Coffee ingredients, hydroquinone, pyrocatechol, and 4-ethylcatechol exhibit anti-inflammatory activity through inhibiting NF-κB and activating Nrf2

Autor: Megumi Funakoshi-Tago, Mari Matsutaka, Shingo Hokimoto, Kenji Kobata, Kenji Tago, Hiroomi Tamura

Publikováno v: Journal of Functional Foods, Vol 90, Iss , Pp 104980- (2022)

Pyrocatechol is a coffee ingredient that exhibits anti-inflammatory activity. We herein identified hydroquinone and 4-ethylcatechol as novel coffee ingredients inhibiting LPS-induced inflammatory responses. Similar to pyrocatechol, hydroquinone and 4

Externí odkaz: https://doaj.org/article/67231fee85cb414d835b295cf819a65e

Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps

Autor: Mario Malacarne, Tiziana Nardin, Daniela Bertoldi, Tomas Roman, Giorgio Nicolini, Silvia Carlin, Roberto Larcher

Publikováno v: Journal of the Institute of Brewing. 124:457-466

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::505614da98bfe7e0d66920f6cc611233
https://doi.org/10.1002/jib.510

Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps

Autor: Nicolini, G., Román, T., Carlin, S., Malacarne, M., Nardin, T., Bertoldi, D., Larcher, R.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3669::010a8255816a5a0e1c7ba0b3e4174cb3
http://hdl.handle.net/10449/50273

Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis

Autor: Cabrita, Maria João, Palma, Vera, Patão, Raquel, Freitas, Ana Maria Costa

Publikováno v: Food Science and Technology, Vol 32, Iss 1, Pp 106-112 (2012)
Food Science and Technology v.32 n.1 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 32, Issue: 1, Pages: 106-112, Published: 06 MAR 2012

The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatogr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d2fd3da93d2d5141685bcea25761dcf9
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100016&lng=en&tlng=en

The conversion of hydroxycinnamic acids into volatile phenols (in a synthetic media and in red wine) by Dekkera bruxellensis

Autor: Cabrita, Maria Joao, Palma, Vera, Patão, Raquel, Costa Freitas, Ana Maria

Publikováno v: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP

The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatogr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f0789d02fd4c838591828f8c73dc4cde