Antioxidant strategies against cellular senescence: unveiling the power of synthetic versus natural antioxidants in a systematic review [0.03%]
抗氧化剂对抗细胞衰老的策略：系统性综述中的合成抗氧化剂与天然抗氧化剂的作用力对比分析
Farbod Ebrahimirad,Seyedeh Elahe Mirmahdizade,Bahar Mahmoodieh et al.
Farbod Ebrahimirad et al.
Background: Cellular senescence, characterized by irreversible cell cycle arrest, plays a pivotal role in ageing and the development of age-related pathologies. Mitigating oxidative stress, a primary contributor to cellul...
Microencapsulation of natural antioxidant-rich and pH-sensitive extracts from Peruvian purple corn (Zea mays L.) cob using spray-drying [0.03%]
喷雾干燥包封秘鲁紫玉米(Zea mays L.)果穗中的天然抗氧化且pH敏感提取物
Milagros Sofia Bustamante-Bernedo,Lizbet León Félix,Nils Leander Huamán-Castilla et al.
Milagros Sofia Bustamante-Bernedo et al.
The development of pH-sensitive microcapsules based on natural antioxidants from Peruvian purple corn (Zea mays L.) cob was successfully achieved using various wall materials, including maltodextrin, gum arabic, and soy protein isolate, via...
Hydroxytyrosyl Eicosapentaenoate as a Potential Antioxidant for Omega-3 Fatty Acids: Improved Synthesis and Comparative Evaluation with Other Natural Antioxidants [0.03%]
茋类抗氧化剂茋的新合成方法及其与其它天然抗氧化剂的抗坏血酸比较研究
Natalia García-Acosta,Rosa Cert,Marta Jordán et al.
Natalia García-Acosta et al.
Hydroxytyrosol (HT), the primary phenolic compound in virgin olive oil, has notable cardiovascular benefits, particularly in preventing low-density lipoprotein (LDL) oxidation. However, its hydrophilicity limits its solubility and integrati...
Comparative Study
Biomolecules. 2025 May 13;15(5):714. DOI:10.3390/biom15050714 2025
Evaluation of Kamut® wheat bran extract as a natural antioxidant for improving sunflower oil oxidative stability at frying temperatures [0.03%]
评估凯慕特小麦麸提取物作为改善煎炸温度下葵花籽油氧化稳定性的天然抗氧化剂的功效
Mutasem Razem,Abdul Wahab,Maria Concetta Tenuta et al.
Mutasem Razem et al.
Lipid oxidation reduces frying oil shelf life, which can be mitigated by adding antioxidants. Repeated use of frying oil can lead to the formation of harmful compounds, posing health risks for consumers. This study evaluated Kamut® wheat b...
Prickly Pear and Pomegranate Peel Extracts as Natural Antioxidants: Effects on Colour, Lipid, and Protein Oxidation in Refrigerated Cooked Chicken Models [0.03%]
仙人掌和石榴皮提取物作为天然抗氧化剂对冷藏熟鸡肉中颜色、脂质及蛋白质氧化作用的影响
Guadalupe Lavado,Ramón Cava
Guadalupe Lavado
This study investigates the antioxidative potential of pomegranate peel extract (PPE) and prickly pear peel extract (HPE) as natural preservatives in cooked chicken models. The extracts were characterized for their phenolic and tannin conte...
One-pot method to extract natural antioxidizing agents from passion fruit rind to increase the oxidative stability of sunflower seed and soybean oils [0.03%]
一种从百香果皮中提取天然抗氧化剂以增加太阳花籽油和大豆油氧化稳定性的方法
Kakali Borah,Vaibhav V Goud
Kakali Borah
With growing concerns over oxidative degradation of edible oils and need for sustainable alternatives to synthetic antioxidants, this study aimed to enhance oil stability through the incorporation of natural antioxidants. Carotenoid extract...
Antioxidant Metabolite Production from Endophytic Fungi of Mezzetia parviflora Becc.: A Potential Natural Source of Antioxidants [0.03%]
Mezzetia parviflora Becc.内生真菌抗氧化代谢产物的产生：一种潜在的天然抗氧化剂来源
Alimuddin Ali,Mufidah Murdifin,Sultan Sudirman et al.
Alimuddin Ali et al.
Background: Ongkea (Mezzetia parviflora Becc.) is a plant species employed as the traditional medicine by the Buton district people in Southeast Sulawesi, Indonesia. This traditional use suggests the plant's potential pha...
Açaí residue extract as a natural antioxidant to enhance the shelf-life of beef patties [0.03%]
用红浆果果渣提取物作为天然抗氧化剂以延长牛肉饼的货架期
Bruna Caroline da Silva Lima Campos,Elisa Rafaela Bonadio Bellucci,Carlos Alberto Alves Junior et al.
Bruna Caroline da Silva Lima Campos et al.
Background: Fruit residues have shown antioxidant properties, prompting interest in their use in meat products. This study evaluated the antioxidant potential of açaí processing residue extract in beef patties stored un...
A sustainable technology for enhancing the oxidative stability of edible oils using jackfruit (Artocarpus heterophyllus lam.) peel extract as a natural antioxidant [0.03%]
一种利用木波罗（Artocarpus heterophyllus Lam）果皮提取物作为天然抗氧化剂提高食用油氧化稳定性的可持续技术
Rupali Koundal,Anil Kumar Chauhan,Rahul Das
Rupali Koundal
Jackfruit peels, often discarded as waste, represent a valuable source of polyphenols that enhance the resistance of soybean and sunflower oils to oxidation at frying temperatures. The JPE exhibited total polyphenolic content (16.32 mg GAE/...
Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers [0.03%]
红プロポリス抽出物作为冷冻羊肉饼中天然抗氧化剂的有效性研究
Luciana Ruggeri Menezes Gotardo,Francisco Allan Leandro de Carvalho,Leticia Aline Gonçalves et al.
Luciana Ruggeri Menezes Gotardo et al.
The antioxidant effects of red propolis extract were evaluated in lamb burgers stored for 120 days at -18 °C. The treatments prepared were CON (control, no antioxidant), ERI (500 mg/kg sodium erythorbate), P1800 (1800 mg/kg propolis extrac...
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