Marius Niculaua

New pyridazine-fluorine derivatives: synthesis, chemistry and biological activity. Part II.

A comprehensive study concerning synthesis, structure and biological activity of new pyridazine-fluorine (PYF) derivatives is presented. The first synthesis of PYF derivatives in phase-transfer catalysis (PTC) under microwave (MW) and conventional thermal heating (TH) is reported. Under MW irradiation the consumed energy decreases considerably, the amount of used solvent in liquid phase is at least five-fold less comparative with conventional TH, while PTC did not use solvents. Consequently these reactions could be considered environmentally friendly. Also, the reaction time decrease substantially and, in some cases, the yields are higher. A feasible explanation for MW efficiency is presented. Regiochemistry and chorochemistry involved in these reactions are also discussed; the reactions are regioselective and chorospecific or choroselective, respectively. Ten new pyridazine-fluorine cycloadducts are obtained. The inxa0vitro antibacterial and antifungal activities of the PYF compounds were tested. Introduction of a trifluoromethyl moiety on the pyridazine skeleton is leading to an increasing of the antimicrobial activity. Structure-activity correlationships have been done.

Colour and antioxidant activity of sour cherry juice influenced by different sweeteners and fortifying agents

P compounds are constituents of many fruits, vegetables and other plant-derived foods, and they have attracted a great deal of public and scientific interest because of their potential anti-carcinogenic, antibacterial, anti-inflammatory and other health-promoting effects as antioxidants and free radical scavengers. A number of epidemiological studies have given evidence that consumption of fruits and vegetables is correlated with reduced incidence of and mortality from cancer, cardiovascular and neurological diseases. The protection that fruits and vegetables provide against these diseases has been attributed to the poly-phenolic and other antioxidant phytonutrients contained in these foods. Therefore, it is important to isolate, identify and quantify polyphenolic compounds and their bioavailability in order to understand their critical roles in human health. In this presentation, the speaker will first report on the progress of the separation, identification and measurement of polyphenols in various fruits, vegetables, traditional Chinese medicines, tea and other plant-derived foods in the past decade, mainly by GC, GC-MS, HPLC, HPLC-MS, CE, and CE-MS; then further discuss the antioxidant, free-radical scavenger and anticancer capacity of polyphenols and finally focus on the bioavailability including absorption, subsequent distribution, metabolism and excretion of polyphenols in human fluids.Community Supported Agriculture (CSA) is a farming concept that allows growers and consumers to partner together to share the risks and benefits of food production. This study examines the impact of organic certification on Canadian CSA share prices. I use Canadian CSA data collected from online sources that documents CSA share prices and characteristics of CSA farms. Results suggest that CSA farms that self-identify as organic charge a 13% premium over conventional farms. I also find that CSA farms that are certified organic charge a 16% premium. These premiums are not statistically different from each other, which suggests that organic certification does not increase the premium relative to uncertified organic. It appears as though CSA, which is a direct marketing concept, acts as a substitute for third-party certification. This study also identifies several parameters that are important for CSA programs, namely the number of weeks the CSA provides produce, the average number of vegetable varieties, and the number of pick-up locations.