Zobrazeno 1 - 10
of 160
pro vyhledávání: '"Michael H. Gordon"'
Factors Affecting Cellular Uptake of Anthocyanins: The Role of pH, Glucose and Anthocyanin Structure
Publikováno v:
Nutrients, Vol 14, Iss 22, p 4807 (2022)
Anthocyanins have poor bioavailability, but the factors affecting this remain unclear. Uptake into cells could impact the bioavailability; therefore, understanding factors affecting anthocyanin uptake is pivotal to improve their bioavailability and r
Externí odkaz:
https://doaj.org/article/0ecb81b3d3884904892e21d0b7ffbeb3
Publikováno v:
Molecules, Vol 20, Iss 8, Pp 13913-13926 (2015)
In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentratio
Externí odkaz:
https://doaj.org/article/43003859bdf0491993f5c8e180c0b0e7
Autor:
Sara Peiró, Michael H. Gordon, Mónica Blanco, Francisca Pérez-Llamas, Francisco Segovia, María Pilar Almajano
Publikováno v:
Antioxidants, Vol 3, Iss 4, Pp 684-699 (2014)
The optimization of the extraction of natural antioxidants from white tea has fostered intensive research. This study has investigated the effects of ethanol-water mixtures, temperature and time on the extraction of polyphenols and antioxidant compon
Externí odkaz:
https://doaj.org/article/0500851e170c48d888167f1f3f2ad81c
Publikováno v:
Antioxidants, Vol 3, Iss 2, Pp 339-357 (2014)
Borage (Borago officinalis L.) is a typical Spanish plant. During processing, 60% are leaves. The aim of this work is to model and optimize the extraction of polyphenol from borage leaves using the response surface method (RSM) and to use this extrac
Externí odkaz:
https://doaj.org/article/a5957c4c0ba243c09b8fc475a2b1c086
Autor:
Michael H. Gordon
Publikováno v:
International Journal of Molecular Sciences, Vol 13, Iss 1, Pp 173-179 (2011)
Since evidence became available that free radicals were involved in mechanisms for the development of major diseases, including cardiovascular disease and cancer, there has been considerable research into the properties of natural dietary antioxidant
Externí odkaz:
https://doaj.org/article/75569c44388740d78c754f267e54c7d0
Autor:
María Gabriela Gallego, Monika Skowyra, Michael H. Gordon, Nurul Aini Mohd Azman, María Pilar Almajano
Publikováno v:
Antioxidants, Vol 6, Iss 1, p 19 (2017)
Caesalpinia decapetala (Roth) Alston (Fabaceae) (CD) is used in folk medicine to prevent colds and treat bronchitis. This plant has antitumor and antioxidant activity. The antioxidant effects of an extract from Caesalpinia decapetala (Fabaceae) were
Externí odkaz:
https://doaj.org/article/74344f1bbb364b939ff1549fe4edb384
Publikováno v:
Antioxidants, Vol 5, Iss 2, p 10 (2016)
The development of antioxidant-active packaging has numerous advantages, such as the reduction of synthetic additives in food, the reduction of plastic waste and food protection against oxidation reactions. Different concentrations of extracts of the
Externí odkaz:
https://doaj.org/article/b9651c88cc6d4511a8ead5ca6abc438f
Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage
Publikováno v:
Journal of the Science of Food and Agriculture. 100:1588-1597
BACKGROUND Moringa oleifera (MO) kernel oil is categorized as high‐oleic oil which resembles olive oil. However, different from olive, MO trees are largely available in most subtropical and tropical countries. Therefore, in these countries, the ben
Publikováno v:
Innovative Food Science & Emerging Technologies. 39:129-136
High pressure processing (HPP) was applied as a pre-treatment on Moringa oleifera (MO) kernels, for the first time, prior to aqueous enzymatic extraction (AEE) of the MO oil, and the effect of this pre-treatment is reported in terms of the free oil r
Publikováno v:
Food Chemistry. 214:208-212
Soluble oxalate in foods is major concern for kidney stone formers due to its tendency to increase urinary oxalate concentration. Phytate forms complexes with cations, which increases soluble oxalate by making cations unavailable to precipitate oxala