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Neuroprotective Effect of Artichoke-Based Nanoformulation in Sporadic Alzheimer’s Disease Mouse Model: Focus on Antioxidant, Anti-Inflammatory, and Amyloidogenic Pathways. Pharmaceuticals (Basel) 2022; 15:ph15101202. [PMID: 36297313 PMCID: PMC9610800 DOI: 10.3390/ph15101202] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/19/2022] [Accepted: 09/23/2022] [Indexed: 11/17/2022] Open
Abstract
The vast socio-economic impact of Alzheimer’s disease (AD) has prompted the search for new neuroprotective agents with good tolerability and safety profile. With its outstanding role as antioxidant and anti-inflammatory, alongside its anti-acetylcholinesterase activity, the artichoke can be implemented in a multi-targeted approach in AD therapy. Moreover, artichoke agricultural wastes can represent according to the current United Nations Sustainable Development goals an opportunity to produce medicinally valuable phenolic-rich extracts. In this context, the UPLC-ESI-MS/MS phytochemical characterization of artichoke bracts extract revealed the presence of mono- and di-caffeoylquinic acids and apigenin, luteolin, and kaempferol O-glycosides with remarkable total phenolics and flavonoids contents. A broad antioxidant spectrum was established in vitro. Artichoke-loaded, chitosan-coated, solid lipid nanoparticles (SLNs) were prepared and characterized for their size, zeta potential, morphology, entrapment efficiency, release, and ex vivo permeation and showed suitable colloidal characteristics, a controlled release profile, and promising ex vivo permeation, indicating possibly better physicochemical and biopharmaceutical parameters than free artichoke extract. The anti-Alzheimer potential of the extract and prepared SLNs was assessed in vivo in streptozotocin-induced sporadic Alzheimer mice. A great improvement in cognitive functions and spatial memory recovery, in addition to a marked reduction of the inflammatory biomarker TNF-α, β-amyloid, and tau protein levels, were observed. Significant neuroprotective efficacy in dentate Gyrus sub-regions was achieved in mice treated with free artichoke extract and to a significantly higher extent with artichoke-loaded SLNs. The results clarify the strong potential of artichoke bracts extract as a botanical anti-AD drug and will contribute to altering the future medicinal outlook of artichoke bracts previously regarded as agro-industrial waste.
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2
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Valorization of agro-industrial byproducts: Extraction and analytical characterization of valuable compounds for potential edible active packaging formulation. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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3
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Ali BM, Ang F, van der Fels-Klerx HJ. Consumer willingness to pay for plant-based foods produced using microbial applications to replace synthetic chemical inputs. PLoS One 2021; 16:e0260488. [PMID: 34874958 PMCID: PMC8651115 DOI: 10.1371/journal.pone.0260488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Accepted: 11/10/2021] [Indexed: 11/19/2022] Open
Abstract
Analysis of consumer preferences and willingness-to-pay (WTP) for sustainable foods produced using new agri-food technologies is required to enhance the uptake of innovations that accelerate the transition towards sustainable food systems. Consumers' willingness to buy new food products, with no or limited consumption experience, mainly depends on their food choice motivational orientations (promotion- vs prevention-orientation). The objective of this study was to elicit consumers' WTP for foods that are produced with microbial applications during the plant production phase with the aim to reduce the use of synthetic chemicals in crop farming, as well as to understand the associations of food choice motives, personal and socio-demographic factors with the WTP. We used contingent valuation to elicit consumers' WTP for three food products (wheat bread, consumer potatoes and tomato sauce) through online surveys. Data were collected from 291 consumers, primarily from Italy, Germany and the Netherlands. Descriptive statistics, latent variable modelling and logistic regression were used to analysis data. Results show that more than two-third of the respondents are willing to pay premiums of at least 0.11 euro per kg of food products for reductions in synthetic chemical use by at least 50% due to microbial applications. The amount of WTP increases with the level of reductions in synthetic chemical use. The majority of the respondents are promotion-oriented consumers in relation to their food involvement, and are more likely to pay premiums for the sustainably produced food products. Environmentally concerned consumers are also more likely to pay premiums, whereas health concerned consumers are not. This study contributes to understanding of consumers' attitude and perceived health risks towards foods obtained using microbial applications, and the heterogeneity of their preferences. Results provide insights for identifying potential buyers of foods produced using microbial applications, and to set prices according to the levels of consumers' WTP.
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Affiliation(s)
- Beshir M. Ali
- Business Economics Group, Wageningen University & Research, Wageningen, the Netherlands
| | - Frederic Ang
- Business Economics Group, Wageningen University & Research, Wageningen, the Netherlands
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4
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Domínguez-Fernández M, Irigoyen Á, Vargas-Alvarez MDLA, Ludwig IA, De Peña MP, Cid C. Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100389] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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5
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Araújo-Rodrigues H, Santos D, Campos DA, Guerreiro S, Ratinho M, Rodrigues IM, Pintado ME. Impact of Processing Approach and Storage Time on Bioactive and Biological Properties of Rocket, Spinach and Watercress Byproducts. Foods 2021; 10:2301. [PMID: 34681349 PMCID: PMC8534970 DOI: 10.3390/foods10102301] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/17/2021] [Accepted: 09/18/2021] [Indexed: 11/16/2022] Open
Abstract
The high nutritional value of vegetables is well recognized, but their short shelf life and seasonal nature result in massive losses and wastes. Vegetable's byproducts are an opportunity to develop value-added ingredients, increasing food system efficiency and environmental sustainability. In the present work, pulps and powders of byproducts from rocket and spinach leaves and watercress were developed and stored for six months under freezing and vacuum conditions, respectively. After processing and storage, microbiological quality, bioactive compounds (polyphenols, carotenoids and tocopherols profiles), antioxidant capacity, and pulps viscosity were analyzed. Generally, the developed vegetable's pulps and powders were considered microbiologically safe. Although some variations after processing and storage were verified, the antioxidant activity was preserved or improved. A rich phenolic composition was also registered and maintained. During freezing, the quantitative carotenoid profile was significantly improved (mainly in rocket and spinach), while after drying, there was a significant decrease. A positive effect was verified in the vitamin E level. Both processing and storage conditions resulted in products with relevant phenolics, carotenoids and tocopherol levels, contributing to the antioxidant activity registered. Thus, this study demonstrates the potential of vegetable byproducts valorization through developing these functional ingredients bringing economic and environmental value into the food chain.
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Affiliation(s)
- Helena Araújo-Rodrigues
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (H.A.-R.); (D.S.); (D.A.C.)
| | - Diva Santos
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (H.A.-R.); (D.S.); (D.A.C.)
| | - Débora A. Campos
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (H.A.-R.); (D.S.); (D.A.C.)
| | - Suse Guerreiro
- Vitacress Portugal S.A., Quinta dos Cativos, 7630-033 Odemira, Portugal; (S.G.); (M.R.)
| | - Modesta Ratinho
- Vitacress Portugal S.A., Quinta dos Cativos, 7630-033 Odemira, Portugal; (S.G.); (M.R.)
| | - Ivo M. Rodrigues
- Departamento de Ciências Agrárias e Tecnologias, Escola Superior Agrária, Instituto Politécnico de Coimbra, 3045-601 Coimbra, Portugal;
| | - Manuela E. Pintado
- Vitacress Portugal S.A., Quinta dos Cativos, 7630-033 Odemira, Portugal; (S.G.); (M.R.)
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6
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Takim K, Yigin A, Koyuncu I, Kaya R, Gülçin İ. Anticancer, anticholinesterase and antidiabetic activities of tunceli garlic (Allium tuncelianum): determining its phytochemical content by LC–MS/MS analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00912-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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7
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Domínguez-Fernández M, Ludwig IA, De Peña MP, Cid C. Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota. Food Funct 2021; 12:1996-2011. [PMID: 33537693 DOI: 10.1039/d0fo03119d] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The aim of this study was to evaluate the bioaccessibility of (poly)phenolic compounds in Tudela artichokes (Cynara scolymus cv. Blanca de Tudela) after an in vitro gastrointestinal digestion and the effect of the human colonic microbiota. A total of 28 (poly)phenolic compounds were identified and quantified by LC-MS/MS in raw, boiled, sous vide and microwaved Tudela artichokes. Out of these, sixteen were phenolic acids, specifically caffeoylquinic acids (CQAs) and other minor hydroxycinnamic acid derivatives, ten flavonoids belonging to the family of flavones (apigenin and luteolin derivatives) and two lignans (pinoresinol derivatives). Sous vide and microwaving caused mainly transesterification reactions of CQAs but maintained or even augmented the total (poly)phenolic contents of artichokes, while boiling decreased (poly)phenolic compounds by 25% due to leaching into the boiling water. Heat treatment exerted a positive effect on the bioaccessibility of (poly)phenols after gastrointestinal digestion. In raw artichokes, only 1.6% of the total (poly)phenolic compounds remained bioaccessible after gastrointestinal digestion, while in artichoke samples cooked by sous vide, boiled and microwaved, the percentage of bioaccessibility was 60.38%, 59.93% and 39,03% respectively. After fecal fermentation, 20 native (poly)phenolic compounds and 11 newly formed catabolites were quantified. 48 h of fecal fermentation showed that native (poly)phenols are readily degraded by colonic microbiota during the first 2 h of incubation. The colonic degradation of artichoke (poly)phenols follows a major pathway that involves the formation of caffeic acid, dihydrocaffeic acid, 3-(3'-hydroxyphenyl)propionic acid, 3-phenylpropionic acid and phenylacetic acid, with 3-phenylpropionic acid being the most abundant end product. The catabolic pathways for colonic microbial degradation of artichoke CQAs are proposed.
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Affiliation(s)
- Maite Domínguez-Fernández
- Universidad de Navarra, Facultad de Farmacia y Nutrición, Departamento de Ciencias de la Alimentación y Fisiología, C/Irunlarrea 1, E-31008 Pamplona, Spain
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8
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Sova M, Saso L. Natural Sources, Pharmacokinetics, Biological Activities and Health Benefits of Hydroxycinnamic Acids and Their Metabolites. Nutrients 2020; 12:E2190. [PMID: 32717940 PMCID: PMC7468728 DOI: 10.3390/nu12082190] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 07/19/2020] [Accepted: 07/22/2020] [Indexed: 12/14/2022] Open
Abstract
Hydroxycinnamic acids (HCAs) are important natural phenolic compounds present in high concentrations in fruits, vegetables, cereals, coffee, tea and wine. Many health beneficial effects have been acknowledged in food products rich in HCAs; however, food processing, dietary intake, bioaccessibility and pharmacokinetics have a high impact on HCAs to reach the target tissue in order to exert their biological activities. In particular, metabolism is of high importance since HCAs' metabolites could either lose the activity or be even more potent compared to the parent compounds. In this review, natural sources and pharmacokinetic properties of HCAs and their esters are presented and discussed. The main focus is on their metabolism along with biological activities and health benefits. Special emphasis is given on specific effects of HCAs' metabolites in comparison with their parent compounds.
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Affiliation(s)
- Matej Sova
- Faculty of Pharmacy, University of Ljubljana, Aškerčeva 7, 1000 Ljubljana, Slovenia
| | - Luciano Saso
- Department of Physiology and Pharmacology "Vittorio Erspamer", Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy;
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9
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Bonasia A, Conversa G, Lazzizera C, Loizzo P, Gambacorta G, Elia A. Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy). Foods 2020; 9:E850. [PMID: 32610546 PMCID: PMC7404550 DOI: 10.3390/foods9070850] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 12/22/2022] Open
Abstract
Interest in local landraces has unfortunately decreased over, the last decades, in which they have been continuously subjected to a high genetic erosion in favour of new modern varieties. Within the Puglia region (S-E Italy), Foggia province was found to be the richest in vegetable landraces. In the present study, six garlic landraces collected from this area have been assessed for their chemical composition (minerals, organic acids, free sugars, volatile, and phenolic compounds) along with their main morpho-biometrical traits. A commercial genotype was also considered as a reference standard. The landraces show a large variability, but in general high morphological standards, high levels of cations and phenols, and low levels of volatile-(S)-compounds in comparison with the commercial genotype and the literature values. 'Aglio di Peschici' and 'Aglio Rosso di Monteleone di Puglia' are very rich in minerals and phenols (mainly ferulic acid and iso-rhamnetin). This increase in knowledge on the chemical properties of these garlic landraces could represent a tool for encouraging the consumption of a food product. At the same time, the consumption of these landraces would stimulate their cultivation and could highly contribute to protection against the risk of erosion of agro-biodiversity by their in situ/on-farm conservation.
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Affiliation(s)
- Anna Bonasia
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, 71100 Foggia, Italy; (A.B.); (C.L.); (A.E.)
| | - Giulia Conversa
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, 71100 Foggia, Italy; (A.B.); (C.L.); (A.E.)
| | - Corrado Lazzizera
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, 71100 Foggia, Italy; (A.B.); (C.L.); (A.E.)
| | - Pasqua Loizzo
- Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy; (P.L.); (G.G.)
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy; (P.L.); (G.G.)
| | - Antonio Elia
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, 71100 Foggia, Italy; (A.B.); (C.L.); (A.E.)
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10
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Phan ADT, Netzel G, Chhim P, Netzel ME, Sultanbawa Y. Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic ( Allium Sativum L.) Cultivars. Foods 2019; 8:E358. [PMID: 31450776 PMCID: PMC6770571 DOI: 10.3390/foods8090358] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 08/19/2019] [Accepted: 08/21/2019] [Indexed: 11/17/2022] Open
Abstract
This study systematically evaluated the main bioactive compounds and associated biological properties of two Australian grown garlic cultivars and commercial non-Australian grown garlic (for comparison purposes only). Additionally, the distribution of bioactive compounds in garlic skin and clove samples was determined to obtain a better understanding of the potential biological functionality of the different garlic parts. The identification and quantification of bioactive compounds was performed by ultra-high performance liquid chromatography with mass spectrometry and photodiode array detection (UHPLC-PDA-MS). A principal component analysis was applied to assess the correlation between the determined bioactive compounds and antioxidant capacity as well as antimicrobial activity. The content of phenolic compounds (free and bound forms) in the garlic skin samples was significantly (p < 0.05) higher than that of the garlic cloves, and was also higher (p < 0.05) in the Australian grown cultivars compared to the commercial non-Australian grown garlic. Anthocyanins were found in the skin samples of the Australian grown garlic cultivars. The organosulfur compounds were higher (p < 0.05) in the cloves compared to the skin samples and higher (p < 0.05) in the Australian grown cultivars compared to the studied commercial sample. As the richer source of bioactive compounds, the Australian grown garlic cultivars exhibited a significantly (p < 0.05) higher antioxidant capacity and stronger (p < 0.05) antimicrobial activity than the commercial non-Australian grown garlic. The potential of garlic cultivars rich in bioactive compounds for domestic and industrial applications, e.g., condiment and natural food preservative, should be explored further.
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Affiliation(s)
- Anh Dao Thi Phan
- ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4072, Queensland, Australia.
| | - Gabriele Netzel
- ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4072, Queensland, Australia
| | - Panhchapor Chhim
- ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4072, Queensland, Australia
| | - Michael E Netzel
- ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4072, Queensland, Australia
| | - Yasmina Sultanbawa
- ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4072, Queensland, Australia.
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11
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Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo. Antioxidants (Basel) 2019; 8:antiox8060184. [PMID: 31248107 PMCID: PMC6616546 DOI: 10.3390/antiox8060184] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 06/13/2019] [Accepted: 06/14/2019] [Indexed: 11/28/2022] Open
Abstract
Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), and watercress (W)), both in vitro and applied to a cured meat product (chorizo). For that, the volatile compounds by GC-MS and microbial growth were determined. The total phenolic and nitrate contents were measured and related with their antioxidant capacity (measured by DPPH, ABTS, FRAP, and ORAC methods) and antimicrobial capacity against Clostridium perfringens growth in vitro. In order to study the antioxidant and antimicrobial activities of the extracts in food, their properties were also measured in Spanish chorizo enriched with these natural extracts. R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against C. perfringens. The incorporation of these extracts as preservatives in Spanish chorizo also presented excellent antioxidant and antimicrobial capacities and could be an excellent strategy in order to produce clean label dry-cured meat products.
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12
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Daliri EB, Choi S, Cho B, Jo HY, Kim S, Chelliah R, Rubab M, Kim J, Oh H, Lee O, Oh D. Biological activities of a garlic- Cirsium setidens Nakai blend fermented with Leuconostoc mesenteroides. Food Sci Nutr 2019; 7:2024-2032. [PMID: 31289650 PMCID: PMC6593477 DOI: 10.1002/fsn3.1032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 02/19/2019] [Accepted: 02/25/2019] [Indexed: 01/17/2023] Open
Abstract
In this study, we investigated the antioxidant- and immune-stimulating activities of various garlic-Cirsium setidens Nakai blends (fermented and unfermented). The levels of S-allyl cysteine increased by 2.5 times while pectolinarigenin (an anti-inflammatory compound) increased about six times (from 1.1 ± 0.04 mg/g to 6.70 ± 0.12 mg/g) after the garlic-Cirsium setidens Nakai (80:20%, respectively) blend (S4) was fermented with Leuconostoc mesenteroides KCTC 13302. The ferric reducing ability and DPPH radical scavenging activities of all the samples increased significantly after fermentation. Ethanolic extracts of the fermented samples significantly enhanced RAW 264.7 macrophage proliferation in a dose-dependent manner and induced nitric oxide production. Among the samples, S6 and S8 stimulated the highest levels of nitric oxide (NO) production. S6 significantly induced proinflammatory cytokines TNF-α and IL-1β as well as an anti-inflammatory cytokine IL-10 relative to control. Since the resolution of an infection would require a harmonized interplay of proinflammatory factors and anti-inflammatory cytokines, consumption of S6 could be helpful in promoting health.
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Affiliation(s)
| | - Sun‐Il Choi
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Bong‐Yeon Cho
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Hyeon Yeong Jo
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Se‐Hun Kim
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Ramachandran Chelliah
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Momna Rubab
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Joong‐Hark Kim
- Erom R&D CenterErom Co., LtdChuncheon‐si, Gangwon‐doSouth Korea
| | - Hyun‐Taek Oh
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
- Erom R&D CenterErom Co., LtdChuncheon‐si, Gangwon‐doSouth Korea
| | - Ok‐Hwan Lee
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
| | - Deog‐Hwan Oh
- Department of Food Science and BiotechnologyKangwon National UniversityChuncheonSouth Korea
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Liaqat A, Zahoor T, Atif Randhawa M, Shahid M. Characterization and antimicrobial potential of bioactive components of sonicated extract from garlic (
Allium sativum
) against foodborne pathogens. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13936] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Atif Liaqat
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
| | - Tahir Zahoor
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
| | - Muhammad Atif Randhawa
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
| | - Muhammad Shahid
- Department of Biochemistry University of Agriculture Faisalabad Pakistan
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14
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Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species. Food Chem 2018; 267:376-386. [DOI: 10.1016/j.foodchem.2017.11.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 06/02/2017] [Accepted: 11/10/2017] [Indexed: 11/20/2022]
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15
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Alori ET, Babalola OO. Microbial Inoculants for Improving Crop Quality and Human Health in Africa. Front Microbiol 2018; 9:2213. [PMID: 30283427 PMCID: PMC6156547 DOI: 10.3389/fmicb.2018.02213] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Accepted: 08/30/2018] [Indexed: 12/14/2022] Open
Abstract
Current agricultural practices depend heavily on chemical inputs (such as fertilizers, pesticides, herbicides, etc.) which, all things being equal cause a deleterious effect on the nutritional value of farm product and health of farm workers and consumers. Excessive and indiscriminate use of these chemicals have resulted in food contamination, weed and disease resistance and negative environmental outcomes which together have a significant impact on human health. Application of these chemical inputs promotes the accumulation of toxic compounds in soils. Chemical compounds are absorbed by most crops from soil. Several synthetic fertilizers contain acid radicals, such as hydrochloride and sulfuric radicals, and hence increase the soil acidity and adversely affect soil and plant health. Highly recalcitrant compounds can also be absorbed by some plants. Continuous consumption of such crops can lead to systematic disorders in humans. Quite a number of pesticides and herbicides have carcinogenicity potential. The increasing awareness of health challenges as a result of consumption of poor quality crops has led to a quest for new and improved technologies of improving both the quantity and quality of crop without jeopardizing human health. A reliable alternative to the use of chemical inputs is microbial inoculants that can act as biofertilizers, bioherbicide, biopesticides, and biocontrol agents. Microorganisms are able to carry out the plant growth promotion, pest and disease and weed control. Microbial inoculants are beneficiary microorganisms applied to either the soil or the plant in order to improve productivity and crop health. Microbial inoculants are natural-based products being widely used to control pests and improve the quality of the soil and crop, and hence human health. Microbial inoculants involve a blend of microorganisms that work with the soil and the soil life to improve soil fertility and health and by extension improve human health. Microbial inoculants have the ability to minimize the negative impact of chemical input and consequently increase the quantity and quality of farm produce. Microbial inoculants are environmental-friendly and deliver plant nutrients to plants in a more sustainable manner. Microbial inoculants can help reduce chemical fertilizer application. Microbial inoculants could include bacteria, fungi and algae. This research summarizes the impact of agricultural chemical inputs on human health. The contribution of microbial inoculants in sustainable maintenance of human health will be expatiated. Advances in microbial inoculants and technology and strategies to explore this natural, user friendly biological resource for sustainable maintenance of plant health will be discussed.
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Affiliation(s)
| | - Olubukola Oluranti Babalola
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West University, Mahikeng, South Africa
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16
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Liu J, Guo W, Yang M, Liu L, Huang S, Tao L, Zhang F, Liu Y. Investigation of the dynamic changes in the chemical constituents of Chinese “Laba” garlic during traditional processing. RSC Adv 2018; 8:41872-41883. [PMID: 35558794 PMCID: PMC9092031 DOI: 10.1039/c8ra09657k] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Accepted: 11/27/2018] [Indexed: 11/21/2022] Open
Abstract
In this study, the whole chemical constituents influencing colour, flavor and physiological function of “Laba” garlic during traditional processing have been investigated.
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Affiliation(s)
- Jian Liu
- School of Food Science and Engineering
- Hefei University of Technology
- Hefei 230009
- China
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine
| | - Wei Guo
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Minli Yang
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Lixia Liu
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Shengxiong Huang
- School of Food Science and Engineering
- Hefei University of Technology
- Hefei 230009
- China
| | - Liang Tao
- College of Food Science and Technology
- Yunnan Agricultural University
- Kunming 650201
- China
| | - Feng Zhang
- Institute of Food Safety, Chinese Academy of Inspection & Quarantine
- Beijing 100176
- China
| | - Yongsheng Liu
- School of Food Science and Engineering
- Hefei University of Technology
- Hefei 230009
- China
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17
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Khalid M, Hassani D, Bilal M, Asad F, Huang D. Influence of bio-fertilizer containing beneficial fungi and rhizospheric bacteria on health promoting compounds and antioxidant activity of Spinacia oleracea L. BOTANICAL STUDIES 2017; 58:35. [PMID: 28815474 PMCID: PMC5559411 DOI: 10.1186/s40529-017-0189-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Accepted: 08/11/2017] [Indexed: 05/30/2023]
Abstract
BACKGROUND This study evaluates the influences of bio fertilizers containing mycorrhizal fungi (Glomus fasciculatum, Glomus mosseae) individually or in combination with N-fixer (Azotobacter chroococcum), K solubilizer (Bacillus mucilaginous) and P solubilizer (Bacillus megaterium) on soil fertility and phytochemical levels of spinach. RESULTS Root colonization by mycorrhizal fungi was increased in the presence of bacterial inoculation in comparison to individual inoculation treatments. Inoculation of bio fertilizer containing mycorrhizal fungi and bacterial species considerably augmented the concentration of total phenolic compounds, flavonoids and phenolic acid contents. The 1, 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity of spinach was found to be positively coincided with flavonoid contents, while partially correlated with total phenolic compounds and phenolic acids. Further, the HPLC analysis showed that significantly higher antioxidant activity of spinach was correlated with quercetin contents and chlorogenic acid. Chlorophyll contents were also increased following the bio fertilization treatments. CONCLUSION Results revealed that these microbes are useful tool for improving health promoting compounds in spinach.
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Affiliation(s)
- Muhammad Khalid
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 People’s Republic of China
| | - Danial Hassani
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 People’s Republic of China
| | - Muhammad Bilal
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, 200240 China
| | - Fayaz Asad
- Key Laboratory of Alpine Ecology and Biodiversity, Key Laboratory of Tibetan Environment, Changes and Land Surface Processes, Institute of Tibetan Plateau Research, Chinese Academy of Sciences, Beijing, 100101 China
| | - Danfeng Huang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 People’s Republic of China
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18
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Petropoulos SA, Pereira C, Ntatsi G, Danalatos N, Barros L, Ferreira ICFR. Nutritional value and chemical composition of Greek artichoke genotypes. Food Chem 2017; 267:296-302. [PMID: 29934171 DOI: 10.1016/j.foodchem.2017.01.159] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Revised: 01/26/2017] [Accepted: 01/31/2017] [Indexed: 11/30/2022]
Abstract
The nutritional value and chemical composition of various artichoke genotypes cultivated in Greece were evaluated. Significant differences were detected in water content, as well as in fat, ash, protein and carbohydrate content. Proteins and carbohydrates were detected in high amounts in all the genotypes. Antioxidant activity was also varied between the studied samples. Palmitic and linoleic acids were the most abundant fatty acids in artichoke heads, while stearic, oleic, alpha-linolenic, arachidic, behenic and lignoceric acids were detected in lesser amounts. 3,5-O-Dicaffeoylquinic acid and 5-O-caffeoylquinic acid were the main phenolic compounds. In conclusion, heads of artichoke genotypes cultivated in Greece showed a high nutritional value and antioxidant activity which signifies the importance of this vegetable for the Mediterranean diet, while the diversity in chemical composition between the studied samples should be further exploited for the selection of elite cultivars with specific end-uses of the final product.
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Affiliation(s)
- Spyridon A Petropoulos
- Laboratory of Vegetable Production, University of Thessaly, Fytokou Street, 38446 N. Ionia, Magnissia, Greece.
| | - Carla Pereira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal
| | - Georgia Ntatsi
- Laboratory of Vegetable Production, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Nikolaos Danalatos
- Laboratory of Agronomy and Applied Crop Physiology, University of Thessaly, Fytokou Street, 38446 N. Ionia, Magnissia, Greece
| | - Lillian Barros
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE) - Associate Laboratory LSRE/LCM, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
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19
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Petropoulos SA, Pereira C, Barros L, Ferreira ICFR. Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants. Food Funct 2017; 8:2022-2029. [DOI: 10.1039/c7fo00356k] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Leaf blades had higher antioxidant activity and total phenolic compound content than midribs and petioles.
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Affiliation(s)
| | - Carla Pereira
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
| | - Lillian Barros
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
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20
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de Villiers A, Venter P, Pasch H. Recent advances and trends in the liquid-chromatography–mass spectrometry analysis of flavonoids. J Chromatogr A 2016; 1430:16-78. [DOI: 10.1016/j.chroma.2015.11.077] [Citation(s) in RCA: 105] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Accepted: 11/25/2015] [Indexed: 12/22/2022]
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21
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Kaushik P, Andújar I, Vilanova S, Plazas M, Gramazio P, Herraiz FJ, Brar NS, Prohens J. Breeding Vegetables with Increased Content in Bioactive Phenolic Acids. Molecules 2015; 20:18464-81. [PMID: 26473812 PMCID: PMC6332125 DOI: 10.3390/molecules201018464] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 09/30/2015] [Accepted: 10/07/2015] [Indexed: 01/18/2023] Open
Abstract
Vegetables represent a major source of phenolic acids, powerful antioxidants characterized by an organic carboxylic acid function and which present multiple properties beneficial for human health. In consequence, developing new varieties with enhanced content in phenolic acids is an increasingly important breeding objective. Major phenolic acids present in vegetables are derivatives of cinnamic acid and to a lesser extent of benzoic acid. A large diversity in phenolic acids content has been found among cultivars and wild relatives of many vegetable crops. Identification of sources of variation for phenolic acids content can be accomplished by screening germplasm collections, but also through morphological characteristics and origin, as well as by evaluating mutations in key genes. Gene action estimates together with relatively high values for heritability indicate that selection for enhanced phenolic acids content will be efficient. Modern genomics and biotechnological strategies, such as QTL detection, candidate genes approaches and genetic transformation, are powerful tools for identification of genomic regions and genes with a key role in accumulation of phenolic acids in vegetables. However, genetically increasing the content in phenolic acids may also affect other traits important for the success of a variety. We anticipate that the combination of conventional and modern strategies will facilitate the development of a new generation of vegetable varieties with enhanced content in phenolic acids.
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Affiliation(s)
- Prashant Kaushik
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
| | - Isabel Andújar
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
| | - Santiago Vilanova
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
| | - Mariola Plazas
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
| | - Pietro Gramazio
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
| | - Francisco Javier Herraiz
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
| | - Navjot Singh Brar
- Department of Vegetable Science, Chaudhary Charan Singh Haryana Agricultural University, Hisar 125001, India.
| | - Jaime Prohens
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain.
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22
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Tena M, Martínez-Moral M, Cardozo P. Determination of caffeoylquinic acids in feed and related products by focused ultrasound solid–liquid extraction and ultra-high performance liquid chromatography–mass spectrometry. J Chromatogr A 2015; 1400:1-9. [DOI: 10.1016/j.chroma.2015.04.049] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Revised: 04/20/2015] [Accepted: 04/24/2015] [Indexed: 11/29/2022]
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23
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Li WQ, Zhou H, Zhou MY, Hu XP, Ou SY, Yan RA, Liao XJ, Huang XS, Fu L. Characterization of phenolic constituents inhibiting the formation of sulfur-containing volatiles produced during garlic processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:787-794. [PMID: 25579175 DOI: 10.1021/jf505982f] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Garlic (Allium sativum L.), which is a widely distributed plant, is globally used as both spice and food. This study identified five novel phenolic compounds, namely, 8-(3-methyl-(E)-1-butenyl)diosmetin, 8-(3-methyl-(E)-1-butenyl)chrysin, 6-(3-methyl-(E)-1-butenyl)chrysin, and Alliumones A and B, along with nine known compounds 6-14 from the ethanol extract of garlic. The structures of these five novel phenolic compounds were established via extensive 1D- and 2D-nuclear magnetic resonance spectroscopy experiments. The effects of the phenolic compounds isolated from garlic on the enzymatical or nonenzymatical formation of sulfur-containing compounds produced during garlic processing were examined. Compound 12 significantly reduced the thermal decomposition of alliin, whereas compound 4 exhibited the highest percentage of alliinase inhibition activity (36.6%).
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Affiliation(s)
- Wen-Qing Li
- Department of Food Science and Engineering, and ‡Department of Chemistry, Jinan University , Guangzhou 510632, Guangdong China
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