|
Piceid
Piceid is a stilbenoid glucoside and is a major resveratrol derivative in grape juices. It can be found in the bark of the Sitka spruce (''Picea sitchensis''), hence its name. It can also be isolated from Japanese knotweed (''Reynoutria japonica''). Resveratrol can be produced from piceid by the mold ''Aspergillus oryzae'', the mold used to make sake and soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ..., as the fungus produces a potent beta-glucosidase. ''trans''-Piceid is the glucoside formed with ''trans''-resveratrol, while ''cis''-piceid is formed with ''cis''-resveratrol. ''trans''-Resveratrol-3-''O''-glucuronide is one of the two metabolites of ''trans''-piceid in rat. Resveratrol glucoside from transgenic alfalfa prevents aberrant crypt foci in mice.R See a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Resveratrol
Resveratrol (3,5,4′-trihydroxy-''trans''-stilbene) is a stilbenoid, a type of natural phenol or polyphenol and a phytoalexin produced by several plants in response to injury or when the plant is under attack by pathogens, such as bacterium, bacteria or fungus, fungi. Sources of resveratrol in food include the skin of grapes, blueberries, raspberries, mulberries, and peanuts. Although commonly used as a dietary supplement and studied in laboratory models of human diseases, there is no evidence-based medicine, high-quality evidence that resveratrol improves longevity, lifespan or has a substantial effect on any human disease. Research Resveratrol has been studied for its potential therapeutic use, with little evidence of anti-disease effects or health benefits in humans. Cardiovascular disease There is no evidence of benefit from resveratrol in people who already have heart disease. A 2018 meta-analysis found no effect on systolic blood pressure, systolic or diastolic blood pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stilbenoid
Stilbenoids are hydroxylated derivatives of stilbene. They have a C6–C2–C6 structure. In biochemical terms, they belong to the family of phenylpropanoids and share most of their biosynthesis pathway with Chalconoid, chalcones. Most stilbenoids are produced by plants, and the only known exception is the antimicrobial stilbenoid drug tapinarof which is biosynthesized by the Gram-negative bacterium ''Photorhabdus luminescens.'' Chemistry Stilbenoids are hydroxylated derivatives of stilbene and have a C6–C2–C6 structure. They belong to the family of phenylpropanoids and share most of their biosynthesis pathway with Chalconoid, chalcones. Under UV irradiation, stilbene and its derivatives undergo intramolecular cyclization, called stilbene photocyclization to form dihydrophenanthrenes. Oligomeric forms are known as oligostilbenoids. Types ;Aglycones * Piceatannol in the roots of Norway spruces * Pinosylvin is a fungal toxin protecting wood from fungal infection, found in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucoside
A glucoside is a glycoside that is chemically derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes. The name was originally given to plant products of this nature, in which the other part of the molecule was, in the greater number of cases, an aromatic aldehydic or phenolic compound (exceptions are Jinigrin and Jalapin or Scammonin). It has now been extended to include synthetic ethers, such as those obtained by acting on alcoholic glucose solutions with hydrochloric acid, and also the polysaccharoses, e.g. cane sugar, which appear to be ethers also. Although glucose is the most common sugar present in glucosides, many are known which yield rhamnose or iso-dulcite; these may be termed pentosides. Much attention has been given to the non-sugar parts (aglycone) of the molecules; the constitutions of many have been determined, and the comp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sitka Spruce
''Picea sitchensis'', the Sitka spruce, is a large, coniferous, evergreen tree growing to just over tall, with a trunk diameter at breast height that can exceed 5 m (16 ft). It is by far the largest species of spruce and the fifth-largest conifer in the world (behind giant sequoia, coast redwood, kauri, and western red cedar), and the third-tallest conifer species (after coast redwood and South Tibetan cypress). The Sitka spruce is one of only five species documented to exceed in height. Its name is derived from the community of Sitka in southeast Alaska, where it is prevalent. Its range hugs the western coast of Canada and the US and continues south into northern California. Description The bark is thin and scaly, flaking off in small, circular plates across. The inner bark is reddish-brown. The crown is broad conic in young trees, becoming cylindric in older trees; old trees may not have branches lower than . The shoots are very pale buff-brown, almost w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Picea Sitchensis
''Picea sitchensis'', the Sitka spruce, is a large, coniferous, evergreen tree growing to just over tall, with a trunk diameter at breast height that can exceed 5 m (16 ft). It is by far the largest species of spruce and the fifth-largest conifer in the world (behind Sequoiadendron giganteum, giant sequoia, Sequoia sempervirens, coast redwood, Agathis australis, kauri, and western red cedar), and the third-tallest conifer species (after coast redwood and Cupressus austrotibetica, South Tibetan cypress). The Sitka spruce is one of only five species List of superlative trees, documented to exceed in height. Its name is derived from the community of Sitka, Alaska, Sitka in southeast Alaska, where it is prevalent. Its range hugs the western coast of Canada and the US and continues south into northern California. Description The Bark (botany), bark is thin and scaly, flaking off in small, circular plates across. The inner bark is reddish-brown. The crown is broad conic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Knotweed
''Reynoutria japonica'', synonyms ''Fallopia japonica'' and ''Polygonum cuspidatum'', is a species of herbaceous perennial plant in the knotweed and buckwheat family Polygonaceae. Common names include Japanese knotweed and Asian knotweed. It is native to East Asia in Japan, China and Korea. In North America and Europe, the species has successfully established itself in numerous habitats, and is classified as a pest and invasive species in several countries. The plant is popular with beekeepers, and its young stems are edible, making it an increasingly popular foraged vegetable with a flavour described as lemony rhubarb. Description The flowers are small, cream or white, produced in erect racemes long in late summer and early autumn. Japanese knotweed has hollow stems with distinct raised nodes that give it the appearance of bamboo, though it is not related. While stems may reach a maximum height of each growing season, it is typical to see much smaller plants in places where t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Oryzae
''Aspergillus oryzae'', also known as , is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as '' sake'' and '' shōchū'', and also to ferment soybeans for making soy sauce and '' miso''. It is one of the different koji molds used for food fermentation. However, in the production of fermented foods of soybeans such as soy sauce and ''miso'', '' Aspergillus sojae'' is sometimes used instead of ''A. oryzae''. ''A. oryzae'' is also used for the production of rice vinegars. Barley ''kōji'' (麦麹) or rice ''kōji'' (米麹) are made by fermenting the grains with ''A. oryzae'' hyphae. The technique of solid-state cultivation using rice grains, soybeans, and wheat bran to propagate fungi for use in fermented foods is believed to have originated in China. However, there are two scholarly theories regarding the country that first employed ''A. oryzae'' in the production of fermented foods: one suggests it was China, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake
Sake, , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars that ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% ABV, wine generally contains 9–16% ABV, and undiluted sake contains 18–20% ABV (although this is often lowered to abou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
