Carotenoids and their fatty acid esters were investigated in the petals of Adonis aestivalis by UV-VIS, (1)H-NMR, FAB-MS, and CD spectrometry. (3S,3'S)-astaxanthin (diester: 72.2%, monoester: 13.8%, free: 1.4%) and (3S)-adonirubin (monoester: 13.8%, free: 0.3%) were identified as the major components. The fatty acids esterified with astaxanthin and adonirubin were assigned as C18:0, C18:1, C16:0, C16:1, C14:0, C12:0, and C10:0 from the FAB-MS spectral data.
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http://dx.doi.org/10.5650/jos.60.47 | DOI Listing |
J Med Food
January 2025
Integrative Skin Science and Research, Sacramento, California, USA.
Photoprotective effects of various nutritional components and supplements have been demonstrated in animal and studies. The objective of this systematic review is to assess the photoprotective effects of various dietary supplements. A systematic review of studies assessing dietary supplements on photoprotective outcomes was performed.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences Banaras Hindu University Varanasi India.
Mushrooms are considered as nutraceutical foods that can effectively prevent diseases such as cancer and other serious life-threatening conditions include neurodegeneration, hypertension, diabetes, and hypercholesterolemia. The , also known as the "Golden chanterelle" or "Golden girolle," is a significant wild edible ectomycorrhizal mushroom. It is renowned for its delicious, apricot-like aroma and is highly valued in various culinary traditions worldwide.
View Article and Find Full Text PDFFood Chem X
January 2025
Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China.
Sweetpotato with different flesh colors exhibits significant differences in flavor. Nevertheless, research on the identification of the key aromatic compounds in sweetpotato is scarce. Therefore, 40 primary sweetpotato varieties with different flesh colors were analyzed by HS-SPME/GC-MS to characterize the volatile compounds.
View Article and Find Full Text PDFPak J Pharm Sci
January 2025
Department of Basic Veterinary Medicine, Faculty of Veterinary Medicine, Airlangga, University, Surabaya, Indonesia.
This study attempts to prove that the antioxidant effect of fucoxanthin nanoparticles can prevent streptozotocin-induced rat liver damage. Fucoxanthin nanoparticles are synthesized using the high-energy ball milling method. Dynamic Light Scattering (DLS) was then used to describe the sizes of the fucoxanthin nanoparticles.
View Article and Find Full Text PDFFood Res Int
January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address:
Essential fatty acids (EFAs) in edible oils are crucial for human nutrition. However, their high unsaturation renders edible oils susceptible to oxidation during storage and processing. The addition of lipophilic antioxidants is an effective strategy to inhibit oxidation and safeguard the nutritional integrity of edible oils.
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