Cargando…

Antioxidant Activity and Cytotoxicity Effect of Cocoa Beans Subjected to Different Processing Conditions in Human Lung Carcinoma Cells

Lung cancer is a common malignancy in men and the second leading cause of cancer-related mortality in men in the western world. Phenolic cocoa ingredients have a strong antioxidative activity and the potential to have a protective effect against cancer. In the present study, we have evaluated the in...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bauer, Deborah, de Abreu, Joel Pimentel, Oliveira, Hilana Salete Silva, Goes-Neto, Aristoteles, Koblitz, Maria Gabriela Bello, Teodoro, Anderson Junger
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi Publishing Corporation 2016
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808553/ https://www.ncbi.nlm.nih.gov/pubmed/27034742 http://dx.doi.org/10.1155/2016/7428515

Ejemplares similares

Unraveling potential enzymes and their functional role in fine cocoa beans fermentation using temporal shotgun metagenomics
por: Lima, Carolina O. de C., et al.
Publicado: (2022)

Surveillance of ochratoxin A in cocoa beans from cocoa-growing regions of Ghana
por: Banahene, Joel Cox Menka, et al.
Publicado: (2023)

Application of Adzuki Bean Starch in Antioxidant Films Containing Cocoa Nibs Extract
por: Kim, Sujin, et al.
Publicado: (2018)

Effect of Cocoa Bean Shell Addition on Metabolite Profile and Antioxidant Activity of Herbal Infusions
por: Quijano-Avilés, Maria, et al.
Publicado: (2021)

A mathematical model of cocoa bean fermentation
por: Moreno-Zambrano, Mauricio, et al.
Publicado: (2018)

Analytical dataset of Ecuadorian cocoa shells and beans
por: Grillo, Giorgio, et al.
Publicado: (2018)

Setting of an import tolerance for mandipropamid in cocoa beans
por: Brancato, Alba, et al.
Publicado: (2018)

Cocoa bean fingerprinting via correlation networks
por: Kumar, Santhust, et al.
Publicado: (2022)

Antioxidants in Cocoa
por: Oracz, Joanna, et al.
Publicado: (2020)

Lytic enzyme production optimization using low-cost substrates and its application in the clarification of xanthan gum culture broth
por: da Silva, Cíntia Reis, et al.
Publicado: (2014)

Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation
por: Dulce, Velásquez-Reyes, et al.
Publicado: (2021)

An image dataset of cut-test-classified cocoa beans
por: Santos, F.A., et al.
Publicado: (2019)

Assessment of greenhouse technologies on the drying behavior of cocoa beans
por: Banboye, Frederick D., et al.
Publicado: (2020)

Image datasets of cocoa beans for taxonomy nuances evaluation
por: Santos, F.A., et al.
Publicado: (2019)

Exploring cocoa bean fermentation mechanisms by kinetic modelling
por: Moreno-Zambrano, Mauricio, et al.
Publicado: (2022)

Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A
por: Dano, Sébastien Djédjé, et al.
Publicado: (2013)

Preventive Effects of Cocoa and Cocoa Antioxidants in Colon Cancer
por: Martín, María Angeles, et al.
Publicado: (2016)

Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia
por: Djali, Mohamad, et al.
Publicado: (2023)

Extraction and Characterization of Cocoa Bean Shell Cell Wall Polysaccharides
por: Younes, Amalie, et al.
Publicado: (2023)

Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans
por: Caporaso, Nicola, et al.
Publicado: (2018)

Organochlorine pesticide residues in dried cocoa beans obtained from cocoa stores at Ondo and Ile-Ife, Southwestern Nigeria
por: Oyekunle, J.A.O., et al.
Publicado: (2017)

Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
por: Gu, Fenglin, et al.
Publicado: (2013)

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans
por: Djikeng, Fabrice Tonfack, et al.
Publicado: (2018)

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential
por: Rojo-Poveda, Olga, et al.
Publicado: (2020)

A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters
por: Dzelagha, Banboye Frederick, et al.
Publicado: (2020)

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders
por: Jean-Marie, Elodie, et al.
Publicado: (2021)

Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation
por: Gonzalez, Estefania García, et al.
Publicado: (2022)

Bacterial and Fungal Communities Are Specifically Modulated by the Cocoa Bean Fermentation Method
por: Ghisolfi, Rebecca, et al.
Publicado: (2023)

In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans
por: Oracz, Joanna, et al.
Publicado: (2019)

Evaluation of Cocoa Beans Shell Powder as a Bioadsorbent of Congo Red Dye Aqueous Solutions
por: Rodríguez-Arellano, Gabriela, et al.
Publicado: (2021)

Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health?
por: Jalil, Abbe Maleyki Mhd, et al.
Publicado: (2008)

Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS Analysis
por: Toro-Uribe, Said, et al.
Publicado: (2020)

Influence of Diet Enriched with Cocoa Bean Extracts on Physiological Indices of Laboratory Rats
por: Żyżelewicz, Dorota, et al.
Publicado: (2019)

Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage
por: Rojo-Poveda, Olga, et al.
Publicado: (2019)

Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans
por: Delgado-Ospina, Johannes, et al.
Publicado: (2020)

Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging
por: Caporaso, Nicola, et al.
Publicado: (2021)

The Drying Kinetics and CFD Multidomain Model of Cocoa Bean Variety CCN51
por: Castillo-Orozco, Eduardo, et al.
Publicado: (2023)

Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans
por: Frederick, Banboye D., et al.
Publicado: (2022)

Untargeted Metabolomics Analysis for Studying Differences in High-Quality Colombian Cocoa Beans
por: Bacca-Villota, Paula, et al.
Publicado: (2023)

Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications
por: Sánchez, Marta, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_8nm3afr0m1b2dvhlp6t09ag7d3