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Academic literature on the topic 'Bioactive components'

Author: Grafiati

Published: 4 June 2021

Last updated: 17 June 2025

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Journal articles on the topic "Bioactive components"

1

Gętek, Monika, Natalia Czech, Katarzyna Fizia, et al. "Nutrigenomics – bioactive dietary components." Postępy Higieny i Medycyny Doświadczalnej 67 (April 5, 2013): 255–60. http://dx.doi.org/10.5604/17322693.1043606.

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Gargi, Sen, Sarkar Nilanjan, Nath Moutusi, and Maity Subhasis. "Bioactive components of tea." Archive of Food and Nutritional Science 4, no. 1 (2020): 001–9. http://dx.doi.org/10.29328/journal.afns.1001020.

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German, J. Bruce, Cora J. Dillard, and Robert E. Ward. "Bioactive components in milk." Current Opinion in Clinical Nutrition and Metabolic Care 5, no. 6 (2002): 653–58. http://dx.doi.org/10.1097/00075197-200211000-00007.

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Goldman, Armond S., and Stephen Frawley. "Bioactive components of milk." Journal of Mammary Gland Biology and Neoplasia 1, no. 3 (1996): 241–42. http://dx.doi.org/10.1007/bf02018076.

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Wiseman, Helen. "Bioactive components of foods." Journal of Chemical Technology & Biotechnology 74, no. 4 (1999): 371–72. http://dx.doi.org/10.1002/(sici)1097-4660(199904)74:4<371::aid-jctb9>3.0.co;2-v.

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Jin, Yuanyuan, Ling Chen, Yufen Yu, Muhammad Hussain, and Hao Zhong. "Bioactive Components in Fruit Interact with Gut Microbes." Biology 12, no. 10 (2023): 1333. http://dx.doi.org/10.3390/biology12101333.

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Fruits contain many bioactive compounds, including polysaccharides, oligosaccharides, polyphenols, anthocyanins, and flavonoids. All of these bioactives in fruit have potentially beneficial effects on gut microbiota and host health. On the one hand, fruit rich in active ingredients can act as substrates to interact with microorganisms and produce metabolites to regulate the gut microbiota. On the other hand, gut microbes could promote health effects in the host by balancing dysbiosis of gut microbiota. We have extensively analyzed significant information on bioactive components in fruits based on Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA). Although the deep mechanism of action of bioactive components in fruits on gut microbiota needs further study, these results also provide supportive information on fruits as a source of dietary active ingredients to provide support for the adjunctive role of fruits in disease prevention and treatment.

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Ziegman, Rebekah, and Paul Alewood. "Bioactive Components in Fish Venoms." Toxins 7, no. 5 (2015): 1497–531. http://dx.doi.org/10.3390/toxins7051497.

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Tacer Caba, Zeynep, M. Hikmet Boyacioglu, and Dilek Boyacioglu. "Bioactive healthy components of bulgur." International Journal of Food Sciences and Nutrition 63, no. 2 (2011): 250–56. http://dx.doi.org/10.3109/09637486.2011.639748.

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Zheleva, Nikolina Naydenova. "Bioactive components of donkey milk." Food Science and Applied Biotechnology 5, no. 2 (2022): 219. http://dx.doi.org/10.30721/fsab2022.v5.i2.212.

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Recently, donkey milk has received a lot of interest due to its similarity to human milk in terms of protein, lactose and milk fat content. The purpose of this review is to summarize the knowledge of research done on the composition of milk, including its functionality and potential therapeutic use. Donkey milk is suitable for use in children who are allergic to cow's milk. The bioactive components contained in donkey milk have antibacterial, antiviral and antifungal effects, as well as anti-inflammatory and antioxidant properties

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Karmańska, Aleksandra, and Bolesław Karwowski. "Bioactive components of Cordyceps sinensis." Farmacja Polska 78, no. 7 (2022): 361–71. http://dx.doi.org/10.32383/farmpol/153911.

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Dissertations / Theses on the topic "Bioactive components"

1

Guo, Chun Teng. "Molecular analyses of the bioactive components in snake venom." Thesis, University of Ulster, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.494354.

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Rashid, Shazia. "Identification of bioactive components from white-rot fungus, Funalian trogii." Thesis, University of Ulster, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.529515.

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Guerra, Elena <1984&gt. "Milk and dairy products: evaluation of bioactive components by analytical techniques." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6301/1/PhD_Thesis.pdf.

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Milk and dairy products are important source of bioactive compounds useful to satisfy the nutritional and physiological needs of any newborns of mammalian species and useful to guarantee adequate growth and development of infants as well as provide a complete nourishment of adults. Physico-chemical, nutritional and organoleptic properties of the main constituents and the “minor” components have a crucial role in the quality of milk and milk products. Although in the past decades dietary milk fat was often regarded as harmful for the human health, recent researches suggest that milk contains specific fatty acids with nutritional and physiological health benefits. For these reasons, a major attention is given to the quantity and quality of total fat intake. In the recent years, as a result of the new concept of multifunctional agriculture and the changing behaviours about diet, consumer demands in favor of high-quality, security and safety dairy products are increased. Moreover, milk proteins and milk-derived bioactive peptides are recognized to have a high nutritive value, several health-promoting functional activities and excellent technological properties. Accordingly, growing interest in the development of functional dairy products and preparation of infant formulae for babies who cannot be breast-fed, has been give in order to meet the specific consumer’s requests. This manuscript presents the main results obtained during my PhD research aimed to evaluate the main bioactive lipids and proteins in milk and dairy products using innovative analytical techniques. The experimental section of this manuscript is divided in two sections where are reported the main results obtained during my research activities on dairy products and human milks in order to characterize their bioactive compounds for functional food applications.

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Guerra, Elena <1984&gt. "Milk and dairy products: evaluation of bioactive components by analytical techniques." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6301/.

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Milk and dairy products are important source of bioactive compounds useful to satisfy the nutritional and physiological needs of any newborns of mammalian species and useful to guarantee adequate growth and development of infants as well as provide a complete nourishment of adults. Physico-chemical, nutritional and organoleptic properties of the main constituents and the “minor” components have a crucial role in the quality of milk and milk products. Although in the past decades dietary milk fat was often regarded as harmful for the human health, recent researches suggest that milk contains specific fatty acids with nutritional and physiological health benefits. For these reasons, a major attention is given to the quantity and quality of total fat intake. In the recent years, as a result of the new concept of multifunctional agriculture and the changing behaviours about diet, consumer demands in favor of high-quality, security and safety dairy products are increased. Moreover, milk proteins and milk-derived bioactive peptides are recognized to have a high nutritive value, several health-promoting functional activities and excellent technological properties. Accordingly, growing interest in the development of functional dairy products and preparation of infant formulae for babies who cannot be breast-fed, has been give in order to meet the specific consumer’s requests. This manuscript presents the main results obtained during my PhD research aimed to evaluate the main bioactive lipids and proteins in milk and dairy products using innovative analytical techniques. The experimental section of this manuscript is divided in two sections where are reported the main results obtained during my research activities on dairy products and human milks in order to characterize their bioactive compounds for functional food applications.

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Massaccesi, Luca <1985&gt. "Role of Bioactive Components in Inflammation and Oxidative Stress in Vascular Endothelium." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2016. http://amsdottorato.unibo.it/7500/1/LUCA_MASSACCESI_TESI_DOTTORATO_FINALE.pdf.

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An increasing number of scientific evidence supports the preventive value of dietary patterns that favor the consumption of plant food. Especially fruit, vegetables, grains and legumes; the correlation between the reduction of risk of chronic disease such as adherence to the Mediterranean diet is the most significant example. The central role of the endothelium in maintaining vascular homeostasis and the correlation between endothelial dysfunction and the development of cardiovascular diseases makes this tissue a primary target for dietary strategies aimed at cardiovascular diseases prevention. Research in the field of nutrition is therefore directed to the identification of food bioactive components with beneficial effects on the endothelium. This study first focused on the evaluation of the potential vascular protective effects of a wheat peptide belonging to the family of non-specific lipid transfer proteins type 2 (nsLTP2). nsLTP2, at physiological concentrations, showed antioxidant and cytoprotective effects in HUVECs undergoing oxidative/inflammatory stimulation and demonstrated modulatory capacity on the expression of adhesion molecules and heme oxygenase-1, both involved in endothelial inflammation. Polyphenols are widely studied antioxidant compounds and research supports the preventive/protective role of a polyphenol-rich diet. Despite experimental evidence of their positive influence on human health, to date there is no clear indication of the compunds responsible for this protective role. In fact, upon ingestion polyphenols are extensively metabolized and the molecule that will act at cellular level will more likely be a metabolite. For this reason the second part of the study focused on the protective effect of polyphenol metabolites belonging to two families: cinnamic acids and anthocyanins. Overall the tested compounds demonstrated antioxidant and cytoprotective activities at endothelial level in oxidative/inflammatory conditions, being also able to affect adhesion molecules expression. These observations may support and characterize biological activities of bioactive peptides and polyphenols metabolites beneficial to vascular health.

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Massaccesi, Luca <1985&gt. "Role of Bioactive Components in Inflammation and Oxidative Stress in Vascular Endothelium." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2016. http://amsdottorato.unibo.it/7500/.

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An increasing number of scientific evidence supports the preventive value of dietary patterns that favor the consumption of plant food. Especially fruit, vegetables, grains and legumes; the correlation between the reduction of risk of chronic disease such as adherence to the Mediterranean diet is the most significant example. The central role of the endothelium in maintaining vascular homeostasis and the correlation between endothelial dysfunction and the development of cardiovascular diseases makes this tissue a primary target for dietary strategies aimed at cardiovascular diseases prevention. Research in the field of nutrition is therefore directed to the identification of food bioactive components with beneficial effects on the endothelium. This study first focused on the evaluation of the potential vascular protective effects of a wheat peptide belonging to the family of non-specific lipid transfer proteins type 2 (nsLTP2). nsLTP2, at physiological concentrations, showed antioxidant and cytoprotective effects in HUVECs undergoing oxidative/inflammatory stimulation and demonstrated modulatory capacity on the expression of adhesion molecules and heme oxygenase-1, both involved in endothelial inflammation. Polyphenols are widely studied antioxidant compounds and research supports the preventive/protective role of a polyphenol-rich diet. Despite experimental evidence of their positive influence on human health, to date there is no clear indication of the compunds responsible for this protective role. In fact, upon ingestion polyphenols are extensively metabolized and the molecule that will act at cellular level will more likely be a metabolite. For this reason the second part of the study focused on the protective effect of polyphenol metabolites belonging to two families: cinnamic acids and anthocyanins. Overall the tested compounds demonstrated antioxidant and cytoprotective activities at endothelial level in oxidative/inflammatory conditions, being also able to affect adhesion molecules expression. These observations may support and characterize biological activities of bioactive peptides and polyphenols metabolites beneficial to vascular health.

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Okoh, Omobola Oluranti. "Chemical transformations and phytochemical studies of bioactive components from extracts of Rosmarinus officinalis L." Thesis, University of Fort Hare, 2010. http://hdl.handle.net/10353/354.

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Variations in the yield, chemical composition, antibacterial, and antioxidant properties of the essential oils of Rosmarinus officinalis L. cultivated in Alice, Eastern Cape of South Africa over a period of 12 months using the solvent-free microwave extraction and traditional hydrodistillation methods were evaluated. The GC-MS analyses of the essential oils revealed the presence of 33 compounds with 1,8-cineole, a-pinene, camphor, verbenone, bornyl acetate and camphene constituting about 80 percent of the oils throughout the period of investigation, with the solvent-free microwave extraction method generally yielding more of the major components than the hydrodistillation method. Each of the major components of the oils varied in quantity and quality of yield at different periods of the year. The method of extraction and time of harvest are of importance to the quantity and quality of essential oil of Rosmarinus officinalis. Higher amounts of oxygenated monoterpenes such as borneol, camphor, terpene- 4-ol, linalool, a-terpeneol were present in the oil of SFME in comparison with HD. However, HD oil contained more monoterpene hydrocarbons such as a-pinene, camphene, β-pinene, myrcene, a-phellanderene, 1,8-cineole, trans- β-ocimene, γ-teprinene, and cis-sabinene hydrate than SFME extracted oil. Accumulation of monoterpene alcohols and ketones was observed during maturation process of Rosmarinus leaves. Quantitative evaluation of antibacterial activity, minimum inhibitory concentration values were determined using a serial microplate dilution method. The essential oils obtained using both methods of extraction were active against all the bacteria tested at a concentration of 10 mg mL-1. The minimum inhibitory concentrations for the SFME extracted oils ranged between 0.23 and 1.88 mg mL-1, while those of the HD extracted oils varied between 0.94 and 7.5 mg mL-1, thus suggesting that the oil obtained by solvent free microwave extraction was more active against bacteria than the oil obtained through hydrodistillation. The antioxidant and free radical scavenging activity of the obtained oils were tested by means of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH+) assay and β- carotene bleaching test. In the DPPH+ assay, while the free radical scavenging activity of the oil obtained by SFME method showed percentage inhibitions of between 48.8 percent and 67 percent, the HD derived oil showed inhibitions of between 52.2 percent and 65.30 percent at concentrations of 0.33, 0.50 and 1.0 mg mL-1, respectively. In the β-carotene bleaching assay, the percentage inhibition increased with increasing concentration of both oils with a higher antioxidant activity of the oil obtained through the SFME than the HD method. Thin layer chromatography (TLC) was used to analyze the chemical composition of the extracts using three eluent solvent systems of varying polarities i. e. CEF, BEA and EMW and sprayed with vanillin-sulfuric acid. The chemical composition of the different extracts was similar with the exception of methanol and water extracts which had only one or two visible compounds after treating with vanillin-spray reagent. To evaluate the number of antibacterial compounds present in the fractions, bioautography was used against two most important nosocomial microorganisms. S. aureus (Gram positive) and E. coli (Gram negative). Nearly all the crude serial extraction fractions contained compounds that inhibited the growth of E. coli. The hexane extract had the most lines of inhibition followed by ethyl acetate. Bioassay-guided fractionation against E. coli was used to isolate antibacterial compounds. The largest number of antibacterial compounds occurred in the hexane fraction. Furthermore we tried to complete the characterization by extracting and studying other biologically important plant metabolites such as phenolic compounds to evaluate the antioxidant capacity of Rosmarinus extracts.

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Grau, Bové Maria Carme. "Regulation of enteroendocrine function by bioactive components through their interaction with bitter taste receptors." Doctoral thesis, Universitat Rovira i Virgili, 2021. http://hdl.handle.net/10803/672967.

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El sistema enteroendocrí es troba al tracte gastrointestinal i controla la gana i l’activitat pancreàtica endocrina, entre altres funcions. Els compostos bioactius que estimulen aquest sistema són candidats terapèutics per tractar patologies relacionades amb aquestes funcions. Prèviament s’ha identificat que un extracte de proantocianidines de llavors de raïm (GSPE) és antidiabètic per les seves capacitats de millora de la funció de les cèl·lules i la seva capacitat saciant, com a conseqüència en part de l’activació del sistema enteroendocrí. El nostre grup ha relacionat les secrecions enteroendocrines induïdes per polifenols amb l'estimulació de receptors del gust amarg (TAS2R) in vitro, però si això es reflecteix en una ingesta alterada encara és deconegut. Per això, és necessari comprendre millor aquest sistema per poder desenvolupar millors estratègies terapèutiques. Aquesta tesi aborda si les secrecions d’intererohormones induïdes per GSPE modulen la producció de glucagó pancreàtic i si aquestes secrecions es regulen mitjançant l’estimulació específica de TAS2R que condueix a un control diferencial de la ingesta d’aliments. Aquesta hipòtesi s’ha avaluat amb estudis in vivo en rates i estudis ex vivo en mostres intestinals. Hem identificat que el glucagó és més sensible que la insulina a GSPE, fet que es correlaciona amb una secreció il·leal de GLP1 millorada.<br>El sistema enteroendocrino se encuentra en el tracto gastrointestinal y controla el apetito y la actividad pancreática endocrina, entre otras funciones. Los compuestos bioactivos que estimulan este sistema son candidatos terapéuticos para tratar patologías relacionadas con estas funciones. Previamente se identificó que un extracto de proantocianidinas de semillas de uva (GSPE) es antidiabético por sus capacidades de mejora de la función de las células y su capacidad saciante, como consecuencia en parte activar del sistema enteroendocrino. Nuestro grupo relacionó las secreciones enteroendocrinas inducidas por polifenoles con la estimulación de receptores del gusto amargo (TAS2R) in vitro, pero si esto se refleja en una ingesta alterada aún se desconoce. Por esto, es necesario comprender mejor este sistema para poder desarrollar mejores estrategias terapéuticas. Esta tesis aborda si las secreciones enteroendocrinas inducidas por GSPE modulan la producción de glucagón pancreático y si estas se regulan mediante la estimulación específica de TAS2R que conduce a un control diferencial de la ingesta. Esta hipótesis se ha evaluado con estudios in vivo en ratas y estudios ex vivo en muestras intestinales. Hemos identificado que el glucagón es más sensible que la insulina a GSPE, lo que se correlaciona con una secreción ileal de GLP1 mejorada.<br>The enteroendocrine system is located in the gastrointestinal tract and controls appetite and endocrine pancreatic activity, among other functions. Thus, bioactive compounds that stimulate the enteroendocrine system are therapeutic candidates for treating pathologies related to these functions. Previous research has identified a grape-seed proanthocyanidin extract (GSPE) as antidiabetic for its -cell function enhancement abilities and its appetitesuppressing activity at least partly through activating the enteroendocrine system. Moreover, our group has linked the polyphenol-induced enteroendocrine secretions to the stimulation of some bitter taste receptors (TAS2R) in vitro, but whether it results in an altered food intake has not been studied yet. Since little is known of the mechanisms used by polyphenols to stimulate secretory mechanisms of the enteroendocrine system, there is a need to fully comprehend this system to specifically target it with a therapeutic strategy. For this reason, this thesis addressed whether GSPE-induced enterohormone secretions modulate pancreatic glucagon production, and whether these secretions are regulated through the specific stimulation of TAS2R leading to a differential control of food intake. This hypothesis was assessed with in vivo studies in rats and ex vivo studies in intestinal samples.

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9

Tan, Hsueh-Li. "The Role of Tomato Bioactive Components and CMO2 Gene Interaction in Prostate Cancer Prevention." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1345493048.

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Kayitesi, Eugenie. "Micronisation of cowpeas : the effects on sensory quality, phenolic compounds and bioactive properties." Thesis, University of Pretoria, 2013. http://hdl.handle.net/2263/32972.

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Cowpeas (Vigna unguiculata L. Walp) are legumes recognised as a good source of proteins in developing countries. Cowpeas are mostly utilised as cooked whole seeds. This is often achieved only after boiling for up to 2 hours, resulting in high energy consumption and a long time for food preparation. Micronisation of pre-conditioned cowpeas (± 41 % moisture at 153 °C) reduces their cooking time. During micronisation, cowpea seeds are exposed to electromagnetic radiation with a wavelength range of 1.8 to 3.4μm. For biological materials, the penetration of infrared rays into the food material causes intermolecular vibration, this result in a rapid increase in temperature and water vapour pressure within the seed. Micronisation changes physico-chemical properties of cowpea seeds that may affect sensory properties of cooked cowpeas. Micronisation may also affect cowpea bioactive components such as phenolic compounds and hence their antioxidant properties and bioactive properties. This study aimed at (1) determining the effects of micronisation of pre-conditioned cowpeas on sensory properties of cooked cowpeas and (2) determining the effects of mironisation of pre-conditioned cowpeas on the phenolic compounds, radical scavenging properties and their protective effects against oxidative damage of biomolecules (i.e. low density lipoproteins (LDL), deoxyribonucleic acid (DNA) and red blood cells (RBC). © University of Pretoria vi Micronisation significantly reduced cowpea cooking time by 28 to 49 %, depending on cowpea type. There were significant (P<0.05) increases in roasted aroma and flavour, mushy texture and splitting in all micronised samples. Bechuana white, a light brown cowpea type, was more mushy and split than others. There were significant decreases in firmness, mealiness and coarseness after micronisation for all cowpea types. Micronised cowpeas were darker (lower L* values) than unmicronised cooked cowpeas. Darkening was more evident in light coloured than dark coloured cowpea types. Although micronisation reduces cowpea cooking time, it also affects sensory properties of cowpeas. This might have an influence on consumer acceptance of micronised cowpeas. Twenty seven phenolic compounds were identified in the cowpea types studied: 6 phenolic acids, 14 flavonols and 7 flavan-3-ols. Protocatechuic acid, p-coumaric acid, 4- hydroxybenzoic acid and ferulic acid were the major phenolic acids in cowpeas. Catechin, catechin-3-O-glucoside, myricetin, rutin, quercetin and its mono and diglycosides were present in all cowpea types analysed. Dr Saunders (701.7−849.2 μg/g) (red in colour) and Glenda (571.9−708.1 μg/g) (dark brown in colour) contained the highest total phenolic contents, followed by Bechuana white (361.5−602.3 μg/g) (light brown in colour) and Blackeye (152.0−224.5 μg/g) (cream in colour). More of the flavonols were identified in red and dark brown compared to light brown and cream cowpea types. The red cowpea type contained all the dimers and oligomeric flavan-3-ol species identified in this study. In all cowpea types, extracts from unmicronised (uncooked) cowpeas inhibited copperinduced LDL oxidation in a dose dependent manner. Extracts from all samples analysed exhibited protective effects against AAPH (2, 2'-azobis (2-amidinopropane) hydrochloride) induced RBC haemolysis and DNA damage. Extracts from more pigmented cowpeas, i.e. Dr Saunders, Glenda and Bechuana white, had significantly (P<0.05) higher levels of total phenolics, total flavonoids and radical scavenging properties than Blackeye (less pigmented). Extracts from more pigmented cowpeas also offered higher protection against AAPH-induced DNA and copper-induced LDL oxidation damage than extracts from less pigmented cowpeas. These results indicate protection of biomolecules e.g. DNA, LDL and RBC) from oxidative damage and have a potential to reduce oxidative stress implicated in the development of chronic diseases. This is because cowpea phenolic compounds possess the ability to reduce oxidative damage associated with development of these diseases. © University of Pretoria vii Pigmented cowpea types may be recommended for health applications as they show more potential as source of antioxidants compared to the less pigmented cowpeas. Extracts from micronised (uncooked and cooked) samples of Dr Saunders and Glenda cowpeas had significantly higher concentrations of ferulic acid and p-coumaric acid compared with unmicronised samples. Para-coumaric acid concentrations were higher in all micronised samples of Blackeye cowpeas than in unmicronised samples. The micronisation process could release cell wall bound ferulic acid and p-coumaric, increasing their concentrations in micronised samples. On the contrary, extracts from all micronised samples of Bechuana white and Glenda cowpeas had lower concentrations of catechin than unmicronised samples. Results indicated that total extractable phenolics were lower in micronised samples of cowpea types than unmicronised samples. Futhermore, extracts from micronised samples of all cowpea types showed less protective effect against LDL oxidation than extracts from unmicronised samples. However, for most cowpea types there was no significant difference in total flavonoid contents (TFC) and Trolox equivalent antioxidant capacity (TEAC) values of cooked samples of both micronised and unmicronised. Micronisation did not affect the protective effects of cowpeas against AAPH-induced RBC haemolysis and oxidative DNA damage. Micronisation, followed by cooking, may have generated heat-induced antioxidants such as Maillard reaction products contributing to radical scavenging properties in micronised (cooked) cowpea samples. Though micronised samples had lower concentrations of some phenolic compounds and total extractable phenolics than unmicronised samples, micronised cowpea samples still exhibited radical scavenging properties and offered protective effects against oxidative damage of LDL, DNA and RBC and therefore may offer potential health benefits to consumers.<br>Thesis (PhD)--University of Pretoria, 2013.<br>gm2013<br>Food Science<br>Unrestricted

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Books on the topic "Bioactive components"

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Thakur, Monika, and Tarun Belwal, eds. Bioactive Components. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-2366-1.

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Bösze, Zsuzsanna, ed. Bioactive Components of Milk. Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-74087-4.

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Zsuzsanna, Bo sze, ed. Bioactive components of milk. Springer, 2008.

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Newburg, David S., ed. Bioactive Components of Human Milk. Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-1371-1.

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International Society for Research in Human Milk and Lactation. International Conference. Bioactive components of human milk. Kluwer Academic/Plenum Publishers, 2001.

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International Society for Research in Human Milk and Lactation. International Conference. Bioactive components of human milk. Kluwer Academic/Plenum Publishers, 2001.

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S, Newburg David, and International Society for Research on Human Milk and Lacation. International Conference, eds. Bioactive components of human milk. Kluwer Academic/Plenum Publishers, 2001.

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Gopi, Sreeraj, Sabu Thomas, Ajaikumar B. Kunnumakkara, Bharat B. Aggarwal, and Augustine Amalraj, eds. The Chemistry and Bioactive Components of Turmeric. Royal Society of Chemistry, 2020. http://dx.doi.org/10.1039/9781788015936.

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Park, Young W., ed. Bioactive Components in Milk and Dairy Products. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813821504.

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W, Park Young, ed. Bioactive components in milk and dairy products. Wiley-Blackwell, 2009.

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Book chapters on the topic "Bioactive components"

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Khedkar, Renu, Karuna Singh, Vatsala Sharma, and Monika Thakur. "Physicochemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct." In Bioactive Components. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2366-1_34.

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Pant, Prity. "Microencapsulation of Bioactive Components for Applications in Food Industry." In Bioactive Components. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2366-1_25.

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Wani, Nazrana Rafique, Aiman Farooq, and Monika Thakur. "Microgreens: An Emerging and Sustainable Innovative Approach for Functional Properties." In Bioactive Components. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2366-1_28.

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Upadhyay, Shuchi. "Strategy and Approaches of Extraction of Natural Bioactive Compounds and Secondary Metabolites from Plant Sources." In Bioactive Components. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2366-1_24.

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Rathore, Himanshi, and Satyawati Sharma. "Mushroom-Based Bioactive Components: Sources, Applications, and Sustainability." In Bioactive Components. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2366-1_5.

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Singh, Vandana. "Microbial Bioactive Components: Sources, Applications, and Sustainability." In Bioactive Components. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2366-1_7.

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Sachchan, Twinkle Kumar, Saumya Chaturvedi, Aashi Mehta, and Agrani Kulshreshtha. "Functional Fermented Foods." In Bioactive Components. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2366-1_30.

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Singh, Kanishka, and Vatsala Sharma. "Non-thermal Processing Techniques for the Extraction of Bioactive Components of Food." In Bioactive Components. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2366-1_33.

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Walia, Ankita, Rahul Mehra, Naveen Kumar, Tejinder Pal Singh, and Harish Kumar. "Good Manufacturing Practices and Safety Issues in Functional Foods and Nutraceuticals." In Bioactive Components. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2366-1_11.

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Chandra, Manjari. "Role of Bioactive Compounds in Hormonal Bioregulation." In Bioactive Components. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2366-1_19.

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Conference papers on the topic "Bioactive components"

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Lukowiak, Anna, Marzena Fandzloch, Katarzyna Halubek-Gluchowska, et al. "Luminescent bioactive nanoglasses and graphene-based composites." In Optical Components and Materials XVIII, edited by Michel J. Digonnet and Shibin Jiang. SPIE, 2021. http://dx.doi.org/10.1117/12.2578963.

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Chang, Ching-Chia, Judit Hohmann, and Fang-Rong Chang. "Bioactive components from Epicoccum sorghinum." In 4th International Symposium of Young Researchers on Medicinal Plants and Natural Product Research. Institute of Pharmacognosy, University of Szeged, Faculty of Pharmacy, 2023. http://dx.doi.org/10.14232/syrmpnpr.2023.11.

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Nilsson, Johan, Thomas Szabo, Gaston Lavén, Martin Kullberg, Adam Kraszewski, and Jacek Stawinski. "Developing synthetic methods for bioactive phosphorus compounds. A progress report." In XIIIth Symposium on Chemistry of Nucleic Acid Components. Institute of Organic Chemistry and Biochemistry, Academy of Sciences of the Czech Republic, 2005. http://dx.doi.org/10.1135/css200507189.

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Kato, Yasuhiro, Miharu Nishino, Itsuro Saito, Takafumi Suzuki, and Kunihiko Mabuchi. "Flexible Intracortical Neural Probe with Biodegradable Polymer for Delivering Bioactive Components." In 2006 International Conference on Microtechnologies in Medicine and Biology. IEEE, 2006. http://dx.doi.org/10.1109/mmb.2006.251512.

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"Water Extraction of Bioactive Components from Ginger Powder Using Response Surface Methodology." In 4th International Conference on Engineering and Applied Natural Sciences ICEANS 2023. All Sciences Academy, 2023. http://dx.doi.org/10.59287/as-proceedings.347.

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Buyukhatipoglu, Kivilcim, Robert Chang, Wei Sun, and Alisa Morss Clyne. "Bioprinted Nanoparticles for Tissue Engineering Applications." In ASME 2009 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2009. http://dx.doi.org/10.1115/sbc2009-206760.

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Tissue engineering may require precise patterning of cells and bioactive components to recreate the complex, 3D architecture of native tissue. However, it is difficult to image and track cells and bioactive factors once they are incorporated into the tissue engineered construct. These bioactive factors and cells may also need to be moved during tissue growth in vitro or after implantation in vivo to achieve the desired tissue properties, or they may need to be removed entirely prior to implantation for biosafety concerns.

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Maksimowski, Damian. "Effect of the concentration method on selected bioactive components of cold brew coffee." In 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2023. http://dx.doi.org/10.24326/icdsupl2.t071.

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Yao, Z., P. Lin, Y. Dai, Z. Wei, Q. Wang, and X. Yao. "Investigation of in vivo bioactive components and holistic quality control of Sarcandrae Herba." In GA 2017 – Book of Abstracts. Georg Thieme Verlag KG, 2017. http://dx.doi.org/10.1055/s-0037-1608518.

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Mokaizh, Aiman A. Bin, Abdurahman H. Nour, Oluwaseun R. Alara, and Abdullah O. Baarimah. "Bioactive Components of Commiphora Gileadensis Plant for Various Medicinal Applications: A Bibliometric Analysis." In 2022 International Conference on Data Analytics for Business and Industry (ICDABI). IEEE, 2022. http://dx.doi.org/10.1109/icdabi56818.2022.10041668.

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Popescu, Georgeta-Sofia, Anisoara Ienciu, Luminita Pirvulescu, Florina Radu, and Despina Maria Bordean. "IMPROVING THE QUALITY OF UNHEATED TOMATO JUICE BY USING PLANTS RICH IN BIOACTIVE COMPONENTS." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.32.

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Tomatoes (Solanum Lycopersicum) are fruits rich in bioactive substances, especially compounds with antioxidant characteristics. Tomato fruits are a source of vitamin C, having beneficial properties for health. Current indications lead us to the conclusion that tomato fruits are potential candidates for the study of bioactivity, as well as for functionally developed fruits. The activity of these bioactive compounds is to combat the activity of free radicals. Tomatoes are the most popular vegetable crop in the world. These vegetables are important due to their high contribution to human health and nutrition. The attractive colour and flavour of tomato have made it a dietary staple in many parts of the world One of the most popular options for consuming tomatoes is tomato juice. Raw tomato juice is known as a good energy drink, tasty, and filled with health benefits. The motivation, in this case, was to obtain food products with superior taste and nutritional properties that fall within the scope of food engineering. The main objective of our study was to obtain and reveal some physicochemical and nutritional properties of some varieties of raw tomato juice with the addition of green chillies and horseradish. These additions increased the antioxidant content of the juice and also improved the sensory characteristics of the two types of juice.

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Reports on the topic "Bioactive components"

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Taub, Floyd E. Fluorinated Analogs of Bioactive Garlic Components. Office of Scientific and Technical Information (OSTI), 2011. http://dx.doi.org/10.2172/1018158.

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Taub, Floyd. Fluorinated Analogs of Bioactive Garlic Components. Office of Scientific and Technical Information (OSTI), 2011. http://dx.doi.org/10.2172/1035209.

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Wisniewski, Michael, Samir Droby, John Norelli, Dov Prusky, and Vera Hershkovitz. Genetic and transcriptomic analysis of postharvest decay resistance in Malus sieversii and the identification of pathogenicity effectors in Penicillium expansum. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7597928.bard.

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Use of Lqh2 mutants (produced at TAU) and rNav1.2a mutants (produced at the US side) for identifying receptor site-3: Based on the fact that binding of scorpion alpha-toxins is voltage-dependent, which suggests toxin binding at the mobile voltage-sensing region, we analyzed which of the toxin bioactive domains (Core-domain or NC-domain) interacts with the DIV Gating-module of rNav1.2a. This analysis was based on the assumption that the dissociation of toxin mutants upon depolarization would vary from that of the unmodified toxin should the substitutions affect a site of interaction with the channel Gating-module. Using a series of toxin mutants (mutations at both domains) and two channel mutants that were shown to reduce the sensitivity to scorpion alpha-toxins, and by comparison of depolarization-driven dissociation of Lqh2 derivatives off their binding site at rNav1.2a mutant channels we found that the toxin Core-domain interacts with the Gating-module of DIV. Details of the experiments and results appear in Guret al (2011). Mapping receptor site 3 at Nav1.2a by extensive channel mutagenesis (Seattle): Since previous studies with photoaffinity labeling and antibody mapping implicated domains I and IV in scorpion alpha-toxin binding, Nav1.2 channel mutants containing substitutions at these extracellular regions were expressed and tested for receptor function by whole-cell voltage clamp. Of a large number of channel mutants, T1560A, F1610A, and E1613A in domain IV had ~5.9-, ~10.7-, and ~3.9-fold lower affinities for the scorpion toxin Lqh2, respectively, and mutant E1613R had 73-fold lower affinity. Toxin dissociation was accelerated by depolarization for both wild-type and mutants, and the rates of dissociation were also increased by mutations T1560A, F1610A and E1613A. In contrast, association rates for these three mutant channels at negative membrane potentials were not significantly changed and were not voltage-dependent. These results indicated that Thr1560 in the S1-S2 loop, Phe1610 in the S3 segment, and Glu1613 in the S3-S4 loop in domain IV participate in toxin binding. T393A in the SS2-S6 loop in domain I also showed a ~3.4-fold lower affinity for Lqh2, indicating that this extracellular loop may form a secondary component of the toxin binding site. Analysis with the Rosetta-Membrane algorithm revealed a three-dimensional model of Lqh2 binding to the voltage sensor in a resting state. In this model, amino acid residues in an extracellular cleft formed by the S1-S2 and S3-S4 loops in domain IV that are important for toxin binding interact with amino acid residues on two faces of the wedge-shaped Lqh2 molecule that are important for toxin action. The conserved gating charges in the S4 transmembrane segment are in an inward position and likely form ion pairs with negatively charged amino acid residues in the S2 and S3 segments (Wang et al 2011; Gurevitz 2012; Gurevitzet al 2013).

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