According to Fukumoto's method, a new series of ionic liquids (ILs) based on alanine, [Cnmim][Ala] ( n=2,3,4,5,6), which comprise 1-alkyl-3-methylimidazolium cation ([Cnmim](+)) and alanine anions ([Ala] (-)), were prepared and characterized. In terms of standard addition method, the density and surface tension of amino acid ILs [Cnmim][Ala] (1-alkyl-3-methylimidazolium alpha-aminopropionic acid salt) were measured in the temperature range 293.15-343.15+/-0.05 K. The volume and surface properties of the ILs [Cnmim][Ala] were discussed. A new method of determining parachor of ionic compound was proposed and was applied to estimate the physicochemical properties of amino acid ionic liquids (AAILs): molecular volume, surface tension, molar enthalpy of vaporization, and thermal expansion coefficient. In comparison with Deetlefs's method of using neutral parachor contribution, the method proposed in this work makes smaller error in estimating properties of AAILs.

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In terms of standard addition method, the density and surface tension of an amino acid ionic liquid EMIGly(1-ethyl-3-methylimidazolium aminoacetate) were measured under dry argon atmosphere in the temperature range of 288.15-343.15 K. The properties of volume and surface for pure EMIGly were discussed in terms of the interstice model and Glasser's theory. The thermal expansion coefficient alpha = 5.03 x 10(-4) K(-1) calculated using interstice model is in good agreement with alpha (experimental) = 5.20 x 10(-4) K(-1).

The density and surface tension of ionic liquids [C(2)mim][AlCl(4)] (1-ethlyl-3-methyl imidazolium chloroaluminate) and [C(6)mim][AlCl(4)] (1-hexyl-3-methylimidazolium chloroaluminate) were measured in the temperature range from 283.15 to 338.15 +/- 0.05 K. In terms of these experimental results, the estimation of physicochemical properties of 1-alkyl-3-methylimidazolium chloroaluminate ([C(n)mim][AlCl(4)], n = 1-6) was carried out. With the use of the parachor, the values of surface tension of the ILs were predicted. In terms of Glasser's theory, the standard molar entropy, lattice energy, and surface properties of the ILs were estimated. With the use of Kabo's method and Rebelo's method, the molar enthalpy of vaporization of the ILs, Delta(l)(g)H(m)(0), was predicted. According to the interstice model, the values of the thermal expansion coefficient of the ILs were also estimated. Since the magnitude order of the thermal expansion coefficient estimated by the model is in good agreement with that measured experimentally, this result means that the interstice model is reasonable.

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Barley grass powder is the best functional food that provides nutrition and eliminates toxins from cells in human beings; however, its functional ingredients have played an important role as health benefit. In order to better cognize the preventive and therapeutic role of barley grass for chronic diseases, we carried out the systematic strategies for functional ingredients of barley grass, based on the comprehensive databases, especially the PubMed, Baidu, ISI Web of Science, and CNKI, between 2008 and 2017. Barley grass is rich in functional ingredients, such as gamma-aminobutyric acid (GABA), flavonoids, saponarin, lutonarin, superoxide dismutase (SOD), K, Ca, Se, tryptophan, chlorophyll, vitamins (A, B1, C, and E), dietary fiber, polysaccharide, alkaloid, metallothioneins, and polyphenols. Barley grass promotes sleep; has antidiabetic effect; regulates blood pressure; enhances immunity; protects liver; has anti-acne/detoxifying and antidepressant effects; improves gastrointestinal function; has anticancer, anti-inflammatory, antioxidant, hypolipidemic, and antigout effects; reduces hyperuricemia; prevents hypoxia, cardiovascular diseases, fatigue, and constipation; alleviates atopic dermatitis; is a calcium supplement; improves cognition; and so on. These results support that barley grass may be one of the best functional foods for preventive chronic diseases and the best raw material of modern diet structure in promoting the development of large health industry and further reveal that GABA, flavonoids, SOD, K-Ca, vitamins, and tryptophan mechanism of barley grass have preventive and therapeutic role for chronic diseases. This paper can be used as a scientific evidence for developing functional foods and novel drugs for barley grass for preventive chronic diseases.

Functional ingredients in blueberry have the best health benefits. To obtain a better understanding of the health role of blueberry in chronic disease, we conducted systematic preventive strategies for functional ingredients in blueberry, based on comprehensive databases, especially PubMed, ISI Web of Science, and CNKI for the period 2008–2018. Blueberry is rich in flavonoids (mainly anthocyanidins), polyphenols (procyanidin), phenolic acids, pyruvic acid, chlorogenic acid, and others, which have anticancer, anti-obesity, prevent degenerative diseases, anti-inflammation, protective properties for vision and liver, prevent heart diseases, antidiabetes, improve brain function, protective lung properties, strong bones, enhance immunity, prevent cardiovascular diseases, and improve cognitive decline. The anthocyanins and polyphenols in blueberry are major functional ingredients for preventive chronic disease. These results support findings that blueberry may be one of the best functional fruits, and further reveals the mechanisms of anthocyanins and polyphenols in the health role of blueberry for chronic disease. This paper may be used as scientific evidence for developing functional foods, nutraceuticals, and novel drugs of blueberry for preventive chronic diseases.

Objectives. Functional components in alliums have long been maintained to play a key role in modifying the major risk factors for chronic disease. To obtain a better understanding of alliums for chronic disease prevention, we conducted a systematic review for risk factors and prevention strategies for chronic disease of functional components in alliums, based on a comprehensive English literature search that was conducted using various electronic search databases, especially the PubMed, ISI Web of Science, and CNKI for the period 2007–2016. Allium genus especially garlic, onion, and Chinese chive is rich in organosulfur compounds, quercetin, flavonoids, saponins, and others, which have anticancer, preventive cardiovascular and heart diseases, anti-inflammation, antiobesity, antidiabetes, antioxidants, antimicrobial activity, neuroprotective and immunological effects, and so on. These results support Allium genus; garlic and onion especially may be the promising dietotherapeutic vegetables and organopolysulfides as well as quercetin mechanism in the treatment of chronic diseases. This review may be used as scientific basis for the development of functional food, nutraceuticals, and alternative drugs to improve the chronic diseases.