|
Walnut Tree Farm
A walnut is the edible seed of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, ''Juglans regia''. They are accessory fruit because the outer covering of the fruit is technically an involucre and thus not morphologically part of the carpel; this means it cannot be a drupe but is instead a drupe-like nut. After full ripening, the shell is discarded, and the kernel is eaten. Nuts of the eastern black walnut (''Juglans nigra'') and butternuts (''Juglans cinerea'') are less commonly consumed. Description Walnuts are the round, single-seed stone fruits of the walnut tree. They ripen between September and November in the northern hemisphere. The brown, wrinkly walnut shell is enclosed in a husk. Shells of walnuts available in commerce usually have two segments (but three or four-segment shells can also form). During the bumming process, the husk becomes brittle and the shell hard. The shell encloses the kernel or meat, which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walnuts - Whole And Open With Halved Kernel
A walnut is the edible seed of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. They are accessory fruit because the outer covering of the fruit is technically an involucre and thus not morphologically part of the carpel; this means it cannot be a drupe but is instead a drupe-like nut. After full ripening, the shell is discarded, and the kernel is eaten. Nuts of the eastern black walnut ('' Juglans nigra'') and butternuts ('' Juglans cinerea'') are less commonly consumed. Description Walnuts are the round, single-seed stone fruits of the walnut tree. They ripen between September and November in the northern hemisphere. The brown, wrinkly walnut shell is enclosed in a husk. Shells of walnuts available in commerce usually have two segments (but three or four-segment shells can also form). During the bumming process, the husk becomes brittle and the shell hard. The shell encloses the kernel or meat, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rancidification
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids. When these processes occur in food, undesirable odors and flavors can result. In processed meats, these flavors are collectively known as warmed-over flavor. In certain cases, however, the flavors can be desirable (as in aged cheeses). Rancidification can also detract from the nutritional value of food, as some vitamins are sensitive to oxidation. Similar to rancidification, oxidative degradation also occurs in other hydrocarbons, such as lubricating oils, fuels, and mechanical cutting fluids. Pathways Five pathways for rancidification are recognized: Hydrolytic Hydrolytic rancidity refers to the odor that develops when triglycerides are hydrolyzed and free fatty acids are released. This reaction of lipid with water may require a catalyst (such as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juglans Ailantifolia
''Juglans ailantifolia'' (synonyms ''J. cordiformis'' and ''J. sieboldiana'' and '' J. mandshurica'' var. ''sachalinensis''), the Japanese walnut (), is a species of walnut native to Japan and Sakhalin. Description It is a deciduous tree growing to tall, rarely , and stem diameter, with light grey bark. The leaves are pinnate, long, with 11–17 leaflets, each leaflet long and broad. The whole leaf is downy-pubescent, and a somewhat brighter, yellower green than many other tree leaves. The male flowers are inconspicuous yellow-green catkins produced in spring at the same time as the new leaves appear. The female flowers have pink/red pistils. The fruit is a nut, produced in bunches of 4–10 together; the nut is spherical, 3–5 cm long and broad, surrounded by a green husk before maturity in mid-autumn. Diseases The only significant disease Japanese walnuts are susceptible to is the walnut bunch disease. Cultivars The heartnut is a cultivar of Japanese walnut d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Betulinic Acid
Betulinic acid is a naturally occurring pentacyclic triterpenoid which has antiretroviral, antimalarial, and anti-inflammatory properties, as well as a more recently discovered potential as an anticancer agent, by inhibition of topoisomerase. It is found in the bark of several species of plants, principally the white birch (''Betula pubescens'') from which it gets its name, same as the bracket fungus '' Fomitopsis betulina'', but also the ber tree ('' Ziziphus mauritiana''), selfheal ('' Prunella vulgaris''), the tropical carnivorous plants '' Triphyophyllum peltatum'' and '' Ancistrocladus heyneanus'', '' Diospyros leucomelas'', a member of the persimmon family, '' Tetracera boiviniana'', the jambul ('' Syzygium formosanum''), flowering quince ('' Pseudocydonia sinensis'', former ''Chaenomeles sinensis KOEHNE''), (''Chaenomeles sinensis KOEHNE'' is now named '' Pseudocydonia sinensis'') rosemary, and '' Pulsatilla chinensis''. Antitumor activity In 1995, betulinic acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pedunculagin
Pedunculagin is an ellagitannin. It is formed from casuarictin via the loss of a gallate group. Natural occurrence Pedunculagin is found in plants in orders in the clade Rosidae. It can be found the pericarp of pomegranates (''Punica granatum''), in the family Lythraceae, in the order Myrtales. It is also found in plants in the order Fagales such as walnuts (''Juglans regia'') in the family Juglandaceae, in '' Alnus sieboldiana'' and in the Manchurian alder ( ''Alnus hirsuta'' var. ''microphylla''), both species in the family Betulaceae and it is one of the main oak wood ellagitannins along with castalagin, vescalagin, grandinin and roburins A-E (genus ''Quercus'', in the family Fagaceae). It is also found in the Indian gooseberry ('' Phyllanthus emblica''), a plant in the family Phyllanthaceae, in the order Malpighiales. Galloyl pedunculagin can be found in '' Platycarya strobilacea''. Research Pedunculagin is a highly active carbonic anhydrase inhibitor ''in vitro''. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juglone
Juglone, also called 5-hydroxy-1,4-naphthalenedione (IUPAC) is a phenolic organic compound with the molecular formula C10H6O3. In the food industry, juglone is also known as C.I. Natural Brown 7 and C.I. 75500. It is insoluble in benzene but soluble in dioxane, from which it crystallizes as yellow needles. It is an isomer of lawsone, which is the active dye compound in the henna leaf. Juglone occurs naturally in the leaves, roots, husks, fruit ( the epicarp), and bark of plants in the Juglandaceae family, particularly the black walnut ('' Juglans nigra''), and is toxic or growth-stunting to many types of plants. It is sometimes used as an herbicide, as a dye for cloth and inks, and as a coloring agent for foods and cosmetics. History The allelopathic effects of walnut trees on other plants were observed as far back as the 1st century CE. Juglone itself was first isolated from black walnut in 1856, and was identified as the compound responsible for its allelopathic effect ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myricetin
Myricetin is a member of the flavonoid class of polyphenolic compounds, with antioxidant properties. Common dietary sources include vegetables (including tomatoes), fruits (including oranges), nuts, berries, tea, and red wine. Myricetin is structurally similar to fisetin, luteolin, and quercetin and is reported to have many of the same functions as these other members of the flavonol class of flavonoids. Reported average intake of myricetin per day varies depending on diet, but has been shown in the Netherlands to average 23 mg/day. Myricetin is produced from the parent compound taxifolin through the (+)-dihydromyricetin intermediate and can be further processed to form laricitrin and then syringetin, both members of the flavonol class of flavonoids. Dihydromyricetin is frequently sold as a supplement and has controversial function as a partial GABAA receptor potentiator and treatment in Alcohol Use Disorder (AUD). Myricetin can alternatively be produced directly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syringic Acid
Syringic acid is a naturally occurring phenolic compound and dimethoxybenzene that is commonly found as a plant metabolite. Natural occurrence Syringic acid can be found in several plants including '' Ardisia elliptica'' and ''Schumannianthus dichotomus''. It is biosynthesized by the shikimic acid pathway in plants. Synthesis Syringic acid can be prepared by selectively hydrolyzing ( demethylating) eudesmic acid with 20% sulfuric acid. Presence in food Syringic acid can be found in several fruits including olives, dates, spices, pumpkin, grapes, acai palm, honey, red wine, among others. Its presence in the ancient Egyptian drink shedeh could confirm it was made out of grape, as syringic acid is released by the breakdown of the compound malvidin, also found in red wine. It is also found in vinegar. Applications Various studies have found syringic acid to have potentially useful properties such as anti-oxidant, anti-microbial, anti-inflammation, anti-cancer, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coumaric Acid
Coumaric acid is a phenolic derivative of cinnamic acid having a hydroxy group as substituent at one of the aromatic In organic chemistry, aromaticity is a chemical property describing the way in which a conjugated system, conjugated ring of unsaturated bonds, lone pairs, or empty orbitals exhibits a stabilization stronger than would be expected from conjugati ... positions: * ''o''-Coumaric acid (''ortho''-coumaric acid) * ''m''-Coumaric acid (''meta''-coumaric acid) * ''p''-Coumaric acid (''para''-coumaric acid) See also * Dihydroxycinnamic acid * ''Ortho'', ''meta'', and ''para'' substitution {{Chemistry index ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanillic Acid
Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a dihydroxybenzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid. Occurrence in nature The highest amount of vanillic acid in plants known so far is found in the root of '' Angelica sinensis'', an herb indigenous to China, which is used in traditional Chinese medicine. Occurrences in food Açaí oil, obtained from the fruit of the açaí palm ('' Euterpe oleracea''), is rich in vanillic acid (). It is one of the main natural phenols in argan oil. It is also found in wine and vinegar. Metabolism Vanillic acid is one of the main catechins metabolites found in humans after consumption of green tea Green tea is a type of tea made from the leaves and buds of the '' Camellia sinensis'' that have not undergone the withering and oxidation process that creates oolong teas and black teas. Green tea originated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ferulic Acid
Ferulic acid is a hydroxycinnamic acid derivative and a phenolic compound. It is an organic compound with the formula (CH3O)HOC6H3CH=CHCO2H. The name is derived from the genus '' Ferula'', referring to the giant fennel ('' Ferula communis''). Classified as a phenolic phytochemical, ferulic acid is an amber colored solid. Esters of ferulic acid are found in plant cell walls, covalently bonded to hemicellulose such as arabinoxylans. Salts and esters derived from ferulic acid are called ferulates. Occurrence in nature Ferulic acid is ubiquitous in the plant kingdom, including a number of vegetable sources. It occurs in particularly high concentrations in popcorn and bamboo shoots. It is a major metabolite of chlorogenic acids in humans along with caffeic and isoferulic acid, and is absorbed in the small intestine, whereas other metabolites such as dihydroferulic acid, feruloylglycine and dihydroferulic acid sulfate are produced from chlorogenic acid in the large intestine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
