Antioxidant Activity of Capsaicinoid in Canola Oil
Author:
Affiliation:
1. Suzhou Polytechnic Institute of Agriculture, Suzhou, Jiangsu, China
2. Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf301744q
Reference18 articles.
1. Capsaicinoids lower plasma cholesterol and improve endothelial function in hamsters
2. Hypolipidemic and antioxidant effects of curcumin and capsaicin in high-fat-fed rats
3. Effects of capsinoid ingestion on energy expenditure and lipid oxidation at rest and during exercise
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