BACKGROUND Flavonoids have been implicated in the prevention of cardiovascular disease; however, their mechanisms of action have yet to be elucidated, possibly because most previous in vitro studies have used supraphysiological concentrations of unmetabolized flavonoids, overlooking their more bioavailable phenolic metabolites. OBJECTIVE We aimed to explore the effects of phenolic metabolites...

Previous studies of the physiology of an aromatic-deficient mutant strain of Neurospora crassa, Y7655a (1, 2), have led to the following conclusions: (a) The biosynthesis of the aromatic rings of phenylalanine, tyrosine, tryptophan and p-aminobenzoic acid proceeds in Neurospora as it does in Escherichia coli (3) via 5-dehydroshikimic acid and shikimic acid. (b) Protocatechuic acid, the major co...

This study investigated the stability of wine anthocyanins under simulated gastrointestinal pH and temperature conditions, and further studied the evolution of anthocyanin degradation products through simulated digestive conditions. The aim of this study was to investigate the relation between anthocyanins' structure and their digestive stability. Results showed that a total of 22 anthocyanins ...

Pseudomonas fluorescens was grown on mineral salts media with phenol, p-hydroxybenzoic acid, p-hydroxy-phenylacetic acid, or p-hydroxy-trans-cinnamic acid as sole carbon and energy source. Each compound was first hydroxylated, ortho to the hydroxyl group on the benzene ring, to give catechol, protocatechuic acid (3,4-dihydroxy-benzoic acid), homoprotocatechuic acid (3,4-dihydroxy-phenylacetic a...

Réblová Z. (2012): Effect of temperature on the antioxidant activity of phenolic acids. Czech J. Food Sci., 30: 171–177. The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, using an Oxipres apparatus, at a temperature range of 90°C to 150°C. The antiox...