Search Results - "Kitts, D. D."

Antioxidant property of coffee components: assessment of methods that define mechanisms of action by Liang, Ningjian, Kitts, David D

“…Coffee is a rich source of dietary antioxidants, and this property, coupled with the fact that coffee is one of the world's most popular beverages, has led to…”
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Role of Chlorogenic Acids in Controlling Oxidative and Inflammatory Stress Conditions by Liang, Ningjian, Kitts, David D

“…Chlorogenic acids (CGAs) are esters formed between caffeic and quinic acids, and represent an abundant group of plant polyphenols present in the human diet…”
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The Role of Nitric Oxide in Regulating Intestinal Redox Status and Intestinal Epithelial Cell Functionality by Mu, Kaiwen, Yu, Shengwu, Kitts, David D

“…Important functions of intestinal epithelial cells (IECs) include enabling nutrient absorption to occur passively and acting as a defense barrier against…”
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Intestinal polyphenol antioxidant activity involves redox signaling mechanisms facilitated by aquaporin activity by Mu, Kaiwen, Kitts, David D

“…Ascertaining whether dietary polyphenols evoke an antioxidant or prooxidant activity, which translates to a functional role required to maintain intestinal…”
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Studies on the dual antioxidant and antibacterial properties of parsley ( Petroselinum crispum) and cilantro ( Coriandrum sativum) extracts by Wong, Peter Y.Y., Kitts, David D.

“…Antioxidant and antibacterial activities of freeze-dried and irradiated parsley ( Petroselinum crispum) and cilantro ( Coriandrum sativum) leaves and stems…”
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Antioxidant and Functional Activities of MRPs Derived from Different Sugar–Amino Acid Combinations and Reaction Conditions by Kitts, David D.

“…The Maillard reaction (MR), or non-enzymatic browning, involves reducing sugars reacting with amino acids, peptides, or proteins when heated to produce an…”
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Dietary Choline Intake: Current State of Knowledge Across the Life Cycle by Wiedeman, Alejandra M, Barr, Susan I, Green, Timothy J, Xu, Zhaoming, Innis, Sheila M, Kitts, David D

“…Choline, an essential dietary nutrient for humans, is required for the synthesis of the neurotransmitter, acetylcholine, the methyl group donor, betaine, and…”
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Chlorogenic Acid (CGA) Isomers Alleviate Interleukin 8 (IL-8) Production in Caco-2 Cells by Decreasing Phosphorylation of p38 and Increasing Cell Integrity by Liang, Ningjian, Kitts, David D

“…The objective of this study was to determine the effect of six chlorogenic acid (CGA) isomers known to be present in coffee and other plant foods on modulating…”
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Antioxidants help favorably regulate the kinetics of lipid peroxidation, polyunsaturated fatty acids degradation and acidic cannabinoids decarboxylation in hempseed oil by Pratap Singh, Anubhav, Fathordoobady, Farahnaz, Guo, Yigong, Singh, Anika, Kitts, David D.

“…The seed of the hemp plant ( Cannabis sativa L.) has been revered as a nutritional resource in Old World Cultures. This has been confirmed by contemporary…”
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Effect of pulsed light on curcumin chemical stability and antioxidant capacity by Zhang, Huiying Amelie, Pratap-Singh, Anubhav, Kitts, David D

“…Curcumin is the major bioactive component in turmeric with potent antioxidant activity. Little is known about how pulsed light (PL) technology (an emerging…”
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Evaluating nutritional quality of pacific fish species from fatty acid signatures by Huynh, Minh Dieu, Kitts, David D.

“…Eight fish species common to the Pacific Northwest coastal waters were categorised according to total lipids in a ranking from lean fish (e.g. walleye pollock)…”
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Comparing microfluidics and ultrasonication as formulation methods for developing hempseed oil nanoemulsions for oral delivery applications by Fathordoobady, Farahnaz, Sannikova, Natalia, Guo, Yigong, Singh, Anika, Kitts, David D., Pratap-Singh, Anubhav

“…Emerging formulation technologies aimed to produce nanoemulsions with improved characteristics, such as stability are attractive endeavors; however,…”
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Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy by Hu, Yaxi, Pan, Zhi Jie, Liao, Wen, Li, Jiaqi, Gruget, Pierre, Kitts, David D., Lu, Xiaonan

“…•FT-IR can predict antioxidant capacities, total phenol content and (+)-catechin content in chocolate.•The overall analysis for chocolate antioxidants was less…”
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Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery by Kitts, David D, Weiler, Katie

“…There are many examples of biologically active food proteins, with physiological significance beyond the pure nutritional requirements that concern available…”
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Antioxidant properties of caseinphosphopeptides by KITTS, D. D

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Emerging Protein Sources for Food Production and Human Nutrition by Kowalczewski, Przemysław Łukasz, Pratap-Singh, Anubhav, Kitts, David D

“…It is estimated that by 2050, the world's population will be up to 9 billion [...]…”
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Antioxidant activities of the flaxseed lignan secoisolariciresinol diglucoside, its aglycone secoisolariciresinol and the mammalian lignans enterodiol and enterolactone in vitro by Hu, Chun, Yuan, Yvonne V., Kitts, David D.

“…The flaxseed lignan secoisolariciresinol diglucoside (SDG) and mammalian lignans enterodiol (ED) and enterolactone (EL) were previously shown to be effective…”
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Benefits of Anthocyanin-Rich Black Rice Fraction and Wood Sterols to Control Plasma and Tissue Lipid Concentrations in Wistar Kyoto Rats Fed an Atherogenic Diet by Kopeć, Aneta, Zawistowski, Jerzy, Kitts, David D

“…Background This study reports on the relative effects of administrating a cyanidin-3- -glucoside-rich black rice fraction (BRF), a standardized wood sterol…”
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Demonstration of Antioxidant and Anti-inflammatory Bioactivities from Sugar–Amino Acid Maillard Reaction Products by Kitts, David D, Chen, Xiu-Min, Jing, Hao

“…Maillard reaction products (MRPs), both crude and fractionated, were assessed for antioxidant potential using cell-free, in vitro 1,1-diphenyl-2-picrylhydrazyl…”
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Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils by Kitts, David D., Singh, Anika, Fathordoobady, Farahnaz, Doi, Brenda, Pratap Singh, Anubhav

“…Oxidative stability of hempseed and soybean oils, was evaluated after heating at 180 °C, followed by a subsequent 14‐day storage at 38 °C. Natural plant…”
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