Journal Article10.1002/JSFA.1873
Ferulic acid: pharmaceutical functions, preparation and applications in foods
Shiyi Ou,Kin-Chor Kwok +1 more
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TL;DR: Ferulic acid is a phenolic acid of low toxicity; it can be absorbed and easily metabolized in the human body and is used as the raw material for the production of vanillin and preservatives, as a cross-linking agent for the preparation of food gels and edible films, and as an ingredient in sports foods and skin protection agents.
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Abstract: Ferulic acid (4-hydroxy-3-methoxycinnamic acid), an effective component of Chinese medicine herbs such as Angelica sinensis, Cimicifuga heracleifolia and Lignsticum chuangxiong, is a ubiquitous phenolic acid in the plant kingdom. It is mainly conjugated with mono- and oligosaccharides, polyamines, lipids and polysaccharides and seldom occurs in a free state in plants. Ferulic acid is a phenolic acid of low toxicity; it can be absorbed and easily metabolized in the human body. Ferulic acid has been reported to have many physiological functions, including antioxidant, antimicrobial, anti-inflammatory, anti-thrombosis, and anti-cancer activities. It also protects against coronary disease, lowers cholesterol and increases sperm viability. Because of these properties and its low toxicity, ferulic acid is now widely used in the food and cosmetic industries. It is used as the raw material for the production of vanillin and preservatives, as a cross-linking agent for the preparation of food gels and edible films, and as an ingredient in sports foods and skin protection agents. Ferulic acid can be prepared by chemical synthesis and through biological transformation. As polysaccharide ferulate is a natural and abundant source of ferulic acid, preparation of ferulic acid from plant cell wall materials will be a prospective pathway.
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Citations
Feruloyl Esterase from the Edible Mushroom Panus giganteus: A Potential Dietary Supplement
TL;DR: A novel 61 kDa feruloyl esterase (FAE) was purified to homogeneity from freshly collected fruiting bodies of Panus giganteus and exhibited activity toward synthetic methyl esters and short-chain fatty acid nitrophenyl esters.
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Comparative esterification of phenylpropanoids versus hydrophenylpropanoids acids catalyzed by lipase in organic solvent media
TL;DR: In this article, the substitution pattern on the aromatic ring has a very significant influence on the reactivity of the carboxyl group due to electronic effects, when compared to the unsaturated acids with the hydrogenated acids.
17
Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles
Marie Lisandra Zepeda Mendoza,Nathalia Edwards,Mikkel Gulmann Madsen,Martin Abel-Kistrup,Lara Puetz,Thomas Sicheritz-Pontén,Jan H. Swiegers +6 more
TL;DR: It is shown that metagenomic approaches can help uncover the complex wine microbial community traits, such as flavor, impacted by the simultaneous presence of O. oeni and B. bruxellensis.
Permanganate-based chemiluminescence analysis of ferulic acid using flow injection.
TL;DR: A simple, sensitive and rapid flow-injection chemiluminescence method has been developed for the determination of ferulic acid based on the chemilumscence reaction offerulic acid with potassium permanganate in a nitric acid medium with satisfactory results.
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Importance of wine-treated Angelica Sinensis Radix in Si Wu Tang, a traditional herbal formula for treating women's ailments.
Janis Y. X. Zhan,Ken Y.Z. Zheng,Kevin Y. Zhu,Wendy L. Zhang,Cathy W. C. Bi,Jinqing Chen,Crystal Y. Q. Du,Tina T. X. Dong,David T W Lau,Karl Wah Keung Tsim +9 more
TL;DR: The herbal decoction Si Wu Tang prepared from wine-treated Angelica Sinensis Radix contained much different amounts of its active compounds, which accentuate the functional importance of herbs treated with wine in the Chinese decoctions.
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