Cargando…

Influence of polyphenol-rich apple pomace extract on oxidative damage to DNA in type 2 diabetes mellitus individuals

Detalles Bibliográficos
Autores principales:	Grindel, Annemarie, Müllner, Elisabeth, Brath, Helmut, Jäger, Walther, Henriksen, Trine, Poulsen, Henrik Enghusen, Marko, Doris, Wagner, Karl-Heinz
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BioMed Central 2014
Materias:	Poster Presentation
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4073092/ http://dx.doi.org/10.1186/2049-3002-2-S1-P25

Ejemplares similares

Association of Genomic Instability with HbA1c levels and Medication in Diabetic Patients
por: Grindel, Annemarie, et al.
Publicado: (2017)

Vitamin and antioxidant rich diet increases MLH1 promoter DNA methylation in DMT2 subjects
por: Switzeny, Olivier J, et al.
Publicado: (2012)

Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads
por: Gumul, Dorota, et al.
Publicado: (2021)

Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing Lactobacillus rhamnosus L08
por: Liu, Lihua, et al.
Publicado: (2021)

Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification
por: Pollini, Luna, et al.
Publicado: (2022)

Oxidative Stress, DNA Damage and DNA Repair in Female Patients with Diabetes Mellitus Type 2
por: Grindel, Annemarie, et al.
Publicado: (2016)

Influence of Pomace Matrix and Cyclodextrin Encapsulation on Olive Pomace Polyphenols’ Bioaccessibility and Intestinal Permeability
por: Radić, Kristina, et al.
Publicado: (2020)

Apple Pomace Extract as a Sustainable Food Ingredient
por: Fernandes, Pedro A. R., et al.
Publicado: (2019)

Apple Pomace as a Sustainable Substrate in Sourdough Fermentation
por: Martău, Gheorghe Adrian, et al.
Publicado: (2021)

Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace
por: Macedo, Gabriela A., et al.
Publicado: (2023)

Intestinal Absorption and Antioxidant Activity of Grape Pomace Polyphenols
por: Chedea, Veronica Sanda, et al.
Publicado: (2018)

The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes
por: Campos, Filipa, et al.
Publicado: (2021)

Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures
por: Llavata, B., et al.
Publicado: (2022)

From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring
por: Ricci, Annalisa, et al.
Publicado: (2019)

Sustainable Use of Apple Pomace (AP) in Different Industrial Sectors
por: Gołębiewska, Ewelina, et al.
Publicado: (2022)

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace
por: Kruczek, Marek, et al.
Publicado: (2023)

Improvement of the Physical Properties of Guided Bone Regeneration Membrane from Porcine Pericardium by Polyphenols-Rich Pomace Extract
por: Russo, Nazario, et al.
Publicado: (2019)

Antioxidant effect of a polyphenol-rich grape pomace extract on motility, viability and lipid peroxidation of thawed bovine spermatozoa
por: Sapanidou, Vasiliki G, et al.
Publicado: (2014)

Red Grape Pomace Rich in Polyphenols Diet Increases the Antioxidant Status in Key Organs—Kidneys, Liver, and Spleen of Piglets
por: Chedea, Veronica Sanda, et al.
Publicado: (2019)

Optimization of the Extraction Methodology of Grape Pomace Polyphenols for Food Applications
por: Moutinho, Joana, et al.
Publicado: (2023)

Antiherpetic Activity of Taurisolo(®), a Grape Pomace Polyphenolic Extract
por: Zannella, Carla, et al.
Publicado: (2023)

Production of fungal chitosan in liquid cultivation using apple pomace as substrate
por: Streit, Fernanda, et al.
Publicado: (2009)

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
por: Jovanović, Marina, et al.
Publicado: (2020)

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre
por: Curutchet, Ana, et al.
Publicado: (2021)

Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace
por: Egüés, Itziar, et al.
Publicado: (2021)

Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics
por: Vlad, Camelia Cristina, et al.
Publicado: (2022)

Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds
por: Gumul, Dorota, et al.
Publicado: (2023)

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt
por: Popescu, Liliana, et al.
Publicado: (2022)

Apple Pomace Compositional Data Highlighting the Proportional Contribution of Polymeric Procyanidins
por: Bindon, Keren, et al.
Publicado: (2023)

Polyphenols from Grape Pomace: Functionalization of Chitosan-Coated Hydroxyapatite for Modulated Swelling and Release of Polyphenols
por: Riccucci, Giacomo, et al.
Publicado: (2021)

The Antioxidant Effects of a Polyphenol-Rich Grape Pomace Extract In Vitro Do Not Correspond In Vivo Using Exercise as an Oxidant Stimulus
por: Veskoukis, Aristidis S., et al.
Publicado: (2012)

Reduction of oxidative stress on DNA and RNA in obese patients after Roux-en-Y gastric bypass surgery—An observational cohort study of changes in urinary markers
por: Carlsson, Elin Rebecka, et al.
Publicado: (2020)

Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace
por: Lončarić, Ante, et al.
Publicado: (2020)

Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace
por: Zhang, Tingjing, et al.
Publicado: (2016)

Development of Bio-Based Films and 3D Objects from Apple Pomace
por: Gustafsson, Jesper, et al.
Publicado: (2019)

Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing
por: Schmid, Vera, et al.
Publicado: (2021)

Analysis of Material-Characterization Properties of Post-Production Waste—The Case of Apple Pomace
por: Tulej, Weronika, et al.
Publicado: (2022)

Polyphenols from grape pomace induce osteogenic differentiation in mesenchymal stem cells
por: Torre, Elisa, et al.
Publicado: (2020)

Overproduction of Laccase by the White-Rot Fungus Pleurotus ostreatus Using Apple Pomace as Inducer
por: Park, Young-Jin, et al.
Publicado: (2014)

Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace
por: Yapo, Beda M., et al.
Publicado: (2013)

Cannot write session to /tmp/vufind_sessions/sess_3umbois6otkatrjoue4hcjp4g6