Stored cut lettuce gradually turns brown on the cut section after several days of storage, because cutting induces phenylalanine ammonia-lyase (PAL) activity, the biosynthesis of polyphenol is promoted, and the polyphenols are oxidized by polyphenol oxidase. In this study, we screened for inhibitors of PAL derived from fermented broths of microbes and from foods and found that a cinnamon extrac...

Polyphenols are found in a wide variety of vegetables, fruits, and teas that we regularly consume. "Polyphenol" is general term for family compounds with multiple phenolic hydroxyl groups (hydroxyl attached to the benzene ring), about 8,000 species have been identified so far. becoming widely recognized society due their promising health benefits, such as preventive effects against obesity card...

Geraniin and gallic acid were isolated from the alcohol extract of the aerial parts of Erodium glaucophyllum (Geraniaceae). The identity of the compounds was verified through different physical and spectrometric methods. The antibacterial and antifungal activity of geraniin is presented.

The forward osmosis (FO) is an emerging technique for high quality concentration of liquid foods. Polyphenols are natural compounds with important health function in fruit and vegetable juice. In this study, the impacts membrane property, feed solution (FS) pH value, draw (DS) composition concentration, fouling on rejections 9 food polyphenols by FO were investigated. Polyphenol rejection was m...

Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases is emerging. Bioavailability differs greatly from one polyphenol to another, so that the most abundant polyphenols in our diet are not necessarily those leading to the highest concentrations of active metabolites in target tissues. Mean values for the maximal plasma concen...