10 research outputs found
Ethanol content in traditionally fermented ayurvedic formulations: Compromised Good Manufacturing Practice regulations â compromised health
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Corydalis edulis Maxim. Promotes Insulin Secretion via the Activation of Protein Kinase Cs (PKCs) in Mice and Pancreatic ÎČ Cells
No full textProtective effects of human iPS-derived retinal pigmented epithelial cells on retinal degenerative disease
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Preparation, characterization, and antimicrobial activity of chitosan/gum arabic/polyethylene glycol composite films incorporated with black pepper essential oil and ginger essential oil as potential packaging and wound dressing materials
No full textOxidative Stability of Edible Plant Oils
No full textEdible plant oils play a vital role in daily diets of people worldwide. Stability against oxidation is the major factor limiting the application of most edible plant oils for cooking and processing. Most native plant oils vary greatly in their stability to oxidation depending on their composition. Oxidative stability of edible plant oils has been extensively studied to find out the ways of improving their stability against oxidation to widen their application. Synthetic antioxidants are effective to improve the oxidative stability of these oils, however, recently, following the evidences on possible toxicities of synthetic antioxidants, the use of natural plant sources as antioxidant is gaining interest. In addition, modification of composition of the oils through genetic modification is another successful means to improve the oxidative stability of these oils. This chapter focuses on the mechanism and factors of oxidation and ways of improving oxidative stability of oils.</p
