Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Kuo-Ching Jan"'
Autor:
Kuo-Ching Jan, Mohsen Gavahian
Publikováno v:
Molecules, Vol 29, Iss 2, p 322 (2024)
Tetramethoxyflavones (TMFs) found in the Citrus genus have garnered considerable interest from food scientists and the health food industry because of their promising biological properties. Nonetheless, there are currently limited data available rega
Externí odkaz:
https://doaj.org/article/1f56f2013d3a42a7b670d744d7055b26
Autor:
Kuo-Ching Jan, Chi-Tang Ho
Publikováno v:
Journal of Functional Foods, Vol 7, Iss , Pp 142-149 (2014)
Sesame lignans have been shown to possess several health benefits. Lignans with a methylenedioxyphenyl group such as sesaminol, sesaminol triglycoside, sesamin or sesamolin are major constituents of sesame. Bioavailability of plant lignans is affecte
Externí odkaz:
https://doaj.org/article/e43a7569d6ed4ce29c3cca3df4bfd3ac
Autor:
Kuo-Ching Jan, 詹國靖
97
Sesame exhibits many beneficial physiological effects, which are mostly related to its lignan compounds, such as sesamol, sesaminol glucosides and sesaminol. Sesamol (benzo[1,3]dioxol-5-ol, MW 138) has been generally regarded as the main anti
Sesame exhibits many beneficial physiological effects, which are mostly related to its lignan compounds, such as sesamol, sesaminol glucosides and sesaminol. Sesamol (benzo[1,3]dioxol-5-ol, MW 138) has been generally regarded as the main anti
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/76440007995887470433
Autor:
Kuo-Ching Jan, 詹國靖
89
ound hydrophobic lignans (sesamolin, pinoresinol, sesaminol, sesamin) and hydrophilic lignan glycosides. Most of the sesame oil is produced by roasting and pressing. After high temperature roasting, the sesame meal appeared bitter taste and i
ound hydrophobic lignans (sesamolin, pinoresinol, sesaminol, sesamin) and hydrophilic lignan glycosides. Most of the sesame oil is produced by roasting and pressing. After high temperature roasting, the sesame meal appeared bitter taste and i
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/57095274646679982717
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 14:19-29
Lignans, found throughout the plant kingdom, are complex diphenolic chemicals that act as phytoestrogens. The main lignan component in sesame flour is sesaminol triglucoside (STG). In vivo, STG is converted into antioxidant sesaminol, mammalian ligna
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03e8e486bdabd7346e271a0821ba35b9
https://doi.org/10.15586/qas.v14i3.1027
https://doi.org/10.15586/qas.v14i3.1027
Publikováno v:
International Journal of Food Sciences and Nutrition. 65:981-988
Sesaminol triglucoside is a major lignin in sesame meal and has a methylenedioxyphenyl group and multiple functions in vivo. As a tetrahydrofurofuran type lignan, sesaminol triglucoside is metabolized to mammalian lignans. This investigation studies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f5c24d028a0fe11da2fa093e0287253
https://doi.org/10.3109/09637486.2014.950204
https://doi.org/10.3109/09637486.2014.950204
Autor:
Chi-Tang Ho, Kuo-Ching Jan
Publikováno v:
Journal of Functional Foods, Vol 7, Iss, Pp 142-149 (2014)
Sesame lignans have been shown to possess several health benefits. Lignans with a methylenedioxyphenyl group such as sesaminol, sesaminol triglycoside, sesamin or sesamolin are major constituents of sesame. Bioavailability of plant lignans is affecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a9c6ef9c7a78f1704e734a0e1c4ff2d
http://www.sciencedirect.com/science/article/pii/S1756464613001989
http://www.sciencedirect.com/science/article/pii/S1756464613001989
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:8616-8623
Sesame lignans such as sesamin, sesaminol, and sesamolin are major constituents of sesame oil, and all have a methylenedioxyphenyl group and multiple functions in vivo. It was previously reported that sesaminol, a tetrahydrofurofuran type lignin, was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78012253db7d4f9be173c0b3c1611965
https://doi.org/10.1021/jf302699f
https://doi.org/10.1021/jf302699f
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:7693-7700
Sesaminol triglucoside (STG) is the main sesame (Sesamum indicum L.) lignan. Like many other plant lignans, STG can be converted to the mammalian lignans by intestinal microbiota. The objectives of the present study were to investigate the distributi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd716c5517f4246359d78b4ef0b29fcd
https://doi.org/10.1021/jf1009632
https://doi.org/10.1021/jf1009632
Publikováno v:
Food Chemistry. 119:896-902
In the present study, we investigated whether lignan glycosides from sesame meal (LGSM), after nano/sub-microsizing, will exhibit higher transport and absorption efficiencies than LGSM. The average particle size of 1% LGSM aqueous suspension reduced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6362749cc8f80ec72e3a8f9942e46f1
https://doi.org/10.1016/j.foodchem.2009.07.056
https://doi.org/10.1016/j.foodchem.2009.07.056