Zobrazeno 1 - 10
of 429
pro vyhledávání: '"Ken, Ng"'
Publikováno v:
Molecules, Vol 29, Iss 17, p 4020 (2024)
Tea is a highly popular beverage, primarily due to its unique flavor and aroma as well as its perceived health benefits. The impact of tea on the gut microbiome could be an important means by which tea exerts its health benefits since the link betwee
Externí odkaz:
https://doaj.org/article/9171f951e6f840bc8c7ba2f11705f262
Autor:
Tom C. Karagiannis, Katherine Ververis, Julia J. Liang, Eleni Pitsillou, Siyao Liu, Sarah M. Bresnehan, Vivian Xu, Stevano J. Wijoyo, Xiaofei Duan, Ken Ng, Andrew Hung, Erik Goebel, Assam El-Osta
Publikováno v:
Molecules, Vol 29, Iss 11, p 2446 (2024)
The Mediterranean diet well known for its beneficial health effects, including mood enhancement, is characterised by the relatively high consumption of extra virgin olive oil (EVOO), which is rich in bioactive phenolic compounds. Over 200 phenolic co
Externí odkaz:
https://doaj.org/article/e6fa27c2e71d42b0a3b170c21eb59163
Publikováno v:
Antioxidants, Vol 13, Iss 4, p 409 (2024)
Seaweed, in particular, brown seaweed, has gained research interest in the past few years due to its distinctive phenolic profile that has a multitude of bioactive properties. In order to obtain the maximum extraction efficiency of brown seaweed phen
Externí odkaz:
https://doaj.org/article/0a1870df88ee4257b4a611262745b9b5
Publikováno v:
Molecules, Vol 29, Iss 1, p 136 (2023)
Selenium (Se) is a naturally occurring essential micronutrient that is required for human health. The existing form of Se includes inorganic and organic. In contrast to the inorganic Se, which has low bioavailability and high cytotoxicity, organic Se
Externí odkaz:
https://doaj.org/article/391c9700853d4812ba332655e03bac9a
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 737-745 (2021)
The effects of legume protein fractions on Fe and Zn bioaccessibility remain equivocal to date, largely due to the protein’s structure and the presence of anti-nutritional compounds. We administered Fe and Zn salts with legume concentrates consisti
Externí odkaz:
https://doaj.org/article/a6697967be2f4bd58a6531c3019d583f
Autor:
Katherine E. Zarn, Sierra A. Jaramillo, Anthony R. Zapata, Nathan E. Stone, Ashley N. Jones, Haley E. Nunnally, Erik W. Settles, Ken Ng, Paul S. Keim, Steen Knudsen, Patricia M. Nuijten, Aloys S. L. Tijsma, Christopher T. French
Publikováno v:
PLoS ONE, Vol 17, Iss 9 (2022)
We recently published a preliminary assessment of the activity of a poly (ADP-ribose) polymerase (PARP) inhibitor, stenoparib, also known as 2X-121, which inhibits viral replication by affecting pathways of the host. Here we show that stenoparib effe
Externí odkaz:
https://doaj.org/article/7f790e1a8dfb46e3a3c0fd70f52ee73b
Publikováno v:
Comprehensive Reviews in Food Science & Food Safety; May2024, Vol. 23 Issue 3, p1-38, 38p
Autor:
Chunhe Gu, Kate Howell, Anneline Padayachee, Thea Comino, Ratana Chhan, Pangzhen Zhang, Ken Ng, Jeremy J. Cottrell, Frank R. Dunshea
Publikováno v:
Journal of Functional Foods, Vol 57, Iss , Pp 211-221 (2019)
Altering cellular structure by reducing the particle size and applying heat may enhance the release of polyphenols from the plant cell matrix. The released polyphenols could ameliorate the impacts of a high-fat diet. Using a pig model in a 2 × 2 cro
Externí odkaz:
https://doaj.org/article/e58e917e88aa42d994fff4798d5ffd21
Autor:
Morinville, Veronique D., Husain, Sohail Z., Fuchenchu Wang, Cress, Gretchen A., Abu-El-Haija, Maisam, Chugh, Ankur, Downs, Elissa, Ellery, Kate, Fishman, Douglas S., Freeman, Alvin Jay, Gariepy, Cheryl E., Giefer, Matthew, Gonska, Tanja, Quin Liu, Maqbool, Asim, Mark, Jacob, Mcferron, Brian Arthur, Mehta, Megha, Nathan, Jaimie D., Ken Ng
Publikováno v:
Journal of Pediatric Gastroenterology & Nutrition; Oct2023, Vol. 77 Issue 4, p540-546, 7p
Publikováno v:
International Journal of Food Sciences and Nutrition. 74:219-233
We investigated the effects of (poly)phenol-rich sugarcane extract (PRSE), sugarcane fibre (SCFiber), and the combination of them (PRSE + SCFiber) on the gut microbiota and short-chain fatty acids (SCFA) production using in vitro digestion and pig fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10a7b2d4be1052bba268a57338de564e
https://doi.org/10.1080/09637486.2023.2187329
https://doi.org/10.1080/09637486.2023.2187329