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Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of Rubus ulmifolius Schott Fruits
(MDPI, 2023-01)
Nowadays, a growing interest in consumers’ fruit with a high content of health-promoting compounds has been observed. In this sense, wild berries have received special attention based on their high accumulation of phenolic ...
Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage
(2020-10-18)
The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: ...
Pulp, Leaf, Peel and Seed of Avocado Fruit: A Review of Bioactive Compounds and Healthy Benefits
(Taylor & Francis, 2020)
Avocado (Persea americana Mill) is a native American fruit. Its industrial processing generates a large number of wastes (leaves, peels, and seeds). These wastes are a source of bioactive compounds which have been attributed ...
Chilean strawberry (Fragaria chiloensis): An integrative and comprehensive review
(Elsevier Ltd, 2019)
Pharmacokinetics of a nitrofuran compound, nifurtimox, in healthy volunteers
(1989)
Nifurtimox disposition was evaluated in 7 healthy volunteers. Each subject received an oral dose of 15 mg/kg of nifurtimox and blood sample was obtained 11 h after the drug administration. We used an analytical method ...
Biological properties of phenolic compounds from industrial wastes
(Nova Science Publishers, 2017)
Phenolic compounds are a large family of metabolites that result from the secondary metabolism of plants. Novel insights about phenolic chemical structure, analytical methods, therapeutic effects, sensory properties, ...
Effects of Mate Tea (Ilex paraguariensis) Ingestion on mRNA Expression of Antioxidant Enzymes, Lipid Peroxidation, and Total Antioxidant Status in Healthy Young Women
(AMER CHEMICAL SOC, 2009)
The antioxidant activity of mate tea, the roasted product derived from yerba mate (Ilex paraguarienis), was observed in vitro and in animal models, but studies in humans are lacking. The aim of this study was to investigate ...