Abstract：
:The potential health effects of 30 spices, commonly used for daily consumption, were submitted to bioactivity screening with several anti-obesity related bioassays: adenosine A1 receptor binding, cannabinoid CB1 receptor binding, TNF-α and 3T3-L1 adipocytes differentiation induction. Sesame seed and red chilli exhibited high binding activity to the adenosine A1 receptor and nutmeg, mace, black pepper and turmeric to the cannabinoid CB1 receptor, while piment and turmeric showed high inhibition of TNF-α accumulation. Black onion seed proved to be the only spice with high 3T3-L1 adipocyte differentiation induction activity. Several well known major compounds found in these active spices were tested with the respective bioassays but did not show activity. Thus, it appears that other minor compounds or the synergistic effects of different constituents are responsible for the observed activity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Yuliana ND,Iqbal M,Jahangir M,Wijaya CH,Korthout H,Kottenhage M,Kim HK,Verpoorte Rdoi
10.1016/j.foodchem.2010.12.066subject
Has Abstractpub_date
2011-06-15 00:00:00pages
1724-9issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(10)01687-0journal_volume
126pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:The aim of this study was to discover the unique volatile compositional traits of retail milk from different production systems. Forty-four retail milk samples were analyzed, including organic milk (n=10), conventional milk (n=14) and pasture milk (n=20) from winter (n=22) and summer (n=22). Proton transfer reaction q...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.099
更新日期：2018-01-15 00:00:00
abstract：:Polyphenol oxidase (PPO) was extracted and characterized from high-bush blueberries. PPO showed an optimum activity at pH 6.1-6.3 and 35°C, with the enzyme showing significant activity over a wide temperature range (25-60°C). Catechol was the most readily oxidized substrate followed by 4-methylcatechol, DL-DOPA, and d...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.061
更新日期：2017-03-01 00:00:00
abstract：:Campylobacter jejuni (C. jejuni) is considered one of the most common cause of human gastroenteritis. Aiming to detect C. jejuni in food products rapidly and sensitively, a dual mode lateral flow assay, based on the peroxidase mimicking and surface enhanced Raman scattering (SERS) enhancement properties of platinum co...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.106
更新日期：2019-08-15 00:00:00
abstract：:To help produce hypoallergenic food, this study investigated reducing the allergenicity and improving the functional properties of bovine β-lactoglobulin (βLG) by covalent conjugation with (-)-epigallo-catechin 3-gallate (EGCG) and chlorogenic acid (CA). The covalent bond between the polyphenols and the amino acid sid...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.02.158
更新日期：2018-08-01 00:00:00
abstract：:The chemical composition, the antiradical properties of Dendrobium speciosum (Orchidaceae) leaves and stem extracts have been studied. Furthermore, in view of the use of this orchid as "bush foods", the genotoxic/antigenotoxic effects of the extracts have been evaluated. ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.022
更新日期：2013-10-15 00:00:00
abstract：:Hen's egg white allergens, namely Gal d 1-4, cause food allergies worldwide and their intake must be strictly controlled by allergic individuals. However, an efficient method for quantifying these allergens is currently unavailable. We aimed to develop an LC-MS/MS method for simultaneous Gal d 1-4 quantification. Puri...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128022
更新日期：2020-09-06 00:00:00
abstract：:This study aimed to develop a novel approach to determine the correlation between the parvalbumin (PAV) contents and their corresponding immunoreactivity (detectability) in southern hemisphere fish species. The immuno-detected PAV contents of the test fish species were estimated by a quantitative SDS-PAGE. A quantitat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.05.153
更新日期：2017-12-15 00:00:00
abstract：:In this study, the occurrence of cannabinoids in hemp-based food products was investigated. For that purpose, a new liquid chromatography tandem mass spectrometry method for the quantification of fifteen cannabinoids was developed and validated for multiple matrices. Method performances were good, fulfilling the SANTE...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126469
更新日期：2020-07-15 00:00:00
abstract：:The composite films were prepared by mixing rapeseed protein hydrolysate with chitosan. Upon increasing the degree of hydrolysis, rapeseed protein enhanced its compatibility with chitosan, thus making composite films denser. The tensile strength of films was increased from 16.04 to 23.46 MPa with increasing the degree...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.08.097
更新日期：2019-01-30 00:00:00
abstract：:The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min-1, 5 h) gen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128689
更新日期：2021-05-15 00:00:00
abstract：:In red and rosé wines, the grape anthocyanins are progressively converted to more stable pigments, including phenylpyranoanthocyanins. One-/two-dimensional NMR and UPLC-DAD-ESI-MS(n) measurements were used to monitor the synthesis of guaiacylpyranomalvidin 3-O-glucoside from malvidin 3-O-glucoside and vinylguaiacol in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.12.089
更新日期：2016-05-15 00:00:00
abstract：:The lichen Cetraria islandica or Iceland Moss is commonly consumed as tea, food ingredients (e.g. in soup or bread) and herbal medicines. C. islandica, which has two chemotypes, can be difficult to distinguish from the sister species Cetraria ericetorum. They are collectively referred to as the Cetraria islandica spec...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.11.073
更新日期：2018-04-15 00:00:00
abstract：:Three rice mutants with different contents of resistant starch (RS) were selected to investigate the effects of grain filling process on the formation of resistant starch. During grain development, the content of RS was increased with grain maturation and showed negative correlations with the grain weight and the star...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.014
更新日期：2014-12-01 00:00:00
abstract：:Instant detection of antibiotic residues in dairy products has been remained a challenge. Current methods require careful samples storage and handling, skilled personnel, and expensive instrumentations. Herein, we report the preparation of a ratiometric fluorescent sensor that contains different colored Carbon dots (C...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126172
更新日期：2020-06-01 00:00:00
abstract：:Recently, A.O.C. Rioja have selected and enlisted the Tempranillo blanco as a new grapevine variety to be cultivated in this area. This is the first report that studies amino acid and ammonium composition of grape juice and wine from Tempranillo blanco. The aim was to study the effect of foliar application of a seawee...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125605
更新日期：2020-03-05 00:00:00
abstract：:The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O2(-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.065
更新日期：2015-06-15 00:00:00
abstract：:The impact of conventional cooking and processing methods on total phenols, antioxidant activity, carotenoids and glucosinolates of watercress was evaluated. Boiling significantly decreases phenolic content, antioxidant activity and recoverable glucosinolates, however it increases the carotenoid concentrations of wate...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.190
更新日期：2016-12-01 00:00:00
abstract：:To test the potential of different analytical tools to determine the geographical origin of Ethiopian coffee, 103 green arabica coffee samples from four coffee regions in Ethiopia were subjected to multi-elements and δ13C, δ15N and δ18O determinations. Multi-elements were determined by using inductively coupled plasma...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.135
更新日期：2019-08-30 00:00:00
abstract：:Although exhaustive research has established that preslaughter stress is a major factor contributing to pale, soft, exudative (PSE) meat, questions remain regarding the biochemistry of postmortem glycolysis. In this study, the influence of preslaughter stress on protein acetylation in relationship to glycolysis was st...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.01.085
更新日期：2016-07-01 00:00:00
abstract：:An electrochemical method for the indirect determination of acetamiprid was studied, using titanium dioxide photocatalysts coupled with a carbon paste electrode. The cyclic voltammetric results indicated that the photocatalytic degradation compound of acetamiprid had electroactivity in neutral solutions. The amount of...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.08.118
更新日期：2016-03-01 00:00:00
abstract：:Our objective was to investigate the correlation between processing conditions and structural properties of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization and explore the formation mechanism. The complexes formed with 5% lecithin at 90 MPa had the highest complex index among samples, thus...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126245
更新日期：2020-06-15 00:00:00
abstract：:The aim of the present study was to analyze sugar levels (namely maltose, maltotriose, glucose and fructose) and alcohols (ethanol and glycerol) during the fermentation process in wort samples by amperometric enzymatic biosensors developed by our research group for industrial application, HPLC and spectrophotometry, a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.039
更新日期：2013-05-01 00:00:00
abstract：:In this study, we first present a general protocol for making fluorescent molecularly imprinted polymer microspheres via precipitation polymerisation. We first prepared the fluorescent molecularly imprinted polymer microspheres upon copolymerisation of acrylamide with a small quantity of allyl fluorescein in the prese...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.12.065
更新日期：2014-08-01 00:00:00
abstract：:Aim of the present study was to investigate the localisation of the extractable oil in spray-dried microencapsulated fish oil prepared under different spray-drying conditions and to investigate the impact on lipid oxidation upon storage. Confocal laser scanning microscopy, scanning electron microscopy and different ex...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.12.016
更新日期：2008-07-01 00:00:00
abstract：:The compounds 4-vinylphenol (4-VP), 4-vinylguaiacol (4-VG), 4-vinylsyringol (4-VS) and 4-vinylcatechol (4-VC) were prepared by thermal decarboxylation of the corresponding hydroxycinnamic acids p-coumaric, ferulic, sinapic and caffeic acid, respectively. For confirmation of the synthesised products LC-MS followed by N...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.02.077
更新日期：2011-09-01 00:00:00
abstract：:Centesimal composition and lipid profiles were evaluated in muscle tissue of four species of Brazilian fish using the Kjeldahl and Bligh & Dyer gravimetric methods and gas chromatography, respectively. The moisture, protein, total lipid, and ash values (g/100g) ranged from 71.13 to 78.39; 18.10 to 19.87; 1.05 to 9.03;...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.03.055
更新日期：2014-10-01 00:00:00
abstract：:Bovine β-lactoglobulin (BLG) is the main allergen in cows' milk, and the most commonly used method for detecting BLG is enzyme-linked immunosorbent assay (ELISA). However, antibodies used in commercial ELISA kits do not recognize specifically BLG IgE epitopes. Here, an antibody specific to IgE linear epitopes for BLG ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.01.060
更新日期：2017-07-15 00:00:00
abstract：:The effect of controlled-frequency moderate electric field treatments on pectin methylesterase and polygalcturonase activities in tomato homogenate was investigated by subjecting identically treated control and electrically-treated samples to the same temperature history. Additionally, a model was developed for the mo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.12.010
更新日期：2016-05-15 00:00:00
abstract：:Chemical characterization and authentication of beeswax of Apis mellifera was performed by high temperature capillary gas chromatography coupled to electron impact mass spectrometry or to flame ionisation detection and chemometric analysis. Many major components (>50) of beeswax, odd and even hydrocarbons, oleofin, pa...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.003
更新日期：2013-01-15 00:00:00
abstract：:In order to investigate the effects of cryomaceration and reductive vinification on chemical and physical indices and on antioxidant compounds of Sauvignon blanc wines, four wine-making procedures were applied: traditional white vinification, skin cryomaceration, vinification in a reductive environment, and a combinat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.07.075
更新日期：2012-12-15 00:00:00
