Predicting the Pro-Inflammatory Effects of Oxidized Methyl Oleate Based on the Volatile Compounds
Author:
Affiliation:
1. School of Food and Health, Beijing Technology and Business University
2. School of Chemical and Material Engineering, Beijing Technology and Business University
Publisher
Japan Oil Chemists' Society
Link
https://www.jstage.jst.go.jp/article/jos/73/7/73_ess24013/_pdf
Reference47 articles.
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2. 2) Xiao, L.; Li, C.W.; Chai, D.; Chen, Y.; Wang, Z.Y. et al. Volatile compound profiling from soybean oil in the heating process. Food Sci. Nutr. 8, 1139-1149 (2020). doi:10.1002/fsn3.1401
3. 3) Ershad, M.; Shigenaga, M.K.; Bandy, B. Differential protection by anthocyanin-rich bilberry extract and resveratrol against lipid micelle-induced oxidative stress and monolayer permeability in Caco-2 intestinal epithelial cells. Food Funct. 12, 2950-2961 (2021). doi:10.1039/d0fo02377a
4. 4) Shabalala, S.C.; Johnson, R.; Basson, A.K.; Ziqubu, K.; Hlengwa, N. et al. Detrimental effects of lipid peroxidation in Type 2 diabetes: Exploring the neutralizing influence of antioxidants. Antioxidants-Basel. 11, 2071 (2022). doi:ARTN 207110.3390/antiox11102071
5. 5) Bogoriani, N.; Sudiarta, I.W. Effect of used cooking oil of the stress oxidative and inflammation on Wistar rats. Biomed. Pharmacol. J. 9, 899-907 (2016). doi: 10.13005/bpj/1028
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