Sökning: "Polyphenol compounds"

Visar resultat 1 - 5 av 6 avhandlingar innehållade orden Polyphenol compounds.

1. 1. Fermented probiotic beverage based on quinoa : Functionality, hygiene, and health effects

   Författare :Pamela Rosario Canaviri Paz; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Quinoa grains; Fermentation; Lactic acid bacteria; Probiotics; Food safety; Starter culture; Polyphenol compounds; Microbiota composition; Functional food; Gut microbiota;

   Sammanfattning : White quinoa grains were used as a source of novel beneficial microorganisms and as a matrix for development of a fermented plant-based drink. Studies on the quinoa grain microbiota were performed by applying spontaneous fermentation to allow isolation of autochthonous Lactiplantibacillus strains with potential to be used as starter cultures. LÄS MER

3. 2. In Vitro Availability of Iron in High-Tannin Sorghum. Effect of Enzymatic Oxidation of Phenolic Compounds

   Författare :Erika Matuschek; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; bioavailability; catechol groups; polyphenols; polyphenol oxidase; iron; in vitro availability; tyrosinase; fruit extracts; sorghum; oxidation; tannins; galloyl groups;

   Sammanfattning : Iron deficiency anemia is the most common nutritional disorder in the world. In low income countries, it is to a large extent caused by low bioavailability of iron in the vegetable diet. Vegetable diets contain large amounts of compounds that inhibit iron absorption, e.g. LÄS MER

4. 3. Phenolic content in cereals and legumes. Influence of processing and effect on in vitro availability

   Författare :Elifatio E Towo; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Tannins; galloyls; cereals; polyphenol oxidase; catechols; phytase; polyphenols; phytate; iron binding phenols; legumes; in vitro iron availability;

   Sammanfattning : Iron deficiency anaemia is highly prevalent in Tanzania, and one of the major causes is the low bioavailability of iron in the plant food staple diet. Cereals and legumes contain large amounts of compounds that inhibit iron absorption, e.g. LÄS MER

5. 4. Antioxidants in Andean food and meals

   Författare :Leslie Tejeda; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Antioxidant capacity; polyphenolic compounds; anthocyanidins; individual food; meals; ans and stan genes;

   Sammanfattning : Abstract The constant need to improve health and to prevent disease in Bolivia, especially in the Andean region with its extreme environmental conditions (high altitude and lower temperatures), motivated us to extend studies of antioxidant sources in foods and plants, since antioxidants are believed to have major health benefits. Spectrophotometric methods, such as ABTS (2, 2’- azinobis-3-ethylbenzotiazoline-6-sulfonic acid) and FRAP (ferric reduction antioxidant power), were used to evaluate antioxidant activity. LÄS MER

7. 5. Towards novel antibacterials : Synthesis and identification of natural product inspired inhibitors of Chlamydia trachomatis and development of chemical probes targeting virulence of Pseudomonas aeruginosa

   Författare :Michael Saleeb; Mikael Elofsson; Anna Linusson Jonsson; Andreas Kirschning; Umeå universitet; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Antibacterials; antibiotics; small molecules; natural products; benzofuran; dihydrobenzofuran; the type III secretion system; Pseudomonas aeruginosa; Chlamydia trachomatis; phenotypic screening; high-throughput screening; surface plasmon resonance; drug discovery; bacterial toxins; enzyme inhibitors; organisk kemi; Organic Chemistry;

   Sammanfattning : Antibiotic resistance has evolved significantly to become one of the serious threats to public health today. Yet, the pipeline of new antibiotics is drying up and is lagging behind the challenging needs. LÄS MER