Zobrazeno 1 - 10
of 218
pro vyhledávání: '"Ronald L. Prior"'
Autor:
Ronald L. Prior
Publikováno v:
Journal of Functional Foods, Vol 18, Iss , Pp 797-810 (2015)
The concept of oxidative stress, the factors responsible for oxidative stress and on those substances in foods that may have in vivo effects in terms of decreasing the adverse effects of reactive oxygen species (ROS) and reactive nitrogen species (RN
Externí odkaz:
https://doaj.org/article/27a313528b114f7697ee0b7f3af3a83e
Autor:
Nathan B. Stebbins, Luke R. Howard, Ronald L. Prior, Cindi Brownmiller, Rohana Liyanage, Jackson O. Lay
Publikováno v:
Beverages, Vol 5, Iss 4, p 64 (2019)
Red radish anthocyanins are relatively stable due to the acylation of anthocyanins with organic and phenolic acid moieties. The objective of this study was to create and identify a novel ethyl-bridged acylated anthocyanin with a stable violet color f
Externí odkaz:
https://doaj.org/article/9e15f19f5e8a4b35949da75533f1d8b5
Publikováno v:
Journal of Functional Foods, Vol 2, Iss 4, Pp 284-291 (2010)
The effect of feeding cranberry pomace (CBP) on selected metabolic parameters associated with high fructose feeding (58% by weight) was investigated in growing Sprague–Dawley rats. Compared to a positive control (modified AIN93 diet), high fructose
Externí odkaz:
https://doaj.org/article/3ca235ab82cf4956957f6adc0a61a808
Publikováno v:
Journal of Food and Drug Analysis. 17
Glucuronide conjugates of soy isoflavone metabolites genistein, daidzein, glycitein and equol in urinary samples from women, female pigs and female rats were pretreated with methanol instead of solid phase extraction or liquid-liquid extraction after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ae6f64742859829e0a39d9b13f388d9
https://doi.org/10.38212/2224-6614.2307
https://doi.org/10.38212/2224-6614.2307
Publikováno v:
Journal of AOAC INTERNATIONAL. 101:805-809
American cranberry (Vaccinium macrocarpon) is native to Eastern North America. Recent studies have suggested that the A-type proanthocyanidins (PACs) in cranberries are effective in preventing urinary tract infection. To meet the growing interest in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bca02b1255aee9231fd5e5e18d87b38
https://doi.org/10.5740/jaoacint.17-0288
https://doi.org/10.5740/jaoacint.17-0288
Publikováno v:
Food & Function. 8:3459-3468
Blackberry anthocyanins provide attractive color and antioxidant activity. However, anthocyanins degrade during juice processing and storage, so maintaining high anthocyanin concentrations in berry juices may lead to greater antioxidant and health be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e736d6744f437f5aa8f1a1a50c1ff55f
https://doi.org/10.1039/c7fo00801e
https://doi.org/10.1039/c7fo00801e
Autor:
Ronald L. Prior, Cindi Brownmiller, Luke R. Howard, Nathan B. Stebbins, Rohana Liyanage, Jackson O. Lay
Publikováno v:
Beverages
Volume 5
Issue 4
Beverages, Vol 5, Iss 4, p 64 (2019)
Volume 5
Issue 4
Beverages, Vol 5, Iss 4, p 64 (2019)
Red radish anthocyanins are relatively stable due to the acylation of anthocyanins with organic and phenolic acid moieties. The objective of this study was to create and identify a novel ethyl-bridged acylated anthocyanin with a stable violet color f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3394d9b2131b8b7c8faa693250656f4
Publikováno v:
Journal of Berry Research. 6:189-201
BACKGROUND: Blueberry anthocyanins are susceptible to degradation during juice processing and storage of juice at ambient temperature. Methods are needed to stabilize the health-promoting anthocyanins in blueberry and other anthocyaninrich berry juic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a3536e6dbbb00390623604105751a34
https://doi.org/10.3233/jbr-160133
https://doi.org/10.3233/jbr-160133
Autor:
Cindi Brownmiller, Nathan B. Stebbins, Xiaoyu Yang, Luke R. Howard, Rohana Liyanage, Ronald L. Prior, Jackson O. Lay, Steven Y. Qian
Publikováno v:
Journal of Berry Research. 6:175-187
BACKGROUND: Many brightly colored fruits and vegetables owe their pigmentation and beneficial health effects to anthocyanins. Unfortunately, anthocyanins in the presence of ascorbic acid are readily degraded over juice processing and storage, which a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::314e49a39921a241aff2b66b831df0b1
https://doi.org/10.3233/jbr-160132
https://doi.org/10.3233/jbr-160132
Publikováno v:
Journal of Berry Research. 6:159-173
BACKGROUND: Fruits and berries are known to contain relatively high amounts of antioxidant/bioactive compounds. Several methods have been used for measurement of antioxidant capacity (AC), but not all methods have direct relevance to in vivo antioxid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6682dbfb16435364cb80cb14dc3364cb
https://doi.org/10.3233/jbr-160127
https://doi.org/10.3233/jbr-160127