Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Juanying Ou"'
Publikováno v:
Foods, Vol 13, Iss 7, p 992 (2024)
Epigallocatechin-3-gallate (EGCG), a prominent polyphenol found abundantly in tea, has garnered significant attention for its potential in preventing and ameliorating a wide range of diseases. Its remarkable antioxidant properties and ability to capt
Externí odkaz:
https://doaj.org/article/7f6683e9ac204f7289181b007051c2c2
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 22, Pp 287-295 (2022)
L-cysteine can significantly reduce the content of acrylamide and form new substances. To clarify the reduction mechanism and apply it in potato chip processing, a high purity cysteine-acrylamide adduct was prepared. The target adduct was synthesized
Externí odkaz:
https://doaj.org/article/4d663d678871435d9a8634569d4744f7
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
An α-glucosidase inhibition assay showed the ethanolic extract of Fenghuang Dancong tea had potential α-glucosidase inhibitory activity. The most bioactive fraction, which was obtained via bioassay-guided isolation of the extract, was further purif
Externí odkaz:
https://doaj.org/article/41bade3299474c289567d44ed9bf8f9d
Autor:
Hui Cao, Oznur Saroglu, Ayse Karadag, Zoriţa Diaconeasa, Gianni Zoccatelli, Carlos Adam Conte‐Junior, Gustavo A. Gonzalez‐Aguilar, Juanying Ou, Weibin Bai, Cristina Mara Zamarioli, Luis Alexandre Pedro deFreitas, Avi Shpigelman, Pedro H. Campelo, Esra Capanoglu, Ching Lik Hii, Seid Mahdi Jafari, Yaping Qi, Pan Liao, Mingfu Wang, Liang Zou, Paula Bourke, Jesus Simal‐Gandara, Jianbo Xiao
Publikováno v:
Food Frontiers, Vol 2, Iss 2, Pp 109-139 (2021)
Abstract Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies s
Externí odkaz:
https://doaj.org/article/2f56a90961ff4abe8044bbc69d7338e8
Autor:
Min Chen, Pengzhan Liu, Hua Zhou, Caihuan Huang, Weiye Zhai, Yuantao Xiao, Juanying Ou, Jun He, Hani El-Nezami, Jie Zheng
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Methylglyoxal (MGO) is a highly reactive precursor which forms advanced glycation end-products (AGEs) in vivo, which lead to metabolic syndrome and chronic diseases. It is also a precursor of various carcinogens, including acrylamide and methylimidaz
Externí odkaz:
https://doaj.org/article/74136350a7b84bfba18aa1f9fcf9c687
Autor:
Dan Li, Fangfang Xian, Juanying Ou, Kaiyu Jiang, Jie Zheng, Shiyi Ou, Fu Liu, Qinchun Rao, Caihuan Huang
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems. Based
Externí odkaz:
https://doaj.org/article/1f7b7670f38d4861a227d33e1c06712f
Publikováno v:
Foods, Vol 11, Iss 13, p 1976 (2022)
Acrolein is a highly toxic agent that may promote the occurrence and development of various diseases. Acrolein is pervasive in all kinds of foods, and dietary intake is one of the main routes of human exposure to acrolein. Considering that acrolein i
Externí odkaz:
https://doaj.org/article/c81519c7bb36418faa3de511b42c1f99
Autor:
Zhao Yin, Hongyang Guo, Kaiyu Jiang, Juanying Ou, Mingfu Wang, Caihuan Huang, Fu Liu, Weibin Bai, Jie Zheng, Shiyi Ou
Publikováno v:
Journal of Functional Foods, Vol 75, Iss , Pp 104234- (2020)
Liver is the organ most frequently exposed to acrolein, a priority toxic pollutant. In the present study, whether morin can mitigate acrolein-induced cell damage in normal human hepatocyte cell line LO2 was investigated. Morin remarkably inhibited ac
Externí odkaz:
https://doaj.org/article/9df50d5d239c4baf8de0679f5ef1d889
Publikováno v:
Journal of Functional Foods, Vol 40, Iss , Pp 44-50 (2018)
In this study, cookies were incorporated with three polyphenols (rosmarinic acid, resveratrol, and epicatechin) at two concentrations (0.02% and 0.2%), and baked under three temperatures (150, 170, and 190 °C) to observe their interaction. They didn
Externí odkaz:
https://doaj.org/article/58abb59dc7504211a7557c0a1379ded9
Autor:
Juanying Ou, Zheng Sun
Publikováno v:
Journal of Functional Foods, Vol 7, Iss , Pp 90-100 (2014)
Feruloylated oligosaccharides consist of a large group of compounds that are mainly produced from the hydrolysis of feruloylated polysaccharides. Some are commercially available in the market. In the bound form, ferulic acid is usually esterified at
Externí odkaz:
https://doaj.org/article/f0c591eaaf4a433fb7d6625b01b0d98c