10‐hydroxy decanoic acid, trans‐10‐hydroxy‐2‐decanoic acid, and sebacic acid: Source, metabolism, and potential health functionalities and nutraceutical applications-Reference-Cited by-同舟云学术

10‐hydroxy decanoic acid, trans‐10‐hydroxy‐2‐decanoic acid, and sebacic acid: Source, metabolism, and potential health functionalities and nutraceutical applications

Published:2024-06-12 Issue:7 Volume:89 Page:3878-3893
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liao Zhengrui¹^ORCID,Alrosan Mohammad²³,Alu'datt Muhammad H.⁴⁵,Tan Thuan‐Chew¹⁶^ORCID

Affiliation:

1. Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Gelugor Penang Malaysia

2. Applied Science Research Center Applied Science Private University Amman Jordan

3. College of Health Science, QU Health Qatar University Doha Qatar

4. Department of Nutrition and Food Technology, Faculty of Agriculture Jordan University of Science and Technology Irbid Jordan

5. Department of Food Science & Nutrition, College of Life Sciences Kuwait University Safat Kuwait

6. Renewable Biomass Transformation Cluster, School of Industrial Technology Universiti Sains Malaysia Gelugor Penang Malaysia

Abstract

AbstractThe popularity of royal jelly (RJ) as a functional food has attracted attention from various industries, especially nutraceuticals, due to the increasing demand from health enthusiasts. Sebacic acid, 10‐hydroxy decanoic acid, and trans‐10‐hydroxy‐2‐decanoic acid are the primary medium‐chain fatty acids (MCFAs) within RJ responsible for their health benefits. This review aims to consolidate information on these MCFAs’ metabolic relationship and health functionalities in nutraceutical applications. We also investigated the natural characteristics mediated by these MCFAs and their metabolism in organisms. Finally, the production of these MCFAs using conventional (from castor oil) and alternative (from RJ) pathways was also discussed. This review can be a reference for using them as functional ingredients in nutraceutical industries.

Publisher

Wiley

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