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1.

001-es BibID:BIBFORM112719
035-os BibID:(cikkazonosító)4764 (WoS)001014702800001 (Scopus)85163979242
Első szerző:Ali, N. Afzal
Cím:Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization : Physicochemical Properties and Characterization / N. Afzal Ali, Kshirod Kumar Dash, Vinay Kumar Pandey, Anjali Tripathi, Shaikh Ayaz Mukarram, Endre Harsányi, Béla Kovács
Dátum:2023
ISSN:1420-3049
Megjegyzések:Poniol (Flacourtia jangomas) has beneficial health effects due to its high polyphenolic and good antioxidant activity content. This study aimed to encapsulate the Poniol fruit ethanolic extract to the sucrose matrix using the co-crystallization process and analyze the physicochemical properties of the co-crystalized product. The physicochemical property characterization of the sucrose co-crystallized with the Poniol extract (CC-PE) and the recrystallized sucrose (RC) samples was carried out through analyzing the total phenolic content (TPC), antioxidant activity, loading capacity, entrapment yield, bulk and traped densities, hygroscopicity, solubilization time, flowability, DSC, XRD, FTIR, and SEM. The result revealed that the CC-PE product had a good entrapment yield (76.38%) and could retain the TPC (29.25 mg GAE/100 g) and antioxidant properties (65.10%) even after the co-crystallization process. Compared to the RC sample, the results also showed that the CC-PE had relatively higher flowability and bulk density, lower hygroscopicity, and solubilization time, which are desirable properties for a powder product. The SEM analysis showed that the CC-PE sample has cavities or pores in the sucrose cubic crystals, which proposed that the entrapment was better. The XRD, DSC, and FTIR analyses also showed no changes in the sucrose crystal structure, thermal properties, and functional group bonding structure, respectively. From the results, we can conclude that co-crystallization increased sucrose's functional properties, and the co-crystallized product can be used as a carrier for phytochemical compounds. The CC-PE product with improved properties can also be utilized to develop nutraceuticals, functional foods, and pharmaceuticals.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Poniol extract
phytocompounds
sucrose
co-crystallization
encapsulation
Megjelenés:Molecules. - 28 : 12 (2023), p. 1-16. -
További szerzők:Dash, Kshirod Kumar Pandey, Vinay Kumar Tripathi, Anjali Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA
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2.

001-es BibID:BIBFORM102107
035-os BibID:(cikkazonosító)902554 (scopus)85131876826 (wos)000807200800001
Első szerző:Allaqaband, Shumyla
Cím:Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food : A Review / Shumyla Allaqaband, Aamir Hussain Dar, Ulpa Patel, Navneet Kumar, Gulzar Ahmad Nayik, Shafat Ahmad Khan, Mohammad Javed Ansari, Nadiyah M. Alabdallah, Pradeep Kumar, Vinay Kumar Pandey, Béla Kovács, Ayaz Mukarram Shaikh
Dátum:2022
ISSN:2296-861X
Megjegyzések:Fruit seeds include a large number of bioactive substances with potential applications in the culinary and pharmaceutical industries, satisfying current demands for natural ingredients, which are generally preferred since they have fewer adverse effects than artificial components. Researchers have long been interested in the functional features, as well as the proximate and mineral compositions, of diverse fruit seeds such as tomato, apple, guava, and dates, among others. Bioactive components such as proteins (bioactive peptides), carotenoids (lycopene), polysaccharides (pectin), phytochemicals (flavonoids), and vitamins (-tocopherol) are abundant in fruit by-products and have significant health benefits, making them a viable alternative for the formulation of a wide range of food products with significant functional and nutraceutical potential. This article discusses the role and activities of bioactive chemicals found in tomato, apple, dates, and guava seeds, which can be used in a variety of food forms to cure a variety of cardiovascular and neurological disorders, as well as act as an antioxidant, anticancer, and antibacterial agent. The extraction of diverse bioactive components from by-products could pave the path for the creation of value-added products from the fruit industry, making it more commercially viable while also reducing environmental pollution caused by by-products from the fruit industry.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
seeds
pulp
apple
guava
dates
waste management
bioactive compounds
Megjelenés:Frontiers in Nutrition. - 9 (2022), p. 1-13. -
További szerzők:Dar, Aamir Hussain Patel, Ulpa Kumar, Navneet Nayik, Gulzar Ahmad Khan, Shafat Ahmad Ansari, Mohammad Javed Alabdallah, Nadiyah M. Kumar, Pradeep Pandey, Vinay Kumar Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
Pályázati támogatás:TKP2021-NKTA-32
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3.

001-es BibID:BIBFORM118098
035-os BibID:(cikkazonosító)e25046 (Scopus)85183095638
Első szerző:Kaur, Simrat
Cím:Phytochemical and pharmacological characteristics of phalsa (Grewia asiatica L.) : a comprehensive review / Simrat Kaur, Rafeeya Shams, Kshirod Kumar Dash, Vinay Kumar Pandey, Ayaz Mukarram Shaikh, Endre Harsányi, Béla Kovács
Dátum:2024
ISSN:2405-8440
Megjegyzések:Phalsa is a tropical and subtropical fruit that is high in nutritional value and is primarily cultivated for its fruit. As, Phalsa fruit contain high number of vitamins (A and C), minerals (calcium, phosphorus, and iron), and fibre while being low in calories and fat. The fruit and seed of Phalsa contain 18?amino acids, the majority of which are aspartic acid, glutamic acid, and leucine. Based on in vivo and in vitro studies phalsa plant possess high antioxidant, anti-inflammatory, anticancer, antimicrobial, antidiabetic properties. However, antioxidant properties are found in the form of vitamin C, total phenolic, anthocyanin, flavonoid, and tannin. The phalsa plant's fruits and leaves have substantial anticancer action against cancer cell lines. Because of the presence of a broad range of physiologically active chemicals, investigations on phalsa plants revealed that some plant parts have radioprotective qualities. The anti-glycosidase and anti-amylase activity of aqueous fresh fruit extract was shown to be substantial. The phalsa plant contains an abundance of biologically active chemicals, allowing it to control microorganisms through a variety of processes. Phalsa methanolic leaf extract was revealed to have antimalarial and antiemetic effects. The hot and cold polysaccharide fractions extracted from the phalsa plant have potent hepatoprotective and therapeutic properties. Therefore, this review is based on the nutritional, bioactive, phytochemicals, and potential pharmacological uses of phalsa. The potential health benefits and economic potential of the phalsa berry's phytochemicals are promising areas for further study.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Phalsa
Bioactive properties
Phytochemistry
Health benefits
Antioxidant activity
Megjelenés:Heliyon. - 10 : 2 (2024), p. 1-16. -
További szerzők:Shams, Rafeeya Dash, Kshirod Kumar Pandey, Vinay Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2022-NKTA-32
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4.

001-es BibID:BIBFORM117691
035-os BibID:(cikkazonosító)100550 (Scopus)85181255202
Első szerző:Pandey, Vinay Kumar
Cím:Significance and applications of carbon dots in anti cancerous nanodrug conjugate development: A review / Pandey, Vinay Kumar; Tripathi, Anjali; Taufeeq, Anam; Dar, Aamir Hussain; Samrot, Antony V; Rustagi, Sarvesh; Malik, Sumir; Bhattacharya, Tanima; Shaikh, Ayaz Mukarram; Kovács, Béla
Dátum:2024
ISSN:2666-5239
Megjegyzések:Carbon-based nanoparticles known as Carbon Dots (CDs) have attracted a lot of interest in the field of cancer therapy because of their special physicochemical characteristics and biocompatibility. They are attractive carriers for drug delivery systems due to their surface functional ability, superior water solubility, and size-dependent fluorescence. CDs are unique in that they have a large surface area, adjustable surface chemistry, and a remarkable ability to carry anticancer medications. Their lower systemic toxicity, regulated drug release, and capacity to get beyond biological barriers have completely changed the way that drugs are delivered. CDs have a variety of uses in the creation of anti-tumor nanodrug conjugates. CDs have been used in combination therapy, a multimodal strategy for cancer treatment that involves co-delivering various medications for synergistic benefits. The incorporation of CDs into anticancerous has-drug conjugates represents a noteworthy progression in the treatment of cancer medication delivery systems have been revolutionized by their capacity to improve medication stability, target specificity, and controlled release, which holds the promise of more effective and customized treatments. This review article deals with the synthesis of carbon dot-mediated nanodrug conjugate and their roles in cancer therapy.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Carbon dots
Nano drug conjugate
anticancer
Drug delivery
Megjelenés:Applied Surface Science Advances. - 19 (2024), p. 1-13. -
További szerzők:Tripathi, Anjali Taufeeq, Anam Dar, Aamir Hussain Samrot, Antony V. Rustagi, Sarvesh Malik, Sumir Bhattacharya, Tanima Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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5.

001-es BibID:BIBFORM117331
035-os BibID:(cikkazonosító)e22437 (WoS)001135513200001 (Scopus)85179487855
Első szerző:Pandey, Vinay Kumar
Cím:Bioactive properties of clove (Syzygium aromaticum) essential oil nanoemulsion: A comprehensive review / Vinay Kumar Pandey, Shivangi Srivastava, Ashish, Kshirod Kumar Dash, Rahul Singh, Aamir Hussain Dar, Tripti Singh, Alvina Farooqui, Ayaz Mukkaram Shaikh, Bela Kovacs
Dátum:2024
ISSN:2405-8440
Megjegyzések:Syzygium aromaticum, commonly called clove, is a culinary spice with medical uses. Clove is utilized in cosmetics, medicine, gastronomy, and agriculture due to its abundance of bioactive components such as gallic acid, flavonoids, eugenol acetate, and eugenol. Clove essential oil has been revealed to have antibacterial, antinociceptive, antibacterial activities, antifungal, and anticancerous qualities. Anti-inflammatory chemicals, including eugenol and flavonoids, are found in clove that help decrease inflammation and alleviate pain. The anti-inflammatory and analgesic qualities of clove oil have made it a popular natural cure for toothaches and gum discomfort. Due to its therapeutic potential, it has been used as a bioactive ingredient in coating fresh fruits and vegetables. This review article outlines the potential food processing applications of clove essential oil. The chemical structures of components, bioactive properties, and medicinal potential of clove essential oil, including phytochemical importance in food, have also been thoroughly addressed.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Clove essential oil
Antioxidant properties
Therapeutic uses
nanoemulsion
Shelf life
Megjelenés:Heliyon. - 10 : 1 (2024), p. 1-16. -
További szerzők:Srivastava, Shivangi Dash, Kshirod Kumar Singh, Rahul Dar, Aamir Hussain Singh, Tripti Farooqui, Alvina Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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6.

001-es BibID:BIBFORM112230
035-os BibID:(cikkazonosító)1720 (WoS)001015789300001 (Scopus)85163870889
Első szerző:Pandey, Vinay Kumar
Cím:Machine learning algorithms and fundamentals as emerging safety tools in preservation of fruits and vegetables : A review / Vinay Kumar Pandey, Shivangi Srivastava, Kshirod Kumar Dash, Rahul Singh, Shaikh Ayaz Mukarram, Béla Kovács, Endre Harsányi
Dátum:2023
ISSN:2227-9717
Megjegyzések:Machine learning assists with food process optimization techniques by developing a model to predict the optimal solution for given input data. Machine learning includes unsupervised and supervised learning, data pre-processing, feature engineering, model selection, assessment, and optimization methods. Various problems with food processing optimization could be resolved using these techniques. Machine learning is increasingly being used in the food industry to improve production efficiency, reduce waste, and create personalized customer experiences. Machine learning may be used to improve ingredient utilization and save costs, automate operations such as packing and labeling, and even forecast consumer preferences to develop personalized products. Machine learning is also being used to identify food safety hazards before they reach the consumer, such as contaminants or spoiled food. The usage of machine learning in the food sector is predicted to rise in the near future as more businesses understand the potential of this technology to enhance customer experience and boost productivity. Machine learning may be utilized to enhance nano-technological operations and fruit and vegetable preservation. Machine learning algorithms may find trends regarding various factors that impact the quality of the product being preserved by examining data from prior tests. Furthermore, machine learning may be utilized to determine optimal parameter combinations that result in maximal produce preservation. The review discusses the relevance of machine learning in ready-to-eat foods and its use as a safety tool for preservation were highlighted. The application of machine learning in agriculture, food packaging, food processing, and food safety is reviewed. The working principle and methodology, as well as the principles of machine learning, were discussed.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
machine learning
nanotechnology
fruit preservation
artificial intelligence
Megjelenés:Processes. - 11 : 6 (2023), p. 1-18. -
További szerzők:Srivastava, Shivangi Dash, Kshirod Kumar Singh, Rahul Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Harsányi Endre (1976-) (agrármérnök)
Pályázati támogatás:TKP2021-NKTA-32
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7.

001-es BibID:BIBFORM120480
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Exploring the Ecological Implications, Gastronomic Applications, and Nutritional and Therapeutic Potential of Juglans regia L. (Green Walnut): A Comprehensive Review / Mukarram, Shaikh Ayaz; Wandhekar, Sangram S.; Ahmed, Abdelhakam Esmaeil Mohamed; Pandey, Vinay Kumar; Csaba, Oláh; Lajos, Daróczi; József, Prokisch; Harsányi, Endre; Bela, Kovács
Dátum:2024
ISSN:2072-6643
Megjegyzések:The green walnut, which is frequently overlooked in favor of its more mature sibling, is becoming a topic of great significance because of its unique ecological role, culinary flexibility, and therapeutic richness. The investigation of the bioactive substances found in green walnuts and their possible effects on human health has therapeutic potential. Juglans regia L. is an important ecological component that affects soil health, biodiversity, and the overall ecological dynamic in habitats. Comprehending and recording these consequences are essential for environmental management and sustainable land-use strategies. Regarding cuisine, while black walnuts are frequently the main attraction, green walnuts have distinct tastes and textures that are used in a variety of dishes. Culinary innovation and the preservation of cultural food heritage depend on the understanding and exploration of these gastronomic characteristics. Omega-3 fatty acids, antioxidants, vitamins, and minerals are abundant in green walnuts, which have a comprehensive nutritional profile. Walnuts possess a wide range of pharmacological properties, including antioxidant, antibacterial, antiviral, anticancer, anti-inflammatory, and cognitive-function-enhancing properties. Consuming green walnuts as part of one's diet helps with antioxidant defense, cardiovascular health, and general well-being. Juglans regia L., with its distinctive flavor and texture combination, is not only a delicious food but also supports sustainable nutrition practices. This review explores the nutritional and pharmacological properties of green walnuts, which can be further used for studies in various food and pharmaceutical applications.
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
green walnut
therapeutic uses
culinary applications
ecological aspects
circular economy
Megjelenés:Nutrients. - 16 : 8 (2024), p. 1183-. -
További szerzők:Wandhekar, Sangram S. Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Pandey, Vinay Kumar Oláh Csaba Daróczi Lajos (1961-) (agrár) Prokisch József (1966-) (vegyész) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
Other
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8.

001-es BibID:BIBFORM113670
035-os BibID:(cikkazonosító)5623 (WoS)001045479800001 (Scopus)85167768547
Első szerző:Shilpa, VS
Cím:Phytochemical Properties, Extraction, and Pharmacological Benefits of Naringin: A Review / VS Shilpa, Rafeeya Shams, Kshirod Kumar Dash, Vinay Kumar Pandey, Aamir Hussain Dar, Shaikh Ayaz Mukarram, Endre Harsányi, Béla Kovács
Dátum:2023
ISSN:1420-3049
Megjegyzések:This review describes the various innovative approaches implemented for naringin extraction as well as the recent developments in the field. Naringin was assessed in terms of its structure, chemical composition, and potential food sources. How naringin works pharmacologically was discussed, including its potential as an anti-diabetic, anti-inflammatory, and hepatoprotective substance. Citrus flavonoids are crucial herbal additives that have a huge spectrum of organic activities. Naringin is a nutritional flavanone glycoside that has been shown to be effective in the treatment of a few chronic disorders associated with ageing. Citrus fruits contain a common flavone glycoside that has specific pharmacological and biological properties. Naringin, a flavone glycoside with a range of intriguing characteristics, is abundant in citrus fruits. Naringin has been shown to have a variety of biological, medicinal, and pharmacological effects. Naringin is hydrolyzed into rhamnose and prunin by the naringinase, which also possesses l-rhamnosidase activity. D-glucosidase subsequently catalyzes the hydrolysis of prunin into glucose and naringenin. Naringin is known for having anti-inflammatory, antioxidant, and tumor-fighting effects. Numerous test animals and cell lines have been used to correlate naringin exposure to asthma, hyperlipidemia, diabetes, cancer, hyperthyroidism, and osteoporosis. This study focused on the many documented actions of naringin in in-vitro and in-vivo experimental and preclinical investigations, as well as its prospective therapeutic advantages, utilizing the information that is presently accessible in the literature. In addition to its pharmacokinetic characteristics, naringin's structure, distribution, different extraction methods, and potential use in the cosmetic, food, pharmaceutical, and animal feed sectors were discussed.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
naringin
flavonoid
extraction
bioactive potential
pharmaceutical
Megjelenés:Molecules. - 28 : 15 (2023), p.1-18. -
További szerzők:Shams, Rafeeya Dash, Kshirod Kumar Pandey, Vinay Kumar Dar, Aamir Hussain Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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9.

001-es BibID:BIBFORM116315
035-os BibID:(cikkazonosító)e22438 (WoS)001132082100001 (Scopus)85178351825
Első szerző:Singh, Poornima
Cím:Ultrasound-assisted extraction of phytochemicals from green coconut shell: Optimization by integrated artificial neural network and particle swarm technique / Poornima Singh, Vinay Kumar Pandey, Sourav Chakraborty, Kshirod Kumar Dash, Rahul Singh, Ayaz Mukarram shaikh, Kovács Béla
Dátum:2023
ISSN:2405-8440
Megjegyzések:This study employs artificial neural network (ANN) and particle swarm optimization (PSO) to maximize antioxidant and antimicrobial activity from green coconut shells. Phytochemical analysis was carried out on the extract obtained from ultrasound-assisted extraction performed at different combinations of time (10, 20, and 30 min), temperature (30, 35, and 40 degrees C), and the ratio of solid-solvent (1:10, 1:20, and 1:30 g/ml). The presence of these bioactive compounds exhibits antimicrobial and antioxidant activities. Quantitative analysis showed that the total phenolic compounds ranged from 7.08 to 33.46 mg GAE/g, flavonoids ranged from 2.09 to 28.46 mg QE/g, tannins ranged from 70.5 to 141.09 mg TAE/g, and antioxidant activity of 49.98-66.1 %. The FTIR analysis detected the presence of C--O, O-H, and C-H bonds. The optimized condition of ultrasound-assisted extraction (UAE) was compared with the optimized condition of the microwave. The result of ultrasound-assisted extraction was observed to be better than microwave-assisted extraction.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Green coconut shell
Phytochemicals
Ultrasound-assisted extraction
Particle swarm optimization
Artificial neural network
Megjelenés:Heliyon. - 9 : 12 (2023), p. 1-16. -
További szerzők:Pandey, Vinay Kumar Chakraborty, Sourav Dash, Kshirod Kumar Singh, Rahul Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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10.

001-es BibID:BIBFORM110730
035-os BibID:(cikkazonosító)1243 (Scopus)85156137877 (WoS)000979135200001
Első szerző:Singh, Rahul
Cím:Microwave-assisted phytochemical extraction from walnut hull and process optimization using Box-Behnken Design (BBD) / Singh, Rahul; Singh, Poornima; Pandey, Vinay Kumar; Dash, Kshirod Kumar; Mukarram, Shaikh Ayaz; Harsányi, Endre; Kovács, Béla
Dátum:2023
ISSN:2227-9717
Megjegyzések:The walnut green hull is an agro-waste, a source of natural dye and volatile compounds with various biological activities, but the main challenge with the conventional extraction method is the quality and quantity of the volatile compound (dye) extraction from walnut hull waste. The objective of this research work is to use microwave-assisted extraction (MAE) as an emerging technology. Further, the MAE process was optimized using a Box?Behnken Design (BBD) of response surface methodology (RSM). The variables in MAE process optimization were microwave power, microwave time, solvent volume, and raw material particle size. The result indicated that MAE produces a higher extraction yield compared to the conventional method. The RSM analyses showed an increase in extract yield, total phenolic content, and total flavonoid content, along with antioxidant activity. The optimized condition parameters of MAE were reported to be 363.64-watt microwave power, 3.133 min, 39.999 mL/g solvent volume, and 150 ?m particle size, the extract yield was 39.65%, followed by total phenol content of 83.535 mgGAE/g, and total flavonoid content was 18.98 mgQAE/g, while antioxidant activity was 76.298%. Additionally, the optimized sample was characterized using SEM and GC-MS.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
walnut hull
microwave-assisted extraction
conventional method
antioxidant
Megjelenés:Processes. - 11 : 4 (2023), p. 1-18. -
További szerzők:Singh, Poornima Pandey, Vinay Kumar Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA funding scheme
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Intézményi repozitóriumban (DEA) tárolt változat
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11.

001-es BibID:BIBFORM114143
035-os BibID:(cikkazonosító)762 (WoS)001056762900001 (Scopus)85169028731
Első szerző:Tripathi, Anjali
Cím:Exploring the Fermentation-Driven Functionalities of Lactobacillaceae-Originated Probiotics in Preventive Measures of Alzheimer's Disease : A Review / Anjali Tripathi, Vinay Kumar Pandey, Vivek Tiwari, Rashi Mishra, Kshirod Kumar Dash, Endre Harsányi, Béla Kovács, Ayaz Mukarram Shaikh
Dátum:2023
ISSN:2311-5637
Megjegyzések:Alzheimer's disease (AD) is an ascending, neurodegenerative disorder that attacks the brain's nerve cells, i.e., neurons, resulting in loss of memory, language skills, and thinking and behavioural changes. It is one of the most common causes of dementia, a group of disorders that is marked by the decline of cognitive functioning. Probiotics are living microorganisms that are beneficial for human well-being. They help in balancing the extent of bacteria in the gut and support the defensive immune system of the body. Studies have found that probiotics can help with a variety of conditions, including mental health. Probiotics are beneficial bacteria that can help to maintain and strengthen a healthy gut microbiome. The gut microbiome is important for healthy brain function, as it is linked to the production of neurotransmitters and hormones that regulate mood and behaviour. This review article includes detailed review on the origination of probiotics and its significance in the treatment of AD.
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
probiotics
Alzheimer's disease
nervous system
brain cells
immune cells
Megjelenés:Fermentation. - 9 : 8 (2023), p. 1-23. -
További szerzők:Pandey, Vinay Kumar Tiwari, Vivek Mishra, Rashi Dash, Kshirod Kumar Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
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DOI
Intézményi repozitóriumban (DEA) tárolt változat
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12.

001-es BibID:BIBFORM114169
035-os BibID:(cikkazonosító)6247 (WoS)001070088600001 (Scopus)85170348972
Első szerző:Vij, Twinkle
Cím:A Comprehensive Review on Bioactive Compounds Found in Caesalpinia sappan / Twinkle Vij, Pawase Prashant Anil, Rafeeya Shams, Kshirod Kumar Dash, Rhythm Kalsi, Vinay Kumar Pandey, Endre Harsányi, Béla Kovács, Ayaz Mukarram Shaikh
Dátum:2023
ISSN:1420-3049
Megjegyzések:Sappan wood (Caesalpinia sappan) is a tropical hardwood tree found in Southeast Asia. Sappan wood contains a water-soluble compound, which imparts a red color named brazilin. Sappan wood is utilized to produce dye for fabric and coloring agents for food and beverages, such as wine and meat. As a valuable medicinal plant, the tree is also known for its antioxidant, anti-inflammatory, and anticancer properties. It has been observed that sappan wood contains various bioactive compounds, including brazilin, brazilein, sappan chalcone, and protosappanin A. It has also been discovered that these substances have various health advantages; they lower inflammation, enhance blood circulation, and are anti-oxidative in nature. Sappan wood has been used as a medicine to address a range of illnesses, such as gastrointestinal problems, respiratory infections, and skin conditions. Studies have also suggested that sappan wood may have anticarcinogenic potential as it possesses cytotoxic activity against cancer cells. Based on this, the present review emphasized the different medicinal properties, the role of phytochemicals, their health benefits, and several food and nonfood applications of sappan wood. Overall, sappan wood has demonstrated promising medicinal properties and is an important resource in traditional medicine. The present review has explored the potential role of sappan wood as an essential source of bioactive compounds for drug development.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
sappan wood
Brazilwood
Suou
Indian Redwood
heartwood
chemical constituents
coloring agent
Megjelenés:Molecules. - 28 : 17 (2023), p. 1-22. -
További szerzők:Anil, Pawase Prashant Shams, Rafeeya Dash, Kshirod Kumar Kalsi, Rhythm Pandey, Vinay Kumar Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
Pályázati támogatás:TKP2021-NKTA-32
Egyéb
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Intézményi repozitóriumban (DEA) tárolt változat
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