Plant Foods for Human Nutrition最新文献_第4页

Cianidanol from Sea Buckthorn Exert Anti-Inflammatory Effects by the Inhibiting JAK2/STAT3 Signaling Pathway via an Integrative Pharmacology Strategy. 沙棘Cianidanol通过综合药理学策略抑制JAK2/STAT3信号通路发挥抗炎作用

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-20 DOI: 10.1007/s11130-024-01290-8

Chuan Liu, Xiangrui Yi, Yafan Li, Huijuan Xu, Peng Wang, Wenyu Yang, Ling Li, Ya Tu

{"title":"Cianidanol from Sea Buckthorn Exert Anti-Inflammatory Effects by the Inhibiting JAK2/STAT3 Signaling Pathway via an Integrative Pharmacology Strategy.","authors":"Chuan Liu, Xiangrui Yi, Yafan Li, Huijuan Xu, Peng Wang, Wenyu Yang, Ling Li, Ya Tu","doi":"10.1007/s11130-024-01290-8","DOIUrl":"https://doi.org/10.1007/s11130-024-01290-8","url":null,"abstract":"Sea buckthorn is a model of medicine and food homology, but the chemical composition and mechanism of anti-inflammatory effects are limited. In this study, the key components and mechanisms of the anti-inflammatory effects of sea buckthorn were identified based on UPLC-Q-TOF-MS, network pharmacology, molecular docking, molecular dynamics and RAW264.7 cells. The predicted key anti-inflammatory compounds in sea buckthorns were cianidanol, kaempferol, pelargonidin, and ent-epicatechin, and the key targets were EGFR, TNF, STAT3, and IL-10. The anti-inflammatory effects of sea buckthorn may be achieved via the synergistic regulation of multiple biological pathways. Furthermore, cianidanol significantly reduced the secretion of NO, IL-6, TNF-α, and IL-1β and the expression of phosphorylated JAK2 and STAT3 in LPS-stimulated RAW264.7 cells, as determined by ELISA and western blotting. Cianidanol from sea buckthorns exerts anti-inflammatory effects by reducing the expression of inflammatory mediators and pro-inflammatory cytokines, and inhibiting the JAK2/STAT3 signaling pathway. Thus, sea buckthorn can be developed into a promising functional food with anti-inflammatory properties.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"40"},"PeriodicalIF":3.1,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143009939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pro-Arg, The Potential Anti-Diabetes Peptide, Screened from Almond by In-Silico Analysis. 从杏仁中筛选抗糖尿病肽Pro-Arg

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-18 DOI: 10.1007/s11130-024-01289-1

Xin Gu, Zhihui Cong, Di Li, Yakun Hou, Yu Fu, Bimal Chitrakar, Die Wei, Meng Xi, Tao Gao

引用次数: 0

Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security. 探索安第斯谷物挤压的未来：大分子变化、创新、未来趋势和粮食安全。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-18 DOI: 10.1007/s11130-025-01294-y

Franklyn Zapana, Julio Vidaurre-Ruiz, Laura Linares-García, Ritva Repo-Carrasco-Valencia

{"title":"Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security.","authors":"Franklyn Zapana, Julio Vidaurre-Ruiz, Laura Linares-García, Ritva Repo-Carrasco-Valencia","doi":"10.1007/s11130-025-01294-y","DOIUrl":"https://doi.org/10.1007/s11130-025-01294-y","url":null,"abstract":"This review aimed to explore the impact of extrusion on Andean grains, such as quinoa, kañiwa, and kiwicha, highlighting their macromolecular transformations, technological innovations, and contributions to food security. These grains, which are rich in starch, high-quality proteins, and antioxidant compounds, are versatile raw materials for extrusion, a continuous and efficient process that combines high temperatures and pressures to transform structural and chemical components. Extrusion improves the digestibility of proteins and starches, encourages the formation of amylose-lipid complexes, and increases the solubility of dietary fiber. However, it can degrade heat-sensitive nutrients, such as certain amino acids. The role of extrusion in food innovation is highlighted, especially in the creation of healthy and functional products such as snacks, gluten-free pastas, and meat analogs. Some innovations in the extrusion process and future trends, such as the use of artificial intelligence to optimize formulations and customize products, have been presented. The importance of Andean grains in the fight against food insecurity has been emphasized. These grains can be transformed into accessible, long-lasting, and nutritious foods, diversifying the diet and taking advantage of local resources. This review aims to serve as a valuable guide for researchers, food developers, and policymakers in their pursuit of creating more accessible, nutritious, and sustainable food options to meet escalating global demands for food security and enhanced nutrition.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"38"},"PeriodicalIF":3.1,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143009940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In vivo Differential Effects of Extractable and Non-Extractable Phenolic Compounds from Grape Pomace on the Regulation of Obesity and Associated Metabolic Alterations. 葡萄渣中可提取和不可提取酚类化合物对肥胖及相关代谢改变的体内调节差异

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-17 DOI: 10.1007/s11130-024-01278-4

Rogelio I Servin-Uribe, Paloma Castilla-Ramírez, Iza F Pérez Ramírez, Jara Pérez Jiménez, Rosalía Reynoso-Camacho

{"title":"In vivo Differential Effects of Extractable and Non-Extractable Phenolic Compounds from Grape Pomace on the Regulation of Obesity and Associated Metabolic Alterations.","authors":"Rogelio I Servin-Uribe, Paloma Castilla-Ramírez, Iza F Pérez Ramírez, Jara Pérez Jiménez, Rosalía Reynoso-Camacho","doi":"10.1007/s11130-024-01278-4","DOIUrl":"https://doi.org/10.1007/s11130-024-01278-4","url":null,"abstract":"Grape pomace (GP) is a by-product rich in phytochemicals, including extractable polyphenols (EPPs) and non-extractable polyphenols (NEPPs), which have distinct metabolic fates that may affect their biological activities. The benefits of GP have been reported in relation to obesity and its comorbidities, particularly when administered preventively focusing on EPPs. Therefore, the aim of this study was to investigate the effects of EPPs and NEPPs from GP as a treatment for obesity and its associated metabolic alterations. A previous comprehensive characterization of the selected GP revealed the most relevant individual compounds in the EPPs fraction (malvidin hexoside, (-)-epicatechin, quercetin, and procyanidin dimer B2 isomer II), as well as in the NEPPs fraction (hydroxybenzoic acid isomers I-II). The experiment was performed in obese rats with insulin resistance, treated for 8 weeks with EPPs or NEPPs grape pomace fractions (100 mg/kg). After the intervention, the HFFD + EPP group showed a significantly lower weight gain (9.6%) and body mass index (9.7%) compared to the HFFD group. While liver triglyceride levels were only significantly reduced in the HFFD + NEPP group (47%) compared to the HFFD group. Neither treatment resulted in a reduction of insulin resistance. Therefore, the supplementation with grape pomace phenolic fractions to an animal model of obesity exerted differential beneficial effects on body weight and liver lipid accumulation, overall contributing to an amelioration of some the metabolic alterations present in obesity, although not to aspects such as glycemic homeostasis.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"37"},"PeriodicalIF":3.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143009941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extraction and Characterization of Inulin-Like Fructans from Hydroponically Grown Stevia rebaudiana Roots for Food Applications. 食品用甜菊叶水培根中菊粉类果聚糖的提取及特性研究。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-14 DOI: 10.1007/s11130-024-01266-8

Hevelyn Regina da Silva Lima, Gabriela Lafayne Okonski Dos Santos, Susana Tavares Cotrim Ribeiro, Maria Amélia Gonçalves, Aline Savam, Regina Aparecida Correia Gonçalves, Arildo José Braz de Oliveira

引用次数: 0

Effect of the Starchy Legume Source on the In Vitro Fermentation of the Fecal Microbiota from Normal-Weight and Obese Individuals. 淀粉类豆类源对正常体重和肥胖人群粪便微生物群体外发酵的影响。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-13 DOI: 10.1007/s11130-024-01273-9

Vareska L Zárate-Córdova, Mónica Sánchez-Tapia, Nimbe Torres, Perla Osorio-Díaz

{"title":"Effect of the Starchy Legume Source on the In Vitro Fermentation of the Fecal Microbiota from Normal-Weight and Obese Individuals.","authors":"Vareska L Zárate-Córdova, Mónica Sánchez-Tapia, Nimbe Torres, Perla Osorio-Díaz","doi":"10.1007/s11130-024-01273-9","DOIUrl":"https://doi.org/10.1007/s11130-024-01273-9","url":null,"abstract":"The relationship between the gut microbiota (GM) and the health of human beings has been a topic of growing interest in the last few years. Legumes are a rich source of indigestible carbohydrates, including resistant starch (RS), which are substrates of the GM. The aim of this study was to evaluate the effect of the indigestible fraction of legumes on the fecal microbiota of normal-weight (NW) and obese (O) donors. Accordingly, a preclinical in vitro fermentation model was developed (Goñi and Martín-Carrón, Nutr Res 18:1077-1089, 1998). Short-chain fatty acid (SCFAs) production was measured via gas chromatography. In addition, the fecal microbiota was characterized via 16 S rRNA sequence analysis. The results revealed that the ratio of the relative abundance of Firmicutes to Bacteroidetes was lower in O individuals than in NW individuals. Bacteroides was the predominant genus in the fecal inoculum of the O group. Total SCFAs production was significantly greater in the chickpea (C) group than in the lentil (L) and white bean (WB) groups among the samples from the NW group. In contrast, WB presented the highest production of SCFAs in the samples from the O group. These results suggest that fermentation products (SCFAs) are determined by the components of the legumes, including RS, and the type of microbiota donor (NW or O individuals).","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"35"},"PeriodicalIF":3.1,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142971783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extruded Quinoa Flour Applied for the Development of Gluten-Free Breads: a Technological, Sensory and Microstructural Approach. 挤压藜麦面粉在无麸质面包开发中的应用：技术、感官和微观结构研究。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-08 DOI: 10.1007/s11130-024-01241-3

Juan José Burbano, Juan Pablo Di Pierro, Catalina Camacho, Julio Vidaurre-Ruiz, Ritva Repo-Carrasco-Valencia, Florencia Agustina Iglesias, Mariana Sánchez, Yeisson Andrés Moscoso Ospina, Daniela Edith Igartúa, María Jimena Correa, Dario Marcelino Cabezas

{"title":"Extruded Quinoa Flour Applied for the Development of Gluten-Free Breads: a Technological, Sensory and Microstructural Approach.","authors":"Juan José Burbano, Juan Pablo Di Pierro, Catalina Camacho, Julio Vidaurre-Ruiz, Ritva Repo-Carrasco-Valencia, Florencia Agustina Iglesias, Mariana Sánchez, Yeisson Andrés Moscoso Ospina, Daniela Edith Igartúa, María Jimena Correa, Dario Marcelino Cabezas","doi":"10.1007/s11130-024-01241-3","DOIUrl":"https://doi.org/10.1007/s11130-024-01241-3","url":null,"abstract":"Quinoa flour due to its nutritional and sensory characteristics could be used as an ingredient to improve the nutritional and technological properties of gluten-free bread. Furthermore, the application of hydrothermal processes such as extrusion can enhance their native properties. Hence, our objective was to evaluate how the incorporation of extruded quinoa flours (EQFs) affects the technological, sensory and nutritional quality of gluten-free bread. EQFs were obtained following two extrusion conditions with different ranges and ramps of temperature: (EQF1: from 77 °C to 139 °C, and EQF2: from 79 °C to 145 °C). Replacements (25, 35 and 45%) of a base premix (rice flour and corn and cassava starches) by EQFs were tested. Breads with EQFs showed a reduction in luminosity and specific volume (SV) with respect to control (bread without quinoa). While increasing levels of EQF1 led to a progressive decrease in SV, it remained constant when increasing levels of EQF2 were used. The crumb texture showed an increase in hardness, cohesiveness, chewiness, and resilience with respect to control, presenting EQF1 at 45% the highest increase in hardness (53%). The same tendency was observed in the crust since crust hardness was higher in formulations with EQF1. Finally, bread containing the EQFs showed higher protein, ash, and total dietary fiber content than the control bread. In conclusion, these results showed that the extrusion procedure impacted the flour aptitude for breadmaking. However, EQFs are suitable for developing bakery goods with improved nutritional properties and acceptable technological and sensory properties.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"33"},"PeriodicalIF":3.1,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142952985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation and Hypoglycemic Effect of Magnolia Officinalis Polysaccharide Oral Liquid. 厚朴多糖口服液的制备及降糖作用。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-08 DOI: 10.1007/s11130-024-01244-0

Jinkun Liu, Wenle Liu, Yuyan Zhang, Qindan Tian, Minshu Xia, Qiuyue Zhao, Dewei Zhang, Jingjing He, Daocai Wang, Xiqiang Zhu, Xiaopeng Liu, Ning Jiang

{"title":"Preparation and Hypoglycemic Effect of Magnolia Officinalis Polysaccharide Oral Liquid.","authors":"Jinkun Liu, Wenle Liu, Yuyan Zhang, Qindan Tian, Minshu Xia, Qiuyue Zhao, Dewei Zhang, Jingjing He, Daocai Wang, Xiqiang Zhu, Xiaopeng Liu, Ning Jiang","doi":"10.1007/s11130-024-01244-0","DOIUrl":"https://doi.org/10.1007/s11130-024-01244-0","url":null,"abstract":"In this paper, an oral liquid containing Magnolia officinalis polysaccharide was formulated and its hypoglycemic effects were investigated. An orthogonal test was conducted based on single-factor experiments to optimize the formulation guided by sensory evaluations. Its stability and safety were also assessed. The oral liquid was administered via gavage to STZ-induced diabetic mice at low (2.5 mL/kg), medium (5 mL/kg) and high (10 mL/kg) doses. Blood glucose levels were monitored weekly. After 8 weeks of treatment, the oral glucose tolerance test (OGTT) was performed and fasting insulin levels, lipid profiles, oxidative stress levels in serum and liver, and the activities of hexokinase (HK) and pyruvate kinase (PK) in the liver were measured. Results indicated that the optimal formulation contained 0.2% steviol glycosides, 0.2% ascorbic acid, a pH of 5.0, and 0.5% ginger juice, yielding a sensory evaluation score of 94 ± 0.58. The oral liquid remained stable at room temperature for 12 months and passed acute oral toxicity testing. After 8 weeks, diabetic mice exhibited a significant reduction in blood glucose levels (P < 0.01), enhanced glucose metabolism, increased fasting insulin levels, and decreased lipid levels. Additionally, antioxidant capacity improved, and HK and PK activities increased significantly in the diabetic mice. In conclusion, the Magnolia officinalis polysaccharide oral liquid demonstrated potential antidiabetic effects by promoting glucose utilization in peripheral tissues, increasing fasting insulin levels, and enhancing antioxidant capacity alongside HK and PK activities. This formulation could represent a promising hypoglycemic health product.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"34"},"PeriodicalIF":3.1,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142952991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Japanese Leaf Burdock Extract Inhibits Adipocyte Differentiation in 3T3-L1 Cells. 牛蒡提取物抑制3T3-L1细胞脂肪细胞分化。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-07 DOI: 10.1007/s11130-024-01257-9

Akihiro Maeta, Yuka Okamoto, Honoka Ishikawa, Tetsuro Matsunaga, Kyoko Takahashi

{"title":"Japanese Leaf Burdock Extract Inhibits Adipocyte Differentiation in 3T3-L1 Cells.","authors":"Akihiro Maeta, Yuka Okamoto, Honoka Ishikawa, Tetsuro Matsunaga, Kyoko Takahashi","doi":"10.1007/s11130-024-01257-9","DOIUrl":"https://doi.org/10.1007/s11130-024-01257-9","url":null,"abstract":"Burdock, Arctium lappa Linn. (Asteraceae), is cultivated in East Asian for its edible roots, and its seeds are used in a herbal medicine. Burdock seeds and roots exhibit anti-adipogenic activity. However, the anti-adipogenic activity of the aboveground parts of burdock remains underexplored. Therefore, this study determined the anti-adipogenic effects of burdock leaf extract on 3T3-L1 adipocytes. Seventy percent ethanol (EtOH) extract of burdock leaves, which inhibited lipid accumulation, was fractionated into five fractions using Diaion® HP-20. EtOH eluted fractions (40 and 80%) strongly inhibited lipid accumulation. A common compound in these fractions was onopordopicrin (OPP), and purified OPP suppressed lipid accumulation and inhibited adipocyte differentiation. α, β-unsaturated carbonyl structure of OPP suggests potential electrophilic reactivity with polyfunctional thiol-trapping agents like cysteine residues. Indeed, the anti-adipogenic effects of OPP disappeared with the addition of cysteamine, which possesses a thiol group. Rhodamine-maleimide assay showed that OPP binds to the cysteine residues of adipocyte-specific transcription factor, peroxisome proliferator-activated receptor γ (PPARγ). Hence, our findings suggest that OPP exerts its anti-adipogenic action via binding to cysteine residues in signal proteins like PPARγ, inhibiting their activation. Thus, burdock leaf extract is a potential source of OPP, a bioactive compound with anti-obesity activity.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"32"},"PeriodicalIF":3.1,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142952988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Correlation between Antioxidant Capacity and Phenolic Compounds of Korean Red Pine (Pinus densiflora Sieb. et Zucc.) Bark Fractions under In Vitro Gastrointestinal Digestive Conditions. 红松抗氧化能力与酚类物质的相关性研究调查)。树皮提取物在体外胃肠消化条件下的作用。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-06 DOI: 10.1007/s11130-024-01265-9

Seung-Su Choi, Young Sung Jung, Gyo-Ha Hwang, Sanggil Lee, Nam Soo Han, Dae-Ok Kim

{"title":"Correlation between Antioxidant Capacity and Phenolic Compounds of Korean Red Pine (Pinus densiflora Sieb. et Zucc.) Bark Fractions under In Vitro Gastrointestinal Digestive Conditions.","authors":"Seung-Su Choi, Young Sung Jung, Gyo-Ha Hwang, Sanggil Lee, Nam Soo Han, Dae-Ok Kim","doi":"10.1007/s11130-024-01265-9","DOIUrl":"https://doi.org/10.1007/s11130-024-01265-9","url":null,"abstract":"This study investigated the correlations between phenolic compounds and antioxidant capacities of Korean red pine (Pinus densiflora Sieb. et Zucc.) bark (RPB) fractions after in vitro gastrointestinal digestion. RPB extracts were prepared using 70% (v/v) aqueous ethanol and further fractionated with n-hexane, ethyl acetate, and water. Their antioxidant capacities were evaluated using three assays. Phenolic compounds were quantified using a liquid chromatography system to assess their stability. The antioxidant capacities of RPB extract and its fractions were significantly influenced by the digestive process. Gastric digestion increased the contents of procyanidin B1 and catechin, whereas intestinal digestion degraded most of the phenolic compounds except protocatechuic acid. Principal component analysis revealed that taxifolin had the greatest impact on data variability, indicating that this polyphenol plays an important role in the antioxidant capacity of RPB. This study provides insights into the stability and bioaccessibility of phenolic compounds in RPB under simulated gastrointestinal conditions, supporting its potential use as a source of natural antioxidants in dietary supplements.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"29"},"PeriodicalIF":3.1,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142932612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0