavonoids and antioxidant activity in contra

159 fect of ethephon and acetylene treatments on phenolics, flavonoids and antioxidant activity of banana

160 The maximum concentrations of lignans, total phenolics, flavonoids and flavonols compounds were achie

161 Bioavailability of phenolics, flavonoids and FRAP activity were increased s

162 eCO(2) also boosted the levels of vitamins, phenolics, flavonoids and mineral individuals and enhanc

163 ltrated gum showed a higher concentration of phenolics, flavonoids and tannins than arabic gum, which

164 The bio-accessibility of phenolics, flavonoids, rutin, beta-carotene and lutein a

165 ssisted extraction (MAE) condition the total phenolics, flavonoids, tannins and antioxidant activity

166 , were molecular features of main prenylated phenolics found in pools with high antibacterial activit

167 emperature reduced the total content of free-phenolics, free-flavonoids, and anthocyanins.

168 Phenolics from free and hydrolyzed fractions of pomegran

169 Overall, prenylated phenolics from legume seedlings can serve multiple purpo

170 eveloped and validated for the extraction of phenolics from rice grains.

171 performed to produce different enrichment of phenolics from seeds, hence different copigmentation/pol

172 Prenylated phenolics from the Fabaceae are promising lead compounds

173 Bioaccessibility of phenolics from the legume matrix was investigated separa

174 f Se-fortification, on antioxidant capacity, phenolics, glucosinolates, sulphoraphane, Se-methyl sele

175 tered approaches provides a foundation for a phenolics GRN characterized by interlaced feed-forward l

176 capacity) > k (sensory (overall)) > k(total phenolics) > k(gingerols), resulting in multiple cutoff

177 nique combination of high quality starch and phenolics has the potential in regulating it.

178 al phenolic content and the major individual phenolics (hesperidin and eriocitrin) were always higher

179 ns were degraded into lower-molecular-weight phenolics (i.e., protocatechuic aldehyde and 4-hydroxybe

180 id, catechin and isoquercetin were the major phenolics identified by liquid chromatography.

181 eased the most (146%), while among the bound phenolics identified, the highest relative increase was

182 and those of phytoene in 'Orange', those of phenolics in 'Green Zebra', all of them common tomatoes.

183 stion model to phenotype bioaccessibility of phenolics in a diverse germplasm collection representing

184 t recommendable condition for maintenance of phenolics in black rice.

185 lective identification and quantification of phenolics in blueberries with divergent profiles.

186 tly (p < 0.05) affected the content of total phenolics in Dornfelder must (freshly crushed grapes), w

187 of authors have suggested that the presence phenolics in extracted proteins, carbohydrates and oils

188 The degradation of catechins and other phenolics in green tea infusions were monitored using fa

189 The most abundant phenolics in hazelnut shells were catechin, epicatechin

190 identification and quantitative profiling of phenolics in Kainth fruit being presented for the first

191 antification of soluble- and insoluble-bound phenolics in lentil hulls were studied using HPLC-DAD-ES

192 Anthocyanins formed the dominating group of phenolics in most dark-colored berries but phenolic acid

193 Phenolics in oil-bearing plants are now recognized as im

194 Variations in the content of phenolics in oil-bearing plants have largely been attrib

195 Thus, phenolics in PS and MDBP may serve as antioxidants and a

196 The role of RR phenolics in regulating glucose homeostasis was decipher

197 Our study assessed the bioaccessible phenolics in several FPs and showed that those found in

198 lquinic acids, representing more than 90% of phenolics in tea infusions.

199 over, there were higher amounts of bioactive phenolics in the extraction residue than in the sweet ch

200 Given the amount of individual phenolics in the fruits, proanthocyanidins are the major

201 Owing to the proven abundance of phenolics in the investigated wood extracts, relations a

202 Phenolics in whole wheat products provide many health be

203 Pure phenolics including delphinidin-3-O-glucoside (D3G) and

204 ore beta-glucan and significantly more total phenolics including flavonoids.

205 rential accumulation of low-molecular-weight phenolics, including (glycosylated) oligolignols, (glyco

206 ned showed that TGRs are a main mechanism of phenolics incorporation in melanoidins and are inhibited

207 sassociation energy of Caromatic-OH bonds in phenolics is significantly reduced upon adsorption on Nb

208 us natural products, anticancer potential of phenolics is well established.

209 ood colorants on bioactive compound content (phenolics, isoprenoids), antioxidant capacity, in vitro

210 nd contents than their corresponding soluble phenolics, leading to a lower antioxidant potential than

211 xide value, thiobarbitorik acid value, total phenolics level, and color) were carried out in differen

212 The phenolics liberated from their bound form also had great

213 ed cultivars was due to higher percentage of phenolics like thymol, quinicquinic-caffeicacid ester an

214 Dent maize noodles had undergone phenolics loss of 5-6% on cooking while those of Flint m

215 These results suggested that phenolics may complex with starch through non-covalent C

216 Whole wheat flour with higher phenolics may have greater marketing value in the future

217 sis and is involved both with fatty acid and phenolics metabolism.

218 A reduction of total phenolics occurred regardless of the storage condition.

219 g 33.5 mL solvent whereas, UHPLC showed more phenolics of GA (gallic acid), QT (quercetin), LT (luteo

220 The LMW phenolics of the commercial cultivar, 'July Prince', wer

221 Further the effect of rice phenolics on carbolytic enzyme inhibition, glucose uptak

222 wed a degradation of higher-molecular-weight phenolics over 48hours of faecal fermentation, with a co

223 For the extractable phenolics, p-coumaric hexoside increased the most (146%)

224 c compounds, total vitamin E, certain simple phenolics, phytosterols, triterpenoids, and anthocyanins

225 and 80 degrees C, suggesting some extent of phenolics polymerization and complexation at these dryin

226 t and are a source of vitamin C, carotenoid, phenolics, potassium and fiber.

227 Average for phenolics (ppm) was, QT (10.91) > GA (7.33) > LT (4.10)

228 Phenolics present in the free, esterified, glycosylated

229 Recovery index (RI; % total phenolics present post-digestion) was 69% and 62% from b

230 One third of the phenolics present were in glycosidically-linked form.

231 Total polyphenols and flavonoids content, phenolics profile by HPLC, and antioxidant activity of t

232 The phenolics profile differed between trees with high and l

233 Therefore, to determine the phenolics profile of these seeds, a target analysis was

234 hysicochemical properties, cooking time, and phenolics profile of two black rice genotypes grown at s

235 ualitatively and quantitatively improved its phenolics profile.

236 ca esculenta are the richest source of total phenolics; Pyaracantha crenulata, Terminalia chebula and

237 From 10 phenolics quantified in araticum fruit, catechin and epi

238 < 0.05), phytic acid (r = -0.69, p < 0.05), phenolics (r = -0.79, p < 0.05), flavonoids (r = -0.72,

239 th total dietary fiber (r = 0.85, p < 0.05), phenolics (r = 0.89, p < 0.05), flavonoids (r = 0.83, p

240 TS and DPPH) were positively correlated with phenolics (r = 0.96 and 0.91) and flavonoids (r = 0.92 a

241 6 and HT-29 inhibition correlated with total phenolics (r=0.87 and 0.77, respectively), delphinidin-3

242 shments were enhanced by seed priming, total phenolics radical-scavenging activities, and macro- and

243 s grown on two soil types had total analyzed phenolics ranging from 4387 mg/L (Eutric Cambisol) up to

244 Total phenolics reduced by 28%; DPPH scavenging activity and C

245 Moisture, total phenolics, reducing sugar and B vitamins (thiamine, ribo

246 r identification as microbial metabolites or phenolics released from the melanoidins backbone (specia

247 cessible ferulic and sinapic acids, the main phenolics released in vitro digestion of optimized bread

248 eas, Flint maize noodles retained 50 and 66% phenolics, respectively.

249 We selected top five ranked phenolics (Resveratrol, Curcumin, Quercetin, Epigallocat

250 ficant varietal differences, and alternative phenolics-rich microgreens from the Apiaceae were identi

251 A number of soluble phenolics such as phenolic acids, flavonoids, and proant

252 The dietary fiber and phenolics suppressed retrogradation.

253 contained significantly higher quantities of phenolics than processed, dried herbs.

254 ed drying was more effective in retaining of phenolics than the other two methods.

255 he infusions of 'Tytti' contained more total phenolics than those of 'Terhi' (p < 0.05).

256 ranking based approach is useful to rank the phenolics that are associated with CSC genes.

257 The free and bound phenolics that showed the highest increase due to woundi

258 higher content of guaiacyl lignin and bound phenolics that would provide a greater meshing of lignoc

259 Retention of phenolics through commercial processing ranged from 49 t

260 ing such selectivity include reactions with: phenolics, through dearomatizing ortho-substitution; alk

261 When metabolic circumstances allow these phenolics to accumulate endogenously in the cytoplasm, t

262 To understand the contribution of individual phenolics to an antioxidant activity their mutual correl

263 Betalains contribute more than phenolics to the antioxidant capacity, and their relatio

264 Interesting results on phenolics, tocopherols and antioxidant activity were obs

265 sustained (SDI) on the low molecular weight phenolics together with the antioxidant activity (AA) in

266 ion and dried obtained minor losses of total phenolics, total carotenoids, and ascorbic acid contents

267 time and temperature on the responses; total phenolics, total flavonoids and antioxidant activity for

268 Ascorbic acid, total phenolics, total flavonoids contents and antioxidant act

269 rry-enriched ketchup sauces presented higher phenolics, total flavonoids, antioxidant activity, and i

270 total monomeric anthocyanins (TMA) and total phenolics (TP) in strawberries (p<0.05), but not in rasp

271 Antioxidant capacity (AC), total phenolics (TPs), furan compounds (HMF and furfural F) an

272 6.8, 60.2% retention in beta-carotene, total phenolics, Vitamin C, respectively, along with minor col

273 Comprehensive identification of phenolics was carried out using Q-exactive hybrid quadru

274 The bound form of phenolics was the component present in higher concentrat

275 st the passive permeation potential of these phenolics, we performed molecular dynamics simulations f

276 f phytosterols, tocopherols, carotenoids and phenolics were 10115.23, 784.16, 40.32 and 10.30 mg/kg,

277 The phenolics were added at concentration of 20, 40 and 80mg

278 wood extracts, relations among elements and phenolics were also studied and conclusions were made ba

279 The top ranked phenolics were evaluated by their molecular and pharmaco

280 s work, free, esterified and insoluble-bound phenolics were extracted from defatted camelina and soph

281 The main phenolics were hydroxytyrosol, tyrosol, verbascoside and

282 Twelve phenolics were identified and quantified in the samples,

283 Additionally, predominant phenolics were identified.

284 We observed that phenolics were less degraded in presence of starch only

285 Bio-converted phenolics were likely responsible for the increased DPPH

286 However, although phenolics were lost during the simulated digestion, rock

287 Pools enriched in prenylated phenolics were made from lupine, peanut and soybean seed

288 The AAs and free phenolics were more in CNS and soil grown WJP, respectiv

289 dicating that a significant concentration of phenolics were present in this co-product, showing the c

290 In the CAA assay, pecan phenolics were taken up by human colorectal adenocarcino

291 Globally, 177 phenolics were tentatively identified in PCF (major p-co

292 Millet phenolics were very effective in scavenging >78% reactiv

293 tress in carrots induces the accumulation of phenolics, whereas extrusion generates modifications in

294 aradisi) peel (GP) is rich in flavonoids and phenolics which have several proven pharmacological effe

295 alkylresorcinols, yellow pigments and total phenolics, which were assessed in kernels, revealed diff

296 and Brook's were the richest in non-colored phenolics, while Garnet and Tavora were the richest ones

297 for 69 monomeric and dimeric lignin-related phenolics with 3 model membranes to determine the membra

298 Overall, combining the bioaccessibility of phenolics with genetic and genomic approaches will enabl

299 thyme contained the highest amounts of total phenolics with maximum levels of 23.8, 24.2 and 23.4 mg

300 Metabolomics highlighted a wide diversity in phenolics, with flavonoids (197 compounds ascribable to