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The increase in antioxidant capacity of blood seen after the consumption of anthocyanin-rich foods may not be caused directly by the anthocyanins in the food, but instead by increased uric acid levels derived from metabolizing flavonoids (anthocyanin parent compounds) in the food. [52]
[1] [20] [23] [24] Flavonoids have negligible antioxidant activity in the body, and the increase in antioxidant capacity of blood seen after consumption of flavonoid-rich foods is not caused directly by flavonoids, but by production of uric acid resulting from flavonoid depolymerization and excretion. [1]
Controlled-environment agriculture (CEA) -- which includes indoor agriculture (IA) and vertical farming— consists of crop production systems in greenhouses or other structures that use horticulture and engineering techniques beyond conventional soil-based outdoor production. These systems may increase yields, improve access to local foods ...
Anthoxanthins (flavones and flavonols) [1] are a type of flavonoid pigments in plants. Anthoxanthins are water-soluble pigments which range in color from white or colorless to a creamy to yellow, often on petals of flowers. These pigments are generally whiter in an acid medium and yellowed in an alkaline medium. They are very susceptible to ...
Many cut flower and bedding plant species respond to long day or short day treatments for faster flowering. [21] [22] [23] The use of lighting treatments to extend the day and black cloth treatments to shorten the day are important additions to floriculture to increase the efficiency of plant production.
Plants are known to use two different pathways for IPP production: the cytosolic mevalonic acid pathway (MVA) and the plastidic methylerythritol 4-phosphate (MEP). [41] In animals, the production of cholesterol starts by creating IPP and DMAPP using the MVA. [42] For carotenoid production plants use MEP to generate IPP and DMAPP. [41]
Limiting certain foods may also help in controlling high blood pressure. First, individuals with hypertension are recommended to limit sodium intake to about 1,500 milligrams or less per day.
Economic botany is the study of the relationship between people (individuals and cultures) and plants.Economic botany intersects many fields including established disciplines such as agronomy, anthropology, archaeology, chemistry, economics, ethnobotany, ethnology, forestry, genetic resources, geography, geology, horticulture, medicine, microbiology, nutrition, pharmacognosy, and pharmacology. [1]