scholarly journals Bioavailability of the ferulic acid-derived phenolic compounds of a rice bran enzymatic extract and their activity against superoxide production

2017 ◽  
Vol 8 (6) ◽  
pp. 2165-2174 ◽  
Author(s):  
Cristina Perez-Ternero ◽  
Alba Macià ◽  
Maria Alvarez de Sotomayor ◽  
Juan Parrado ◽  
Maria-Jose Motilva ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Rice Bran ◽  
Superoxide Production ◽  
Enzymatic Extract

Rice bran is an exceptional source of such antioxidant molecules as γ-oryzanol and ferulic acid, but their bioavailability and metabolism within this matrix remain unknown.

Rice bran enzymatic extract, a source of ferulic acid, protects endothelial function and inhibits NADPHox activity

2017 ◽  
Vol 263 ◽  
pp. e76-e77
Author(s):  
Cristina Pérez Ternero ◽  
Alba Macià ◽  
Juan Parrado ◽  
Maria Jose Motilva ◽  
Maria Alvarez de Sotomayor ◽  
...  
Keyword(s):  
Endothelial Function ◽  
Ferulic Acid ◽  
Rice Bran ◽  
Enzymatic Extract

Ferulic acid from rice bran enzymatic extract is responsible for antioxidant and anti-inflammatory activities

2016 ◽  
Vol 252 ◽  
pp. e97
Author(s):  
C. Perez Ternero ◽  
B. Bermudez Pulgarin ◽  
A. Macia ◽  
M.J. Motilva ◽  
M.D. Herrera ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Rice Bran ◽  
Enzymatic Extract ◽  
Anti Inflammatory

Green recovery of phenolic compounds from rice byproduct (rice bran) using glycerol based on viscosity, conductivity and density

2018 ◽  
Vol 54 (4) ◽  
pp. 1363-1371 ◽  
Author(s):  
Hao Huang ◽  
Zhenni Wang ◽  
Halah Aalim ◽  
Jarukitt Limwachiranon ◽  
Li Li ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Rice Bran

scholarly journals PECULIARITIES OF THE COMPOSITION OF WHEAT AND RYE BRAN AND THEIR ROLE IN THE PREVENTION OF CHRONIC DISEASES OF HUMAN REVIEW

2021 ◽  
pp. 41-58
Author(s):  
N. L. Lukyanchikova ◽  
V. A. Skryabin ◽  
K. A. Tabanyukhov
Keyword(s):  
Type Diabetes ◽  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Human Health ◽  
Epidemiological Studies ◽  
Special Role ◽  
Secondary Products ◽  
Cereal Bran ◽  
Immunomodulatory Properties ◽  
Positive Effect

The paper analyzes the literature on the therapeutic and prophylactic effects of components of secondary products of processing of rye and wheat – dietary fiber and phenolic compounds – on human health. A special role is played by soluble arabinoxylans and xylooligosaccharides associated with ferulic acid, which have prebiotic, antioxidant and immunomodulatory properties. Experimental and epidemiological studies have shown that the inclusion of cereal bran in the diet has a positive effect on human health and helps to reduce the risk of diseases associated with the Western type of diet – atherosclerosis, second type diabetes, and various types of oncology.

scholarly journals Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2798
Author(s):  
Simone Schefer ◽  
Marie Oest ◽  
Sascha Rohn
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Phenolic Compound ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Food Science ◽  
Cereal Products ◽  
Rye Bread ◽  
Ternary Interactions ◽  
Bread Properties

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

scholarly journals The effects of plant density and irrigation on phenolic content in cauliflower 

2017 ◽  
Vol 44 (No. 4) ◽  
pp. 178-185 ◽  
Author(s):  
Alina Kałużewicz ◽  
Jolanta Lisiecka ◽  
Monika Gąsecka ◽  
Włodzimierz Krzesiński ◽  
Tomasz Spiżewski ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Plant Density ◽  
Phenolic Content ◽  
Sinapic Acid ◽  
Dry Weight ◽  
Coumaric Acid

This study was conducted to study the influence of plant density and irrigation on the content of phenolic compounds, i.e., phenolic acids and flavonols in cv. ‘Sevilla’ cauliflower curds. Levels of phenolic acids and flavonols were in the range of 3.0–6.2 mg and 25.4–87.8 mg/100 g of dry weight, respectively, depending on plant density and irrigation. Of the phenolic acids, caffeic acid was detected in the highest amount, followed by p-coumaric acid, sinapic acid, gallic acid, and ferulic acid. Of the two flavonols detected, the levels of quercetin were higher than those of kaempferol. The content of the detected phenolic acids (with the exception of ferulic acid) and both flavonols increased with increasing plant density. Furthermore, the concentration of phenolic compounds (with the exception of ferulic acid) was significantly higher under irrigation.

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