Methyl ricinoleate was functionalized using thiol-ene click chemistry in order to synthesize bio-based comb (co)poly(9-alkyl 12-hydroxystearate)s. The latter were then evaluated as Viscosity Index Improvers a mineral based lubricant. While most of the poly(9-alkyl 12-hydroxystearate)s investigated behave thickeners, copolyesters containing 15 25 wt% methyl 9-phenyl ethyl 12-hydroxystearate exhi...

BACKGROUND Microsomal stearoyl-CoA desaturase1 (SCD1) is the rate limiting enzyme involved in the biosynthesis of monounsaturated fatty acids (MUFAs); palmitoleic (16:1) and oleic (18:1) acid from their respective substrates palmitic (16:0) and stearic (18:0) acids. The ratio of 18:1 to 18:0 has been implicated in the regulation membrane fluidity and function. SCD1 is abundantly expressed in ob...

BACKGROUND The ankle-brachial index (ABI) is an indicator of peripheral arterial damage and a low (ABI ≤ 1.0) or borderline (ABI = 1.00-1.09) value is associated with risk of cardiovascular disease events. A low ratio of serum eicosapentaenoic acid to arachidonic acid (EPA/AA) is also a risk factor for cardiovascular disease events. This study examined associations between the ABI and the EPA/A...

to investigate the effect of different concentrations (0, 0.01% and 0.02%) of salicylic acid (sa) on some quantitative and qualitative characteristics of pomegranate fruit cultivar ‘malase yazdi’ at ripening,2 and 4month ofstorageat5°c, a factorial experiment based on randomized complete block with three replications was conducted. quantitative characteristics including percentage of fruit weig...

Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...

the antioxidant properties and total phenols’ content of 80% methanol, acetone and water extracts of olive leaves procured through microwave assisted extraction (mae) were examined. two varieties of olive namely: cronaiky and roghani were the ones studied. various experimental models were employed for antioxidant activity evaluation of the extracts. the results revealed the highest phenolic con...