166 related articles for article (PubMed ID: 36519092)
1. Inhibitory effects of rooibos (
Chen YT; Lin YY; Pan MH; Ho CT; Hung WL
Food Chem X; 2022 Dec; 16():100515. PubMed ID: 36519092
[TBL] [Abstract][Full Text] [Related]
2. Berry anthocyanins prevent α-dicarbonyls and advanced glycation end product formation in phosphate-buffered saline-based model systems, cookie and ground pork.
Hsiao YW; Hsia SM; Pan MH; Ho CT; Hung WL
J Food Sci; 2024 Jun; 89(6):3745-3758. PubMed ID: 38752387
[TBL] [Abstract][Full Text] [Related]
3. Aspalathin and Other Rooibos Flavonoids Trapped α-Dicarbonyls and Inhibited Formation of Advanced Glycation End Products In Vitro.
Bednarska K; Fecka I
Int J Mol Sci; 2022 Nov; 23(23):. PubMed ID: 36499065
[TBL] [Abstract][Full Text] [Related]
4. Phenolic composition of rooibos changes during simulated fermentation: Effect of endogenous enzymes and fermentation temperature on reaction kinetics.
De Beer D; Tobin J; Walczak B; Van Der Rijst M; Joubert E
Food Res Int; 2019 Jul; 121():185-196. PubMed ID: 31108739
[TBL] [Abstract][Full Text] [Related]
5. Artichoke (Cynara cardunculus L. var. scolymus) waste as a natural source of carbonyl trapping and antiglycative agents.
Maietta M; Colombo R; Lavecchia R; Sorrenti M; Zuorro A; Papetti A
Food Res Int; 2017 Oct; 100(Pt 1):780-790. PubMed ID: 28873750
[TBL] [Abstract][Full Text] [Related]
6. Major anthocyanins in elderberry effectively trap methylglyoxal and reduce cytotoxicity of methylglyoxal in HepG2 cell line.
Ferreira SS; Domingues MR; Barros C; Santos SAO; Silvestre AJD; Silva AM; Nunes FM
Food Chem X; 2022 Dec; 16():100468. PubMed ID: 36281231
[TBL] [Abstract][Full Text] [Related]
7. Mechanism of reactive carbonyl species trapping by hydroxytyrosol under simulated physiological conditions.
Navarro M; Morales FJ
Food Chem; 2015 May; 175():92-9. PubMed ID: 25577056
[TBL] [Abstract][Full Text] [Related]
8. In vitro evaluation of anti-methylglyoxal/glyoxal activity of three phytosterols using glycated bovine serum albumin models.
Sobhy R; Shen Q; Abd-Elrahman AA; Khalifa I; Liang H; Li B
Steroids; 2020 Sep; 161():108678. PubMed ID: 32565405
[TBL] [Abstract][Full Text] [Related]
9. Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model.
Navarro M; Morales FJ
Food Chem; 2017 Feb; 217():602-609. PubMed ID: 27664677
[TBL] [Abstract][Full Text] [Related]
10. Visualization of Aspalathin in Rooibos (
Amor Stander E; Williams W; Rautenbach F; Le Roes-Hill M; Mgwatyu Y; Marnewick J; Hesse U
Molecules; 2019 Mar; 24(5):. PubMed ID: 30866512
[TBL] [Abstract][Full Text] [Related]
11. Spray-dried olive mill wastewater reduces Maillard reaction in cookies model system.
Troise AD; Colantuono A; Fiore A
Food Chem; 2020 Apr; 323():126793. PubMed ID: 32334301
[TBL] [Abstract][Full Text] [Related]
12. Effect of heat on aspalathin, iso-orientin, and orientin contents and color of fermented rooibos (Aspalathus linearis) iced tea.
Joubert E; Viljoen M; De Beer D; Manley M
J Agric Food Chem; 2009 May; 57(10):4204-11. PubMed ID: 21314198
[TBL] [Abstract][Full Text] [Related]
13. Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads.
Culetu A; Fernandez-Gomez B; Ullate M; del Castillo MD; Andlauer W
Food Chem; 2016 Apr; 197(Pt A):14-23. PubMed ID: 26616919
[TBL] [Abstract][Full Text] [Related]
14. Use of green rooibos (Aspalathus linearis) extract and water-soluble nanomicelles of green rooibos extract encapsulated with ascorbic acid for enhanced aspalathin content in ready-to-drink iced teas.
Joubert E; Viljoen M; De Beer D; Malherbe CJ; Brand DJ; Manley M
J Agric Food Chem; 2010 Oct; 58(20):10965-71. PubMed ID: 20923193
[TBL] [Abstract][Full Text] [Related]
15. The antiglycative effect of apple flowers in fructose/glucose-BSA models and cookies.
Gao J; Sun Y; Li L; Zhou Q; Wang M
Food Chem; 2020 Nov; 330():127170. PubMed ID: 32531633
[TBL] [Abstract][Full Text] [Related]
16. Safety Assessment of Phytochemicals Derived from the Globalized South African Rooibos Tea ( Aspalathus linearis) through Interaction with CYP, PXR, and P-gp.
Fantoukh OI; Dale OR; Parveen A; Hawwal MF; Ali Z; Manda VK; Khan SI; Chittiboyina AG; Viljoen A; Khan IA
J Agric Food Chem; 2019 May; 67(17):4967-4975. PubMed ID: 30955332
[TBL] [Abstract][Full Text] [Related]
17. Ameliorative effect of aspalathin from rooibos (Aspalathus linearis) on acute oxidative stress in Caenorhabditis elegans.
Chen W; Sudji IR; Wang E; Joubert E; van Wyk BE; Wink M
Phytomedicine; 2013 Feb; 20(3-4):380-6. PubMed ID: 23218401
[TBL] [Abstract][Full Text] [Related]
18. Model development for predicting in vitro bio-capacity of green rooibos extract based on composition for application as screening tool in quality control.
Viraragavan A; Hlengwa N; de Beer D; Riedel S; Miller N; Bowles S; Walczak B; Muller C; Joubert E
Food Funct; 2020 Apr; 11(4):3084-3094. PubMed ID: 32195502
[TBL] [Abstract][Full Text] [Related]
19. Unfermented rooibos tea: quantitative characterization of flavonoids by HPLC-UV and determination of the total antioxidant activity.
Bramati L; Aquilano F; Pietta P
J Agric Food Chem; 2003 Dec; 51(25):7472-4. PubMed ID: 14640601
[TBL] [Abstract][Full Text] [Related]
20. Enhancing aspalathin stability in rooibos (Aspalathus linearis) ready-to-drink iced teas during storage: the role of nano-emulsification and beverage ingredients, citric and ascorbic acids.
de Beer D; Joubert E; Viljoen M; Manley M
J Sci Food Agric; 2012 Jan; 92(2):274-82. PubMed ID: 21780136
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]