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ribes fasciculatum/антиоксиданти
Посилання зберігається в буфері обміну
Сторінка 1 від 273 результати
The effects of an antioxidant-supplemented beverage on exercise-induced oxidative stress: results from a placebo-controlled double-blind study in cyclists.
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The objective of this study was to test the effects of an antioxidant-supplemented beverage on exercise-induced oxidative stress in moderately trained cyclists. A double-blind study was conducted in moderately trained cyclists. They were randomly allocated to receive either an antioxidant (13
Antioxidant lignoids from leaves of Ribes nigrum.
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Phytochemical investigation of the leaves of Ribes nigrum resulted in the isolation of fourteen compounds, including four 7,7'-epoxylignans, three tetrahydrofuran-type sesquilignans, and a spirocyclic dilignan. Their structures were elucidated by extensive spectroscopic analyses and by chemical
Colonic fermentation of polyphenols from Chilean currants (Ribes spp.) and its effect on antioxidant capacity and metabolic syndrome-associated enzymes.
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The Chilean wild currants Ribes magellanicum and R. punctatum are a good source of polyphenols. Polyphenolic-enriched extracts (PEEs) from both species were submitted to in vitro colonic fermentation to assess the changes in phenolic composition, antioxidant capacity and inhibition of metabolic
Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.
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This experiment was conducted to assess the antioxidant efficacy of black currant (Ribes nigrum L.) extract (BCE) in raw pork patties during chilled storage. The extracting conditions of frozen BCE including ethanol concentrations (0-100%) and extracting times (0.25-12h) were studied. BCE extracted
Characterization of phenolic profiles of Northern European berries by capillary electrophoresis and determination of their antioxidant activity.
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Berries are known to contain phenolic substances (i.e., flavonoids and phenolic acids), which comprise two large and heterogeneous groups of biologically active nonnutrients. This investigation evaluated the content and profile of the phenolic compounds present in six different berries found in
Antioxidant Activity of Berry and Fruit Wines and Liquors.
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A total of 44 different berry and fruit wines and liquors with total phenolic contents between 91 and 1820 mg/L, expressed as gallic acid equivalents (GAE), were evaluated for antioxidant activity. Dealcoholized wine extracts were added to methyl linoleate (MeLo), and the oxidation in the dark at 40
Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration.
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Ethanolic extracts prepared from the fruits of three cultivars of black currant ('Record', 'Blackdown' and 'Ronix') macerated in three concentrations (40%, 60% and 96%) of aqueous ethanol were investigated for their anthocyanins profile, total phenolics and antioxidant activity. Nine individual
Antioxidant Activities of Ribes diacanthum Pall Extracts in the Northern Region of Mongolia.
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Ribes diacanthum Pall (RDP) is a member of the Saxifragaceae family. The plant is traditionally used in Mongolia for the treatment of various ailments associated with kidney and bladder's diseases, cystitis, kidney stone, and edema. This study was aimed to investigate antioxidant activities of
Pro-oxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions.
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This study investigated the oxidative stability of n-3 highly unsaturated fatty acid (n-3 HUFA) rich (35% n-3 HUFA) oil-in-water emulsions (10 wt% oil) with commercial antioxidants and natural plant extracts. Ascorbic acid, α-tocopherol, and the extracts of Indian gooseberry fruit (Emblica
Cellular biological activity and regulation of gene expression of antioxidant dietary fibre fraction isolated from blackcurrant incorporated in the wholemeal cereals cookies.
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Free and bound phenolics were extracted from the fibre fraction of wholemeal (W) wheat and barley (B) cookies which had been fortified with 15% blackcurrant powder. Blackcurrant enriched cookies contained between 55 and 66 % higher total phenolics respectively compared control cookies. Ferulic acid
Antioxidant capacity of black currant varies with organ, season, and cultivar.
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Small berries such as black currant constitute one of the important sources of potential health-promoting phytochemicals because these fruits are rich sources of compounds with high antioxidant properties. In this work, antioxidant capacities of different parts (buds, leaves, fruits) of various
Chemical profile and antioxidative and antimicrobial activity of juices and extracts of 4 black currants varieties (Ribes nigrum L.).
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The aim of this article was to determine the chemical composition (anthocyanin and ascorbic acid contents, total phenols, and tannins), and the antioxidative, and antimicrobial activities of the juices and methanol extracts of 4 varieties-Tenah, Triton, Ben Sarek, and Ometa. The juices were made
Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency.
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Quantitative determinations of the four black currant anthocyanins, cyanidin 3-O-beta-glucoside, cyanidin 3-O-beta-rutinoside, delphinidin 3-O-beta-glucoside, and delphinidin 3-O-beta-rutinoside, were achieved in black currant juices by a rapid and sensitive high-performance liquid chromatographic
Effect of clarification techniques and rat intestinal extract incubation on phenolic composition and antioxidant activity of black currant juice.
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This study examined the phenolic composition and the antioxidant potencies of black currant juices that had been experimentally clarified with acidic proteases and pectinases to retain the phenolics and which had been subjected to rat intestinal mucosa extract incubation to mimic gut cell mediated
Optimisation of pressurised water extraction of polysaccharides from blackcurrant and its antioxidant activity.
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Pressurised water extraction (PWE) of polysaccharides from blackcurrant fruits was investigated using a response surface methodology (RSM). The optimal conditions for PWE were: time 51min, pressure 1.6MPa, and temperature 52°C. Under these conditions, the experimental yield of Ribes nigrum L.
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