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juglans/antioxydant
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Antioxidative Effects and Mechanism Study of Bioactive Peptides from Defatted Walnut ( Juglans regia L.) Meal Hydrolysate.
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The peptide components of defatted walnut ( Juglans regia L.) meal hydrolysate (DWMH) remain unclear, hindering the investigation of biological mechanisms and exploitation of bioactive peptides. The present study aims to identify the peptide composition of DWMH, followed by to evaluate in vitro
Functional Components, Antioxidant Activity and Hypoglycemic Ability Following Simulated Gastro-Intestinal Digestion of Pigments from Walnut Brown Shell and Green Husk.
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To assess the effects of digestion on the functional components of walnut pigment and their bioactivities, we developed an in vitro model simulating gastro-intestinal digestion. Results showed an increase in the contents of flavonoids and conjugated phenols (with retention rates higher than 100%) in
Antioxidant effects of compound walnut oil capsule in mice aging model induced by D-galactose.
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UNASSIGNED
Many plant original foods have been shown beneficial effects in humans. In the previous work, we have developed a compound capsule which contains major constituents of walnut oil and grape seed extract.
UNASSIGNED
To investigate the antioxidant effects of the Compound Walnut Oil Capsule
Polyphenolic profiles and antioxidant activities of heartnut (Juglans ailanthifolia Var. cordiformis) and Persian walnut (Juglans regia L.).
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The polyphenolic compositions of three heartnut (Juglans ailanthifolia var. cordiformis) varieties (Imshu, Campbell CW1, and Campbell CW3) were examined and compared with those of two Persian walnut (Juglans regia L.) varieties (Combe and Lake). The nuts were defatted, extracted, and separated into
Optimization of the Extraction of Bioactive Compounds from Walnut (Juglans major 209 x Juglans regia) Leaves: Antioxidant Capacity and Phenolic Profile.
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This work studies the extraction of phenolic compounds from walnut leaves of the hybrid Juglans major 209 x Juglans regia based on extract antioxidant capacity. Once the solid/liquid ratio was selected (1/10 g/mL), by means of a Box-Benkhen experimental design, the influence of temperature
Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata.
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This study compared the lipid compositions, minor components contents, oxidative stability index, and free radical scavenging capacities of walnut oils from two species in China: Juglans regia (common walnut) and Juglans sigillata (iron walnut). The results showed that iron walnut oil contained
Juglanone, a novel α-tetralonyl derivative with potent antioxidant activity from Juglans mandshurica.
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A novel alpha-tetralonyl derivative, juglanone, was isolated from the fresh unripe fruits of Juglans mandshurica. Its structure was determined by spectroscopic analyses and from chemical evidence. Juglanone exhibited significant antioxidant activity in assays for 1,1-diphenyl-2-picrylhydrazyl
In vitro antioxidant and antibacterial activity of various extracts from exocarps and endocarps of walnut.
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Juglans regia seed has been used in traditional medicines as antimicrobial, antihelmintic and anti-diarrhoeal. In the present study, the antibacterial capabilities dichloromethane, ethyl acetate, methanol and aqueous extracts of endocarp and exocarp of walnut were determined against two
Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating
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Walnut kernels contain high amounts of polyunsaturated fatty acids that determine a limited shelf life on these nuts. The application of walnut phenolics as antioxidants through a walnut protein-based coating, obtained from walnut oil cake residue, can help to increase the shelf life of walnuts. The
Arylesterase activity and antioxidant status depend on PON1-Q192R and PON1-L55M polymorphisms in subjects with increased risk of cardiovascular disease consuming walnut-enriched meat.
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Human paraoxonase (PON1) exists in 2 major polymorphic forms and has been shown to protect LDL and HDL against oxidation. The aim of this study was to assess the differences between subjects at increased risk of cardiovascular disease (CVD), taking into account the effects of PON1-Q192R and
Isolation of antioxidative peptide from the protein hydrolysate of Caragana ambigua seeds and its mechanism for retarding lipid auto-oxidation.
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Effect of artificial ageing using different wood chips on the antioxidant activity, resveratrol and catechin concentration, sensory properties and colour of two Greek red wines.
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Two Greek red wines (Syrah and Cabernet) were artificially aged with different wood chips (white oak, red oak, Turkey oak, chestnut, Bosnian pine, cherry, common juniper, common walnut, white mulberry, black locust and apricot). The influence of each wood species was tested for up to 20 days. The
Changes in Antioxidant Activity, Profile, and Content of Polyphenols and Tocopherols in Common Hazel Seed (Corylus avellana L.) Depending on Variety and Harvest Date.
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The aim of the study was to evaluate the influence of variety and the date of harvest of hazelnut seeds on their antioxidant potential and the profile and content of polyphenols and tocopherols. The research material included the hazelnut seeds of six varieties, harvested from July to September at
Food items contributing most to variation in antioxidant intake; a cross-sectional study among Norwegian women.
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BACKGROUND
Fruit and vegetable intake has been found to reduce the risk of cardiovascular disease, certain types of cancer and diabetes mellitus. It is possible that antioxidants play a large part in this protective effect. However, which foods account for the variation in antioxidant intake in a
The use of ozone as an oxidizing agent to evaluate antioxidant activities of natural substrates.
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Ozone, the main component of photochemical smog and air pollution, can damage the skin by oxidizing stratum corneum enzymes, lipids and structural proteins. We have developed a rapid screening assay to determine free radical scavenging capacity of various active ingredients that are frequently used
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