Zobrazeno 1 - 10
of 46
pro vyhledávání: '"WAI MUN LOKE"'
Autor:
Liang Lin Lin, Freda Xin You Giam, Xin Min Foo, Nadia Marie Hui Lian Yeo, Charlene Jia Ling Koh, Nur Hatika Binte Sa’Aban, Wai Mun Loke
Publikováno v:
Journal of Nuts, Vol 08, Iss 01, Pp 73-80 (2017)
This study examined if pre-germination altered the water content and water activity, contents of phytate, total phenolic, (±)-catechin, quercetin and total antioxidant capacity of almond (Prunus dulcis)kernel. Raw almond kernels were submerged for 1
Externí odkaz:
https://doaj.org/article/b4b2af840f9949dcb84680a8a565cd37
Autor:
Julie M. Proudfoot, Anne E. Barden, Wai Mun Loke, Kevin D. Croft, Ian B. Puddey, Trevor A. Mori
Publikováno v:
Journal of Lipid Research, Vol 50, Iss 4, Pp 716-722 (2009)
Enhanced oxidative stress is implicated in the development of atherosclerosis in humans and animal models. F2-isoprostanes are formed in vivo via free radical peroxidation of arachidonic acid, and their quantification has allowed assessment of oxidat
Externí odkaz:
https://doaj.org/article/1e0abbe7366a493bac6424b3e254a251
Publikováno v:
Current Research in Nutrition and Food Science Journal. 10:521-531
Prunella vulgaris is a traditional herb commonly consumed as brewed tea in Asian and European countries. The therapeutic antioxidant and anti-inflammatory activity of this traditional herbal tea are relatively unknown. The study examined, using estab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5e128fccddad98e4298ea3f34f53b8d
https://doi.org/10.12944/crnfsj.10.2.9
https://doi.org/10.12944/crnfsj.10.2.9
Autor:
Rachael Tan, Wai Mun Loke
Publikováno v:
Current Research in Nutrition and Food Science Journal. 10:56-70
The study evaluated the individual and combined influence of polyphenol (quercetin), prebiotic (galactooligosaccharide), probiotic ( Lactobacillus acidophilus), and/ or postbiotic (inanimate Lactobacillus acidophilus) on the cellular oxidative status
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86292a17796f69ed79136235b2678102
https://doi.org/10.12944/crnfsj.10.1.05
https://doi.org/10.12944/crnfsj.10.1.05
Autor:
Xing Lin Ho, Wai Mun Loke
Publikováno v:
International Journal of Probiotics and Prebiotics. 16:31-38
Oxidative stress and inflammation are implicated in the pathogenesis of cardiovascular and metabolic diseases. Dietary polyphenols and probiotics have been shown in the past to exhibit antioxidant and anti-inflammatory activities. However, little is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40d5800279c3e1faf0861ff28a6dfa00
https://doi.org/10.37290/ijpp2641-7197.16:31-38
https://doi.org/10.37290/ijpp2641-7197.16:31-38
Publikováno v:
Current Research in Nutrition and Food Science Journal. 9:20-30
The study evaluated the uses of food additives in commercial cocoa beverages, and examined the effects of the food additives on their antioxidant and anti-inflammatory activities. The food additive lists of the cocoa beverage items on the shelves and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f9a7953bc3bd2133c590db7885c1b6f
https://doi.org/10.12944/crnfsj.9.1.03
https://doi.org/10.12944/crnfsj.9.1.03
Publikováno v:
Current Research in Nutrition and Food Science Journal. 8:715-726
Unhealthy lifestyle behaviors may set youths on the path to developing non-communicable diseases. Singapore schooling youths (n = 235, 67.2% female, age 17.5 (mean) ± 1.0 (SD) years) were recruited to examine the dietary, alcohol use, physical activ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d640f288d30295452b998e47392b7ad
https://doi.org/10.12944/crnfsj.8.3.05
https://doi.org/10.12944/crnfsj.8.3.05
Publikováno v:
Journal of Food Bioactives. 13
The concentrations of sugar, vitamin C, and polyphenols, as well as antioxidant and anti-inflammatory capacity of commercial apple beverage products in Singapore, were not known. The concentrations of vitamin C, total polyphenol content, and specific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3cade1fdd6d674369df4bb8a72c4a09
https://doi.org/10.31665/jfb.2020.13259
https://doi.org/10.31665/jfb.2020.13259
Publikováno v:
Current Research in Nutrition & Food Science; Aug2022, Vol. 10 Issue 2, p521-531, 11p
Autor:
Wai Mun Loke
Publikováno v:
International Journal of Food Sciences and Research. :1-9
The effects of aged and unaged garlic on cell aging processes via enzymatic and oxidative pathways were examined in this cell-free in vitro study. Aged and unaged garlic, quercetin, and S-allyl cysteine inhibited collagenase and elastase dose-depende
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91afe496fdab5c1e935ec9e6bf97537a
https://doi.org/10.31829/2576-3733/ijfsr2017-1(1)-102
https://doi.org/10.31829/2576-3733/ijfsr2017-1(1)-102