Phytochemistry Studies

Assessment of the changes in product characteristics, total ascorbic acid, total flavonoid content, total polyphenol content and antioxidant activity of dried soursop fruit tea (Annona muricata L.) during product storage.

Do YV et al (2024).
Food Sci Nutr.
PubMed:
38628185

Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria.

Researchers evaluated the antioxidant and antibacterial properties of a nanoemulsion coating with oregano essential oil on chicken meat. Results showed effective inhibition of microbial growth, suggesting potential for food safety and public health benefits.

Saffarian H et al (2024).
Food Sci Nutr.
PubMed:
38628174

Study on the potential hypoglycemic flavonoids in Abrus precatorius leaves: purification process, quality profile and activity mechanisms by transcriptomics and network pharmacology.

Study investigated flavonoids in leaves for hypoglycaemic effects. Found D resin best for purification, increasing purity to 85.2%. Transcriptomics and network pharmacology show potential hypoglycaemic role, providing basis for product development.

Yuan X et al (2024).
Nat Prod Res.
PubMed:
38623836