Results 61 to 70 of about 55,439 (211)
Fatty acid, Tocopherol and Sterol Composition in Sea buckthorn (Hippophae rhamnoides L.) of Mongolia
Mongolian Journal of Chemistry, 2014 The content and composition of lipids isolated from seed and pulp of sea buckthorn were investigated. Fatty acids and sterols were analyzed by CGC while tocopherols were analyzed by HPLC. 12.67% glyceride was found in the seed.
Ch Otgonbayar, B Matthaus, P Odonmajig
doaj +1 more source
Food Chemistry International, EarlyView.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source
Plants, 2019 Puglia (Southern Italy), particularly rich in tomato agro-biodiversity, can be considered a typical region of the semi-arid Mediterranean environments.
Massimiliano Renna +7 more
doaj +1 more source
Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
wiley +1 more source
Attenuation of lipopolysaccharide (LPS)-induced cytotoxicity by tocopherols and tocotrienols
Redox Biology, 2013 Lipopolysaccharide (LPS) induces host inflammatory responses and tissue injury and has been implicated in the pathogenesis of various age-related diseases such as acute respiratory distress syndrome, vascular diseases, and periodontal disease ...
K. Nishio +7 more
semanticscholar +1 more source
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
Antioxidants, 2020 This review focuses on the conditions required to increase and maintain the antioxidant nutrients in both extra virgin olive oil (EVOO) and table olives (TOs) from the agronomic and technological practices to the gastronomy.
Barbara Lanza, Paolino Ninfali
doaj +1 more source
Cancer Prevention by Tocopherols and Tea Polyphenols
Cancer Letters, 2013 Tocopherols (vitamin E) and tea polyphenols have been reported to have cancer preventive activities. Large-scale human trials with high doses of alpha-tocopherol, however, have produced disappointing results. This review presents data showing that γ- and
Chung S. Yang +5 more
semanticscholar +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
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source