ReviewFood science of animal resources2021
Antioxidant Properties and Diet-Related α-Glucosidase and Lipase Inhibitory Activities of Yogurt Supplemented with Safflower (
Review in Food science of animal resources, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
13 citing papers in PubMed, 28 citations in OpenAlex.
- Enhancement of nutritional and flavor properties of red-fleshed pitaya juice viaFood chemistry: X · 2025Article
- Antioxidant Properties and Microbiological Stability of Yogurt Enriched with Elderberry Extract.Foods (Basel, Switzerland) · 2025Article
- Investigation on the Effect of Three Different Nonthermal Sterilization Methods on Volatile Organic Compounds in Safflower Using HS-GC-IMS.ACS omega · 2025Article
- Pharmacological actions and applications of safflower flavonoids.Frontiers in nutrition · 2025Review
- α-Glucosidase, butyrylcholinesterase and acetylcholinesterase inhibitory activities of phenolic compounds fromSaudi pharmaceutical journal : SPJ : the official publication of the Saudi Pharmaceutical Society · 2024Article
- Article
- Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt.Foods (Basel, Switzerland) · 2023Article
- Effects on Goat Meat Extracts on α-Glucosidase Inhibitory Activity, Expression of Bcl-2-Associated X (BAX), p53, and p21 in Cell Line and Expression of Atrogin-1, Muscle Atrophy F-Box (MAFbx), Muscle RING-Finger Protein-1 (MuRF-1), and Myosin Heavy Chain-7 (MYH-7) in C2C12 Myoblsts.Food science of animal resources · 2023Article
- Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives.Frontiers in nutrition · 2023Article
- New insights of the application of water or ethanol-water plant extract rich in active compounds in food.Frontiers in nutrition · 2023Review
- Sesquiterpenoids from the Florets ofNutrients · 2022Article
- Antioxidant Activity of Milk and Dairy Products.Animals : an open access journal from MDPI · 2022Review
- Antioxidant and Cytoprotective Properties of Plant Extract from Dry Flowers as Functional Dyes for Cosmetic Products.Molecules (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Recently, yogurt has been extensively studied to further enhance its functions using edible plant extracts. This study was conducted to investigate whether safflower petal (SP) as a natural food additive can be used to develop functional yogurt with improved health benefits. SPs were extracted with ethanol (SPE) and hot water (SPW), and then safflower yogurt was prepared by adding 0%-1.0% of those extracts to plain yogurt. With an increase in the fermentation duration, the pH of SPE and SPW yogurt samples was decreased, whereas titratable acidity and microbial counts were increased. The concentration of total polyphenols and total flavonoids, the activity of antioxidants, and the inhibitory effect on reactive oxygen species (ROS) were higher in SPW yogurt than SPE yogurt. Furthermore, α-glucosidase and lipase activity inhibitory effects of SPW yogurt were higher than those of SPE yogurt. In particular, free radical-scavenging activities, ROS inhibitory effect, and α-glucosidase activity inhibitory effects were significantly increased in SPW yogurt in a dose-dependent manner. Overall, these results suggest that SP extract possesses antioxidant activities and that it can downregulate α-glucosidase and lipase activities. The SP extract may have potential benefits as a natural food additive for the development of functional yogurt.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.