Search results for "nettle"

showing 3 items of 3 documents

Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene

2018

Abstract The use of stinging nettles as an ingredient in egg pasta has been evaluated with respect to food enrichment with carotenoids. Bioaccessibility of lutein and β-carotene has been estimated by dynamic simulation of the digestion process, with particular attention to duodenum and colon stages. Higher bioaccessibility for the two carotenoids occurs between 2 and 24 h of colonic fermentation and it is around 35% for lutein and 10% for β-carotene. However, the results reveal that the food matrix has a significant role in carotenoid release during the digestion process. In general, nettle enriched pasta has a lower carotenoid bioaccessibility than dietary supplement at duodenum and after …

0301 basic medicineLuteinCarotenoid-enriched foodmedicine.medical_treatmentDietary supplementLutein β-Carotene Stinging nettle Carotenoid-enriched food Bioaccessibility HPLC-UV/Vis-APCI-MS/MSMedicine (miscellaneous)Bioaccessibilityβ-CaroteneStinging nettle01 natural sciencesNOHPLC-UV/Vis-APCI-MS/MS03 medical and health sciencesIngredientchemistry.chemical_compoundFunctional foodmedicineTX341-641Food scienceUrtica dioicaCarotenoidchemistry.chemical_classification030109 nutrition & dieteticsNutrition and DieteticsNutrition. Foods and food supplyLutein010401 analytical chemistryCarotenefood and beverages0104 chemical scienceschemistryDigestionFood ScienceJournal of Functional Foods
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In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products

2016

Nettle (Urtica dioica L.) is a well-known plant with a wide historical background use of stems, roots and leaves. Nettle leaves are an excellent source of phenolic compounds, principally 3-caffeoylquinic acid (3-CQA), caffeoylmalic acid (CMA) and rutin. The aim of this work was to evaluate the bioaccessibility (BAC), the bioavailability (BAV) and the antioxidant activity of nettle phenolic compounds present in foods and supplements. The BAC of nettle phenolics was evaluated with an in vitro dynamic digestion of real food matrices: the type of food matrix and chemical characteristic affected the kinetics of release and solubilization, with the highest BAC after duodenal digestion. A study of…

Antioxidantfood.ingredientFree Radicalsmedicine.medical_treatmentphenolicsBiological AvailabilityAntioxidantsNOchemistry.chemical_compoundRutinnettle phenolics HPLC-MS0404 agricultural biotechnologyfoodSuperoxidesmedicineHumansFood scienceUrtica dioicaUrticaUrtica dioicaBiological Transport04 agricultural and veterinary sciencesGeneral Medicinenettle040401 food scienceCaffeoylmalic acidBioavailabilityHPLC-MSBiochemistrychemistryFermentationCaco-2 CellsDigestionFood AnalysisFood Science
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Assessment of the antifungal properties of nettle extracts against Fusarium proliferatum = Ocena właściwości przeciwgrzybowych pokrzywy zwyczajnej wo…

2015

Celem przeprowadzonych badań była ocena właściwości przeciwgrzybowych ekstraktów z liści i korzenia pokrzywy zwyczajnej wobec Fusarium proliferatum. Ocenę właściwości antagonistycznych ekstraktów w stężeniach 2,5, 5,0, 10, 20 i 40% przeprowadzono metodą hodowlano-płytkową z zastosowaniem podłoży PDA pomidorowego. Hodowlę prowadzono w temp. 26ºC przez 9 dni, dokonując pomiarów co 1-2 dni. Kontrolę pozytywną stanowił Topsin M 500 S.C, a kontrolę negatywną woda destylowana. Określono indeks kiełkowania zarodników, indeks tempa wzrostu oraz stopień redukcji liniowego wzrostu Fusarium sp. Uzyskane wyniki badań wykazały zahamowanie kiełkowania zarodników przez wszystkie zastosowane stężenia ekstr…

Fusarium proliferatumaktywność przeciwgrzybowaantifungal activitypokrzywa zwyczajnastinging nettleProceedings of ECOpole
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