5'AMP-activated protein kinase: an emerging target of phytochemicals to treat chronic inflammatory diseases [0.03%]
5'-AMP活化蛋白激酶：作为治疗慢性炎症疾病的植物化学成分新兴靶点
Hafiz Abdul Khaliq,Mireille Alhouayek,Joëlle Quetin-Leclercq et al.
Hafiz Abdul Khaliq et al.
Inflammation is a defensive response of the organism to traumatic, infectious, toxic, ischemic, and autoimmune injury. Inflammatory mediators are released to effectively eliminate the inflammatory trigger and restore homeostasis. However, f...
Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances [0.03%]
多酚通过血红素蛋白抑制肌肉食品脂质氧化的作用机理研究进展
Haizhou Wu,Kathrine H Bak,Gheorghe V Goran et al.
Haizhou Wu et al.
Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to...
A review of flaxseed lignan and the extraction and refinement of secoisolariciresinol diglucoside [0.03%]
亚麻籽木素以及松脂醇二葡萄糖苷的提取和纯化的评述研究
Yingxue Hu,Timothy J Tse,Youn Young Shim et al.
Yingxue Hu et al.
Lignan is a class of diphenolic compounds that arise from the condensation of two phenylpropanoid moieties. Oilseed and cereal crops (e.g., flaxseed, sesame seed, wheat, barley, oats, rye, etc.) are major sources of plant lignan. Methods fo...
Uncovering the secrets of industrial hemp in food and nutrition: The trends, challenges, and new-age perspectives [0.03%]
揭开工业大麻在食物和营养中的秘密：趋势、挑战和新时代的视角
Simon Okomo Aloo,Godfrey Mwiti,Louise Wanjiku Ngugi et al.
Simon Okomo Aloo et al.
Hemp is a valuable crop with a wide range of use, from applications in foods and textiles to pharmaceuticals. Over recent years, the use of hemp as food and food ingredients has drastically increased. The growth is driven by numerous health...
Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review [0.03%]
具有高抗氧化活性的生物活性化合物的酶法脂溶化：综述
Mohsen Mardani,Katalin Badakné,Jamshid Farmani et al.
Mohsen Mardani et al.
Food products contain bioactive compounds such as phenolic and polyphenolic compounds and vitamins, resulting in a myriad of biological characteristics such as antimicrobial, anticarcinogenic, and antioxidant activities. However, their appl...
Electrospun nanofibers fabricated by natural biopolymers for intelligent food packaging [0.03%]
由天然生物聚合物电纺纳米纤维制备的智能食品包装
Niloufar Ehsani,Hadis Rostamabadi,Saeed Dadashi et al.
Niloufar Ehsani et al.
An "intelligent" or smart packaging is able to continuously monitor physicochemical and/or biological variations of packaged food materials, providing real-time information concerning their quality, maturity, and safety. Electrospun nanofib...
Is oral microbiota associated with overweight and obesity in children and adolescents? A systematic review [0.03%]
儿童和青少年的口腔微生物与超重及肥胖有关吗？系统回顾
Geisy Muniz de Lemos,Cristina Maria Mendes Resende,Camilla Porto Campello et al.
Geisy Muniz de Lemos et al.
This article aims to verify the relationship between the composition and diversity of oral microbiota with overweight and obese children and adolescents. This systematic review was registered in PROSPERO, followed PRISMA 2020, and included ...
Recent advances in the biosynthesis, bioavailability, toxicology, pharmacology, and controlled release of citrus neohesperidin [0.03%]
柑橘新橙皮苷的生物合成、生物利用度、毒理学、药理学和控释方面的最新进展
Saima Akhter,Md Saiful Islam Arman,Mohammed Abu Tayab et al.
Saima Akhter et al.
Neohesperidin (hesperetin 7-O-neohesperidoside), a well-known flavanone glycoside widely found in citrus fruits, exhibits a variety of biological activities, with potential applications ranging from food ingredients to therapeutics. The pur...
Caffeine-loaded nano/micro-carriers: Techniques, bioavailability, and applications [0.03%]
载咖啡因的纳米/微载体：技术、生物利用度和应用
Rezvan Shaddel,Safoura Akbari-Alavijeh,Ilaria Cacciotti et al.
Rezvan Shaddel et al.
Caffeine, as one of the most consumed bioactive compounds globally, has gained considerable attention during the last years. Considering the bitter taste and adverse effects of high levels of caffeine consumption, it is crucial to apply a s...
Challenges and perspectives of quantitative microbiome profiling in food fermentations [0.03%]
食品发酵中定量微生物组分析的挑战与展望
Zhihao Yao,Yang Zhu,Qun Wu et al.
Zhihao Yao et al.
Spontaneously fermented foods are consumed and appreciated for thousands of years although they are usually produced with fluctuated productivity and quality, potentially threatening both food safety and food security. To guarantee consiste...