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The Quest for Phenolic Compounds from Seaweed: Nutrition, Biological Activities and Applications
Food reviews international (Print), 2022Seaweeds are macroscopic marine algae that are allocated into three categories based on the seaweed color (green, brown and red seaweeds). Seaweeds are known for its nutrition and beneficial non-nutritive compounds.
Vigasini Subbiah +4 more
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The distribution of substituted phenols into lipid vesicles
Faraday Discussions of the Chemical Society, 1986It is shown that solute partitioning into phospholipid liposomes is relevant to the study of structure–biological activity relationships. Data on the thermodynamics of such partitioning are reviewed, from which it is clear that the magnitude of the enthalpy (ΔHtr) and entropy (ΔStr) of transfer varies greatly with the solute.
Stanley S. Davis +2 more
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Dietary Bioactive Lipids: A Review on Absorption, Metabolism, and Health Properties.
Journal of Agricultural and Food Chemistry, 2021Dietary lipids are an indispensable source of energy and nutrition in human life. Numerous studies have shown that dietary bioactive lipids have many health benefits, including prevention or treatment of chronic diseases.
Yan Zhang +4 more
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Edible Gum–Phenolic–Lipid Incorporated Gluten Films for Food Packaging
Journal of Food Science, 2018Abstract The aim of this investigation was to improve the barrier and mechanical properties of gluten films and further explore their application in the packaging of seasonings. The effects of flaxseed gum (FG), oligomeric procyanidins (OPCs), and lauric acid (LA) on the water vapor permeability (WVP ...
Rui Liu +4 more
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Performance of structured lipids incorporating selected phenolic and ascorbic acids
Food Chemistry, 2015Conditions applied during frying require antioxidant which is stable at these conditions and provides protection for frying oil and fried food. Novel structured lipids containing nutraceuticals and antioxidants were formed by enzymatic transesterification, exploring canola oil and naturally occurring antioxidants such as ascorbic and selected phenolic ...
Eliza, Gruczynska +2 more
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Critical reviews in food science and nutrition, 2020
Natural phenolic compounds are rich in cereal and pulse seeds and their dietary functions tend to improve dramatically during germination. This article reviews recent research on the transformation of phenolic compounds during seed germination.
Minwei Xu, Jiajia Rao, Bingcan Chen
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Natural phenolic compounds are rich in cereal and pulse seeds and their dietary functions tend to improve dramatically during germination. This article reviews recent research on the transformation of phenolic compounds during seed germination.
Minwei Xu, Jiajia Rao, Bingcan Chen
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From phenolics to phenolipids: Optimizing antioxidants in lipid dispersions
Lipid Technology, 2013AbstractNatural non‐polymeric phenolics are known to be powerful antioxidants, but their use for preventing lipid oxidation in unsaturated fat‐based products, such as foodstuffs and cosmetics, is limited owing to their hydrophilic character. A promising technique – referred to as lipophilization – consists of covalently grafting a lipid moiety to the ...
Figueroa-Espinoza, Maria-Cruz +3 more
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Synthetic phenolic compounds perturb lipid metabolism and induce obesogenic effects
Chinese Journal of ChromatographyGiven continuous development in society and the economy, obesity has become a global epidemic, arousing great concern. In addition to genetic and dietary factors, exposure to environmental chemicals is associated with the occurrence and development of obesity.
Hui-Nan, Liu +4 more
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Added Phenolic Compounds Enhance Lipid Stability in Extruded Corn
Journal of Food Science, 1998ABSTRACT BHT, cinnamic acid or vanillin were blended with degermed cornmeal prior to extrusion in a single screw extruder to improve oxidative stability. Ether extracts were analyzed immediately after frying and following storage. Phenolic compounds did not change color. By 12 wk all samples, except for 200 ppm BHT, had lower peroxide
MARY ELLEN CAMIRE, MICHAEL P. DOUGHERTY
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Antioxidant activity of lipid‐soluble phenolic diterpenes from rosemary
Journal of the American Oil Chemists' Society, 1996AbstractA high‐performance liquid chromatography method for analyzing the phenolic diterpenes present in rosemary (Rosmarinus officinalis L.) and commercial rosemary extracts is reported. Carnosic acid was the major phenolic diterpene present in rosemary leaves, with lesser amounts of 12‐methoxycarnosic acid and carnosol.
Steven L. Richheimer +4 more
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