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6 rezultatov
Tea creaming in nonfermented teas from Camellia sinensis and Ilex vomitoria.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Tea creaming is the development of a cloudy or hazy appearance in tea and ready-to-drink tea products on cooling and is highly undesirable in the tea beverage industry. Commonly associated with fermented black or oolong teas, the objective of this study was to investigate the physicochemical
Ilex paraguariensis extracts inhibit AGE formation more efficiently than green tea.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Glycation, the nonenzymatic adduct formation between sugar dicarbonyls and proteins, is one key molecular basis of diabetic complications due to hyperglycemia. Given the link between glycation and oxidation, we hypothesized that herbal extracts with a high concentration of antioxidant phenolics
Influence of the traditional Brazilian drink Ilex paraguariensis tea on glucose homeostasis.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
In this study we examined the acute in vivo effect and short- and long-term in vitro effects of samples from native and commercial Ilex paraguariensis on glucose homeostasis. Also, the potential effect of I. paraguariensis on serum insulin secretion was investigated. The chemical identification and
Caffeic and chlorogenic acids in Ilex paraguariensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
The present study concentrates on the evaluation of the anti-glycation effect of some bioactive substances present in yerba maté (Ilex paraguariensis): 5-caffeoylquinic acid, caffeic acid and a sapogenin (oleanolic acid). Bovine serum albumin and histones were incubated in the presence of
Ilex paraguariensis extracts are potent inhibitors of nitrosative stress: a comparative study with green tea and wines using a protein nitration model and mammalian cell cytotoxicity.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Due to the increasing importance of nitrosative stress in pathology and the efficacy displayed by flavonoids in cancelling the effects of peroxynitrite, we decided to conduct a comparative study of three commonly used beverages with the highest polyphenol contents and proven antioxidant properties:
Protein precipitation assay for quantitation of tannins: determination of protein in tannin-protein complex.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
A protein precipitation method for the determination of tannins has been developed. The protein in the tannin-protein complexes was measured using the ninhydrin assay of amino acids released by alkaline hydrolysis of the complex. Standard protein and the complex were hydrolyzed with 13.5 N NaOH at
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