Results 131 to 140 of about 64,426 (258)

Ginseng volatile oil prolongs the lifespan and healthspan of Caenorhabditis elegans. [PDF]

open access: yesBiogerontology, 2022
Wang L   +6 more
europepmc   +1 more source

The Oxidation Mechanisms of Saturated Fatty Acids: Formation of Hydroperoxide Isomers and Production of 2‐Alkanones and Lactones

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Saturated fatty acids (SFAs) are generally regarded simply as being resistant to oxidation compared with unsaturated fatty acids. However, it has long been reported that SFAs can undergo oxidation when heated at high temperatures, leading to the formation of unique degradation products such as 2‐alkanones and lactones.
Kanji Aoyagi   +2 more
wiley   +1 more source

Volatile Oil Chemical Composition of Wild, Edible Centaurea scabiosa L. and Its Cytotoxic Activity. [PDF]

open access: yesPlants (Basel), 2022
Carev I   +4 more
europepmc   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana   +5 more
wiley   +1 more source

The Inhibitory Effect and Mechanism of Ferula akitschkensis Volatile Oil on Gastric Cancer. [PDF]

open access: yesEvid Based Complement Alternat Med, 2022
Han R   +6 more
europepmc   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi   +2 more
wiley   +1 more source

Spectroscopic and In Silico Determination of the Structural and Antioxidant Properties of Essential Oils From Lavandula Species Cultivated in the Silivri Region of Istanbul

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Plants are important sources of bioactive compounds that contribute to nutrition, health maintenance, and disease prevention. In this study, the chemical composition and antioxidant potential of essential oils obtained from Lavandula angustifolia “Sevtopolis” and Lavandula × intermedia cultivated in the Silivri region of Istanbul were ...
Bilge Bicak   +4 more
wiley   +1 more source

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