The Comparison of the Profile of Phenolic Compounds in Noni (Morinda citrifolia L.) Fruit by Different Drying Methods DOI Creative Commons

Qianxin Li,

J Y Chai,

Su Deng

и другие.

Foods, Год журнала: 2025, Номер 14(8), С. 1398 - 1398

Опубликована: Апрель 17, 2025

In this study, the compositional shifts in free and bound phenolic compounds of Morinda citrifolia L. (Noni) processed by different drying methods were investigated. Twenty-seven compounds, predominantly rutin quinic acid, discovered fresh Noni fruit. Vacuum freeze-drying retained highest content, with (1809.83 mg/kg DW) acid (198.72 as primary constituents, while phenolics dominated benzoic (35.56 DW). Hot-air reduced 51.59% (80% methanol) (base hydrolysis) 35.55%, a significant degradation acid. Microwave similarly decreased phenolics, though caffeic increased to 46.45 DW due thermal stability. Bound showed content (alkaline fruits, primarily (220.67 (77.02 DW), surpassing acid/enzyme methods. While vacuum effectively preserved (hot-air/microwave drying) promoted release quercetin (free phenols) 3,4-dihydroxybenzoic (bound phenols). The findings study elucidate species-specific dynamics under regimes, providing quantitative guidelines for advancing understanding underlying health-promoting phytochemical profiles Noni.

Язык: Английский

Green Tea: Current Knowledge and Issues DOI Creative Commons
Maya Radeva–Ilieva, Stanila Stoeva, Nadezhda Hvarchanova

и другие.

Foods, Год журнала: 2025, Номер 14(5), С. 745 - 745

Опубликована: Фев. 22, 2025

Green tea possesses antioxidant, anti-inflammatory, anticancer, and antimicrobial activities, reduces body weight, slows down aging. These effects are primarily attributed to catechins contained in green leaves, particularly epigallocatechin-3-gallate. However, humans, the realization of tea's beneficial is limited. In order summarize critically analyze available scientific information about health benefits issues related its use, we conducted an in-depth literature review databases. A number vitro studies reported that modulate various signaling pathways cells, which thought underlie their effects. data on humans scarce, partly due low stability oral bioavailability. Furthermore, may also participate pharmacokinetic interactions when co-administered with certain drugs such as anticancer agents, for cardiovascular diseases, immunosuppressors, etc. As a result, adverse drug reactions or therapy failure occur. conclusion, over years, approaches have been investigated optimize catechin intake achieve but date, use prophylaxis disease treatment remains Therefore, future regarding possibilities administration needed.

Язык: Английский

Процитировано

1
Sustainable green synthesis of silver nanoparticles for safer biomedical application DOI
Mohammed Ali Dheyab, Azlan Abdul Aziz,

Shaymaa Hussein Nowfal

и другие.

Journal of environmental chemical engineering, Год журнала: 2025, Номер unknown, С. 115998 - 115998

Опубликована: Фев. 1, 2025

Язык: Английский

Процитировано

1
Coffee and tea consumption on the risk of osteoporosis: a meta-analysis DOI Creative Commons
W. Li, Y. G. Xie, Lei Jiang

и другие.

Frontiers in Nutrition, Год журнала: 2025, Номер 12

Опубликована: Март 4, 2025

Objectives This meta-analysis aims to quantify the relationship between coffee and tea consumption risk of osteoporosis explore whether such positively or negatively impacts this risk, thereby providing a scientific basis for understanding effects on bone health. Methods We systematically searched PubMed, Cochrane Library, Embase observational studies published up November 5, 2024, using medical subject headings (MeSH) keywords related “osteoporosis, tea, coffee.” Statistical analyses were conducted Stata software version 14.0. A fixed-effects model was used when heterogeneity low ( I 2 ≤ 50% p > 0.1). random-effects greater 50%). Publication bias assessed funnel plots Egger’s regression tests. Results included 14 comprising 562,838 participants 2008 2024. The pooled analysis showed that is significantly associated with reduced (odds ratio [OR] = 0.79, 95% confidence interval [CI]: 0.73–0.84, 28.9%, < 0.05). Tea also demonstrated protective effect, lower (OR 0.75, CI: 0.62–0.91, 80.4%, Subgroup revealed high-frequency (more than one cup per day) reduction in 0.83, 0.74–0.93, 0.001) compared low-frequency (less day), which no statistically significant 0.86, 0.68–1.07, 0.171). Similarly, four times week) exhibited slightly stronger effect against 0.82, 0.70–0.97, 0.02). Conclusion suggests long-term osteoporosis. Moreover, higher frequency within moderate range appeared enhance Systematic review registration https://www.crd.york.ac.uk/prospero/display_record.php?ID=CRD42024612101 , PROSPERO CRD42024612101.

Язык: Английский

Процитировано

0
The Comparison of the Profile of Phenolic Compounds in Noni (Morinda citrifolia L.) Fruit by Different Drying Methods DOI Creative Commons

Qianxin Li,

J Y Chai,

Su Deng

и другие.

Foods, Год журнала: 2025, Номер 14(8), С. 1398 - 1398

Опубликована: Апрель 17, 2025

In this study, the compositional shifts in free and bound phenolic compounds of Morinda citrifolia L. (Noni) processed by different drying methods were investigated. Twenty-seven compounds, predominantly rutin quinic acid, discovered fresh Noni fruit. Vacuum freeze-drying retained highest content, with (1809.83 mg/kg DW) acid (198.72 as primary constituents, while phenolics dominated benzoic (35.56 DW). Hot-air reduced 51.59% (80% methanol) (base hydrolysis) 35.55%, a significant degradation acid. Microwave similarly decreased phenolics, though caffeic increased to 46.45 DW due thermal stability. Bound showed content (alkaline fruits, primarily (220.67 (77.02 DW), surpassing acid/enzyme methods. While vacuum effectively preserved (hot-air/microwave drying) promoted release quercetin (free phenols) 3,4-dihydroxybenzoic (bound phenols). The findings study elucidate species-specific dynamics under regimes, providing quantitative guidelines for advancing understanding underlying health-promoting phytochemical profiles Noni.

Язык: Английский

Процитировано

0