Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods.
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Antiproliferative and apoptotic effects of selective phenolic acids on T47D human breast cancer cells: potential mechanisms of actionThe Potential of Plant Phenolics in Prevention and Therapy of Skin DisordersBreeding Vegetables with Increased Content in Bioactive Phenolic AcidsFerulic Acid: A Hope for Alzheimer's Disease Therapy from PlantsThe structures of the horseradish peroxidase C-ferulic acid complex and the ternary complex with cyanide suggest how peroxidases oxidize small phenolic substratesDietary salicylatesStructure of the radical from one-electron oxidation of 4-hydroxycinnamate.Review article: cinnamon- and benzoate-free diet as a primary treatment for orofacial granulomatosis.The Neuroprotective Effects of Phenolic Acids: Molecular Mechanism of ActionBiosynthesis and metabolism of salicylic acid.A novel treatment adjunct for aspirin exacerbated respiratory disease: the low-salicylate diet: a multicenter randomized control crossover trial.One- and two-dimensional high-performance thin-layer chromatography as an alternative analytical tool for investigating polyphenol-protein interactions.Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines.Comprehensive study on vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship.Reactivity of phenolic compounds towards free radicals under in vitro conditionsDietary polyphenols as modulators of brain functions: biological actions and molecular mechanisms underpinning their beneficial effectsA survey of mangiferin and hydroxycinnamic acid ester accumulation in coffee (Coffea) leaves: biological implications and uses.Kinetic Reaction Mechanism of Sinapic Acid Scavenging NO2 and OH Radicals: A Theoretical StudyEffects of dietary fiber and phytic acid on mineral availability.Production of hydroxycinnamoyl-shikimates and chlorogenic acid in Escherichia coli: production of hydroxycinnamic acid conjugatesBiodegradable coumaric acid-based poly(anhydride-ester) synthesis and subsequent controlled releaseCoffee, but not caffeine, has positive effects on cognition and psychomotor behavior in aging.Determination of antioxidant content and antioxidant activity in foods using infrared spectroscopy and chemometrics: a review.Development of a low phenolic acid diet for the management of orofacial granulomatosis.An outlook on chlorogenic acids-occurrence, chemistry, technology, and biological activities.The impact of milling and thermal processing on phenolic compounds in cereal grains.Therapeutic and nutraceutical potential of bioactive compounds extracted from fruit residues.A review on protocatechuic Acid and its pharmacological potential.Phenolic Compounds of Cereals and Their Antioxidant Capacity.Cardioprotection by Phytochemicals via Antiplatelet Effects and Metabolism Modulations.Syringic acid from Tamarix aucheriana possesses antimitogenic and chemo-sensitizing activities in human colorectal cancer cells.Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives.Potential applications of ferulic acid from natural sources.Quantitative studies on structure-DPPH• scavenging activity relationships of food phenolic acids.Phenolic acids suppress adipocyte lipolysis via activation of the nicotinic acid receptor GPR109A (HM74a/PUMA-G).Caffeoylquinic acids in leaves of selected Apocynaceae species: Their isolation and content.Predicting retention times of naturally occurring phenolic compounds in reversed-phase liquid chromatography: a Quantitative Structure-Retention Relationship (QSRR) approach.Selective bio-availability of phenolic acids from Scottish strawberries.Identification of the glucosyltransferase gene that supplies the p-hydroxybenzoyl-glucose for 7-polyacylation of anthocyanin in delphinium.Cinnamate metabolism in ripening fruit. Characterization of a UDP-glucose:cinnamate glucosyltransferase from strawberry.
P2860
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P2860
Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods.
description
1989 nî lūn-bûn
@nan
1989年の論文
@ja
1989年論文
@yue
1989年論文
@zh-hant
1989年論文
@zh-hk
1989年論文
@zh-mo
1989年論文
@zh-tw
1989年论文
@wuu
1989年论文
@zh
1989年论文
@zh-cn
name
Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods.
@en
type
label
Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods.
@en
prefLabel
Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods.
@en
P2860
P1476
Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods.
@en
P2093
Herrmann K
P2860
P304
P356
10.1080/10408398909527504
P577
1989-01-01T00:00:00Z