Volker Böhm
YOU?
Author Swipe
Protective Effects of Natural Lipophilic Antioxidants on UV-Induced Lipid Oxidation in Liposomes and Their Enhancement Open
Antioxidants, especially lipophilic antioxidants, absorb ultraviolet (UV) radiation and protect human skin from radicals that lead to oxidation reactions. The differences in the protective effects of carotenoids and α-tocopherol against UV…
Vitamin A5: Evidence, Definitions, Gaps, and Future Directions Open
With the emergence of a new vitamin concept—vitamin A5—it is essential to first clarify the basic definition of vitamins, particularly vitamin A. This article summarizes the foundational concepts and definitions of vitamins with particular…
Investigating Alternative Solvents Regarding Extractability of Lipophilic Food Ingredients in Spinach-Tomato Powder and Algae Materials Open
Extraction of natural products such as carotenoids, vitamin E and chlorophylls is still accompanied with certain challenges. Limitations exist in widespread availability of sophisticated techniques (e.g. supercritical fluid), which are oft…
Vitamin A - Part 2: “Vitamin A5, a Newly Identified Micronutrient for Brain and Nerves: What is Fact, What is Still Missing?” Open
A new vitamin has been discovered 80 years after the last identification of a vitamin - vitamin A5. What criteria are generally used to identify a substance as a vitamin? How does vitamin A5 fit into the partly misinterpreted and misleadin…
Vitamin A – Part 1 “Vitamin A: From the Discovery, Establishment and Definition of Vitamins in General to the Embedding of a New Vitamin in Existing Regulations in Particular" Open
With a new vitamin on the horizon, it is first necessary to clarify what the basic definition of vitamins is. What is a vitamin? Which institutions are generally responsible for officially recognizing the status of a vitamin and which lega…
Bioactive Compounds and Antioxidant Capacity of Pulp, Peel and Seeds from Jeriva (Syagrus romanzoffiana) Open
Jeriva (Syagrus romanzoffiana) is a fruit from palm trees of the Arecaceae family, widely distributed in tropical and subtropical areas of Latin America. It has low production costs and high productivity throughout the year; however, its c…
Characterization and application of a microemulsion as model system for lipophilic phytochemicals in high‐pressure processing Open
High‐pressure processing (HPP) is considered as gentle preservation technique for especially heat‐sensitive food ingredients. So far, the focus has been on the fact that it is called a nonthermal process and high pressure can affect bioava…
High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E Open
The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoid and vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and the same smoothies enriched with dietary fiber from disca…
In-Vitro Bioactivity Evaluation of Hydrangenol Extracted from Hydrangea macrophylla (Thunb.) Ser. Leaves Open
Hydrangea macrophylla plant, native to Japan and Korea, has been attracting scientific attention due to its potential applications in both food science and health-related research. In this investigation, dry Hydrangea leaves were utilized …
The Peripheral Lymphatic System Is Impaired by the Loss of Neuronal Control Associated with Chronic Spinal Cord Injury Open
Spinal cord injury (SCI) is associated with venous vascular dysfunction below the level of injury, resulting in dysregulation of tissue fluid homeostasis in afflicted skin. The purpose of this study was to determine whether loss of neurona…
High pressure processing and heat sterilization of kale: Impact on extractability, antioxidant capacity and storability of carotenoids and vitamin E Open
Food process engineering represents a rapidly evolving discipline traditionally focussing on thermal treatments including objectives such as preservation and stabilization. Innovative and gentle preservation techniques such as high‐pressur…
Egg yolk colour in organic production as affected by feeding – Consequences for farmers and consumers Open
In organic table egg production, saponified extracts of carotenoids are not allowed to intensify egg yolk colour. Therefore, we investigated the suitability of organically produced marigold flower meal (Tagetes erectus, TE) and spinach (Sp…
High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity Open
High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in…
Phytochemical analysis, antioxidant, antibacterial, and cytotoxic activities of leaves and roots of Rubus hyrcanus Juz. Open
Rubus hyrcanus Juz. (Rosaceae), known as Caspian blackberry, is wildly distributed around the Caspian Sea. This study focused on antioxidant, cytotoxic, and antibacterial activities of total extracts and different fractions from the roots …
Cellular and molecular changes that predispose skin in chronic spinal cord injury to pressure ulcer formation Open
Patients with spinal cord injury have a predisposition to develop pressure ulcers. Specific characteristics of the patients' skin potentially involved have not yet been identified. The purpose of this investigation was to determine whether…
Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change Open
Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and …
A comprehensive review on carotenoids in foods and feeds: <i>status quo</i>, applications, patents, and research needs Open
Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is …
Influence of variety and growing location on carotenoid and vitamin E contents of 184 different durum wheat varieties (Triticum turgidum ssp. durum) in Germany Open
The influence of variety and growing location on the carotenoid and vitamin E content of 184 different varieties of durum wheat of each of the German locations Hohenheim and Seligenstadt was analyzed by HPLC. In addition, the yellow pigmen…
From carotenoid intake to carotenoid blood and tissue concentrations – implications for dietary intake recommendations Open
There is uncertainty regarding carotenoid intake recommendations, because positive and negative health effects have been found or are correlated with carotenoid intake and tissue levels (including blood, adipose tissue, and the macula), de…
Carotenoids Open
Carotenoids are a group of natural pigments, consisting of more than 750 compounds known so far [...]
Stable Balanced Expansion in Homogeneous Dynamic Models Open
This paper examines the stability of balanced paths of expansion or contraction in closed macroeconomic models as typical cases of homogeneous dynamical systems. Examples of known two-dimensional deterministic and stochastic models are dis…
(all‐E)‐ and (5Z)‐Lycopene Display Similar Biological Effects on Adipocytes Open
Scope Although about 90% of lycopene in dietary sources occurs in the linear all‐ trans conformation, a large proportion of the lycopene found in human tissues is of the cis ‐isomer type, notably (5Z)‐lycopene. The biological effects of th…