Selective recovery of glycosylated phenolic compounds from nectarine tree branches (Prunus persica var. nucipersica)

Autor: Emilie Isidore, Gaëlle Willig, Fanny Brunissen, Christian Magro, Charles Monteux, Irina Ioannou

Publikováno v: Food Chemistry Advances, Vol 4, Iss , Pp 100585- (2024)

Nectarine tree branches, by-products from the arboriculture, contain phenolic compounds. Six main components were revealed by LC-MS and divided into 3 aglycones (A) (catechin, chlorogenic acid, naringenin) and 3 glycosylated (G) (rutin, isoquercetin

Externí odkaz: https://doaj.org/article/2660f561e86c4445a0a30158eb2633ef

Phenolic Compounds Extracted from Cherry Tree (Prunus avium) Branches: Impact of the Process on Cosmetic Properties

Autor: Gaëlle Willig, Fanny Brunissen, Fanny Brunois, Blandine Godon, Christian Magro, Charles Monteux, Cédric Peyrot, Irina Ioannou

Publikováno v: Antioxidants, Vol 11, Iss 5, p 813 (2022)

Cherry tree branches (Prunus avium var burlat Rosaceae) are agricultural by-products that are often neglected, yet they are rich in phenolic compounds and highly appreciated for their numerous biological activities. Extracts of cherry tree branches w

Externí odkaz: https://doaj.org/article/95dee53c023d49f5823498cd01b284c4

Implementation of an Enzyme Membrane Reactor to Intensify the α-O-Glycosylation of Resveratrol Using Cyclodextrins

Autor: Irina Ioannou, Eduardo Barboza, Gaëlle Willig, Thomas Marié, Andreïa Texeira, Pierre Darme, Jean-Hugues Renault, Florent Allais

Publikováno v: Pharmaceuticals, Vol 14, Iss 4, p 319 (2021)

The O-glycosylation of resveratrol increases both its solubility in water and its bioavailability while preventing its oxidation, allowing a more efficient use of this molecule as a bioactive ingredient in pharmaceutical and cosmetic applications. Re

Externí odkaz: https://doaj.org/article/0b802a4449fd4330a38d3ed7b98a4eba

Implementation of an Enzyme Membrane Reactor to Intensify the α

Autor: Andreïa Texeira, Florent Allais, Irina Ioannou, Jean-Hugues Renault, Thomas Marié, Gaëlle Willig, Eduardo Gazaneo Barboza, Pierre Darme

Publikováno v: Pharmaceuticals
Pharmaceuticals, MDPI, 2021, 14 (4), pp.319. ⟨10.3390/ph14040319⟩
Pharmaceuticals, Vol 14, Iss 319, p 319 (2021)
Volume 14
Issue 4

The O-glycosylation of resveratrol increases both its solubility in water and its bioavailability while preventing its oxidation, allowing a more efficient use of this molecule as a bioactive ingredient in pharmaceutical and cosmetic applications. Re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c01a43cca3d99465a0d1a6fcbbd0debd
https://pubmed.ncbi.nlm.nih.gov/33916212

Enzymatic Synthesis of Resveratrol α-Glycosides from β-Cyclodextrin-Resveratrol Complex in Water

Autor: Florent Allais, Eduardo Gazaneo Barboza, Jean-Hugues Renault, Thomas Marié, Audrey Gratia, Eric Courot, Jane Hubert, Andreia R. S. Teixeira, Gaëlle Willig, Alexis Kotland

Publikováno v: ACS Sustainable Chemistry & Engineering
ACS Sustainable Chemistry & Engineering, American Chemical Society, 2018, 6 (4), pp.5370-5380. ⟨10.1021/acssuschemeng.8b00176⟩

International audience; Although resveratrol (3,5,4′-trihydroxy-stilbene) is one of the most studied natural product because of its biological properties such as antioxidant or anticancer, its low water solubility and stability (influenced by pH, l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fccf411e7ac5653f4610cf69cdaade06
https://doi.org/10.1021/acssuschemeng.8b00176