Poly[[diaqua­[μ2-3-carb­oxy-5-(pyridine-4-carboxamido)­benzoato][μ4-5-(pyridine-4-carboxamido)­isophthalato]cerium(III)] monohydrate]

In the title compound, {[Ce(C14H9N2O5)(C14H8N2O5)(H2O)2]·H2O}n, three carboxyl groups of two independent isophthalate anions are deprotonated and they bridge the CeIII cations, forming a two-dimensional polymeric structure parallel to (001); another carboxyl group is not deprotonated and links with the adjacent pyridine ring via an O—H⋯N hydrogen bond. The CeIII cation is coordinated by six O atoms from carboxyl groups and two O atoms from coordinated water mol­ecules in a distorted square-anti­prismatic arrangement. Extensive O—H⋯O and O—H⋯N hydrogen bonding occurs in the crystal structure

Driving cybersecurity policy insights from information on the Internet

National Research Foundation (NRF) Singapor

Fatty acids and oxylipins as antifungal and anti-mycotoxin agents in food: A review

Fungal contamination of food, especially by mycotoxigenic fungi, not only reduces the quality of the food, but can also cause serious diseases, thus posing a major food safety challenge to humans. Apart from sound food control systems, there is also a continual need to explore antifungal agents that can inhibit fungal growth and mycotoxin production in food. Many types of fatty acids (FAs) and their oxidized derivatives, oxylipins, have been found to exhibit such effects. In this review, we provide an update on the most recent literature on the occurrence and formation of FAs and oxylipins in food, their effects on fungal growth and mycotoxin synthesis, as well as the genetic and molecular mechanisms of actions. Research gaps in the field and needs for further studies in order to realizing the potential of FAs and oxylipins as natural antifungal preservatives in food are also discussed