Winemaking by-products as anti-inflammatory food ingredients
نویسندگان
چکیده
منابع مشابه
Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties.
Processing and stabilising onion wastes (residues and surpluses of onion) could solve the environmental problem derived from a great onion wastes disposal. Moreover, obtaining stabilised onion by-products as natural antioxidant food ingredients could be advantageous to food industry, not only to improve the use of onion wastes but also to obtain new natural and functional ingredients. The aim o...
متن کاملAnti-Inflammatory Natural Products
1Laboratory of Immunology and Virology, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China 2Program in Cellular and Molecular Medicine, Boston Children’s Hospital and Department of Pediatrics, Harvard Medical School, Boston, MA 02115, USA 3Joslin Diabetes Center, Harvard Medical School, Boston, MA 02115, USA 4Division of Infectious Diseases, Cincinnati Children’s Hospit...
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W inemaking by-products are a low-cost and rich source of valuable phenolic compounds with widely recognised health benefits. Membrane separation processes are ideal for recovering these compounds, ensuring high quality of the extracts produced. As a result of the gentle nature of membrane processing, the final products can justify the label ‘natural’, which is essential for most food and cosme...
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BACKGROUND To explain observed differences during SPF determination using either an in vivo or in vitro method, we hypothesized on the presence of ingredients having anti-inflammatory properties. METHODOLOGY/PRINCIPAL FINDINGS To research our hypothesis, we studied the 21 UV filters both available on the market and authorized by European regulations and subjected these filters to the phorbol-...
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1. Domestication and Development Of Breeds 1.1. Chickens 1.2. Turkeys 1.3. Ducks 2. Production Systems 2.1. Rural Production Systems 2.2. Intensive Commercial Production 2.2.1. Meat-Type Chickens 2.2.2. Egg-Type Chickens 2.2.3. Turkeys 2.2.4. Ducks 3. Marketing and Preservation 4. Worldwide Distribution 5. Yields of Product from Poultry 6. Composition of Products 7. Advantages and Disadvantages...
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ژورنال
عنوان ژورنال: Food and Agricultural Immunology
سال: 2017
ISSN: 0954-0105,1465-3443
DOI: 10.1080/09540105.2017.1350832