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Fats, Fatty Acids, and Lipids
Published in Luke R. Bucci, Nutrition Applied to Injury Rehabilitation and Sports Medicine, 2020
Another major consideration given almost no research attention is the issue of oxidation and rancidity. n3 Fatty acids are highly susceptible to attack by oxygen and free radicals and, as a result, have limited shelf lives, unless protected by lipid-soluble antioxidants (vitamin E)470,471 It is entirely possible that oxidized n3 fatty acids can cause more harm than good, as shown by early studies that did not take oxidation and rancidity into account.471 Therefore, it is usually recommended to increase vitamin E intake to protect n3 fatty acids in cellular membranes when consuming increased quantitities of PUFAs.
Emollient Esters and Oils
Published in Randy Schueller, Perry Romanowski, Conditioning Agents for Hair and Skin, 2020
John Carson, Kevin F. Gallagher
This oxidation of such double bonds is commonly referred to as rancidity, and it produces the unpleasant odor and taste that accompany these chemical changes. Clearly, this means that where vegetable oils are used, it is important to use antioxidants to avoid the unpleasant effects of rancidity.
Relation of Antigliadin Antibodies to Gluten-Sensitive Enteropathy
Published in Tadeusz P. Chorzelski, Ernst H. Beutner, Vijay Kumar, Tadeusz K. Zalewski, Serologic Diagnosis of Celiac Disease, 2020
Wim Th. J. M. Hekkens, Marja van Twist - de Graaf
Gluten itself consists roughly of equal parts of gliadin and glutenin. Gluten was first described by Beccari110 in 1728. He obtained gluten in the same way as it is still made, by washing a dough of wheat flour in water or in diluted salt solutions. When dried at low temperature in order to avoid de-naturation, the dry product, “vital gluten”, is stable (apart from possible rancidity of the lipids) and is used in the baking industry to improve the baking quality of bread. Since wheat production is greater than the direct need in developed countries and wheat starch is produced for applications in food and nonfood industry, the gluten has found its way into many other products. It is used as a protein source as such or because of its rheologic properties in soups, cake mixes, stabilizers, glue, and chewing gum; when partly hydrolyzed, as a foam stabilizer; and for many other applications.
The protective effect of butylated hydroxytoluene and 3-hydroxytyrosol on food allergy in mice
Published in Immunopharmacology and Immunotoxicology, 2023
Yining Jin, Kimberly E. Guzmán, Allison P. Boss, Venugopal Gangur, Cheryl E. Rockwell
Antioxidants are commonly added to food as preservatives to delay or prevent rancidity due to oxidation of lipids. These preservatives include natural antioxidants such as ascorbic acid and tocopherols, as well as synthetic antioxidants such as propyl gallate, tertiary butylhydroquinone (tBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Although there is concern in the rise in food allergy prevalence and there is some evidence to suggest a potential effects of antioxidants and food allergy, there has been limited investigation in this area [32–35]. To address this, our study was designed to investigate the effect of BHT, a commonly-used synthetic antioxidant, and 3-HT, a naturally-occurring antioxidant, on sensitization and anaphylaxis in a mouse model of food allergy.
Systematic review on activity of liposomal encapsulated antioxidant, antibiotics, and antiviral agents
Published in Journal of Liposome Research, 2022
Reshna K. R, Preetha Balakrishnan, Sreerag Gopi
Environment stress and cell dysfunction levels of ROS can increase and cause significant cellular damage in body. The cells are able to protect themselves against ROS damage by intracellular enzymatic reaction and free radical scavenging actions, dietary antioxidant in the body. Oxidative stress significantly causes different disease such as inflammatory disease, heart disease, cancer, diabetes mellitus, and to the aging process (Figure 1) (Zampelas and Micha 2015). Antioxidants are able to neutralize free radicals by accepting or donating electron(s) to remove the unpaired status of the radical. Antioxidants are important in both food industry and medical field. In food industry antioxidants help to prevent rancidity, in medical field it protects the human body from diseases from ROS damage.
Grape seed extract-soluplus dispersion and its antioxidant activity
Published in Drug Development and Industrial Pharmacy, 2020
R. Rajakumari, Tatiana Volova, Oluwatobi Samuel Oluwafemi, S. Rajesh Kumar, Sabu Thomas, Nandakumar Kalarikkal
The quality of food commodities is affected by several factors. Among these, lipid auto-oxidation is one of the most undesirable factors that can deteriorate the food and food components. The importance of protecting the food against oxidative damage has prompted the wider usage of antioxidants from natural origin. Rancidity occurs due to the rapid development of lipid peroxidation and it is measured as a main mechanism of quality deterioration in lipids. GSE and GSE-SOLU formulations prevented the lipid peroxidation by means of free radical scavenging and electron transfer mechanisms. During the processing of lipid foods, these antioxidants can be added to suppress lipid peroxidation, to improve the stability and quality of the food product. And also, the lipid peroxidation of the cellular membrane causes pathological illness which leads to atherosclerosis, inflammation and other diseases. The reducing property of GSE-SOLU formulation indicates that they can be used as electron donors which reduces lipid peroxidation processes [41]. The main mechanism in this assay is that the polymer SOLU protects the GSE and slowly releases the electron from the proanthocyanidins to scavenge the harmful peroxidase radical. This property increases the operational stability and shielding effect of PEG-PCL-PVA (SOLU) in scavenging peroxidase radical. The percentage of lipid peroxidase inhibition showed increased activity in the GSE-SOLU formulations compared with GSE (Table 2). This indicates that SOLU does not only possess antioxidant activity but also increases the stability of the formulations [42].