Effects of refining process on Camellia vietnamensis oil: Phytochemical composition, antioxidant capacity, and anti-inflammatory activity in THP-1 macrophages-Reference-Cited by-同舟云学术

Effects of refining process on Camellia vietnamensis oil: Phytochemical composition, antioxidant capacity, and anti-inflammatory activity in THP-1 macrophages

Published:2023-04 Issue: Volume:52 Page:102440
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Guo Yuxin,Jia Zheng,Wan Liting,Cao Jun,Fang Yajing,Zhang Weimin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference52 articles.

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3. Changes in PAH and 3-MCPDE contents at the various stages of Camellia oleifera seed oil refining;Cai;Food Quality and Safety,2022

4. Refining of edible oils: A critical appraisal of current and potential technologies;Chandrasekar;International Journal of Food Science and Technology,2014

5. Analysis of phytochemical composition of Camellia oleifera oil and evaluation of its anti‐inflammatory effect in lipopolysaccharide‐stimulated RAW 264.7 macrophages;Chang;Lipids,2020

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