Bioactive Properties of Kakadu Plum-Blended Products

Article Chemistry, Multidisciplinary

Protective Effect and Potential Antioxidant Role of Kakadu Plum Extracts on Alcohol-Induced Oxidative Damage in HepG2 Cells

Reshmi Akter et al.

Summary: This study analyzed the chemical constituents of Kakadu plum and found that it has a high level of vitamin C. It also discovered that the plum can effectively suppress the toxic effects of ethanol.

APPLIED SCIENCES-BASEL (2022)

添加到收藏夹

Article Food Science & Technology

Proximate composition, functional and antimicrobial properties of wild harvest Terminalia carpentariae fruit

Jiale Zhang et al.

Summary: The study evaluated the morphology, chemical composition, functional properties, and antimicrobial effects of Terminalia hadleyana fruits, a traditional food of Australian Indigenous people. Results showed high levels of dietary fiber, minerals, phenolic compounds, and vitamin C in the fruits, along with inhibitory effects against foodborne microorganisms. These findings suggest the potential of T. carpentariae fruits as a functional ingredient for Indigenous communities and the Australian native food industry.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques

Petunia Mashiane et al.

Summary: This study examined the effects of common household cooking methods on African pumpkin leaves, and found that stir-frying had the greatest impact on bioactive compounds and antioxidant activity, while reducing the content of antinutrients.

MOLECULES (2022)

添加到收藏夹

Review Nutrition & Dietetics

A Comprehensive Review on Nutraceuticals: Therapy Support and Formulation Challenges

Vivek Puri et al.

Summary: Nutraceuticals, the nourishing components with nutritional benefits and therapeutic effects, play a significant role in human health care and future therapeutic development. This article discusses the applications of nutraceuticals in health promotion, disease reduction, and support therapy. Nanotechnology can improve the health benefits of nutraceuticals, and prior knowledge of their interactions with drugs helps prevent side effects.

NUTRIENTS (2022)

添加到收藏夹

Article Agriculture, Multidisciplinary

The use of vibrational spectroscopy to predict vitamin C in Kakadu plum powders (Terminalia ferdinandiana Exell, Combretaceae)

Daniel Cozzolino et al.

Summary: The study evaluated the feasibility of using MIR and NIR spectroscopy to predict vitamin C content in Kakadu plum powder samples. Results showed that IR spectroscopic instruments can be calibrated to measure vitamin C in KP plum powder samples. Mid-infrared spectroscopy showed promising results, but FTNIR spectroscopy also produced models capable of good quantification of this important bioactive compound and vitamin. These findings are promising for using high-throughput IR spectroscopy to determine vitamin C in plant-based foods and derived products.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

添加到收藏夹

Article Chemistry, Applied

Hydrolysable tannins in Terminalia ferdinandiana Exell fruit powder and comparison of their functional properties from different solvent extracts

Eshetu M. Bobasa et al.

Summary: This study identified and quantified hydrolysable tannins in Kakadu plum fruit, showing high antioxidant properties and strong antimicrobial effects. This indicates that Kakadu plum fruit is a rich source of ellagitannins, ellagic acid, and vitamin C with potential applications in the food, cosmetic, and nutraceutical industries.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Agriculture, Multidisciplinary

Effects of drying methods and maltodextrin on vitamin C and quality of Terminalia ferdinandiana fruit powder, an emerging Australian functional food ingredient

Anh Dao Thi Phan et al.

Summary: This study found that freeze-drying was more effective in retaining vitamin C, reducing non-enzymatic browning and oxidation products, and improving powder color. The addition of maltodextrin was shown to protect vitamin C from oxidation and significantly improve the color attributes of the final dry products. Principal component analysis results suggested that the addition of appropriate levels of maltodextrin could effectively preserve the quality properties of KP fruit powder.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Common Trends and Differences in Antioxidant Activity Analysis of Phenolic Substances Using Single Electron Transfer Based Assays

Melanie Platzer et al.

Summary: Numerous assays have been developed to measure antioxidant activity, with the DPPH and ABTS assays being popular examples. This study compared the antioxidant potentials of 24 phenolic compounds using both methods and found common trends among most subgroups, but significant differences for some compounds. It suggests that the choice of assay should be based on the specific subgroup of phenolic compounds being studied.

MOLECULES (2021)

添加到收藏夹

Article Food Science & Technology

The effect of maturity and season on health-related bioactive compounds in wild harvested fruit of Terminalia ferdinandiana (Exell)

Anh Dao Thi Phan et al.

Summary: This study investigated the changes in concentrations of vitamin C and ellagic acid in wild harvested Kakadu plum fruits during different harvest seasons and maturities. It was found that fruit weight increased, while the length and width slightly changed with maturity. The results showed a positive correlation between fruit weight and vitamin C, and a negative correlation with ellagic acid, indicating the importance of maturity in influencing the levels of these bioactive compounds. The study also highlighted the impact of season on the biosynthesis of vitamin C and ellagic acid, influenced by factors such as rainfall, temperature, and solar exposure.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

Impact of polyphenol-rich extracts of Terminalia ferdinandiana fruits and seeds on viability of human intestinal and liver cells in vitro

Saleha Akter et al.

Summary: In this study, the safety of extracts prepared from Terminalia ferdinandiana using different solvents was assessed by measuring the in vitro cell viability of various cell lines. The findings showed that the impact on cell viability varied depending on the type of cell line and the source of the extract, with HepG2 cells being the most affected. The study also found that ellagic acid, a phytochemical in T. ferdinandiana, had lower IC50 values compared to the extract IC50 values.

FOOD CHEMISTRY: MOLECULAR SCIENCES (2021)

添加到收藏夹

Article Plant Sciences

Kakadu Plum (Terminalia ferdinandiana) as a Sustainable Indigenous Agribusiness

Julian T. Gorman et al.

ECONOMIC BOTANY (2020)

添加到收藏夹

Article Food Science & Technology

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

Charis M. Galanakis

FOODS (2020)

添加到收藏夹

Article Food Science & Technology

Antioxidant and α-glucosidase inhibitory capacity of nonextractable polyphenols in Mopan persimmon

Chang Zhou et al.

FOOD SCIENCE & NUTRITION (2020)

添加到收藏夹

Article Food Science & Technology

Antimicrobial Activity, Total Phenolic and Ascorbic Acid Content of Terminalia ferdinandiana Leaves at Various Stages Of Maturity

Mridusmita Chaliha et al.

CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE (2020)

添加到收藏夹

Article Medicine, Research & Experimental

Ellagic acid dose and time-dependently abrogates D-galactose-induced animal model of aging: Investigating the role of PPAR-γ

Vafa Baradaran Rahimi et al.

LIFE SCIENCES (2019)

添加到收藏夹

Article Food Science & Technology

Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana)

Anh Dao Thi Phan et al.

FOODS (2019)

添加到收藏夹

Article Cell Biology

Ellagic acid in suppressing in vivo and in vitro oxidative stresses

Alam Zeb

MOLECULAR AND CELLULAR BIOCHEMISTRY (2018)

添加到收藏夹

Review Food Science & Technology

Nanoliposome technology for the food and nutraceutical industries

S. Khorasani et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

添加到收藏夹

Review Nutrition & Dietetics

A Critical Review on Polyphenols and Health Benefits of Black Soybeans

Kumar Ganesan et al.

NUTRIENTS (2017)

添加到收藏夹

Review Food Science & Technology

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

Camelia Papuc et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

添加到收藏夹

Article Food Science & Technology

Organic acids in Kakadu plum (Terminalia ferdinandiana): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic)

David J. Williams et al.

FOOD RESEARCH INTERNATIONAL (2016)

添加到收藏夹

Article Food Science & Technology

Kakadu plum fruit extracts inhibit growth of the bacterial triggers of rheumatoid arthritis: Identification of stilbene and tannin components

J. Sirdaarta et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

添加到收藏夹

Article

Antioxidant compounds, assays of determination and mode of action

A. Shalaby

African Journal of Pharmacy and Pharmacology (2014)

添加到收藏夹

Article Food Science & Technology

Profiling ellagic acid content: The importance of form and ascorbic acid levels

David J. Williams et al.

FOOD RESEARCH INTERNATIONAL (2014)

添加到收藏夹

Article Biochemistry & Molecular Biology

CHARACTERIZATION OF ANTIOXIDANTS AND HYPOGLYCEMIC POTENTIAL OF POMEGRANATE GROWN IN INDIA: A PRELIMINARY INVESTIGATION

Charanjit Kaur et al.

JOURNAL OF FOOD BIOCHEMISTRY (2014)

添加到收藏夹

Article Biochemistry & Molecular Biology

α-Glucosidase Inhibitory Activity of Polyphenols from the Burs of Castanea mollissima Blume

Jianwei Zhang et al.

MOLECULES (2014)

添加到收藏夹

Review Biochemistry & Molecular Biology

Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action

Ningjian Liang et al.

MOLECULES (2014)

添加到收藏夹

Article Spectroscopy

Spectroscopic studies on the antioxidant activity of ellagic acid

Ismail Kilic et al.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2014)

添加到收藏夹

Article Chemistry, Applied

Phenolic compound composition in immature seeds of fava bean (Vicia faba L.) varieties cultivated in Chile

Cecilia Baginsky et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2013)

添加到收藏夹

Article Nutrition & Dietetics

Effect of fruit and vegetable consumption on immune function in older people: a randomized controlled trial

Andrew Gibson et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2012)

添加到收藏夹

Article Biochemical Research Methods

An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

Vitor Spinola et al.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2012)

添加到收藏夹

Article Biotechnology & Applied Microbiology

The activity of ferulic and gallic acids in biofilm prevention and control of pathogenic bacteria

Anabela Borges et al.

BIOFOULING (2012)

添加到收藏夹

Article Biochemistry & Molecular Biology

Major Phenolic Compounds, Antioxidant Capacity and Antidiabetic Potential of Rice Bean (Vigna umbellata L.) in China

Yang Yao et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2012)

添加到收藏夹

Article Food Science & Technology

Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: Efficacy and synergistic potential in minced beef

Djamel Djenane et al.

FOOD CONTROL (2011)

添加到收藏夹

Review Pharmacology & Pharmacy

Cell viability assessment: toward content-rich platforms

Christina Nicole Ramirez et al.

EXPERT OPINION ON DRUG DISCOVERY (2010)

添加到收藏夹

Article Chemistry, Applied

DPPH antioxidant assay revisited

Om P. Sharma et al.

FOOD CHEMISTRY (2009)

添加到收藏夹

Article Pharmacology & Pharmacy

α-Glucosidase Inhibitor Activity of Terminalia Species

K. Anam et al.

INTERNATIONAL JOURNAL OF PHARMACOLOGY (2009)

添加到收藏夹

Article Chemistry, Applied

Antioxidant activity and water-holding capacity of canola protein hydrolysates

Nichole Cumby et al.

FOOD CHEMISTRY (2008)

添加到收藏夹

Review Biochemistry & Molecular Biology

Biological functionality of ellagic acid: A review

DA Vattem et al.

JOURNAL OF FOOD BIOCHEMISTRY (2005)

添加到收藏夹

Article Nutrition & Dietetics

Inhibitory effect of pine extract on α-glucosidase activity and postprandial hyperglycemia

YM Kim et al.

NUTRITION (2005)

添加到收藏夹

Article Biochemistry & Molecular Biology

The ZbYME2 gene from the food spoilage yeast Zygosaccharomyces bailii confers not only YME2 functions in Saccharomyces cerevisiae, but also the capacity for catabolism of sorbate and benzoate, two major weak organic acid preservatives

M Mollapour et al.

MOLECULAR MICROBIOLOGY (2001)

添加到收藏夹

Bioactive Properties of Kakadu Plum-Blended Products

相关参考文献

导出引文

分享论文