scholarly journals Analysis of Constituents in Urushi Wax, a Natural Food Additive

2006 ◽  
Vol 47 (4) ◽  
pp. 167-172 ◽  
Author(s):  
Zhe-Long JIN ◽  
Atsuko TADA ◽  
Naoki SUGIMOTO ◽  
Kyoko SATO ◽  
Aino MASUDA ◽  
...  
Keyword(s):  
Food Additive ◽  
Natural Food

Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties

2019 ◽  
Vol 294 ◽  
pp. 503-517 ◽  
Author(s):  
Andrés Felipe Alzate-Arbeláez ◽  
Eva Dorta ◽  
Camilo López-Alarcón ◽  
Farid B. Cortés ◽  
Benjamín A. Rojano
Keyword(s):  
Antioxidant Properties ◽  
Food Additive ◽  
Natural Food

Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels

Meat Science ◽  
2019 ◽  
Vol 157 ◽  
pp. 107879 ◽  
Author(s):  
Branislav Šojić ◽  
Branimir Pavlić ◽  
Predrag Ikonić ◽  
Vladimir Tomović ◽  
Bojana Ikonić ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Additive ◽  
Natural Food ◽  
Quality And Safety ◽  
Pork Sausages

scholarly journals Antioxidant and dual dose-dependent antigenotoxic and genotoxic properties of an ethanol extract of propolis

RSC Advances ◽  
2016 ◽  
Vol 6 (55) ◽  
pp. 49806-49816 ◽  
Author(s):  
M. Cruz ◽  
P. Antunes ◽  
L. Paulo ◽  
A. M. Ferreira ◽  
A. Cunha ◽  
...  
Keyword(s):  
Functional Food ◽  
Ethanol Extract ◽  
Food Additive ◽  
Natural Food ◽  
Food Ingredient ◽  
Dose Dependent ◽  
Resinous Product ◽  
Potential Use

Propolis is a resinous product made by honeybees from plant-derived materials, with high content of polyphenols associated to beneficial bioactivities with potential use as a natural food additive for preservation and as a functional food ingredient.

Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork

2009 ◽  
Vol 74 (7) ◽  
pp. M352-M357 ◽  
Author(s):  
B.O.T. Ifesan ◽  
S. Siripongvutikorn ◽  
N. Hutadilok-Towatana ◽  
S.P. Voravuthikunchai
Keyword(s):  
Crude Extract ◽  
Food Additive ◽  
Natural Food ◽  
Eleutherine Americana

scholarly journals A Neutraceutical by Design: The Clinical Application of Curcumin in Colonic Inflammation and Cancer

Scientifica ◽  
2012 ◽  
Vol 2012 ◽  
pp. 1-13 ◽  
Author(s):  
D. Soni ◽  
B. Salh
Keyword(s):  
Cystic Fibrosis ◽  
Biological Activities ◽  
Food Additive ◽  
Natural Food ◽  
Colonic Inflammation ◽  
Pharmacological Agents ◽  
Drug Levels ◽  
Epigenetic Effects ◽  
Undetectable Plasma ◽  
Surprising Finding

Unquestionably, the natural food additive curcumin, derived from the colorful spice turmeric used in many Asian cuisines, possesses a diverse array of biological activities. These range from its anti-inflammatory, antineoplastic, and metabolic modifying properties to surprising roles in disorders ranging from Alzheimer's disease to cystic fibrosis. Its effects on growth factor receptors, signaling molecules, and transcription factors, together with its epigenetic effects are widely considered to be extraordinary. These pleiotropic attributes, coupled with its safety even when used orally at well over 10 g/day, are unparalleled amongst pharmacological agents. However, there is one drawback; apart from the luminal gastrointestinal tract where its pharmacology predicts that reasonable drug levels can be attained, its broader use is hampered by its poor solubility and hence near undetectable plasma levels. Medicinal chemistry and nanotechnology have resulted in the generation of compounds where the modified drug or its delivery system has improved matters such that this shortcoming has been addressed to some extent, with the surprising finding that it remains safe to use. It is predicted that either the parental compound or its derivatives may eventually find a place in the therapeutic management protocols of several conditions.

Constituents and their antioxidative effects in eucalyptus leaf extract used as a natural food additive

2002 ◽  
Vol 77 (1) ◽  
pp. 47-56 ◽  
Author(s):  
Yoshiaki Amakura ◽  
Yukiko Umino ◽  
Sumiko Tsuji ◽  
Hideyuki Ito ◽  
Tsutomu Hatano ◽  
...  
Keyword(s):  
Leaf Extract ◽  
Food Additive ◽  
Natural Food ◽  
Antioxidative Effects

scholarly journals Phytochemicals of Conocarpus spp. as a Natural and Safe Source of Phenolic Compounds and Antioxidants

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1069
Author(s):  
Hanan S. Afifi ◽  
Hassan M. Al Marzooqi ◽  
Mohammad J. Tabbaa ◽  
Ahmed A. Arran
Keyword(s):  
Phenolic Compounds ◽  
Protocatechuic Acid ◽  
Ethanol Concentration ◽  
Sinapic Acid ◽  
Food Additive ◽  
Natural Food ◽  
Coumaric Acid ◽  
Plant Parts ◽  
Conocarpus Erectus ◽  
Different Parts

Optimization of the extraction conditions of polyphenolic compounds for different parts of the Damas species, Conocarpus lancifolius and Conocarpus erectus, grown under UAE conditions was studied. The combination of ethanol concentration (50, 75, and 100%), temperature (45, 55, and 65 °C) and time (1, 2, and 3 h) was used by applying the Response Surface Methodology. The data showed that the extracts (n = 90) contained phenolic compounds, flavonoids, and tannins, and were free of alkaloids. Changing the extraction conditions had a significant effect on the detection of phytosterols, saponins, and glycosides and on the solubility of vanillic acid, p-coumaric acid, sinapic acid, t-ferulic acid, rutin hydrate, protocatechuic acid, quercetin, and flavone. The data reveal that the roots and leaves of C. erectus and the leaves and fruits of C.lancifolius are the most important plant parts from which to extract these compounds. This study draws attention to the unordinary use of Conocarpus spp. as a source of natural food additive.

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