Related references
Note: Only part of the references are listed.FADS gene polymorphisms in Koreans: Association with omega 6 polyunsaturated fatty acids in serum phospholipids, lipid peroxides, and coronary artery disease
Jung Hyun Kwak et al.
ATHEROSCLEROSIS (2011)
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
David Julian McClements et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Long Chain Omega-3 Fatty Acid Levels in Loin Muscle from Transgenic (fat-1 gene) Pigs and Effects on Lipid Oxidation During Storage
Mark P. Richards et al.
FOOD BIOTECHNOLOGY (2011)
Stability of encapsulated olive oil in the presence of caffeic acid
D. Sun-Waterhouse et al.
FOOD CHEMISTRY (2011)
Chitosan-Whey Protein Isolate Composite Films for Encapsulation and Stabilization of Fish Oil Containing Ultra Pure Omega-3 Fatty Acids
Jingyun Duan et al.
JOURNAL OF FOOD SCIENCE (2011)
Zinc decreases C-reactive protein, lipid peroxidation, and inflammatory cytokines in elderly subjects: a potential implication of zinc as an atheroprotective agent
Bin Bao et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2010)
Physical Structures in Soybean Oil and Their Impact on Lipid Oxidation
Bingcan Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Stabilization of a Nutraceutical Omega-3 Fatty Acid by Encapsulation in Ultrathin Electrosprayed Zein Prolamine
Sergio Torres-Giner et al.
JOURNAL OF FOOD SCIENCE (2010)
Is Lipid Peroxidation of Polyunsaturated Acids the Only Source of Free Radicals That Induce Aging and Age-Related Diseases?
Gerhard Spiteller
REJUVENATION RESEARCH (2010)
The scavenging of reactive oxygen species and the potential for cell protection by functionalized fullerene materials
Jun-Jie Yin et al.
BIOMATERIALS (2009)
Electron transfer from all-trans β-carotene to the t-butyl peroxyl radical at low oxygen pressure (an EPR spectroscopy and computational study)
K. Jomova et al.
CHEMICAL PHYSICS LETTERS (2009)
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions
Vito Verardo et al.
FOOD CHEMISTRY (2009)
Interstrand DNA cross-links induced by α,β-unsaturated aldehydes derived from lipid peroxidation and environmental sources
Michael P. Stone et al.
ACCOUNTS OF CHEMICAL RESEARCH (2008)
Effects of wheat antioxidants on oxygen diffusion -: Concentration products in liposomes and mRNA levels of HMG-CoA reductase and cholesterol 7α-hydroxylase in primary rat hepatocytes
Zhihong Cheng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Inhibition of tumor growth by endohedral metallofullerenol nanoparticles optimized as reactive oxygen species scavenger
Jun-Jie Yin et al.
MOLECULAR PHARMACOLOGY (2008)
Effects of conjugated linoleic acid (CLA) isomers on oxygen diffusion - Concentration products in liposomes and phospholipid solutions
Jun-Jie Yin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
UVA photoirradiation of retinyl palmitate - Formation of singlet oxygen and superoxide, and their role in induction of lipid peroxidation
QS Xia et al.
TOXICOLOGY LETTERS (2006)
Nitroxide-labeled guanine as an ESR spin probe for structural study of DNA
A Okamoto et al.
BIOORGANIC & MEDICINAL CHEMISTRY LETTERS (2004)
Antioxidant synergy and regeneration effect of quercetin, (-)-epicatechin, and (+)-catechin on α-tocopherol in homogeneous solutions of peroxidating methyl linoleate
P Pedrielli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Antioxidant mechanism of flavonoids. Solvent effect on rate constant for chain-breaking reaction of quercetin and epicatechin in autoxidation of methyl linoleate
P Pedrielli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Oxygen permeation through an oil-encapsulating glassy food matrix studied by ESR line broadening using a nitroxyl spin probe
AB Andersen et al.
FOOD CHEMISTRY (2000)
Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals
V Orlien et al.
FOOD CHEMISTRY (2000)