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Antioxidant Tocols as Radiation Countermeasures (Challenges to be Addressed to Use Tocols as Radiation Countermeasures in Humans).

Antioxidants (Basel, Switzerland)

Nukala U, Thakkar S, Krager KJ, Breen PJ, Compadre CM, Aykin-Burns N.
PMID: 29473853
Antioxidants (Basel). 2018 Feb 23;7(2). doi: 10.3390/antiox7020033.

Radiation countermeasures fall under three categories, radiation protectors, radiation mitigators, and radiation therapeutics. Radiation protectors are agents that are administered before radiation exposure to protect from radiation-induced injuries by numerous mechanisms, including scavenging free radicals that are generated by...

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Nukala U, Thakkar S, Krager KJ, et al. Antioxidant Tocols as Radiation Countermeasures (Challenges to be Addressed to Use Tocols as Radiation Countermeasures in Humans). Antioxidants (Basel). 2018;7(2)doi: 10.3390/antiox7020033.
Nukala, U., Thakkar, S., Krager, K. J., Breen, P. J., Compadre, C. M., & Aykin-Burns, N. (2018). Antioxidant Tocols as Radiation Countermeasures (Challenges to be Addressed to Use Tocols as Radiation Countermeasures in Humans). Antioxidants (Basel, Switzerland), 7(2), . https://doi.org/10.3390/antiox7020033
Nukala, Ujwani, et al. "Antioxidant Tocols as Radiation Countermeasures (Challenges to be Addressed to Use Tocols as Radiation Countermeasures in Humans)." Antioxidants (Basel, Switzerland) vol. 7,2 (2018). doi: https://doi.org/10.3390/antiox7020033
Nukala U, Thakkar S, Krager KJ, Breen PJ, Compadre CM, Aykin-Burns N. Antioxidant Tocols as Radiation Countermeasures (Challenges to be Addressed to Use Tocols as Radiation Countermeasures in Humans). Antioxidants (Basel). 2018 Feb 23;7(2). doi: 10.3390/antiox7020033. PMID: 29473853; PMCID: PMC5836023.
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Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study.

Journal of analytical methods in chemistry

Escudero A, Ramos N, La Rubia MD, Pacheco R.
PMID: 28042493
J Anal Methods Chem. 2016;2016:7506807. doi: 10.1155/2016/7506807. Epub 2016 Nov 30.

This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40...

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Escudero A, Ramos N, La Rubia MD, et al. Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study. J Anal Methods Chem. 2016;2016:7506807doi: 10.1155/2016/7506807.
Escudero, A., Ramos, N., La Rubia, M. D., & Pacheco, R. (2016). Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study. Journal of analytical methods in chemistry, 20167506807. https://doi.org/10.1155/2016/7506807
Escudero, Alfredo, et al. "Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study." Journal of analytical methods in chemistry vol. 2016 (2016): 7506807. doi: https://doi.org/10.1155/2016/7506807
Escudero A, Ramos N, La Rubia MD, Pacheco R. Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study. J Anal Methods Chem. 2016;2016:7506807. doi: 10.1155/2016/7506807. Epub 2016 Nov 30. PMID: 28042493; PMCID: PMC5155091.
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Functional components and medicinal properties of food: a review.

Journal of food science and technology

Abuajah CI, Ogbonna AC, Osuji CM.
PMID: 25892752
J Food Sci Technol. 2015 May;52(5):2522-9. doi: 10.1007/s13197-014-1396-5. Epub 2014 May 16.

Research has proved a relationship between functional components of food, health and well-being. Thus, functional components of food can be effectively applied in the treatment and prevention of diseases. They act simultaneously at different or identical target sites with...

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Abuajah CI, Ogbonna AC, Osuji CM. Functional components and medicinal properties of food: a review. J Food Sci Technol. 2014;52(5):2522-9doi: 10.1007/s13197-014-1396-5.
Abuajah, C. I., Ogbonna, A. C., & Osuji, C. M. (2015). Functional components and medicinal properties of food: a review. Journal of food science and technology, 52(5), 2522-9. https://doi.org/10.1007/s13197-014-1396-5
Abuajah, Christian Izuchukwu, et al. "Functional components and medicinal properties of food: a review." Journal of food science and technology vol. 52,5 (2015): 2522-9. doi: https://doi.org/10.1007/s13197-014-1396-5
Abuajah CI, Ogbonna AC, Osuji CM. Functional components and medicinal properties of food: a review. J Food Sci Technol. 2015 May;52(5):2522-9. doi: 10.1007/s13197-014-1396-5. Epub 2014 May 16. PMID: 25892752; PMCID: PMC4397330.
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Preparation and characterization of foxtail millet bran oil using subcritical propane and supercritical carbon dioxide extraction.

Journal of food science and technology

Shi Y, Ma Y, Zhang R, Ma H, Liu B.
PMID: 25892815
J Food Sci Technol. 2015 May;52(5):3099-104. doi: 10.1007/s13197-014-1311-0. Epub 2014 Mar 06.

The foxtail millet (Setaria italica Beauv) bran oil was extracted with traditional solvent extraction (SE), supercritical carbon dioxide extraction (SCE) and subcritical propane extraction (SPE) and analyzed the yield, physicochemical property, fatty acid profile, tocopherol composition, oil oxidative stability...

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Shi Y, Ma Y, Zhang R, et al. Preparation and characterization of foxtail millet bran oil using subcritical propane and supercritical carbon dioxide extraction. J Food Sci Technol. 2014;52(5):3099-104doi: 10.1007/s13197-014-1311-0.
Shi, Y., Ma, Y., Zhang, R., Ma, H., & Liu, B. (2015). Preparation and characterization of foxtail millet bran oil using subcritical propane and supercritical carbon dioxide extraction. Journal of food science and technology, 52(5), 3099-104. https://doi.org/10.1007/s13197-014-1311-0
Shi, Yuzhong, et al. "Preparation and characterization of foxtail millet bran oil using subcritical propane and supercritical carbon dioxide extraction." Journal of food science and technology vol. 52,5 (2015): 3099-104. doi: https://doi.org/10.1007/s13197-014-1311-0
Shi Y, Ma Y, Zhang R, Ma H, Liu B. Preparation and characterization of foxtail millet bran oil using subcritical propane and supercritical carbon dioxide extraction. J Food Sci Technol. 2015 May;52(5):3099-104. doi: 10.1007/s13197-014-1311-0. Epub 2014 Mar 06. PMID: 25892815; PMCID: PMC4397323.
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Temporal analysis reveals a key role for VTE5 in vitamin E biosynthesis in olive fruit during on-tree development.

Frontiers in plant science

Georgiadou EC, Ntourou T, Goulas V, Manganaris GA, Kalaitzis P, Fotopoulos V.
PMID: 26557125
Front Plant Sci. 2015 Oct 21;6:871. doi: 10.3389/fpls.2015.00871. eCollection 2015.

The aim of this work was to generate a high resolution temporal mapping of the biosynthetic pathway of vitamin E in olive fruit (Olea europaea cv. "Koroneiki") during 17 successive on-tree developmental stages. Fruit material was collected from the...

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Georgiadou EC, Ntourou T, Goulas V, et al. Temporal analysis reveals a key role for VTE5 in vitamin E biosynthesis in olive fruit during on-tree development. Front Plant Sci. 2015;6:871doi: 10.3389/fpls.2015.00871.
Georgiadou, E. C., Ntourou, T., Goulas, V., Manganaris, G. A., Kalaitzis, P., & Fotopoulos, V. (2015). Temporal analysis reveals a key role for VTE5 in vitamin E biosynthesis in olive fruit during on-tree development. Frontiers in plant science, 6871. https://doi.org/10.3389/fpls.2015.00871
Georgiadou, Egli C, et al. "Temporal analysis reveals a key role for VTE5 in vitamin E biosynthesis in olive fruit during on-tree development." Frontiers in plant science vol. 6 (2015): 871. doi: https://doi.org/10.3389/fpls.2015.00871
Georgiadou EC, Ntourou T, Goulas V, Manganaris GA, Kalaitzis P, Fotopoulos V. Temporal analysis reveals a key role for VTE5 in vitamin E biosynthesis in olive fruit during on-tree development. Front Plant Sci. 2015 Oct 21;6:871. doi: 10.3389/fpls.2015.00871. eCollection 2015. PMID: 26557125; PMCID: PMC4617049.
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Oryzanol as natural antioxidant for improving sunflower oil stability.

Journal of food science and technology

Sunil L, Srinivas P, Prasanth Kumar PK, Gopala Krishna AG.
PMID: 26028710
J Food Sci Technol. 2015 Jun;52(6):3291-9. doi: 10.1007/s13197-014-1385-8. Epub 2014 May 03.

Sunflower oil is being made shelf stable by the incorporation of synthetic antioxidants such as tertiary butyl hydroquinone (TBHQ), while natural antioxidants like oryzanol and tocopherols can also be used. The aim of the current investigation was to evaluate...

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Sunil L, Srinivas P, Prasanth Kumar PK, et al. Oryzanol as natural antioxidant for improving sunflower oil stability. J Food Sci Technol. 2014;52(6):3291-9doi: 10.1007/s13197-014-1385-8.
Sunil, L., Srinivas, P., Prasanth Kumar, P. K., & Gopala Krishna, A. G. (2015). Oryzanol as natural antioxidant for improving sunflower oil stability. Journal of food science and technology, 52(6), 3291-9. https://doi.org/10.1007/s13197-014-1385-8
Sunil, L, et al. "Oryzanol as natural antioxidant for improving sunflower oil stability." Journal of food science and technology vol. 52,6 (2015): 3291-9. doi: https://doi.org/10.1007/s13197-014-1385-8
Sunil L, Srinivas P, Prasanth Kumar PK, Gopala Krishna AG. Oryzanol as natural antioxidant for improving sunflower oil stability. J Food Sci Technol. 2015 Jun;52(6):3291-9. doi: 10.1007/s13197-014-1385-8. Epub 2014 May 03. PMID: 26028710; PMCID: PMC4444911.
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Optimization of the determination of tocopherols in Agaricus sp. edible mushrooms by a normal phase liquid chromatographic method.

Food chemistry

Barros L, Correia DM, Ferreira IC, Baptista P, Santos-Buelga C.
PMID: 26047301
Food Chem. 2008 Oct 15;110(4):1046-50. doi: 10.1016/j.foodchem.2008.03.016. Epub 2008 Mar 18.

Individual tocopherol profile of five Agaricus mushroom species, widely consumed in Portugal, was obtained by a normal-phase high-performance liquid chromatography (NP-HPLC). It was used a simple solid-liquid extraction procedure without saponification step and the chromatographic separation was achieved using...

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Barros L, Correia DM, Ferreira IC, et al. Optimization of the determination of tocopherols in Agaricus sp. edible mushrooms by a normal phase liquid chromatographic method. Food Chem. 2008;110(4):1046-50doi: 10.1016/j.foodchem.2008.03.016.
Barros, L., Correia, D. M., Ferreira, I. C., Baptista, P., & Santos-Buelga, C. (2008). Optimization of the determination of tocopherols in Agaricus sp. edible mushrooms by a normal phase liquid chromatographic method. Food chemistry, 110(4), 1046-50. https://doi.org/10.1016/j.foodchem.2008.03.016
Barros, Lillian, et al. "Optimization of the determination of tocopherols in Agaricus sp. edible mushrooms by a normal phase liquid chromatographic method." Food chemistry vol. 110,4 (2008): 1046-50. doi: https://doi.org/10.1016/j.foodchem.2008.03.016
Barros L, Correia DM, Ferreira IC, Baptista P, Santos-Buelga C. Optimization of the determination of tocopherols in Agaricus sp. edible mushrooms by a normal phase liquid chromatographic method. Food Chem. 2008 Oct 15;110(4):1046-50. doi: 10.1016/j.foodchem.2008.03.016. Epub 2008 Mar 18. PMID: 26047301.
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Influence of Lentinus edodes and Agaricus blazei extracts on the prevention of oxidation and retention of tocopherols in soybean oil in an accelerated storage test.

Journal of food science and technology

da Silva AC, Jorge N.
PMID: 24876658
J Food Sci Technol. 2014 Jun;51(6):1208-12. doi: 10.1007/s13197-012-0623-1. Epub 2012 Jan 26.

This study aimed to evaluate the influence of the methanol extracts of mushrooms Lentinus edodes and Agaricus blazei on the retention of tocopherols in soybean oil, when subjected to an accelerated storage test. The following treatments were subjected to...

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da Silva AC, Jorge N. Influence of Lentinus edodes and Agaricus blazei extracts on the prevention of oxidation and retention of tocopherols in soybean oil in an accelerated storage test. J Food Sci Technol. 2012;51(6):1208-12doi: 10.1007/s13197-012-0623-1.
da Silva, A. C., & Jorge, N. (2014). Influence of Lentinus edodes and Agaricus blazei extracts on the prevention of oxidation and retention of tocopherols in soybean oil in an accelerated storage test. Journal of food science and technology, 51(6), 1208-12. https://doi.org/10.1007/s13197-012-0623-1
da Silva, Ana Carolina, and Jorge, Neuza. "Influence of Lentinus edodes and Agaricus blazei extracts on the prevention of oxidation and retention of tocopherols in soybean oil in an accelerated storage test." Journal of food science and technology vol. 51,6 (2014): 1208-12. doi: https://doi.org/10.1007/s13197-012-0623-1
da Silva AC, Jorge N. Influence of Lentinus edodes and Agaricus blazei extracts on the prevention of oxidation and retention of tocopherols in soybean oil in an accelerated storage test. J Food Sci Technol. 2014 Jun;51(6):1208-12. doi: 10.1007/s13197-012-0623-1. Epub 2012 Jan 26. PMID: 24876658; PMCID: PMC4033733.
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Oxidative stability, chemical composition and organoleptic properties of seinat (Cucumis melo var. tibish) seed oil blends with peanut oil from China.

Journal of food science and technology

Siddeeg A, Xia W.
PMID: 26604391
J Food Sci Technol. 2015 Dec;52(12):8172-9. doi: 10.1007/s13197-015-1889-x. Epub 2015 Jun 12.

Seinat seed oil was blended with peanut oil for the enhancement of stability and chemical characteristics of the blend. The physicochemical properties (relative density, refractive index, free fatty acids, saponification value, iodine value and peroxide value) of seinat seed...

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Siddeeg A, Xia W. Oxidative stability, chemical composition and organoleptic properties of seinat (Cucumis melo var. tibish) seed oil blends with peanut oil from China. J Food Sci Technol. 2015;52(12):8172-9doi: 10.1007/s13197-015-1889-x.
Siddeeg, A., & Xia, W. (2015). Oxidative stability, chemical composition and organoleptic properties of seinat (Cucumis melo var. tibish) seed oil blends with peanut oil from China. Journal of food science and technology, 52(12), 8172-9. https://doi.org/10.1007/s13197-015-1889-x
Siddeeg, Azhari, and Xia, Wenshui. "Oxidative stability, chemical composition and organoleptic properties of seinat (Cucumis melo var. tibish) seed oil blends with peanut oil from China." Journal of food science and technology vol. 52,12 (2015): 8172-9. doi: https://doi.org/10.1007/s13197-015-1889-x
Siddeeg A, Xia W. Oxidative stability, chemical composition and organoleptic properties of seinat (Cucumis melo var. tibish) seed oil blends with peanut oil from China. J Food Sci Technol. 2015 Dec;52(12):8172-9. doi: 10.1007/s13197-015-1889-x. Epub 2015 Jun 12. PMID: 26604391; PMCID: PMC4648891.
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Influence of extraction techniques on antioxidant properties and bioactive compounds of loquat fruit (Eriobotrya japonica Lindl.) skin and pulp extracts.

Food science & nutrition

Delfanian M, Esmaeilzadeh Kenari R, Sahari MA.
PMID: 25987992
Food Sci Nutr. 2015 May;3(3):179-87. doi: 10.1002/fsn3.201. Epub 2015 Jan 21.

In this study, the bioactive compounds of loquat fruit (Eriobotrya japonica Lindl.) skin and pulp extracted by two extraction methods (solvent and ultrasound-assisted) with three solvents (ethanol, water and ethanol-water) were compared to supercritical fluid extraction. The antioxidant activities...

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Delfanian M, Esmaeilzadeh Kenari R, Sahari MA. Influence of extraction techniques on antioxidant properties and bioactive compounds of loquat fruit (Eriobotrya japonica Lindl.) skin and pulp extracts. Food Sci Nutr. 2015;3(3):179-87doi: 10.1002/fsn3.201.
Delfanian, M., Esmaeilzadeh Kenari, R., & Sahari, M. A. (2015). Influence of extraction techniques on antioxidant properties and bioactive compounds of loquat fruit (Eriobotrya japonica Lindl.) skin and pulp extracts. Food science & nutrition, 3(3), 179-87. https://doi.org/10.1002/fsn3.201
Delfanian, Mojtaba, et al. "Influence of extraction techniques on antioxidant properties and bioactive compounds of loquat fruit (Eriobotrya japonica Lindl.) skin and pulp extracts." Food science & nutrition vol. 3,3 (2015): 179-87. doi: https://doi.org/10.1002/fsn3.201
Delfanian M, Esmaeilzadeh Kenari R, Sahari MA. Influence of extraction techniques on antioxidant properties and bioactive compounds of loquat fruit (Eriobotrya japonica Lindl.) skin and pulp extracts. Food Sci Nutr. 2015 May;3(3):179-87. doi: 10.1002/fsn3.201. Epub 2015 Jan 21. PMID: 25987992; PMCID: PMC4431785.
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Comparison between free radical scavenging capacity and oxidative stability of nut oils.

Food chemistry

Arranz S, Cert R, Pérez-Jiménez J, Cert A, Saura-Calixto F.
PMID: 26047290
Food Chem. 2008 Oct 15;110(4):985-90. doi: 10.1016/j.foodchem.2008.03.021. Epub 2008 Mar 18.

Several works have measured free radical scavenging capacity of nut oils, since they may become a significant source of dietary fat. However, they have not considered kinetic parameters, what was the first aim of this work. Also, it was...

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Arranz S, Cert R, Pérez-Jiménez J, et al. Comparison between free radical scavenging capacity and oxidative stability of nut oils. Food Chem. 2008;110(4):985-90doi: 10.1016/j.foodchem.2008.03.021.
Arranz, S., Cert, R., Pérez-Jiménez, J., Cert, A., & Saura-Calixto, F. (2008). Comparison between free radical scavenging capacity and oxidative stability of nut oils. Food chemistry, 110(4), 985-90. https://doi.org/10.1016/j.foodchem.2008.03.021
Arranz, Sara, et al. "Comparison between free radical scavenging capacity and oxidative stability of nut oils." Food chemistry vol. 110,4 (2008): 985-90. doi: https://doi.org/10.1016/j.foodchem.2008.03.021
Arranz S, Cert R, Pérez-Jiménez J, Cert A, Saura-Calixto F. Comparison between free radical scavenging capacity and oxidative stability of nut oils. Food Chem. 2008 Oct 15;110(4):985-90. doi: 10.1016/j.foodchem.2008.03.021. Epub 2008 Mar 18. PMID: 26047290.
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Achiote (.

Journal of food science and technology

Raddatz-Mota D, Pérez-Flores LJ, Carrari F, Mendoza-Espinoza JA, de León-Sánchez FD, Pinzón-López LL, Godoy-Hernández G, Rivera-Cabrera F.
PMID: 28559632
J Food Sci Technol. 2017 May;54(6):1729-1741. doi: 10.1007/s13197-017-2579-7. Epub 2017 Mar 16.

Commercialization of agricultural products, including seeds and its derived products, represents an important economic source for developing countries. Natural colorants obtained from the seeds of achiote plant (annatto) have been used since pre-Hispanic times. Also, production of this crop...

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Raddatz-Mota D, Pérez-Flores LJ, Carrari F, et al. Achiote (. J Food Sci Technol. 2017;54(6):1729-1741doi: 10.1007/s13197-017-2579-7.
Raddatz-Mota, D., Pérez-Flores, L. J., Carrari, F., Mendoza-Espinoza, J. A., de León-Sánchez, F. D., Pinzón-López, L. L., Godoy-Hernández, G., & Rivera-Cabrera, F. (2017). Achiote (. Journal of food science and technology, 54(6), 1729-1741. https://doi.org/10.1007/s13197-017-2579-7
Raddatz-Mota, Denise, et al. "Achiote (." Journal of food science and technology vol. 54,6 (2017): 1729-1741. doi: https://doi.org/10.1007/s13197-017-2579-7
Raddatz-Mota D, Pérez-Flores LJ, Carrari F, Mendoza-Espinoza JA, de León-Sánchez FD, Pinzón-López LL, Godoy-Hernández G, Rivera-Cabrera F. Achiote (. J Food Sci Technol. 2017 May;54(6):1729-1741. doi: 10.1007/s13197-017-2579-7. Epub 2017 Mar 16. PMID: 28559632; PMCID: PMC5430180.
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Showing 1 to 12 of 491 entries