- used, at
least in
plant science, to
enhance the
fluorescence signal.
Polyphenolic content in
vitro can be
quantified by
volumetric titration. An oxidizing...
-
Tannins (or tannoids) are a
class of astringent,
polyphenolic biomolecules that bind to and
precipitate proteins and
various other organic compounds including...
-
consuming a wide
array of
plant foods. The
regulation theory considers a
polyphenolic ability to
scavenge free
radicals and up-regulate
certain metal chelation...
-
Latin word flavus,
meaning yellow,
their color in nature) are a
class of
polyphenolic secondary metabolites found in plants, and thus
commonly consumed in...
- insects. The
small family of
proteins that are
sometimes referred to as
polyphenolic proteins are
produced by some
marine invertebrates like the blue mussel...
-
called "valorization" of the pomace).
Anthocyanins tend to be the main
polyphenolics in
purple grapes,
whereas flavan-3-ols (i.e. catechins) are the more...
- pectolase.
Their purpose is to
selectively remove proteins,
tannins (
polyphenolics) and
coloring particles (melanoidins). They must be used as a batch...
-
toxic contaminants present in the
untreated effluents from pulping.
Polyphenolic compounds are one of the most
abundant biomolecules produced by plants...
-
soybeans are a rich
source of sphingolipids. Soy
contains isoflavones—
polyphenolic compounds,
produced by
legumes including peanuts and chickpeas. Isoflavones...
- water, the
latter being high
polymers that are undigestable. Both are
polyphenolic substances derived by
oxidative coupling of monolignols. Thus, most lignans...
