Articles tagged with Polyphenols
A green Mediterranean diet rich in polyphenols and low in red and processed meat may slow age-related brain atrophy. The DIRECT PLUS 18-month trial found significant attenuation of brain atrophy among participants who adhered to both diets.
Researchers found that flavanols activate brown adipose tissue, causing it to burn calories and produce heat. Long-term consumption of flavanols increased the levels of heat-related proteins in mice, suggesting a potential therapeutic effect against obesity-related diseases.
A new clinical study found that grape consumption increased gut bacterial diversity and reduced cholesterol levels, including total cholesterol by 6.1% and LDL cholesterol by 5.9%. This suggests a potential role for grapes in promoting good gut health and supporting heart health.
A polyphenol-rich diet improves intestinal permeability in old people by modifying the intestinal microbiota and serum metabolome. The study, conducted over eight weeks, showed significant improvements in gut barrier function, with increased production of butyrate-producing bacteria and decreased zonulin levels.
A recent study measured 60 DBPs in three types of tea and found that brewed tea contained significantly lower levels of DBPs than tap water. However, the researchers also identified 15 previously uncharacterized compounds that likely form from chlorine reactions with natural precursors in tea leaves.
Research by Universidad Complutense de Madrid found that consuming 2.5g of pure cocoa powder enhances photopic visual acuity in healthy adults during daylight conditions. The flavanols and theobromine in cocoa stimulate the central nervous system, improving attention.
Researchers at Colorado State University discovered that soil microbes can metabolize polyphenols, a breakthrough that could change how we view carbon cycling. The study showed that polyphenols are not just inaccessible to soil microbes, but are actually food sources for them in oxygen-free conditions.
The study found that the green Mediterranean diet resulted in the greatest reduction of hepatic fat, with participants experiencing dramatic reductions in fatty liver. The modified diet included high intake of walnuts and Mankai, as well as less red meat.
Researchers at USP and UNICAMP discovered eight novel polyphenols with anti-cancer properties in Brazilian red propolis. Two substances isolated from the rarest type of propolis significantly reduced proliferation of ovarian, breast, and brain cancer cells.
Researchers found that polyphenol PCB2DG suppresses cytokine production in T cells by inhibiting glycolysis and the mTOR/HIF-1 pathway. This study provides insights into the mechanism underlying the immunosuppressive effects of polyphenols.
Researchers simulated cooking conditions in a domestic kitchen to assess the degradation of antioxidants in extra virgin olive oil. The results show that cooking time and temperature affect the polyphenol content, with antioxidant levels decreasing by 40% to 120ºC and 75% at 170ºC.
Researchers have discovered that aҫaí berry extract can significantly reduce the number of malaria parasites in infected mice, with a 89.4% decrease in parasitic load. The treatment also prolonged the survival of the mice, with all those given polyphenols surviving for over 15 days.
A single sorghum gene, Tannin1, controls bird feeding behavior by regulating the production of bad-tasting molecules and attractive volatiles. The discovery provides insights into plant-bird ecological interactions and suggests multiple strategies for developing new control measures to prevent yield losses caused by birds.
A clinical trial found that mothers who consumed pomegranate juice daily during pregnancy had infants with better brain development and connectivity. The study provides preliminary evidence for the potential neuroprotective effects of polyphenols in at-risk newborns.
A new report by ISIC suggests that polyphenols found in coffee may reduce cardiovascular disease (CVD) risk. Key research findings indicate that consuming polyphenols can alter cholesterol absorption and processing, as well as reduce inflammation, leading to a lower CVD prevalence.
A human trial and laboratory study found that Montmorency tart cherries helped to positively impact the gut microbiome, primarily measured by an increase in good bacteria. The results suggest that individuals consuming a more plant-based diet may have a mix of gut bacteria that responds more positively to tart cherry consumption.
A new study suggests that eating mangos may be more effective than taking a comparable amount of fiber in relieving constipation. The research found that mango polyphenols helped improve gut health by reducing markers of inflammation and changing the microbiome.
Researchers found that roasting cocoa beans at optimal temperatures can boost polyphenol content and anti-pancreas-lipase activity while maintaining flavor profile. This study challenges previous findings on the negative impact of roasting on health benefits.
This study characterizes the monofloral honey of Zygophyllum album L from El-Oued, Algeria, revealing high acidity, conductivity, phenolic compound content, and antioxidant activity. The results suggest this dark honey has potential therapeutic properties and warrants further investigation.
Researchers found that two red wine polyphenols, caffeic acid and p-coumaric acid, effectively cut back on the ability of oral pathogenic bacteria to stick to cells. When combined with an oral probiotic, the polyphenols were even more effective in fending off these bacteria.
A new UCLA study shows that black tea alters energy metabolism in the liver by changing gut metabolites, promoting weight loss and improving lean body mass. Both black and green tea change the ratio of intestinal bacteria, with black tea stimulating the growth of beneficial bacteria.
A study found that dark chocolate enriched with extra virgin olive oil is associated with increased endothelial progenitor cells and decreased carnitine levels, leading to improved cardiovascular health. The addition of natural polyphenols from olive oil also increased high-density lipoprotein cholesterol and decreased blood pressure.
A new nanocoating technique developed by KAIST researchers uses plant-derived polyphenol to extend the shelf life of produce. The sprayable nanocoating process has been shown to significantly prolong postharvest shelf life, preserving freshness beyond 28 days and 58 hours for certain fruits.
Researchers created a supercapacitor infused with green tea polyphenols, demonstrating power and energy densities suitable for powering wearable electronics. The device performed well even after being compressed over 100 times, making it a promising solution for long-lasting wearable energy.
A study found that medium and high crop loads resulted in higher total polyphenol content in cider. Meanwhile, low crop loads led to lower yeast-assimilable nitrogen concentrations in apple juice. These findings suggest optimal management strategies for orchard managers to improve cider quality.
A Kyoto University study found that green tea polyphenol reduces inflammation and promotes elastin production, protecting against aneurysm progression. The researchers suggest daily green tea intake as a new preventative strategy for abdominal aortic aneurysm.
Researchers are exploring ways to introduce blackcurrant pomace into bread and breakfast foods to enrich their fibre content. The project aims to find methods of introducing the pomace, which is a rich source of polyphenols and fibre, into cereal products.
A new study identifies food stuffs that can prevent chronic inflammation, a leading cause of death. Diets rich in fruits and vegetables, particularly polyphenol-rich foods, protect against age-related inflammation and chronic diseases.
Two laboratory studies found that grape polyphenols reduced body fat, improved gut barrier function and increased beneficial bacteria in mice fed high-fat diets.
Researchers from the University of Vienna have successfully characterised aurone synthase, a catechol oxidase with hydroxylase activity. The study provides insights into the mechanism of plant polyphenol oxidases and has potential applications in biotechnology, pharmaceuticals, and agriculture.
Gut bacteria break down pomegranate polyphenols to produce urolithins, which are anti-inflammatory and neuroprotective compounds. These compounds reduce A\u00e0 fibrillation levels in vitro and increase lifespan of an Alzheimer's roundworm model.
A new study found that drinking cranberry juice improves vascular function and blood flow in healthy men. Cranberry polyphenols were shown to have a potent, dose-dependent relationship with these benefits, suggesting an important role for cranberries in a heart-healthy diet.
Scientists have discovered how earthworms digest plant material despite toxic chemicals produced by plants. The discovery highlights the importance of drilodefensins, molecules in the earthworm gut that counteract plant defenses.
Researchers at Oregon State University have developed a system to increase bioavailability of resveratrol and quercetin, potentially allowing extensive use of Adriamycin while reducing cardiac toxicity. The co-administration of these polyphenols enhances the efficacy of cancer drugs by sensitizing cancer cells.
A new study found that drinking low-calorie cranberry juice cocktail can help lower the risk of chronic diseases such as heart disease and diabetes. The polyphenol-rich compound in cranberries supports natural defenses and helps achieve a balanced lifestyle to improve health.
WSU scientists demonstrate that resveratrol converts excess white fat into beige fat, reducing weight gain by 40%. Polyphenols found in fruit enhance fat oxidation, preventing obesity and metabolic dysfunction. Increasing fruit consumption can boost total polyphenolic intake.
Researchers found that polyphenols in green tea and apples inhibit VEGF signaling, a key driver of blood vessel formation. This mechanism could help prevent chronic conditions like heart disease and cancer.
Researchers have developed a new technique to retain more antioxidants in chocolate by storing cocoa pods for a few days before fermentation. This process, called pulp preconditioning, resulted in higher antioxidant activity and more polyphenols in the beans.
Researchers found that mice pretreated with low doses of green tea polyphenol EGCG had a 75% reduction in liver toxicity compared to untreated mice. This study suggests that chronic green tea consumers may be less sensitive to potential liver toxicity from supplements containing green tea extract.
Researchers found that potato extract reduced weight gain in mice fed an obesity-inducing diet by 9 grams. The extract's high polyphenol content is responsible for its benefits. This study suggests that potato extracts could be a low-cost solution for preventing both obesity and type 2 diabetes.
Researchers found that green tea polyphenols effectively protect spinal cord neurons against hydrogen peroxide-induced oxidative stress. The study published in Neural Regeneration Research revealed that green tea polyphenols inhibit neuronal apoptosis, indicating a protective role in spinal cord neurons under oxidative stress.
A pilot study found that participants with PAD increased their ability to walk unassisted after consuming dark chocolate rich in polyphenols. The improvements were modest but suggested a potential therapeutic strategy for countering cardiovascular complications.
A study found that Lavado cocoa extract reduces β-amyloid formation, which damages nerve cells in Alzheimer's disease. The extract also rescues synaptic function, a potential target for an effective Alzheimer's disease drug.
A study in the Journal of Dairy Science found that polyphenol EGCG in milk can reduce colon cancer cell proliferation and inhibit tumor formation. Milk's casein protein micelles may enhance bioavailability and efficacy of these compounds.
New research suggests tea consumption may help prevent chronic illnesses such as heart disease, type 2 diabetes, and certain cancers. Tea has been found to promote weight loss, improve bone health, and activate areas of the brain that bolster attention, problem-solving, and mood.
Researchers found mixed effects on blueberry polyphenols after baking, cooking, and proofing. While anthocyanin levels decreased and phenolic acids increased, the use of yeast during baking might help retain these beneficial compounds.
The American Chemical Society is hosting a symposium on the health benefits of polyphenols in plant-based foods, including dark chocolate, coffee, and nuts. Researchers will present their findings on the antioxidant properties of polyphenols and their potential role in reducing cardiovascular disease and certain forms of cancer.
Researchers at Northwestern University discovered that plant polyphenols can be used to create antibacterial coatings with useful properties. These coatings, which are non-toxic and have antioxidant properties, were found to stick to various surfaces, including Teflon.
A new study found that consuming one apple a day for four weeks lowered blood levels of oxidized LDL by 40 percent. The polyphenols in apples played a significant role in this effect.
Scientists have discovered a way to increase antioxidant levels in sweet potatoes through an electric current treatment, which can help relieve hunger and improve nutrition. The study found that the treatment increased antioxidant activity and polyphenol content by 1.4 times and 1.6 times compared to untreated potatoes.
Researchers at Mount Sinai School of Medicine have developed a biosynthetic polyphenol that improves cognitive function in mice with Alzheimer's disease. The compound reduces brain neuropathology by preventing abnormal protein accumulation, promoting plasticity and benefits in learning and memory functions.
Scientific discoveries reveal flavonoids in dark chocolate may reduce stress hormones, lower blood pressure, and even prevent colon cancer. Researchers also explore the role of proteins and peptides in flavor development and potential benefits for cardiovascular health.
A study by Joe Vinson found that popcorn has higher antioxidant levels than fruits and vegetables due to its high concentration of polyphenols. The hulls of the popcorn kernel have the highest concentration of these antioxidants, making them a nutritional gold nugget.
Researchers at the University of Seville have developed a technique to identify beer origins using chemical patterns, distinguishing between German, Spanish and Portuguese beers with high accuracy. The model is based on variables such as aluminium, iron, and polyphenol content, providing valuable insights for the food industry.
Researchers discovered that oral ingestion of apple polyphenols can suppress T cell activation and ameliorate experimental colitis in mice. The study found that apple polyphenols protect against colitis via the suppression of T cell activation and/or recruitment.
A study by the Technical University of Munich reveals that non-alcoholic wheat beer can reduce inflammation, strengthen the immune system, and prevent upper respiratory infections in athletes. The 'Be-MaGIC' study found that consuming the test beverage daily reduced infection frequency and severity.
Researchers found that blueberry polyphenols suppress adipocyte differentiation and reduce lipid content in mice tissue cultures. The highest dose yielded a 73% decrease in lipids.
A nutrient sensing pathway has been identified as responsible for disrupting cellular lipid homeostasis in obese and insulin-resistant mice. This discovery may lead to the development of new drugs to slow or stop diabetes progression, as well as improve current treatments.
Researchers identified 54 compounds in maple syrup from Canada with antioxidant activity and potential health benefits, including anti-cancer and anti-inflammatory effects. The study suggests that maple syrup may inhibit enzymes relevant in Type 2 diabetes management.
Scientists have discovered how chocolate boosts the body's production of high-density lipoprotein cholesterol (HDL), also known as 'good' cholesterol. By enhancing the activity of proteins that attach to genetic material, polyphenols in cocoa increase ApoA1 levels and decrease ApoB levels, leading to improved heart health.