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11 resultados
Selective oocyte degeneration and impaired fertility in rats treated with the aliphatic monoterpene, Citral.
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Mature female rats treated with Citral (3-7-dimethyl-2,6-octadienal) either topically for 60 or 100 days or by 6 i.p. injections (at 4-5 day day intervals) showed a marked decrease in the number of normal follicles per section, because oocytes tended to degenerate although the follicular cells
Effects of senescence and citral on neuronal vacuolar degeneration in rat pelvic ganglia.
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A significant part of the morbidity in elderly men involves pelvic organs and their autonomic neural regulation. Environmental stimuli also impair the structure and function of pelvic organs. One of these factors is citral, a widely-used cosmetic fragrance constituent, which causes severe prostatic
Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.
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Citral and limonene are the major flavor components of citrus oils. Both of these compounds can undergo chemical degradation leading to loss of flavor and the formation of undesirable off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could
NTP toxicology and carcinogenesiss studies of citral (microencapsulated) (CAS No. 5392-40-5) in F344/N rats and B6C3F1 mice (feed studies).
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Citral is used primarily as lemon flavoring in foods, beverages, and candies. It is also used as a lemon fragrance in detergents, perfumes, and other toiletries. Citral was nominated by the National Cancer Institute for study because of its widespread use in foods, beverages, cosmetics, and other
Citral Photodegradation in Solution: Highlighting of a Radical Pathway in Parallel to Cyclization Pathway.
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Citral, a lemon flavor molecule often used in the beverage and fragrance industry, is known to be unstable under light irradiation. Its deterioration is considered to be an important issue for the stabilization of lemon-flavored drinks. The aim of this study is to understand the degradation
Chemical properties and therapeutic potential of citral, a monoterpene isolated from lemongrass.
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Antimicrobial, antioxidant, and antitumor activity of epsilon-poly-L-lysine and citral, alone or in combination.
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BACKGROUND
Food safety is an important worldwide public health concern, and microbial contamination in foods not only leads to food deterioration and shelf life reduction but also results in economic losses and disease.
OBJECTIVE
The main aim of the present study was to evaluate the effect of
Citral alleviates an accelerated and severe lupus nephritis model by inhibiting the activation signal of NLRP3 inflammasome and enhancing Nrf2 activation.
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BACKGROUND
Lupus nephritis (LN) is a major complication of systemic lupus erythematosus. NLRP3 inflammasome activation, reactive oxygen species (ROS) and mononuclear leukocyte infiltration in the kidney have been shown to provoke the acceleration and deterioration of LN, such as accelerated and
Comprehensive two-dimensional gas chromatographic analysis of commercial lemon-flavored beverages.
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Fresh lemon juice and lemon-flavored beverages were analyzed by using comprehensive 2-D GC (GC x GC) with flame-ionization detection, with a nonpolar-polar column combination. A low-alcohol, ready-to-drink (RTD) beverage was also analyzed as fresh, and after deterioration for 12 days at 50 degrees
Experimental limb dysmorphogenesis as a model of chemical injury response in undifferentiated embryonic tissues: a light and electron microscopical study.
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A histopathological and ultrastructural analysis of the early stage of limb dysmorphogenesis from 1 hr to 48 hr, following citral administration is presented as a model for studying the reaction to injury of undifferentiated embryonic tissues. Early lesions such as cloudy swelling, hydropic
Encapsulation performance of proteins and traditional materials for spray dried flavors.
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The objective of this study was to evaluate the potential of selected proteins as alternative materials for flavor encapsulation by spray drying. Two traditional materials (gum acacia and modified starch) and three proteins (sodium caseinate, whey and soy protein isolates) were used at different
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