Characterization and Antioxidative Properties of Oligomeric Proanthocyanidin from Prunes; Dried Fruit of Prunus domestica L

A prune extract was separated by an antioxidant-guided assay to obtain an oligomeric proanthocyanidin fraction. The antioxidative oligomer was characterized as a procyanidin oligomer with an average polymerization degree of five and composed of epicatechin and catechin units. The antioxidative activity of the oligomer showed greater potency than chlorogenic acid which is known as an […]

Phytochemical composition of nuts

Observational studies suggest nut consumption is inversely associated with the incidence of cardiovascular disease and cancer. In addition to being rich in several vitamins and minerals; unsaturated fatty acids; and fiber; tree nuts and peanuts contain numerous phytochemicals that may contribute to promoting health and reducing the risk of chronic disease. While many of these […]

Essential n-3 fatty acids in pregnant women and early visual acuity maturation in term infants

BACKGROUND: Docosahexaenoic acid (DHA) is important to neural development. Whether DHA intakes are low enough in some pregnant women to impair infant development is uncertain. OBJECTIVE: We sought to determine whether DHA deficiency occurs in pregnant women and contributes to poor infant development. DESIGN: Biochemical cutoffs; dietary intakes; or developmental scores indicative of DHA deficiency […]

Cashew gum microencapsulation protects the aroma of coffee extracts

Microencapsulation of materials rich in volatile compounds by spray drying presents the challenge of removing water by vapourization without loss of odour and/or flavour components. Crioconcentrated coffee extracts rich in odour components were used as a substrate core to evaluate microencapsulation with cashew gum from Anacardium occidentale L. In Brazil; cashew gum is a low […]

Chemical composition; and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars

Hazelnut (Corylus avellana L.) is a very popular dry fruit in the world being consumed in different form and presentations. In the present work; three hazelnut cultivars (cv. Daviana; Fertille de Coutard and M. Bollwiller) produced in Portugal; were characterized in respect to their chemical composition; antioxidant potential and antimicrobial activity. The samples were analysed […]

Prior. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.

Both lipophilic and hydrophilic antioxidant capacities were determined using the oxygen radical absorbance capacity (ORAC(FL)) assay with fluorescein as the fluorescent probe and 2;2'-azobis(2-amidinopropane) dihydrochloride as a peroxyl radical generator on over 100 different kinds of foods; including fruits; vegetables; nuts; dried fruits; spices; cereals; infant; and other foods. Most of the foods were collected […]

Identification and characterization of Anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: Vegetables; Nuts and Grains.

Anthocyanins in common foods in the United States; other than fruits and berries; were identified and characterized by high-performance liquid chromatography (HPLC)-electrospray ionization-tandem mass spectrometry coupled with diode array detection. Of all of the 40+ vegetables; nuts; and grains screened; seven vegetables; one nut; and one grain were found to contain anthocyanins; the number of […]

Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.

Both lipophilic and hydrophilic antioxidant capacities were determined using the oxygen radical absorbance capacity (ORAC(FL)) assay with fluorescein as the fluorescent probe and 2;2'-azobis(2-amidinopropane) dihydrochloride as a peroxyl radical generator on over 100 different kinds of foods; including fruits; vegetables; nuts; dried fruits; spices; cereals; infant; and other foods. Most of the foods were collected […]