phytosterols has been researched along with gallocatechol* in 3 studies
1 review(s) available for phytosterols and gallocatechol
| Article | Year |
|---|---|
Safety assessment and potential health benefits of food components based on selected scientific criteria. ILSI North America Technical Committee on Food Components for Health Promotion.
Topics: Allyl Compounds; Animals; Canthaxanthin; Carotenoids; Catechin; Cyclohexenes; Disulfides; Flavonoids; Food; Fructose; Genistein; Health Promotion; Humans; Isothiocyanates; Limonene; Lycopene; Oligosaccharides; Phytosterols; Plants, Edible; Preventive Medicine; Quercetin; Safety; Terpenes | 1999 |
2 other study(ies) available for phytosterols and gallocatechol
| Article | Year |
|---|---|
Enhancement of Antioxidant Activity in O/W Emulsion and Cholesterol-Reducing Capacity of Epigallocatechin by Derivatization with Representative Phytosterols.
In this study, derivatization of epigallocatechin (EGC) by representative phytosterols (stigmasterol and β-sitosterol) was performed employing Steglich esterification. The structural identity and purity of epigallocatechin β-sitosterol (ESi) and epigallocatechin stigmasterol (ESt) were confirmed by NMR, FT-IR, and HPLC-MS. Further evaluation of ESi and ESt revealed their extraordinary antioxidant activities in O/W emulsion. Two different radical sources in oil or aqueous phase were applied to explore the antioxidant behavior in O/W emulsion. The mechanism was further investigated by fluorescent microscopy and transmission electron microscopy (TEM). Furthermore, incorporation of EGC with stigmasterol and β-sitosterol notably enhanced the cholesterol-reducing activity. TEM studies suggested the hydrogen bonding of EGC strengthened the aggregation network of ESi and ESt in the bile salt micelle. The exceptional properties of ESi and ESt signified their intriguing utilization in the food industry. Topics: Antioxidants; Catechin; Cholesterol; Emulsions; Esterification; Oxidation-Reduction; Phytosterols; Sitosterols; Stigmasterol | 2019 |
Profiling of lipophilic and phenolic phytochemicals of four cultivars from cherimoya (Annona cherimola Mill.).
The lipophilic and phenolic extractives of the ripe mesocarp of four cherimoya cultivars ('Perry Vidal', 'Mateus I', 'Mateus III' and 'Funchal') from Madeira Island, were studied for the first time. The predominant lipophilic compounds are kaurene diterpenes (42.2-59.6%), fatty acids (18.0-35.6%) and sterols (9.6-23.7%). Kaur-16-en-19-oic acid is the major lipophilic component of all cultivars accounting between 554 and 1350mgkg(-1) of dry material. The studied fruits also contain a high variety of flavan-3-ols, including galloylated and non-galloylated compounds. Five phenolic compounds were identified for the first time: catechin, (epi)catechin-(epi)gallocatechin, (epi)gallocatechin, (epi)afzelechin-(epi)catechin and procyanidin tetramer. 'Mateus I' and 'Mateus III' cultivars present the highest content of phenolic compounds (6299 and 9603mgkg(-1) of dry weight, respectively). These results support the use of this fruit as a rich source of health-promoting components, with the capacity to prevent or delay the progress of oxidative-stress related disorders. Topics: Annona; Catechin; Fruit; Gas Chromatography-Mass Spectrometry; Phytochemicals; Phytosterols; Plant Extracts; Polyphenols; Portugal | 2016 |