Zobrazeno 1 - 10
of 142
pro vyhledávání: '"CHLOROGENIC acid"'
Publikováno v:
Plant Physiology and Biochemistry. 164:21-26
Sweetpotato (Ipomoea batatas [L.] Lam.) stem tips, which contain high concentrations of chlorogenic acid (CGA), are useful as a physiologically functional food to protect against some serious diseases. According to previous studies, exogenous applica
Autor:
Chenghao Bi, Yidan Zhang, Hui Liu, Yubo Li, Yanjun Zhang, Lijuan Xie, Huan Zhao, Yu Yuan, Pengwei Zhuang
Publikováno v:
Toxicology Letters. 349:145-154
Cutaneous eruptions caused by the combination of Chinese and Western medicine have attracted widespread attention; however, the underlying mechanism remains unclear. This study aimed to evaluate the potential mechanism of cutaneous eruptions in vivo
Autor:
Amal Alotaibi, Mohammad Nisar, Muhammad Zahoor, Faheem Uddin, Jebran Muhammad, Nausheen Nazir, Riaz Ullah, Rukhsana Ghaffar
Publikováno v:
Saudi Journal of Biological Sciences, Vol 28, Iss 9, Pp 5290-5301 (2021)
The paracetamol-induced injuries of liver and kidneys in animals are mostly used to screen out the hepato and nephroprotective effect of extract or other therapeutic agents. In the present study total phenolic and flavonoid contents, in vitro antioxi
Publikováno v:
Electronic Journal of Biotechnology, Vol 51, Iss, Pp 17-27 (2021)
Background: In order to produce an effective callus in Echinacea purpurea L.; determination of the explant type and growth regulators that best respond to callus induction and the optimization of the culture conditions to increase the amount of caffe
Autor:
Akintunde Afolabi Akindahunsi, Temitayo Olabisi Ajibade, Ademola Adetokunbo Oyagbemi, Odunayo Michael Agunloye, Adedayo O. Ademiluyi, Ayokunle O. Ademosun, Adeolu Alex Adedapo, Temidayo Olutayo Omobowale, Ganiyu Oboh
Publikováno v:
Biomedicine & Pharmacotherapy, Vol 109, Iss, Pp 450-458 (2019)
Caffeic acid (CAA) and chlorogenic acid (CHA) are important members of hydroxycinnamic acid with natural antioxidant and cardio-protective properties. The present study aimed to determine the effect of CAA and CHA on systolic blood pressure, heart ra
Autor:
Roselei Fachinetto, Camila Helena Ferreira Cuelho, Georgia de Assis Dias Alves, Ivana Beatrice Manica da Cruz, Marina Ortiz Lovatto, Fernanda Barbisan, Melânia Palermo Manfron, Gizele Scotti do Canto, Iuri de França Bonilha, Sara Marchesan Oliveira
Publikováno v:
Journal of Photochemistry and Photobiology B: Biology. 189:95-103
Ultraviolet B radiation represents 10% of the total UV radiation that reaches the Earth's surface, being the primary responsible for the biological effects related to skin cancer and photoaging. Ilex Paraguariensis A. St. Hil., known as Yerba mate (Y
Publikováno v:
Microbial Pathogenesis. 124:178-182
Mastitis is a major disease of dairy cattle. Given the recent emergence of antibiotics resistance to mastitis, new intramammary treatments are urgently required. In the present study, we investigated whether lipopolysaccharide (LPS) could induce the
Autor:
Aline T. Duarte-Silva, Roberto Paes-de-Carvalho, Karin da Costa Calaza, Marcelo Cossenza, Carlos Gustavo Garcia, Ivan Domith
Publikováno v:
Biochemical Pharmacology. 155:393-402
Chlorogenic acids (CGAs) are a group of phenolic compounds found in worldwide consumed beverages such as coffee and green tea. They are synthesized from an esterification reaction between cinnamic acids, including caffeic (CFA), ferulic and p-coumari
Autor:
Fatma Pehlivan Karakas
Publikováno v:
Plant Physiology and Biochemistry. 146:384-391
Goji berry (Lycium barbarum L.) is a fruit that has many beneficial effects (such as antidiabetic, antioxidant, anticancer, antidepressant, and immunomodulatory) on human health because of several dietary constituents such as phenolics, vitamins, car
Autor:
Alexandros Priftis, Maria Halabalaki, Demetrios Kouretas, Dimitrios Stagos, Georgia Ntasi, Leandros Skaltsounis, Dimitra Mitsiou
Publikováno v:
Mutation Research/Genetic Toxicology and Environmental Mutagenesis. :33-42
Coffee is a highly consumed beverage throughout the world. Its popularity derives from its organoleptic properties that are a result of the roasting process. Roasting greatly alters a coffee bean’s composition and possibly its bioactivity. In the c