A comprehensive review of the classification, sources, biosynthesis, and biological properties of hydroxybenzoic and hydroxycinnamic acids

da Silva, Aline Priscilla Gomes; Sganzerla, William Gustavo; John, Oliver Dean; Marchiosi, Rogério

doi:10.1007/s11101-023-09891-y

Cited by 12 publications

(3 citation statements)

References 207 publications

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“…It is well known that lignanamides, phenolic amides, hydroxybenzoic acids, and hydroxycinnamic acids possess a variety of significant biological effects, such as anti‐inflammatory, antioxidant, and antihyperlipidemic properties (Leonard et al., 2021). Moreover, the hydroxybenzoic and hydroxycinnamic acids identified in the samples of the current study have antioxidant, anti‐diabetic, anti‐inflammatory, anticholesterolemic, and antihypertensive activities (da Silva et al., 2023). Results show that the incorporation of hempseed flour in RDBP‐tsoureki enhanced the nutraceutical potential of the product.…”

Section: Resultsmentioning

confidence: 73%

Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product

Lazou,

Chatzimichail,

Revelou

et al. 2024

Journal of Food Science

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The effects of the storage process on the quality characteristics of a hemp‐enriched “tsoureki” (a rich‐dough baked Greek product, rich‐dough baked product [RDBP]) were investigated. The wheat flour was substituted with defatted hemp flour at selected ratios (0%–50% hemp:wheat flour). The baked products were stored at 25°C and at specific time intervals (0, 1, 4, 7, 10, and 14 days), and their properties were determined, including moisture content, water activity, structure, texture, color, total phenolic content (TPC), and antioxidant activity. Moreover, analyses of phenolic compounds were performed using quadrupole time of flight liquid chromatography–mass spectroscopy, identifying 14 compounds. Both the first‐order kinetic model and modified Avrami equation, including the hemp‐to‐wheat ratio effect in the rate constant, well described the changes in the quality characteristics. The results showed that storage time and hemp incorporation significantly affected the quality of the product. Water activity decreased from 0.901 to 0.859, whereas moisture content decreased from 30.52%–32.33% (0 days) to 26.97%–27.02% w.b. (14 days) with storage time for all hemp additions. Hardness was greatly affected by hemp flour addition and approached 14.72 and 17.85 N after 14 days of storage for 30% and 50% substitutions, respectively. Springiness and cohesiveness decreased with hemp addition and storage time. The color difference of the hemp‐enriched products compared to the control sample increased during storage. TPC increased due to the addition of hemp flour, whereas 14 compounds were identified. Based on property correlation, the hemp‐enriched RDBP‐tsoureki held its high‐quality characteristics for 7 days of storage and contained a significant amount of bioactive compounds.Practical ApplicationIndustrially produced, defatted hemp is a promising byproduct that can be used to nutritionally enhance baked goods. Modeling results can be used for the prediction of the properties that define product storage ability and also that the hemp‐enriched, rich dough‐baked Greek “tsoureki” could be produced while maintaining total phenolic content and antioxidant activity during 7 days of storage. These findings are expected to be used in the future in baked goods industry applications to produce goods with an improved nutritional profile.

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Section: Resultsmentioning

confidence: 73%

Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product

Lazou,

Chatzimichail,

Revelou

et al. 2024

Journal of Food Science

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“…44,45 Ferulic acid is sequentially hydroxylated to sinapinic acid by ferulate 5-hydroxylase (F5H) and methoxylate by 3-dehydroquinate. 46 Apigetrin is converted into apigenin by deglucoside hydrolases in probiotics. 47 This may be the reason for the changes in the content of these substances.…”

Section: Discussionmentioning

confidence: 99%

“…Our results showed that the contents of homovanillic acid, protocatechuic acid, sinapinic acid, naringenin, eriodictyol, apigenin, and gallic acid significantly increased after fermentation, whereas those of ferulic acid, syringic acid, 4-coumaric acid, and apigetrin decreased. 4-Coumaric acid is converted into naringenin, the precursor of apigenin, via biosynthesis. , Ferulic acid is sequentially hydroxylated to sinapinic acid by ferulate 5-hydroxylase (F5H) and methoxylate by 3-dehydroquinate . Apigetrin is converted into apigenin by deglucoside hydrolases in probiotics .…”

Section: Discussionmentioning

confidence: 99%

Biotransformation of Cacumen platycladi Extract by Lactiplantibacillus plantarum CCFM1348 Promotes Hair Growth in Mice

Tang,

Zhang,

Wang

et al. 2024

J. Agric. Food Chem.

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Cacumen platycladi (CP) is a frequently used traditional Chinese medicine to treat hair loss. In this study, CP fermented by Lactiplantibacillus plantarum CCFM1348 increased the proliferation of human dermal papilla cells. In an in vivo assay, compared to nonfermented CP, postbiotics (fermented CP) and synbiotics (live bacteria with nonfermented CP) promoted hair growth in mice. The Wnt/β-catenin signaling pathway plays crucial roles in the development of hair follicles, including growth cycle restart and maintenance. Both postbiotics and synbiotics upregulated β-catenin, a major factor of the Wnt/β-catenin signaling pathway. Postbiotics and synbiotics also increased the vascular endothelial growth factor expression and decreased the BAX/Bcl2 ratio in the dorsal skin of mice. These results suggest that fermented CP by L. plantarum CCFM1348 may promote hair growth through regulating the Wnt/β-catenin signaling pathway, promoting the expression of growth factors and reducing apoptosis.

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Photophysical Properties of Sinapic Acid and Ferulic Acid and Their Binding Mechanism with Caffeine

Sherefedin,

Belay,

Gudishe

et al. 2024

J Fluoresc

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A comprehensive review of the classification, sources, biosynthesis, and biological properties of hydroxybenzoic and hydroxycinnamic acids

Cited by 12 publications

References 207 publications

Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product

Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product

Biotransformation of Cacumen platycladi Extract by Lactiplantibacillus plantarum CCFM1348 Promotes Hair Growth in Mice

Photophysical Properties of Sinapic Acid and Ferulic Acid and Their Binding Mechanism with Caffeine

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