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rapeseed/антиоксидант

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Страница 1 от 213 резултата

Rapeseed flower pollen bio-green synthesized silver nanoparticles: a promising antioxidant, anticancer and antiangiogenic compound.

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Based on recent researches, bio synthesized silver nanoparticles (Ag-NPs) seem to have the potential in declining angiogenesis and oxidative stress. In the current study, rapeseed flower pollen (RFP) water extract was triggered to synthesize RFP-silver nanoparticles (RFP/Ag-NPs). Moreover,

Rapeseed Protein-Derived Antioxidant Peptide RAP Ameliorates Nonalcoholic Steatohepatitis and Related Metabolic Disorders in Mice.

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Rapeseed protein hydrolysates have recently shown in vitro antioxidant and anti-inflammatory activities. However, scant data exist about their in vivo activities. Here, we report that the peptide DHNNPQIR (hereinafter referred to as RAP-8), a bioactive peptide originated from rapeseed protein,

Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties.

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The aim of the paper was to study how the process of aromatisation with marjoram affected the composition of volatile fraction and antioxidant properties of rapeseed oil. Different methods of aromatisation were used: direct addition of marjoram essential oil, classical macerations of marjoram herb,

Antioxidant capacity, total phenolics, glucosinolates and colour parameters of rapeseed cultivars.

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The antioxidant capacity of twenty nine rapeseed varieties was determined by using ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods. Mean FRAP (3190-6326μmol Trolox/100g) and DPPH (3194-6346μmol Trolox/100g) values for methanolic extracts of rapeseed

Micronutrient-enriched rapeseed oils improve the brain oxidant/antioxidant system in rats fed a high-fat diet.

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The main proposal of this study was to evaluate in vivo whether micronutrient-enriched rapeseed oils obtained using different crushing and refining procedures and characterized by different quantities and qualities of micronutrients (optimized oils) could have any beneficial effect on the

Protection against oxidation of fish-oil-enriched milk emulsions through addition of rapeseed oil or antioxidants.

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The ability of rapeseed oil and/or different antioxidants (alpha- and gamma-tocopherol mixture, ascorbyl palmitate, and EDTA) to protect fish-oil-enriched milk emulsions against oxidation was investigated. Tocopherol isomers in concentrations similar to those found in natural rapeseed oil were added

Comparison of a silver nanoparticle-based method and the modified spectrophotometric methods for assessing antioxidant capacity of rapeseed varieties.

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The antioxidant capacity of 15 rapeseed varieties was determined by the proposed silver nanoparticle-based (AgNP) method and three modified assays: ferric reducing antioxidant power (FRAP), 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and Folin-Ciocalteu reducing capacity (FC). The average antioxidant

Effects of endogenous and exogenous micronutrients in rapeseed oils on the antioxidant status and lipid profile in high-fat fed rats.

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BACKGROUND Micronutrients in oil reduce one or more risk factors of cardiovascular diseases, while the contents of micronutrients in oil are relatively poor, which is insufficient to reverse the metabolic disorders at different stages of progress. The aim of this study was to investigate the effects

Antioxidant activity of sage extracts in rapeseed oil irradiated with UV-rays.

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The antioxidant activities of sage acetone oleoresin and its methanol-water fractions were tested in rapeseed oil at 0.1% concentrations and 80 degrees C temperature after irradiation with UV-rays (exposition 0.5 h). It was determined that even little doses of UV irradiation induce oxidation process

Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil.

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The effect of microwave heating (800 W) of whole and dehulled rapeseeds for 2 to 8 min was investigated in order to evaluate the impact of dehulling in conjunction with microwaving on the nutritional value, antioxidant activity and physicochemical properties of virgin rapeseed oil. Control oil

Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compounds.

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In this study, the effect of rapeseed mechanical hulling and thermal pre-treatment by microwaves (from 2 to 10 min with 2-min intervals, 800 W) and roasting (from 20 to 100 min with 20-min intervals, 165 °C) on the content of phytochemicals in the oil was investigated. Results showed that both

Effects of antioxidants on rapeseed oil oxidation in an artificial digestion model analyzed by UHPLC-ESI-MS.

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A normal diet contains large quantities of oxidized fatty acids, glycerolipids, cholesterol, and their cytotoxic degradation products because many foods in the diet are fried, heated, or otherwise processed and consumed often after long periods of storage. There is also evidence that the acid medium

Rapeseed protein-derived antioxidant peptide RAP alleviates renal fibrosis through MAPK/NF-κB signaling pathways in diabetic nephropathy.

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UNASSIGNED Kidney fibrosis is the main pathologic change in diabetic nephropathy (DN), which is the major cause of end-stage renal disease. Current therapeutic strategies slow down but cannot reverse the progression of renal dysfunction in DN. Plant-derived bioactive peptides in foodstuffs are

Antioxidant activity of sweetgrass (Hierochloë odorata Wahlnb.) extract in lard and rapeseed oil emulsions.

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The antioxidant activities of sweetgrass (Hierochloë odorata) and sage (Salvia officinalis) extracts were studied in emulsions of lard and rapeseed oil using soy lecithin as an emulsifier, and addition of cupric acetate as an oxidation catalyst. The antioxidant activity was about the same in the two

Antioxidant efficacy of extracts produced from pickled and dried mustard in rapeseed and peanut oils.

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Antioxidant efficacy of 70% ethanol extract (EE), 70% methanol extract (ME), and water extract (WE) produced from pickled and dried mustard (Brassica juncea Coss. var. foliosa Bailey) was evaluated in rapeseed and peanut oils by using the Schaal oven method. The protective effects of aforesaid 3
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