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Wyniki wyszukiwania dla: BETALAINS
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Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice
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Comparative evaluation of different methods for determining phytochemicals and antioxidant activity in products containing betalains - Verification of beetroot samples
PublikacjaThis study presents methods that can be used to assess the health quality of products containing betalains. The paper compares and verifies data on the phytochemical composition of three different pigmented beetroot cultivars using spectrophotometric, HPLC-DAD, HPTLC and LC-Q-Orbitrap-HRMS techniques. Additionally, we compared the total antioxidant activity in both the cell-free and cellular systems. Betalain contribution to antioxidant...
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The comparison of betalain composition and chosen biological activities for differently pigmented prickly pear (Opuntia ficus-indica) and beetroot (Beta vulgaris) varieties
PublikacjaBetalains are a group of plant originated pigments with chemopreventive potential. The aim of this study was to relate the composition of betalains and chosen biological activities (antioxidant, cytotoxic, anti-genotoxic and influence on enzymatic activities) for extracts from differently pigmented varieties of prickly pear (yellow, orange and red) and beetroot (white and red). The assumption was that phytocomplexes of tested varieties...
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Relationship between the betalain composition in Opuntia ficus indica and Beta vulgaris varieties and biological activity of their extracts
PublikacjaBetalains are a class of pigments that are much less com- monly found in nature than anthocyanins or carotenoids. They occur only in a few edible plants such as red beetroot (Beta vulgaris), prickly pears (Opuntia ficus indica), amaranth (Amaranthus sp.) and some mushrooms. This group of pig- ments can be divided into two major groups: yellow vulgax- anthins and red betanins. Despite their structural similarity to compounds from...
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Non-Nutritive Bioactive Compounds in Food of Plant Origin
PublikacjaThe increasing knowledge on the health benefits of certain food ingredients, in particular, those of plant origin, opened the discussion of the possibility of using edible plants or their active components in the prevention of non-communicable diseases. The health-promoting properties of plant foods are related to the presence of non-nutritive compounds, mainly plant secondary metabolites, which can affect many biological mechanisms...
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Porównanie składu fitozwiązków i wybranych aktywności biologicznych warzyw i owoców o różnej pigmentacji. Poszukiwanie zależności między zawartością substancji bioaktywnych a potencjałem prozdrowotnym roślin jadalnych
PublikacjaCelem projektu była próba znalezienia zależności pomiędzy składem bioaktywnych fitozwiązków a aktywnością biologiczną dla wybranych roślin jadalnych. Do badań wykorzystane zostały pary owoców lub warzyw należące do tego samego gatunku, ale różniące się zasadniczo zawartością określonych grup związków o wysokim potencjale biologicznym. Były to następujące odmiany roślin jadalnych: żółta, pomarańczowa...