نتایج جستجو برای: orange juice

تعداد نتایج: 30050  

2010
Rupali Deopurkar Husam Ghanim Jay Friedman Sanaa Abuaysheh Chang Ling Sia Priya Mohanty Prabhakar Viswanathan Ajay Chaudhuri Paresh Dandona

OBJECTIVE We have recently shown that a high-fat high-carbohydrate (HFHC) meal induces an increase in plasma concentrations of endotoxin (lipopolysaccharide [LPS]) and the expression of Toll-like receptor-4 (TLR-4) and suppresser of cytokine signaling-3 (SOCS3) in mononuclear cells (MNCs) in addition to oxidative stress and cellular inflammation. Saturated fat and carbohydrates, components of t...

2012
Lukas Vaclavik Ondrej Lacina André Schreiber Jana Hajslova

Liquid Chromatography coupled to tandem Mass Spectrometry (LC-MS/MS) with an AB SCIEX 4000 Q TRAP system was used for comprehensive fingerprinting of several fruit juices. Metabolomic data processing tools were used for authentication, i.e. classification of juices and adulteration detection. The developed statistical model was able to reliably detect 25% of orange juice adulteration with apple...

2016
Mudi H. Alharbi Daniel J. Lamport Georgina F. Dodd Caroline Saunders Laura Harkness Laurie T. Butler Jeremy P. E. Spencer

PURPOSE Epidemiological evidence suggests that chronic consumption of fruit-based flavonoids is associated with cognitive benefits; however, the acute effects of flavonoid-rich (FR) drinks on cognitive function in the immediate postprandial period require examination. The objective was to investigate whether consumption of FR orange juice is associated with acute cognitive benefits over 6 h in ...

Journal: :Brazilian oral research 2015
Livia Maria Andaló Tenuta Constanza Estefany Fernández Ana Carolina Siqueira Brandão Jaime Aparecido Cury

A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink, and a 10% sucrose solution (negative...

Journal: :Materiale Plastice 2021

The main aim of the present in-vitro study is to assess effect daily consumable drinks on aesthetics dental composite resin materials. Sixty-four microhybrid and nanohybrid direct (3M™ Filtek™ Z350 XT Universal Restorative, Bulk Fill Flowable USA) block samples were made with a dimension 15mm X 2mm are allocated into four groups. Each sample was immersed in test media such as Arabic coffee, bla...

Esmail Kheradi Mehdi Salehi Mohammad Amin Moodi Saeid Mahdavi Omran, Seyed Ali Mohammad Ghazi Mir Saeed Seyed Javad Mosavi Seyed Mohammad Bagher Norozian Amiri Seyede Marzie Jabbari Shiade

Orange peel extract solution contains mucilage flavor and three types of glycosides. Limonene is one of the terpenoides in some vegetables, fruits and food; that plays as an antioxidant in juice. As it has anti-microorganism effects on some bacteria, we carried out the antifungal effects of limonene versus orange extract. In the present study the effects of orange extract and two types of limon...

Journal: :Journal of agricultural and food chemistry 2008
Navindra P Seeram Michael Aviram Yanjun Zhang Susanne M Henning Lydia Feng Mark Dreher David Heber

A number of different beverage products claim to have antioxidant potency due to their perceived high content of polyphenols. Basic and applied research indicates that pomegranate juice (PJ), produced from the Wonderful variety of Punica granatum fruits, has strong antioxidant activity and related health benefits. Although consumers are familiar with the concept of free radicals and antioxidant...

Journal: :European journal of nutrition 2021

In the original publication, a study supplementing orange juice by Morand, et al., 2011 (France) was incorrectly reported for diastolic blood pressure (DBP) outcome.

Journal: :Food chemistry 2013
Fatima Abderrahim Silvia M Arribas M Carmen Gonzalez Luis Condezo-Hoyos

A new microplate-adapted DPPH rapid assay was developed to assess the antioxidant capacity of pure compounds and foods. The assay was carried out in buffered medium (methanol: 10mmol/l Tris buffer pH 7.5, 1:1 v/v) and reaction was completed at 10min. The scavenging capacity index (SCI), a theoretical antioxidant parameter directly related to the antioxidant capacity of samples, was calculated. ...

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