Results 41 to 50 of about 7,285 (202)

Seasonal Fluctuations of Plastochromanol‐8 and α‐Tocopherol Amounts in the Leaves of Cecropia Trees

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Plastochromanol‐8 (PC‐8) is a homologue of γ‐tocotrienol with a longer side chain (eight instead of three isoprene units) and therefore also a representative of the tocochromanol (vitamin E) group. PC‐8 has been determined in various plants and seeds, with Cecropia sp. leaves showing unusually high levels.
Rosalie Ormos, Jörg Rau, Walter Vetter
wiley   +1 more source

Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review

Food Biomacromolecules, EarlyView.
Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam, Rukaiah Fatma Begum, Nirenjen Shanmugasundaram, Bhupendra Gopalbhai Prajapati, Suresh Ankul Singh, Pavithra Nagenthran, Sudarshan Singh, Kesarla Rajesh   +7 more
wiley   +1 more source

Effects of Adding the Microalgae Spirulina platensis to Diets Containing Flaxseed oil on Performance, Antioxidant Status, and Blood Lipid Parameters of Aged Laying Hens [PDF]

پژوهشهای علوم دامی ایران
Introduction: Flaxseed oil contains a variety of unsaturated fatty acids such as linolenic acid, linoleic acid, and oleic acid. The linolenic acid content can be up to 53%, which leads to increased nutritional value. However, the oxidative sensitivity of
Javad Ghanooni Bostanabad, Seyed Ali Mirghelenj, Mohsen Daneshyar, Ali Hashemi, Sina Payvastegan, Amir Mosayyeb Zadeh   +5 more
doaj   +1 more source

Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance

Food Biomacromolecules, EarlyView.
Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley   +1 more source

Using Flaxseed Oil as a Viscosity Reducer to Maximize the Recovery of C-Massecuite in Egyptian Sugar Factories [PDF]

Egyptian Sugar Journal
This study aims to enhance sugar recovery from C-Massecuite in Egyptian sugar factories by reducing its viscosity using Flaxseed oil as a natural, low-cost additive.
Ibrahim Abd Allah, Yassien Temerk, Mohamed Abd El-Fattah   +2 more
doaj   +1 more source

Optimization of Ultrasound‐Assisted Extraction of Seabuckthorn (Hippophae salicifolia) Seed Oil With the Use of Response Surface Methodology

Future Postharvest and Food, EarlyView.
Ultrasound‐assisted extraction (UAE) of seabuckthorn seed oil enhanced yield (17.95%), antioxidant activity (IC50: 5.25 μg/mL), and carotenoid content (266.63 mg/100 g). The oil, rich in unsaturated fatty acids (83.15%), exhibited superior quality, thermal stability, and potential applications in food, cosmetics, and pharmaceuticals, making UAE a ...
Mrityunjoy Das, Baikuntha Jyoti Gogoi, Ajitabh Bora, D. V. Kamboj, N. L. Raju   +4 more
wiley   +1 more source

Expression of Vascular Endothelial Growth Factor and Anti-Proliferative Activity of Flaxseed Oil Alone and In Combination with Mefenamic Acid in Cell Lines

Iraqi Journal of Pharmaceutical Sciences
The flaxseed oil contains alpha-linolenic acid, lignans and flavonoids. It possesses anti-inflammatory, antioxidant, and tumor-suppressive effects.
Noor Alzubaidy, Hayder Sahib
doaj   +1 more source

Fluorescence spectroscopy based characterization of Flaxseed Oil

Journal of Fluorescence
Abstract Fluorescence spectroscopy has been employed for the compositional analysis of flaxseed oil, detection of its adulteration and investigation of the thermal effects on its molecular composition. Excitation wavelengths from 320 to 420 nm have been used to explore the valued ingredients in flaxseed oil. The emission spectra of flaxseed oil
Muhammad, Saleem, Naveed, Ahmad
openaire   +2 more sources

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

Foods
Flaxseed has been recognized as a superfood worldwide due to its abundance of diverse functional phytochemicals and nutrients. Various studies have shown that flaxseed consumption is beneficial to human health, though methods of processing flaxseed may ...
Mingkai Zhang, Yashu Chen, Hongjian Chen, Qianchun Deng   +3 more
doaj   +1 more source