omega 3 fatty acid/tím

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AiltTrialacha cliniciúlaPaitinní

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4 torthaí

Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega-3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils.

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Logáil Isteach / Cláraigh

Oxidative stability of hempseed and soybean oils, was evaluated after heating at 180 °C, followed by a subsequent 14-day storage at 38 °C. Natural plant extracts (Rosemary, Sage, and Thyme) were added to oils, to evaluate the carry-over stabilizing potential. Heated oils exhibited a relatively

Metabolites and Biological Activities of Thymus zygis, Thymus pulegioides, and Thymus fragrantissimus Grown under Organic Cultivation.

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Logáil Isteach / Cláraigh

Thymus plants are marketed for diverse usages because of their pleasant odor, as well as high nutritional value and wealth of health-promoting phytochemicals. In this study, Thymuszygis, Thymuspulegioides, and Thymusfragrantissimus grown under organic cultivation regime were characterized regarding

Acetophenone glycosides from thyme (Thymus vulgaris L.).

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Logáil Isteach / Cláraigh

Four acetophenone glycosides were isolated from the butanol-soluble fraction of thyme extracts. Their structures were determined by spectral methods (MS, NMR, and 2D-NMR). Among them, two new compounds, 4-hydroxyacetophenone 4-O-[5-O-(3,

Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon.

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Logáil Isteach / Cláraigh

Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat

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Herbal & Natural Medicine

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