Comparative Lipophilic Phytochemical Profiling and Bioactivity Assessment of Different Organs of <i>Mahonia aquifolium</i> (Pursh) Nutt.: Integrated Analysis of <i>n</i>-Hexane Extracts, Essential Oils and Fatty Acids. [PDF]
Plants (Basel)Öğüt K, Cerezo Lopez AB, Özek G.
europepmc +1 more source
Ferroptosis bridges early-life oxidative stress and lifetime meat quality defects in broilers. [PDF]
Poult SciGao X, Luo C, Wang B, Yuan J.
europepmc +1 more source
Reconstruction of fat crystal organization by a phytosterol/γ-oryzanol bigel: Linking structural evolution in blended fat systems to dough architecture and cookie quality. [PDF]
Curr Res Food SciPeng Y +7 more
europepmc +1 more source
Intracellular Oxidant Levels Are Crucial for Cell Survival and JAK/STAT Signaling in Classical Hodgkin's Lymphoma. [PDF]
Antioxidants (Basel)Wildfeuer J +9 more
europepmc +1 more source
Machine learning-guided screening and validation of antioxidant small molecules from <i>Clausena lansium</i>. [PDF]
Food Chem XTong Y, Wang M.
europepmc +1 more source
Glycerol-Vanillin Acetals as Green and Efficient Antioxidants. [PDF]
ACS OmegaFernandes DR +3 more
europepmc +1 more source
Butylated hydroxyanisole in perspective
Chemico-Biological Interactions, 1991 Butylated hydroxyanisole (BHA) is a synthetic food antioxidant used to prevent oils, fats and shortenings from oxidative deterioration and rancidity. This review depicts the current knowledge on BHA. The physical and chemical characteristics of BHA are summarized and its function as a food antioxidant is made clear. The toxicological characteristics of
Verhagen, H. +2 more
openaire +4 more sources