Bioactive function

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  • In the early 1980’s, the Japanese were the first to recognize dairy components as having significant contributions to “physiologically functional foods.” Since then there has been an increasing number of investigations that have supported this view.Current evidence for the health benefits of most dairy foods and dairy components is based primarily on in vitro and in vivo animal studies. Human clinical studies are still needed in many areas.

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  • Tuyển tập các báo cáo nghiên cứu về y học được đăng trên tạp chí y học Critical Care giúp cho các bạn có thêm kiến thức về ngành y học đề tài: Ginseng leaf-stem: bioactive constituents and pharmacological functions...

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  • The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases....

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  • In food matrices, bioactivity of polyphenols like all dietary antioxidants in the human body, depends firstly on their bioaccessibility (i.e. the release from the food matrix) and bioavailability (i.e. absorbable fraction that can be used for specific physiological functions in organs). Polyphenols of comparatively high bioavailability include isoflavonids (absorption cover 50%, Bohn, 2010), while e.g. anthocyanins are of very low bioavailability, usually ca. 1.7% (Sakakibara et al., 2009). The prerequisite for bioavailability of any compound is its bioaccessibility in the gut.

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  • DPP IV has been attributed a large array of functions, some of which are mediated by its exopeptidase activity. Although it only removes two amino acid residues at the N-terminus of the peptide, this cleavage can inactivate or modify the activity of regulatory peptides, peptide hormones, chemokines and neuropeptides. Several excellent DPP IV substrates with high specificity constants were identified by the in vitro kinetic study of the truncation of bioactive peptides by DPP IV. In vivo studies e.g.

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  • Calibration is the most important step in bioactive compound analysis. A good Precision and accuracy can only be obtained when a good calibration procedure is adopted. In the Spectrophotometric methods, the concentration of a sample cannot be measured directly, but is determined using physical measuring quantity ‘y’ (absorbance of a solution). An unambiguous empirical or theoretical relationship can be shown between this quanity and the concentration of an analyte.

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  • Peptides function as chemical signals between cells of multicellular organ-isms via specific receptors on target cells. Many hormones, neuromodula-tors and growth factors are peptides. Peptide hormones and other biologically active peptides are synthesized as higher molecular weight pre-cursor proteins (pro-hormones), which must undergo post-translational modification to yield the bioactive peptide(s).

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  • Cysteine-rich protein 61 (Cyr61/CCN1) is an angiogenic factor and a member of a family of growth factor-inducible immediate-early genes with functions in cell adhesion, pro-liferation and differentiation.We investigated the regulatory mechanisms and signaling pathways involved inCyr61/ CCN1gene activation in smoothmuscle cells.Treatment of these cells with sphingosine 1-phosphate (S1P), a bioactive lysolipid, increased rapidly but transiently the expression of theCyr61/CCN1gene at both themRNAandprotein levels....

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  • A rye kernel contains large amounts of important dietary fi bre components combined with other bioactive compounds, which have numerous positive functions for our health and well-being. Rye contains both soluble and insoluble dietary fi bre. The main dietary fi bre component in rye is the partly soluble arabinoxylan. In bread making, the cell wall polysaccharides in rye have a profound effect on the rheological properties of dough and bread. The macronutrients in rye are the same as in other cereals: starch, dietary fi bre, and protein.

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