Cinco derivados de 4-trifluorometil-2-(5-aril-3-stiril-1H-pirazol-1il)-pirimidinas e seis 5-aril3-estiril-1-carboxamidino-1H-pirazois previamente sintetizados foram avaliados de acordo com suas propriedades antioxidantes e antimicrobianas. Estas atividades foram avaliadas por ensaios de DPPH e HRP/luminol/H 2 O 2 quimioluminescência e suas atividades antimicrobianas (CIM). Os resultados foram b...

Red muscadine grape (Vitis rotundifolia Michx.) wines are very susceptible to browning and overall loss of color quality during processing and storage. This study examined the effects of three pH levels (2.90, 3.20, 3.80), three sulfur dioxide levels (25, 50, 75 ppm free SO2), three storage temperatures (20°C, 30°C, 40°C), and three storage times (0, 3, 9 months). A higher pH resulted in a loss...

The effects of honey solutions on preventing browning discoloration and maintaining visual appearance in fresh-cut ‘Nam Dok Mai’ mango fruit and the comparison of honey dip and commercially used citric acid and ascorbic acid dips were investigated. The mango cubes were dipped in honey solutions at the concentration of 0, 5, 10, 15, 20 or 25 % (v/v) and the visual appearance and browning intensi...

OBJECTIVE A potential strategy to treat obesity - and the associated metabolic consequences - is to increase energy expenditure. This could be achieved by stimulating thermogenesis through activation of brown adipose tissue (BAT) and/or the induction of browning of white adipose tissue (WAT). Over the last years, it has become clear that several metalloproteinases play an important role in adip...

OBJECTIVE Activation of thermogenesis in brown adipose tissue (BAT) and the ability to increase uncoupling protein 1 (UCP1) levels and mitochondrial biogenesis in white fat (termed 'browning'), has great therapeutic potential to treat obesity and its comorbidities because of the net increase in energy expenditure. β-adrenergic-cAMP-PKA signaling has long been known to regulate these processes. ...

Cachexia is a complex tissue-wasting syndrome characterized by inflammation, hypermetabolism, increased energy expenditure, and anorexia. Browning of white adipose tissue (WAT) is one of the significant factors that contribute to energy wasting in cachexia. By utilizing a cell implantation model, we demonstrate here that the lipid mobilizing factor zinc-α2-glycoprotein (ZAG) induces WAT brownin...

Increases in terrestrially-derived dissolved organic matter (DOM) have led to the browning of inland waters across regions of northeastern North America and Europe. Short-term experimental and comparative studies highlight the important ecological consequences of browning. These range from transparency-induced increases in thermal stratification and oxygen (O2) depletion to changes in pelagic f...

Oxidative browning is a common and often severe problem in plant tissue culture systems caused by the accumulation and oxidation of phenolic compounds. The current study was conducted to investigate a novel preventative approach to address this problem by inhibiting the activity of the phenylalanine ammonia lyase enzyme (PAL), thereby reducing the biosynthesis of phenolic compounds. This was ac...

Igniting thermogenesis within white adipose tissue (i.e., promoting expression and activity of the uncoupling protein UCP1) has attracted much interest. Numerous "browning agents" have now been described (gene ablations, transgenes, food components, drugs, environments, etc.). The implied action of browning agents is that they increase UCP1 through this heat production, leading to slimming. Her...

Browning of white adipose tissue (WAT) has been highlighted as a new possible therapeutic target for obesity, diabetes and lipid metabolic disorders, because WAT browning could increase energy expenditure and reduce adiposity. The new clusters of adipocytes that emerge with WAT browning have been named 'beige' or 'brite' adipocytes. Recent reports have indicated that the renin-angiotensin syste...