Gordonibacter urolithinfaciens DSM 27213T was isolated from human feces and is able to metabolize ellagic acid (a dietary phenolic compound present in various fruits) to urolithins. Here, we report the finished and annotated genome sequence of this organism.

Eight compounds were isolated from the water extract of Pu-erh tea and their structures were elucidated by NMR and MS as gallic acid (1), (+)-catechin (2), (−)-epicatechin (3), (−)-epicatechin-3-O-gallate (4), (−)-epigallocatechin-3-O-gallate (5), (−)-epiafzelechin- 3-O-gallate (6), kaempferol (7), and quercetin (8). Their in vitro antioxidant activities were assessed by the DPPH and ABTS scave...

Three different formulations (infusion, pills and syrup) of Cochlospermum angolensis were characterized by HPLC-DAD-ESI/MS regarding phenolic composition, and evaluated by their in vitro antimicrobial activity against clinical isolates of multiresistant bacteria. Infusion and pills showed the highest variety of phenolic compounds, with eleven molecules identified. Protocatechuic acid was only p...

The study objective was to investigate total phenolic content using Folin-Ciocalteu's method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW) by a photochemiluminescence method, and to calculate the correlation coefficients in commercial algal food products from brown (Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnat...

Ready-to-eat baby-leaf vegetables market has been growing and offering to consumers convenient, healthy and appealing products, which may contain interesting bioactive compounds. In this work, the composition and the evolution of the phenolic compounds from different baby-leaf vegetables during refrigerated storage was studied. The phenolic compounds were extracted using pressurized liquid extr...

UNLABELLED Objectives : Leaves and flowers of Elaeagnus angustifolia contain phenolic and flavonoid compounds. These compounds have antioxidant properties that protect cells from oxidative damage. The aim of this study was to determine and analyze total phenolic and flavonoid content of leaves and flowers in two E. angustifolia variants using different solvents (ethanol and methanol). MATERIA...

The aim of this study was investigation of prevention of thermal degradation of the red currant juice anthocyanins by addition of different phenolic compounds (catechol, 4-methyl catechol, catechin, chlorogenic acid and gallic acid). Phenolic compounds were added in 50:1 and 100:1 copigment:pigment molar ratio. Red currant juice samples were heated at 30, 50, 70 and 90 °C for 1 hour. Thermal de...

recently great afford have focused on the production of food and beverages which are rich in phenolic and antioxidant components. the epidemiology investigations have proved that the regular composition of food and beverages are richer in phenolic and antioxidant components can strongly decrease the cardiovascular disease. this was done after the preparation of components such as soymilk mixed ...

This paper reviews the phenolic-compound-extraction systems used to analyse fruit and vegetable samples over the last 10 years. Phenolic compounds are naturally occurring antioxidants, usually found in fruits and vegetables. Sample preparation for analytical studies is necessary to determine the polyphenolic composition in these matrices. The most widely used extraction system is liquid-liquid ...