Preparation and Biological Availability of Resveratrol Nanoparticles

Biochanin A (BCA) is a dietary isoflavone, isolated from the leaves and stems of Trifolium pratense L and many other herbs of Chinese medicine. Recent findings indicated BCA as a promising drug candidate with diverse bioactive effects. On the purpose of evaluating the possibility of BCA in clinical application, this review is trying to provide a comprehensive summary of the pharmacological actions of BCA. The publications collected from PubMed, ScienceDirect, and Wiley databases were summarized for the last 10 years. Then, the potential therapeutic use of BCA on the treatment of various diseases was discussed according to its pharmacological properties, namely, anticancer, anti-inflammatory, anti-bacterial, anti-diabetic, and anti-obesity effects as well as neuroprotective, hepatoprotective, cardioprotective, and osteoprotective effects. BCA might mainly regulate the MAPK, PI3K, NRF2, and NF-kB pathways, respectively, to exert its bioactive effects. However, the limited definitive targets, poor biological availability, and insufficient safety evaluation might block the clinical application of BCA. This review may provide new insights for the development of BCA in the application of related diseases.

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Concentration levels of rare-earth elements and thorium in plants from the Morro do Ferro environment as an indicator for the biological availability of transuranium elements

Journal of Radioanalytical and Nuclear Chemistry ◽

10.1007/bf02047969 ◽

1994 ◽

Vol 182 (1) ◽

pp. 75-89 ◽

Cited By ~ 21

Author(s):

N. Miekeley ◽

E. A. Casartelli ◽

R. M. Dotto

Keyword(s):

Rare Earth ◽

Rare Earth Elements ◽

Biological Availability ◽

Transuranium Elements ◽

Concentration Levels

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Nutritional evaluation of meat meals for poultry. VII.* Effect of processing temperature on total and biologically available amino acids

Australian Journal of Agricultural Research ◽

10.1071/ar9720913 ◽

1972 ◽

Vol 23 (5) ◽

pp. 913 ◽

Cited By ~ 17

Author(s):

AC Kondos ◽

GL McClymont

Keyword(s):

Amino Acids ◽

Protein Quality ◽

Tetrahymena Pyriformis ◽

Essential Amino Acids ◽

Processing Temperature ◽

Biological Availability ◽

Nutritional Evaluation ◽

Growth Promoting ◽

Maximum Temperatures

The effect on the protein quality of meat meals of processing them under commercial conditions in a continuous dry renderer at maximum temperatures ranging from 116 to 160°C for a running time of 115 min was studied. Although the total levels of amino acids were little affected by processing temperatures, the biological availability of all essential amino acids, as determined by the protozoan Tetrahymena pyriformis, was reduced as the processing temperature increased. At 140 and 160°C the availability of certain amino acids was reduced by 37-56%, lysine, histidine, and methionine being the most severely affected. The availability of essential amino acids in meals produced at temperatures from 121 to c. 138° was not significantly different. The growth-promoting ability of the meat meals for chickens was closely related to the availability of the essential amino acids. __________________ *Part VI, Aust. J. Agric. Res., 19: 171 (1968).

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