Results 121 to 130 of about 245,554 (363)
Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source
The Scientific World Journal, 2014 Background. Plant seeds have gained interest for their health benefits due to their fatty acid content. The objective of this study was to determine the effects of dietary consumption of milled sesame/pumpkin/flax seed mixture on glycemic control, serum ...
Danijela Ristic-Medic +6 more
doaj +1 more source
Food Chemistry International, EarlyView.This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan +4 more
wiley +1 more source
Analysis of genetic tendencies in fruit traits of macadamia hybrid F1 generation [PDF]
Guoshu xuebao[Objective] China has the largest area of macadamia cultivation. Extensive research on the genetic tendencies of key traits in the crop has been widely conducted. This study analyzed the variation and genetic tendencies of traits related to the fruits of
LI Zhiqiang +6 more
doaj +1 more source
Tomato prosystemin gene in other Solanaceae [PDF]
, 2009 Systemin, an octadeca-peptide isolated from tomato, is a signalling molecule involved in local and systemic wound response. It regulates the activation of more than twenty defensive genes in tomato plants in response to herbivore attacks.
Araujo Burgos, Tania
core +1 more source
AMP-activated protein kinase is required for the anti-adipogenic effects of alpha-linolenic acid
Nutrition and Metabolism, 2015 Backgroundn-3 long chain polyunsaturated fatty acid (n-3 LC PUFA) increases β-oxidation and limits lipid accumulation in adipocytes. The current study was conducted to determine whether their precursor alpha-linolenic acid (ALA) could also exert the ...
Xihong Zhou +4 more
semanticscholar +1 more source
Food Chemistry International, EarlyView.Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández +9 more
wiley +1 more source
Optimization of the carrot leaf dehydration aiming at the preservation of omega-3 fatty acids
Química Nova, 2009 The carrot leaf dehydration conditions in air circulation oven were optimized through response surface methodology (RSM) for minimizing the degradation of polyunsaturated fatty acids, particularly alpha-linolenic (LNA, 18:3n-3). The optimized leaf drying
Vanessa Vivian de Almeida +5 more
doaj +1 more source
Quality characteristics of edible linseed oil [PDF]
, 2006 In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content.
Gates, Fred +3 more
core
Lipid peroxidation is essential for α-synuclein-induced cell death. [PDF]
, 2015 Parkinson's disease is the second most common neurodegenerative disease and its pathogenesis is closely associated with oxidative stress. Deposition of aggregated α-synuclein (α-Syn) occurs in familial and sporadic forms of Parkinson's disease.
Abramov, AY +5 more
core +2 more sources