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Full-Text Articles in Fruit Science
Anti-Inflammatory Activity Of Phenolic And Volatile Compounds In Cranberries (Vaccinium Macrocarpon L), Katherine Moore
Anti-Inflammatory Activity Of Phenolic And Volatile Compounds In Cranberries (Vaccinium Macrocarpon L), Katherine Moore
Graduate Theses and Dissertations
The primary objective of this study was to compare the anti-inflammatory effects of phenolic and volatile compounds extracted from cranberries. The Griess Reagent System assay was used to measure the in vitro anti-inflammatory capabilities of cranberry phenolic and volatile extracts on RAW 264.7 mouse macrophage cells. This study tested the anti-inflammatory capabilities of the cranberry phenolic and volatile extracts before, as a preventative treatment, and after, as a means of treating pre-existing inflammation, inducing inflammation with lipopolysaccharide (LPS). All experiments were conducted in the following manner, varying only in whether treated with the extracts before or after LPS: 1 x …
Anti-Inflammatory Effect Of Berry Essences, Inah Gu
Anti-Inflammatory Effect Of Berry Essences, Inah Gu
Graduate Theses and Dissertations
Inflammation is one of defense reactions of our body tissues against harmful stimuli such as infection and tissue injury. However, it has been reported that chronic inflammation can lead to chronic inflammatory diseases including diabetes, cardiovascular diseases and cancer. This transition from acute to chronic inflammation state is usually induced by pro-inflammatory mediators and cytokines including nitric oxide (NO), prostaglandin E2 (PGE2), interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α), which accelerate the development of other chronic diseases. Accordingly, targeting these pro-inflammatory factors is one of the important roles for anti-inflammatory agents. For last two decades, researches about anti-inflammatory …
Evaluating Consumer Sensory And Composition Attributes Of Arkansas-Grown Fresh-Market Blackberries, Aubrey N. Dunteman, Renee T. Threlfall, John R. Clark, Margaret L. Worthington
Evaluating Consumer Sensory And Composition Attributes Of Arkansas-Grown Fresh-Market Blackberries, Aubrey N. Dunteman, Renee T. Threlfall, John R. Clark, Margaret L. Worthington
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Blackberries are grown worldwide for commercial fresh markets. Three Arkansas-grown fresh-market blackberry genotypes (‘Natchez’, ‘Ouachita’, and A-2418) were evaluated for consumer sensory and compositional attributes at the University of Arkansas Food Science Department, Fayetteville. The compositional attributes of the blackberries were within an acceptable range for commercial markets (soluble solids=8.20-11.90%, pH=2.79-3.18, titratable acidity=1.09-1.32%). In terms of soluble solids to titratable acidity ratio, ‘Ouachita’ (10.92) had the highest ratio, followed by ‘Natchez’ (8.93) and A-2418 (6.25). A consumer sensory panel (n=80) evaluated fresh-market blackberry attributes using a 9-point hedonic scale for overall impression, overall flavor, sweetness, and sourness and a 5-point …