Browsing by Subject "Flavonoids"

Now showing items 1-4 of 4

    • Detection of quantitative trait loci controlling the content of phenolic compounds in an asian plum (Prunus ... 
      Valderrama Soto, Diego Ignacio; Salazar, Juan; Sepúlveda González, Ailynne; Silva Andrade, Claudia; Gardana, Claudio; Morales Sáez, Héctor; Battistoni Hernández, Benjamín Adolfo Abraham; Jiménez Muñoz, Pablo Salvador; González Canales, Mauricio Alejandro; Peña Neira, Álvaro Iván; Infante Espiñeira, Rodrigo Arturo; Pacheco Cruz, Igor Alejandro (Frontiers Media, 2021)
      Consumption of fresh fruit is known to protect against non-communicable diseases due to the fruit's content in compounds with an antioxidant capacity, among them is polyphenols. Asian plums (Prunus salicina L.) accumulate ...
    • Quercetin and related flavonoids conserve their antioxidant properties despite undergoing chemical or ... 
      Atala, Elías; Fuentes, Jocelyn; Wehrhahn, María José; Speisky Cosoy, Hernán (Elsevier, 2017)
      Oxidation of a phenolic group in quercetin is assumed to compromise its antioxidant properties. To address this assumption, the ROS-scavenging, Folin-Ciocalteau- and Fe-reducing capacities of quercetin and thirteen ...
    • Revisiting the oxidation of flavonoids: loss, conservation or enhancement of their antioxidant properties 
      Speisky Cosoy, Hernán Elías; Shahidi, Fereidoon; Costa de Camargo, Adriano; Fuentes García, Jocelyn Natalia (MDPI, 2022)
      Flavonoids display a broad range of health-promoting bioactivities. Among these, their capacity to act as antioxidants has remained most prominent. The canonical reactive oxygen species (ROS)-scavenging mode of the antioxidant ...
    • Soluble free, esterified and insoluble-bound phenolic antioxidants from chickpeas prevent cytotoxicity in ... 
      Costa de Camargo, Adriano; Álvarez Larraín, Alina Concepción; Arias Santé, María Fernanda; Oyarzún, Juan Estebán; Andia, Marcelo E.; Uribe, Sergio; Núñez Pizarro, Paula; Bustos, Simón M.; Schwember, Andrés R.; Shahidi, Fereidoon; Bridi, Raquel (MDPI, 2022)
      Chickpeas are rich sources of bioactive compounds such as phenolic acids, flavonoids, and isoflavonoids. However, the contribution of insoluble-bound phenolics to their antioxidant properties remains unclear. Four varieties ...