4.6 Article

Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Tyramine-derived hydroxycinnamic acid amides in plant foods: sources, synthesis, health effects and potential applications in food industry

William Leonard et al.

Summary: This review provides an overview of tyramine-derived hydroxycinnamic acid amines (HCAAT), including their sources, roles in plants, biosynthetic pathways, metabolic engineering, and chemical synthesis. The focus of this paper is on the biological properties of HCAAT, such as antioxidant, anti-inflammatory, anti-cancer, anti-diabetic, anti-melanogenesis, and neuroprotective activities. The effects of food processing and technology on HCAAT are also discussed. Future directions for the study of HCAAT and its potential applications in the food and pharmaceutical industry are proposed.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Review Food Science & Technology

Lignanamides: sources, biosynthesis and potential health benefits - a minireview

William Leonard et al.

Summary: Lignanamides are natural plant secondary metabolites with powerful anti-inflammatory, antioxidant, anti-cancer, and anti-hyperlipidemic capacities, attracting researchers' interest for their potential in protecting against human chronic diseases. Although details in molecular regulation of the coupling process remain unclear, the general biosynthesis pathway for lignanamides is comprehensively summarized, calling for additional clinical studies to prove their health benefits.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Article Chemistry, Applied

Extrusion improves the phenolic profile and biological activities of hempseed (Cannabis sativa L.) hull

William Leonard et al.

Summary: Extrusion of hempseed hull at different barrel temperature and screw speed led to increased total phenolic content, antioxidant activities, and inhibition of α-glucosidase and acetylcholinesterase. Interaction between extrusion parameters influenced the phenolic/flavonoid content, antioxidant activities, and enzyme inhibition. Various phenylpropionamides were identified, with N-trans-caffeoyltyramine showing significant positive correlation with biological activities.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Antiproliferative and antioxidant effect of polar hemp extracts (Cannabis sativa L., Fedora cv.) in human colorectal cell lines

Stefania Moccia et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2020)

Review Food Science & Technology

Application of extrusion technology in plant food processing byproducts: An overview

William Leonard et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Review Food Science & Technology

Hempseed in food industry: Nutritional value, health benefits, and industrial applications

William Leonard et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Review Food Science & Technology

Dietary fiber-based colon-targeted delivery systems for polyphenols

Hsi-Yang Tang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Agriculture, Multidisciplinary

Effects of extrusion conditions on chemical properties of extruded white ginseng root hair

Xuelian Ma et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Review Food Science & Technology

Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review

Chandrakant Genu Dalbhagat et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Materials Science, Multidisciplinary

Evaluating the Influence of Specific Mechanical Energy on Biopolymer Blends Prepared via High-Speed Reactive Extrusion

Barbara A. Calderon et al.

ACS APPLIED POLYMER MATERIALS (2019)

Review Food Science & Technology

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Albert Ribas-Agusti et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

Article Integrative & Complementary Medicine

The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity

Norma Julieta Salazar Lopez et al.

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2016)

Review Pharmacology & Pharmacy

Therapeutic potential of α-glucosidase inhibitors in type 2 diabetes mellitus: an evidence-based review

Shashank R. Joshi et al.

EXPERT OPINION ON PHARMACOTHERAPY (2015)

Article Agriculture, Multidisciplinary

Characterization of Lignanamides from Hemp (Cannabis sativa L.) Seed and Their Antioxidant and Acetylcholinesterase Inhibitory Activities

Xiaoli Yan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Food Science & Technology

BREAD SUPPLEMENTATION WITH HEMP SEED CAKE: A BY-PRODUCT OF HEMP OIL PROCESSING

Milica Pojic et al.

JOURNAL OF FOOD QUALITY (2015)

Article Agriculture, Multidisciplinary

Characterization of Byproducts Originating from Hemp Oil Processing

Milica Pojic et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Neurosciences

Acetylcholinesterase Inhibitors: Pharmacology and Toxicology

Mirjana B. Colovic et al.

CURRENT NEUROPHARMACOLOGY (2013)

Article Chemistry, Applied

Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods

S. Yagci et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2009)

Review Biochemistry & Molecular Biology

History of cannabis and its preparations in saga, science, and sobriquet

Ethan B. Russo

CHEMISTRY & BIODIVERSITY (2007)

Article Chemistry, Applied

Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts

Kriengsak Thaipong et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)