objective: oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. in this study, antioxidant, antifungal, and organoleptic properties of zataria multiflora boiss.(zmeo) and cinnamon zeylanicum essential oils (czeo) have been ...

background: oxidation of lipids causes reduction of different properties of products that contains lipids. nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as bha, bht and tbhq. objective: in this study, extract of aerial parts of echinacea purpurea l. was used instead of synthetic antioxidants in cake then, antioxidant a...

iron is a pro-oxidant cofactor that may be linked to atherosclerosis progression. free iron catalyzes the generation of free radicals and free radicals promote the oxidation of lipids. reduction of body iron stores secondary to blood donation has been hypothesized to reduce lipid peroxidation. the aim of this study was to evaluate the association between blood donation and antioxidant enzymes a...

This study was conducted to determine the effects of a low polyunsaturated fatty acid (PUFA) 21 diet versus a highPUFA diet on lipid peroxidation and on low density and very low density lipoprotein (LDL + VLDL) oxidation in vivo. Rats were fed 10% beef tallow (BT) or 10% soybean oil (SO) diet for 21 weeks. Lipid peroxidation was measured by assessing urinary 24 excretions of secondary lipid per...

Catechol-containing antioxidants are able to protect against lipid peroxidation by nonenzymatic scavenging of free radicals with their catechol moiety. During their antioxidant activity, catechol oxidation products such as semiquinone radicals and quinones are formed. These oxidation products of 4-methylcatechol inactivate the GSH-dependent protection against lipid peroxidation and the calcium ...