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Autor:
Ormindo Domingues Gamallo, Geni Rodrigues Sampaio, Rosana Aparecida Manólio Soares Freitas, Vanessa Sales de Oliveira, Maiara Jurema Soares, Tatiana Saldanha, Elizabeth Aparecida Ferraz da Silva Torres, Glória Maria Guizellini, Alexandra Christine Helena Frankland Sawaya
Publikováno v:
Journal of Food Science. 85:2416-2426
This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents wer
Publikováno v:
Journal of Food Science. 85:2516-2522
In this study, Salmonella isolates recovered from meat (beef and mutton) and meat contact surfaces at retail were investigated to determine their serotype, antibiotic resistance, and biofilm formation ability. Salmonella was found in 29 (24.17%) samp
Autor:
María Eugenia Orqueda, Graciela I. Ponessa, Ana Lilia Salas, Iris Catiana Zampini, Florencia M. Correa Uriburu, Maria Elena García, María Inés Mercado, María Inés Isla, María de los Angeles Alvarez, Luis Maldonado Maldonado, María Jorgelina Pérez
Publikováno v:
Journal of Food Science. 85:2578-2588
Publikováno v:
Journal of Food Science. 85:2565-2577
Publikováno v:
Journal of Food Science. 85:2216-2226
Nonalcoholic fatty liver disease (NAFLD) is a common chronic liver disease that is closely related to metabolic syndrome. We investigated the effect of a Psoralea corylifolia L. (PC) seeds extract (PCE) on NAFLD. PC seeds were extracted using differe
Publikováno v:
Journal of Food Science. 85:2164-2170
Sanguisorba officinalis L. (family Rosaceae, subfamily Rosoideae) is a plant found throughout Southern Europe, Northern Africa, and Eastern Asia. This study demonstrated the antibacterial activity of a purified polyphenolic extract (PPE) from S. offi
Autor:
Rocio S. Garcia-Lazaro, Andrea L. Berengeno, Daniel F. Alonso, Hugo Hector Ortega, Humberto Lamdan, Hernan G. Farina, Lorena G. Caligiuri, Norailys Lorenzo
Publikováno v:
Journal of Food Science. 85:2186-2197
Yerba Mate (Ilex paraguariensis St. Hill. Aquifoliaceae) is a native South American tree and has a large amount of bioactive compounds. Colorectal cancer (CRC) is one of the so-called westernized diseases and is the third most common cancer in both m
Publikováno v:
Journal of Food Science. 85:1983-1987
Because omega-3 fatty acids, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and their metabolites are known to possess anti-inflammatory and health-promoting functions in human and experimental animals, their intake is assumed to be benefic
Autor:
Liufeng Zheng, Yao Pan, Fang Chen, Rong Tsao, Qian Xing, Hongyan Li, Shilian Zheng, Zeyuan Deng
Publikováno v:
Journal of Food Science. 85:1752-1763
Phenolics and carotenoids coexist in fruits and vegetables and could possess interaction effects after consumption. The present study aims to elucidate the possible mechanisms of the antioxidant interactions between anthocyanins and carotenoids using
Publikováno v:
Journal of Food Science. 85:1596-1604
The human gut microbiome has been classified into three distinct enterotypes (Bacteroides, Prevotella, and Ruminococcus). The relationship between probiotics and gut enterotype is not yet clear. Cayenne pepper is effective in vitro as a prebiotic for