Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
20 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
20 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“the administration of BE significantly attenuated the levels of serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) that were increased by CCl(4)”
blackberry extract (BE) → attenuated → serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels
“treatment with BE attenuated lipid peroxidation that was increased by CCl(4)”
blackberry extract (BE) → attenuates → lipid peroxidation
“BE also elevated the protein expression levels of NF-E2-related factor-2 (Nrf2), CuZnSOD, MnSOD, GPx-1/2, and heme oxygenase-1 (HO-1), but not that of catalase”
blackberry extract (BE) → elevated → protein expression levels
“thereby ameliorating cytotoxicity”
blackberry extract → ameliorates → AA-induced cytotoxicity
“Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.)”
bound aroma compounds → are present in → fruit and leaves of blackberry (Rubus laciniata L.)