beta-carotene has been researched along with gingerol* in 3 studies
1 review(s) available for beta-carotene and gingerol
| Article | Year |
|---|---|
Enhancing Activity of Anticancer Drugs in Multidrug Resistant Tumors by Modulating P-Glycoprotein through Dietary Nutraceuticals.
Multidrug resistance is a principal mechanism by which tumors become resistant to structurally and functionally unrelated anticancer drugs. Resistance to chemotherapy has been correlated with overexpression of p-glycoprotein (p-gp), a member of the ATP-binding cassette (ABC) superfamily of membrane transporters. P-gp mediates resistance to a broad-spectrum of anticancer drugs including doxorubicin, taxol, and vinca alkaloids by actively expelling the drugs from cells. Use of specific inhibitors/blocker of p-gp in combination with clinically important anticancer drugs has emerged as a new paradigm for overcoming multidrug resistance. The aim of this paper is to review p-gp regulation by dietary nutraceuticals and to correlate this dietary nutraceutical induced-modulation of p-gp with activity of anticancer drugs. Topics: Abietanes; Alkaloids; Allyl Compounds; Animals; Antineoplastic Agents; ATP Binding Cassette Transporter, Subfamily B; Benzodioxoles; beta Carotene; Biflavonoids; Capsaicin; Catechin; Catechols; Curcumin; Dietary Supplements; Drug Resistance, Multiple; Drug Resistance, Neoplasm; Drug Synergism; Fatty Alcohols; Furocoumarins; Humans; Indoles; Limonins; Neoplasms; Phytotherapy; Piperidines; Polyunsaturated Alkamides; Proanthocyanidins; Quercetin; Resveratrol; Stilbenes; Sulfides; Tea; Triterpenes; Xanthophylls | 2015 |
2 other study(ies) available for beta-carotene and gingerol
| Article | Year |
|---|---|
Infusion of gingerols into candied mango enhances shelf-life by inhibiting browning and associated quality parameters during storage.
The study reports shelf-life enhancement of candied mango by infusion of gingerols. Gingerols infused product (GIP), with 3.67 mg gingerols/100 g and non-infused products (control) were packed in multilayer metalized (MET), and ethylene vinyl alcohol (EVOH) based pouches and stored at 25, 35 and 45 °C for 120 days. Degradation kinetics of browning and related parameters showed following order: k Topics: Antioxidants; Ascorbic Acid; beta Carotene; Candy; Catechols; Color; Fatty Alcohols; Food Storage; Mangifera; Phenols | 2020 |
Gingerols infusion and multi-step process optimization for enhancement of color, sensory and functional profiles of candied mango.
Presence of pungent gingerols in ginger oleoresin makes it an ideal natural flavoring candidate for the food industry. The study reports its incorporation for synergistic enhancement of flavor and nutraceutical portfolio of candied mango. The process is systematically optimized at bench-scale for gingerols infusion and subsequent candying treatment in a range of hypo and hypertonic osmotic solutions for critical transport properties. After that, optimization of the drying process and the scale-up study was conducted with a 200 folds increase in the batch size. Collated effects of multistep optimization resulted in 85.6, 76.8, 60.2% retention in β-carotene, total phenolics, Vitamin C, respectively, along with minor color difference and significant improvement in sensory scores over fresh mango. Mass transfer and quality parameters were comparable in both scales, implying excellent repeatability and scalability of the process. Compared with a similar commercial product, substantial improvement in quality characteristics along with 376.7% reduction in overall processing time was achieved. Topics: Ascorbic Acid; beta Carotene; Candy; Catechols; Color; Desiccation; Dietary Supplements; Fatty Alcohols; Flavoring Agents; Food Quality; Food-Processing Industry; Fruit; Humans; Mangifera; Phenols; Taste; Zingiber officinale | 2019 |