Cargando…

Seeds as Potential Sources of Phenolic Compounds and Minerals for the Indian Population

Seeds are major sources of nutrients and bioactive compounds for human beings. In this work, the chemical composition and physicochemical properties of 155 Indian seeds (belonging to 49 families) are reported. Moisture and ash were measured with reference protocols from AOAC; total polyphenols and f...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sahu, Pravin Kumar, Cervera-Mata, Ana, Chakradhari, Suryakant, Singh Patel, Khageshwar, Towett, Erick K., Quesada-Granados, José J., Martín-Ramos, Pablo, Rufián-Henares, José A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9144825/ https://www.ncbi.nlm.nih.gov/pubmed/35630662 http://dx.doi.org/10.3390/molecules27103184

Ejemplares similares

Comparative Analysis of Traditional Oriental Herbal Fruits as Potential Sources of Polyphenols and Minerals for Nutritional Supplements
por: Quesada-Granados, José Javier, et al.
Publicado: (2023)

Evaluation of Selected Medicinal, Timber and Ornamental Legume Species’ Seed Oils as Sources of Bioactive Lipophilic Compounds
por: Grygier, Anna, et al.
Publicado: (2023)

Arecaceae Seeds Constitute a Healthy Source of Fatty Acids and Phenolic Compounds
por: Rincón-Cervera, Miguel Ángel, et al.
Publicado: (2023)

Ulcerative Colitis and Crohn’s Disease Are Associated with Decreased Serum Selenium Concentrations and Increased Cardiovascular Risk
por: Castro Aguilar-Tablada, Teresa, et al.
Publicado: (2016)

Prediction of degradation pathways of phenolic compounds in the human gut microbiota through enzyme promiscuity methods
por: Balzerani, Francesco, et al.
Publicado: (2022)

Assessing the antioxidant and metabolic effect of an alpha-lipoic acid and acetyl-L-carnitine nutraceutical
por: Lopez-Maldonado, Alicia, et al.
Publicado: (2021)

Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate
por: Molino, Silvia, et al.
Publicado: (2022)

Evolution of the Maillard Reaction in Glutamine or Arginine-Dextrinomaltose Model Systems
por: Pastoriza, Silvia, et al.
Publicado: (2016)

Date Seed: Rich Source of Antioxidant Phenolics Obtained by Hydrothermal Treatments
por: Mrabet, Abdessalem, et al.
Publicado: (2022)

Profiles for identifying problematic dietary habits in a sample of recreational Spanish cyclists and triathletes
por: Muros, José J., et al.
Publicado: (2021)

Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota
por: Rajakaruna, Sumudu, et al.
Publicado: (2022)

Mineral–nutrient relationships in African soils assessed using cluster analysis of X-ray powder diffraction patterns and compositional methods
por: Butler, Benjamin M., et al.
Publicado: (2020)

A review on arsenic in the environment: contamination, mobility, sources, and exposure
por: Patel, Khageshwar Singh, et al.
Publicado: (2023)

A useful and simple tool to evaluate and compare the intake of total dietary polyphenols in different populations
por: Hinojosa-Nogueira, Daniel, et al.
Publicado: (2021)

Evaluation of the Effects of a Short Supplementation With Tannins on the Gut Microbiota of Healthy Subjects
por: Molino, Silvia, et al.
Publicado: (2022)

Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods
por: Navajas-Porras, Beatriz, et al.
Publicado: (2022)

Plant extracts as natural modulators of gut microbiota community structure and functionality
por: Pérez-Burillo, S., et al.
Publicado: (2020)

Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools
por: Baca-Bocanegra, Berta, et al.
Publicado: (2018)

Enrichment of Food With Tannin Extracts Promotes Healthy Changes in the Human Gut Microbiota
por: Molino, Silvia, et al.
Publicado: (2021)

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds
por: Mhada, Manal, et al.
Publicado: (2020)

Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells
por: de la Cueva, Silvia Pastoriza, et al.
Publicado: (2017)

Evaluation of Tannin-Delivery Approaches for Gut Microbiota Modulation: Comparison of Pectin-Based Microcapsules and Unencapsulated Extracts
por: Molino, Silvia, et al.
Publicado: (2023)

Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent
por: Campos, Lara, et al.
Publicado: (2022)

The Gut Microbiota of Obese Children Releases Lower Antioxidant Capacity from Food than That of Lean Children
por: Navajas-Porras, Beatriz, et al.
Publicado: (2022)

The Intake of Antioxidant Capacity of Children Depends on Their Health Status
por: Navajas-Porras, Beatriz, et al.
Publicado: (2022)

Small-Seeded Legumes as a Novel Food Source. Variation of Nutritional, Mineral and Phytochemical Profiles in the Chain: Raw Seeds-Sprouted Seeds-Microgreens
por: Butkutė, Bronislava, et al.
Publicado: (2018)

Nutritional Habits of Professional Cyclists during Pre-Season
por: Muros, José Joaquín, et al.
Publicado: (2022)

Local seed sourcing for sustainable forestry
por: Alía, Ricardo, et al.
Publicado: (2022)

Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation
por: Navajas-Porras, Beatriz, et al.
Publicado: (2021)

Green Tea and Its Relation to Human Gut Microbiome
por: Pérez-Burillo, Sergio, et al.
Publicado: (2021)

The Role of the Gut Microbiome in Cow’s Milk Allergy: A Clinical Approach
por: Moriki, Dafni, et al.
Publicado: (2022)

Characterization of myrtle seed (Myrtus communis var. baetica) as a source of lipids, phenolics, and antioxidant activities
por: Wannes, Wissem Aidi, et al.
Publicado: (2016)

Adaptation of the Human Gut Microbiota Metabolic Network During the First Year After Birth
por: Fuertes, Alvaro, et al.
Publicado: (2019)

Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation
por: Navajas-Porras, Beatriz, et al.
Publicado: (2020)

Pectin-Based Formulations for Controlled Release of an Ellagic Acid Salt with High Solubility Profile in Physiological Media
por: Ortenzi, Marco Aldo, et al.
Publicado: (2021)

Seasonal variations in the phenolic profile, antioxidant activity, and mineral content of south Indian black tea (Camellia sinensis (L.) O. Kuntze)
por: Govindasamy, Kottur, et al.
Publicado: (2023)

Degradation and Mineralization of Phenol Compounds with Goethite Catalyst and Mineralization Prediction Using Artificial Intelligence
por: Tisa, Farhana, et al.
Publicado: (2015)

Phenolic Content and Antioxidant Activity in Seeds of Common Bean (Phaseolus vulgaris L.)
por: Rodríguez Madrera, Roberto, et al.
Publicado: (2021)

The Content of Phenolic Compounds and Mineral Elements in Edible Nuts
por: Woźniak, Magdalena, et al.
Publicado: (2022)

The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products
por: Katidi, Alexandra, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_cmucmpqfd176muutpagk60rm7n