The oxidation mechanism of phospholipids in Antarctic krill oil promoted by metal ions

In-situ modification of castor oil with divalent metal ions like Zn (II), Cu (II), Co (II) and Ba (II) and their comparative antioxidant study by in-vitro methods

(2019) Md Ikbal Ahmed Talukdar et al.   FOOD CHEMISTRY

Arsenic Speciation of Edible Shrimp by High-Performance Liquid Chromatography-Inductively Coupled Plasma-Mass Spectrometry (HPLC-ICP-MS): Method Development and Health Assessment

(2019) Zhipeng Wang et al.   ANALYTICAL LETTERS

Oxidative stability of cod liver oil in the presence of herring roe phospholipids

(2019) Peng Liang et al.   FOOD CHEMISTRY

Digestion, Absorption, and Metabolism Characteristics of EPA-Enriched Phosphoethanolamine Plasmalogens Based on Gastrointestinal Functions in Healthy Mice

(2019) Teng Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative lipid profile of four edible shellfishes by UPLC-Triple TOF-MS/MS

(2019) He Li et al.   FOOD CHEMISTRY

Protective Effects of DHA-PC against Vancomycin-Induced Nephrotoxicity through the Inhibition of Oxidative Stress and Apoptosis in BALB/c Mice

(2018) Haohao Shi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities

(2018) Na Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage

(2018) Xin Zhou et al.   FOOD CHEMISTRY

Oxidation evaluation of free astaxanthin and astaxanthin esters in Pacific white shrimp during iced storage and frozen storage

(2018) Xing Qiao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rapid and Efficient Conversion of All-E-astaxanthin to 9Z- and 13Z-Isomers and Assessment of Their Stability and Antioxidant Activities

(2017) Cheng Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Raman Spectroscopy of Fish Oil Capsules: Polyunsaturated Fatty Acid Quantitation Plus Detection of Ethyl Esters and Oxidation

(2017) Daniel P. Killeen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanism of Phospholipid Hydrolysis for Oyster Crassostrea plicatula Phospholipids During Storage Using Shotgun Lipidomics

(2017) Qinsheng Chen et al.   LIPIDS

E-configuration structures of EPA and DHA derived from Euphausia superba and their significant inhibitive effects on growth of human cancer cell lines in vitro

(2017) Weilong Zheng et al.   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

Effect of the chelation of metal cation on the antioxidant activity of chondroitin sulfates

(2016) Katsumi Ajisaka et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloids

(2016) Rika Homma et al.   FOOD CHEMISTRY

Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation

(2016) Fuguo Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

DHA-PC and DHA-PS improved Aβ1–40 induced cognitive deficiency uncoupled with an increase in brain DHA in rats

(2016) Min Wen et al.   Journal of Functional Foods

Impact of Phosphatidylethanolamine on the Antioxidant Activity of α-Tocopherol and Trolox in Bulk Oil

(2015) Leqi Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phospholipids in foods: prooxidants or antioxidants?

(2015) Leqi Cui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioavailability of fatty acids from krill oil, krill meal and fish oil in healthy subjects–a randomized, single-dose, cross-over trial

(2015) Anton Köhler et al.   Lipids in Health and Disease

Krill oil reduces plasma triacylglycerol level and improves related lipoprotein particle concentration, fatty acid composition and redox status in healthy young adults - a pilot study

(2015) Rolf K. Berge et al.   Lipids in Health and Disease

Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk

(2014) Yujie Su et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemistry of phospholipid oxidation

(2012) Ana Reis et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

New Insights into the Role of Iron in the Promotion of Lipid Oxidation in Bulk Oils Containing Reverse Micelles

(2012) Bingcan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of phospholipids on the antioxidant activity of α-tocopherol in the singlet oxygen oxidation of canola oil

(2011) Jiyeun Lee et al.   New Biotechnology

Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and Trolox

(2011) Bingcan Chen et al.   Food & Function

Extraction and characterisation of lipids from Antarctic krill (Euphausia superba)

(2010) Joseph C. Gigliotti et al.   FOOD CHEMISTRY

Oxidative Stability of Marine Phospholipids in the Liposomal Form and Their Applications

(2010) F. S. Henna Lu et al.   LIPIDS

Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin

(2009) Nabila Belhaj et al.   PROCESS BIOCHEMISTRY

Krill for Human Consumption: Nutritional Value and Potential Health Benefits

(2008) Janet C. Tou et al.   NUTRITION REVIEWS

Role of transition metals, Fe(II), Cr(II), Pb(II), and Cd(II) in lipid peroxidation

(2007) J.A. Benedet et al.   FOOD CHEMISTRY