Relevant bibliographies by topics / Lecithins

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Lecithins'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 January 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Lecithins.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Lecithins"

1

Lisovaya, Ekaterina, Elena Viktorova, Mariet Zhane, Olga Vorobyova, and Elena Velikanova. "Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their quality." BIO Web of Conferences 34 (2021): 06009. http://dx.doi.org/10.1051/bioconf/20213406009.

Full text
Abstract:
Lecithins are widely used in the food industry as food additives. In this regard, the requirements for the lecithins quality are quite high, and the development of the rapid determination methods of their quality indicators, including the acid value, is an urgent task. The article presents research of the peculiarities of vegetable lecithins chemical composition for the development of a method for determining their acid value using the pulsed nuclear magnetic relaxation (NMR) method. It was found that the studied lecithins differ significantly in the content of individual phospholipid groups exhibiting acidic properties. As a result of the research of the fatty acid composition of the lecithins acetone-soluble fractions, it was found that the highest total content of monounsaturated fatty acids is a characteristic of sunflower oleic type lecithins (81.3 %) and rapeseed lecithins (66.3 %), and polyunsaturated fatty acids – sunflower linoleic type lecithins (63.6 %) and soybean lecithins (67.7 %). Researches of the NMR characteristics of lecithins with the introduction of carbon tetrachloride (CCl4) have been carried out. It was found that the redistribution of component composition in the “lecithin-CCl4” system occurs at different ratios for each type of lecithin, which is due to their chemical composition peculiarities.
APA, Harvard, Vancouver, ISO, and other styles
2

Butina, Elena. "Comparative Rheological Properties of Soy Lecithins Produced in Russia." Bioscience Biotechnology Research Communications 14, no. 4 (December 25, 2021): 1861–70. http://dx.doi.org/10.21786/bbrc/14.4.71.

Full text
Abstract:
The work is devoted to a comparative study of the features of the structural and mechanical properties of soybean lecithins, produced in Russia, in their relationship with the composition and other characteristics. Considering that the cultivation of transgenic agricultural crops is prohibited in Russia, Russian plant raw materials and products of its processing, including lecithin, are of interest and are in demand in a number of European countries. Despite the fact that the main raspberry raw material in Russia is sunflower, the volume of processing of soybeans grown without the use of genetic modification methods, the main plantations of which are located in the Far East, ranks second after sunflower. Lecithin production technologies in Russia are mostly focused on the production of so-called "raw" liquid lecithins and do not provide for the operation of their subsequent conditioning in order to ensure special characteristics of the composition and consumer properties. Despite this, raw soy lecithins produced by Russian enterprises mostly meet the requirements of GOST 32052-2013 and the European Union E 322 requirements and can be positioned as standard liquid lecithins. At the same time, during the release of such lecithins, problems associated with an increase in their viscosity during storage are periodically observed. This article presents the results of comparative studies of the composition and properties of liquid soybean lecithins of various consistencies and presents conclusions on the factors that determine the features of their structural and mechanical properties.
APA, Harvard, Vancouver, ISO, and other styles
3

Alhajj, Maria J., Nicolle Montero, Cristhian J. Yarce, and Constain H. Salamanca. "Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors." Cosmetics 7, no. 4 (November 9, 2020): 87. http://dx.doi.org/10.3390/cosmetics7040087.

Full text
Abstract:
The aim of this work was to review the reported information about the phospholipid composition of lecithins derived from several natural sources (lipids of plant, animal, and marine origin) and describe their main applications for the cosmetic, food, and pharmaceutical sectors. This study was carried out using specialized search engines and according to the following inclusion criteria: (i) documents published between 2005 and 2020, (ii) sources of lecithins, (iii) phospholipidic composition of lecithins, and (iv) uses and applications of lecithins. Nevertheless, this work is presented as a narrative review. Results of the review indicated that the most studied source of lecithin is soybean, followed by sunflower and egg yolk. Contrarily, only a few numbers of reports focused on lecithins derived from marine animals despite the relevance of this source in association with an even higher composition of phospholipids than in case of those derived from plant sources. Finally, the main applications of lecithins were found to be related to their nutritional aspects and ability as emulsion stabilizers and lipid component of liposomes.
APA, Harvard, Vancouver, ISO, and other styles
4

Arora, Harshika, Mitch D. Culler, and Eric A. Decker. "Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions." Foods 11, no. 7 (March 30, 2022): 1014. http://dx.doi.org/10.3390/foods11071014.

Full text
Abstract:
Phosphatidylserine (PS) was shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high-PS enzyme-modified lecithin to be used along with α-tocopherol to extend the lag phase of oil-in-water emulsions stabilized using Tween 20. Phospholipase D from Streptomyces sp. and L-serine were used to modify lecithin to increase the PS concentration. Enzyme activity was optimized as a function of pH and temperature using high-phosphatidylcholine (PC) soybean, sunflower, or egg lecithins. Under optimal conditions, the final PS concentrations were 92.0 ± 0.01%, 88.0 ± 0.01%, and 63.0 ± 0.02% for high-PC soybean, sunflower, and egg lecithins, respectively. α-Tocopherol (3.0 µmol/kg emulsion) alone increased the lag phase of hydroperoxide and hexanal lag phases by 3 and 4 days compared to the control. Phospholipase-D-modified high-PS soy lecithin increased hydroperoxide and hexanal lag phases by 3 and 4 days, respectively. The addition of phospholipase-D-modified high-PS sunflower and egg lecithin did not have any considerable effects on lag phases compared to the control. The combination of phospholipase-D-modified high-PS lecithins (15.0 µmol/kg emulsion) and α-tocopherol (3.0 µmol/kg emulsion) increased the antioxidant activity of α-tocopherol, increasing the hydroperoxide and hexanal lag phase by 6 and 9 days for soy, 5 and 7 days for sunflower, and 4 and 6 days for egg lecithin, respectively. All phospholipase-D-modified high-PS lecithin–tocopherol combinations resulted in synergistic antioxidant activity (interaction index > 1.0), except for α-tocopherol and high-PS egg lecithin, which showed an additive effect. This research showed that the combination of enzyme-modified high-PS lecithin and α-tocopherol could be an effective and commercially viable clean label antioxidant strategy to control lipid oxidation in emulsions.
APA, Harvard, Vancouver, ISO, and other styles
5

Agafonov, O. S., E. V. Lisovaya, S. M. Prudnikov, and E. P. Victorova. "Development of standard samples-simulators of weight fraction of acetone insoluble substances in rapeseed lecithins." New Technologies, no. 4 (November 18, 2020): 13–21. http://dx.doi.org/10.47370/2072-0920-2020-15-4-13-21.

Full text
Abstract:
Currently, there is an increase in the volume of rapeseed processing, which leads to a natural increase in the production of by-products such as rapeseed lecithin. One of the indicators of the quality of lecithins, which determines the content of physiologically valuable components – phospholipids is the weight fraction of substances insoluble in acetone. The aim of the study is to develop an integrated system for metrological support of an instrumental method for determining the weight fraction of substances insoluble in acetone, contained in rapeseed lecithins, using the pulse NMR method. The main element of this system is standard imitating samples with known metrological values of the mass fraction of substances insoluble in acetone. As a result of the conducted studies of NMR characteristics of natural samples of rapeseed lecithins with different mass fractions of substances insoluble in acetone, the optimal parameters of NM relaxation characteristics of standard imitating samples have been determined. It has been shown that three substances are required to create standard imitating samples, while to simulate the protons contained in the oil phase of rapeseed lecithins two substances are required using spin-spin relaxation time from 77 to 110 ms and a spin-spin relaxation time from 23 to 28 ms, and to imitate phospholipid protons – a substance with a spin-spin relaxation time from 2 to 6 ms is required. On the basis of the study of NMR characteristics of protons contained in samples of chemically inert organic silicon liquids and natural latex, a composition of 6 standard samples-imitators of the mass fraction of substances insoluble in acetone contained in rapeseed lecithins, and a procedure for their use for NMR calibration analyzer AMV-1006 M have been developed.
APA, Harvard, Vancouver, ISO, and other styles
6

Shestakova, E. A., D. S. Raspopov, and E. I. Verboloz. "Development of flow technology for the purification and production of food sunflower phospholipids." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (July 18, 2019): 125–31. http://dx.doi.org/10.20914/2310-1202-2019-1-125-131.

Full text
Abstract:
The completed research work is aimed at creating a continuous technology and machine-hardware purification scheme for phosphatide concentrate in an effective magneto-acoustic way. To separate modified of waste of deodorization and to obtain lecithins with a high content of phosphatidylcholines using distillation, selective solvent, ethyl alcohol and adsorbent-silica gel was used, and ultrasonic with an intensity of 10 W/cm2 in combination with a pulsating magnetic field of 2 Tl was used to increase its dissolving and absorbing ability. Such treatment in the stream provides obtaining a substantially bleached high-quality lecithin-containing product in the form of microgranules of an alcohol-insoluble fraction (remain on the filter) and a liquid fat-containing part with a low amount of waste absorbed by silica gel. The objectives of the study include studying the effect of hydrodynamic complex effects on the association and deassociation of free fatty acids and other related lipids in the composition of the waste of deodorization of sunflower oil, the rationale for the use of silica gel as an effective neutralizing and adsorbing agent, determining rational modes of the solvent (ethyl alcohol) distillation process in a vacuum molecular distiller for high-quality lecithin-containing liquid product. The relevance of the work «Improvement of the process and equipment for the distillation of waste of deodorization of vegetable oils processed in ultrasonic» is that at present in Russia this topic of the integrated use of ultrasonic, pulsating magnetic field and silica gel cleaning makes a significant novelty in Russian scientific works in this direction. The proposed technology for producing modified sunflower lecithins allows to obtain both fractionated lecithins with a mass fraction of acetone-insoluble substances of more than 60%, and skimmed, more hygrophilic lecithins with a mass fraction of acetone-insoluble substances up to 95% with an improved quality of cleaning from color and smelling substances at low acidity.
APA, Harvard, Vancouver, ISO, and other styles
7

Hasan, Mahmoud, Kamil Elkhoury, Nabila Belhaj, Cyril Kahn, Ali Tamayol, Muriel Barberi-Heyob, Elmira Arab-Tehrany, and Michel Linder. "Growth-Inhibitory Effect of Chitosan-Coated Liposomes Encapsulating Curcumin on MCF-7 Breast Cancer Cells." Marine Drugs 18, no. 4 (April 17, 2020): 217. http://dx.doi.org/10.3390/md18040217.

Full text
Abstract:
Current anticancer drugs exhibit limited efficacy and initiate severe side effects. As such, identifying bioactive anticancer agents that can surpass these limitations is a necessity. One such agent, curcumin, is a polyphenolic compound derived from turmeric, and has been widely investigated for its potential anti-inflammatory and anticancer effects over the last 40 years. However, the poor bioavailability of curcumin, caused by its low absorption, limits its clinical use. In order to solve this issue, in this study, curcumin was encapsulated in chitosan-coated nanoliposomes derived from three natural lecithin sources. Liposomal formulations were all in the nanometric scale (around 120 nm) and negatively charged (around −40 mV). Among the three lecithins, salmon lecithin presented the highest growth-inhibitory effect on MCF-7 cells (two times lower growth than the control group for 12 µM of curcumin and four times lower for 20 µM of curcumin). The soya and rapeseed lecithins showed a similar growth-inhibitory effect on the tumor cells. Moreover, coating nanoliposomes with chitosan enabled a higher loading efficiency of curcumin (88% for coated liposomes compared to 65% for the non-coated liposomes) and a stronger growth-inhibitory effect on MCF-7 breast cancer cells.
APA, Harvard, Vancouver, ISO, and other styles
8

Dohnal, J. C., L. J. Bowie, and H. J. Burstein. "Degree of unsaturation of the fatty acid chains of phospholipids influences the fluorescence polarization: implications for evaluating fetal lung maturity." Clinical Chemistry 32, no. 3 (March 1, 1986): 425–28. http://dx.doi.org/10.1093/clinchem/32.3.425.

Full text
Abstract:
Abstract To study the effect of fatty acid chain saturation on the fluorescence polarization assay as a measure of fetal lung maturity, we used purified phospholipids isolated from human amniotic fluid and various commercial phospholipids. We found that the fluorescence polarization value decreased as the concentration of unsaturated fatty acids increased. In contrast, the lecithin/sphingomyelin ratio increases with increasing amounts of saturated lecithin, produced as the fetal lung matures. Since only saturated lecithins are surface active, the two indices of fetal respiratory status must reflect different properties of lung surfactant.
APA, Harvard, Vancouver, ISO, and other styles
9

Lisovaya, E. V., E. P. Viktorova, A. V. Sverdlichenko, and M. R. Zhane. "Investigation of the efficiency of the application of modified vegetable oil lecithins for the creation of encapsulated forms of micronutrients in the form of nanoemulsions." New Technologies 18, no. 2 (July 3, 2022): 73–80. http://dx.doi.org/10.47370/2072-0920-2022-18-2-73-80.

Full text
Abstract:
Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils. The aim of the research is to study the effectiveness of the use of modified lecithins of vegetable oils to create encapsulated forms of micronutrients in the form of nanoemulsions. Emulsions have been obtained using the method of ultrasonic exposure with the use of fat-free vegetable lecithins and their alcohol-soluble fractions as emulsifiers. It has been found that the particle size of emulsions formed by fat-free lecithins is significantly higher compared to the emulsions formed by their alcohol-soluble fractions. It has been revealed that emulsions formed by alcohol-soluble fractions of lecithins are more resistant to delamination. It is shown that alcohol-soluble fractions of vegetable lecithins with a PH content from 75.0 to 76.0% have the highest emulsifying properties, which makes it possible to obtain physically stable nanoemulsions with an average particle size of the dispersed phase less than 100 nm. Thus, modified lecithins of vegetable oils, namely, alcohol-soluble fractions of lecithins are highly effective encapsulating agents for creating encapsulated forms of micronutrients in the form of nanoemulsions.
APA, Harvard, Vancouver, ISO, and other styles
10

Andrade, Johana, Chelo González-Martínez, and Amparo Chiralt. "Liposomal Encapsulation of Carvacrol to Obtain Active Poly (Vinyl Alcohol) Films." Molecules 26, no. 6 (March 13, 2021): 1589. http://dx.doi.org/10.3390/molecules26061589.

Full text
Abstract:
Lecithins of different origins and compositions were used for the liposomal encapsulation of carvacrol within the framework of the development of active films for food packaging. Liposomes were incorporated into aqueous polymeric solutions from fully (F) and partially (P) hydrolysed Poly (vinyl alcohol) (PVA) to obtain the films by casting. The particle size distribution and ζ-potential of the liposomal suspensions, as well as their stability over time, were evaluated. Liposomal stability during film formation was analysed through the carvacrol retention in the dried film and the film microstructure. Subtle variations in the size distributions of liposomes from different lecithins were observed. However, the absolute values of the ζ-potential were higher (−52, −57 mV) for soy lecithin (SL) liposomes, followed by those of soy lecithin enriched with phosphatidylcholine (SL-PC) (−43, −50 mV) and sunflower lecithin (SFL) (−33, −38 mV). No significant changes in the liposomal properties were observed during the study period. Lyotropic mesomorphism of lipid associations and carvacrol leakage occurred to differing extents during the film drying step, depending on the membrane lipid composition and surface charge. Liposomes obtained with SL-PC were the most effective at maintaining the stability of carvacrol emulsion during film formation, which led to the greatest carvacrol retention in the films, whereas SFL gave rise to the least stable system and the highest carvacrol losses. P-PVA was less sensitive to the emulsion destabilisation due to its greater bonding capacity with carvacrol. Therefore, P-PVA with carvacrol-loaded SL-PC liposomes has great potential to produce active films for food packaging applications.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Lecithins"

1

Malik, Shagufta. "The behaviour of surfactants in nonaqueous media." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.299582.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Heift, Claudia. "Zusammensetzung und Funktionalität des Lecithins aus Rapssaaten für erweiterte Anwendungen im Lebensmittelbereich." [S.l.] : [s.n.], 2007. http://deposit.ddb.de/cgi-bin/dokserv?idn=984535756.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Mackie, Andrew C. "Lecithin-stabilised silica dispersions in non-aqueous media." Thesis, University of Nottingham, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.236022.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Wettstein, Hans-Rudolf. "Influence of plant lecithins on rumen fermentation, lipid digestion and quality of milk and body fat in cattle /." [S.l.] : [s.n.], 2000. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=13721.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Soares, Marinalda da Silva. "Processamento de oleo de soja utilizando ultrafiltração em miscela na etapa de degomagem e na obtenção de lecitina." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254701.

Full text
Abstract:
Orientadores: Lireny Aparecida Guaraldo Gonçalves, Luiz Antonio Viotto
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-03T21:14:27Z (GMT). No. of bitstreams: 1 Soares_MarinaldadaSilva_D.pdf: 1635248 bytes, checksum: f576efc88ef55b05d1817c84d8468ee7 (MD5) Previous issue date: 2004
Resumo: Tradicionalmente o óleo de soja bruto é degomado por adição de água ou solução ácida. A tecnologia de membranas aplicada ao processamento de óleos vegetais tem se tornado importante, pois utiliza baixas temperaturas, não necessita de tratamento de águas residuais, retém compostos indesejáveis, além de preservar compostos minoritários importantes no óleo. Os objetivos deste trabalho foram otimizar as condições de ultrafiltração de miscela de óleo de soja bruto como alternativa à degomagem clássica, avaliar as características físico-químicas e sensoriais do óleo degomado e desodorizado em escala piloto e obter lecitina de soja através da concentração do retentado. A ultrafiltração da miscela foi realizada à 40 ºC, em unidade piloto NETZSCH utilizando duas membranas cerâmicas em alumina, pré-condicionadas, com diâmetro de poro de 0,01mm, de 19 e 37 canais. O efeito da pressão transmembrana e do teor de fósforo na alimentação foram avaliados com relação ao fluxo de permeado e retenção de fosfolipídios. A faixa de pressão transmembrana utilizada nos tratamentos foi de 0,6 a 2,0 bar, sob velocidade tangencial de 3,5 m/s. Foi estabelecido um planejamento experimental fatorial 22 completo, com 3 pontos centrais e 4 pontos axiais, para cada membrana. O teor de fósforo na alimentação não exerceu efeito considerável no percentual de retenção, entretanto teve efeito negativo sobre o fluxo de permeado nas duas membranas. Valores maiores de pressão transmembrana favoreceram o aumento de fluxo e de retenção para membrana de 19 canais. Entretanto, para membrana de 37 canais, apenas a retenção foi favorecida pelo aumento da pressão, sendo que um grande aumento da pressão (acima de 1,5 bar) para esta membrana, teria efeito negativo sobre o seu fluxo. Os premeados obtidos nos tratamentos que apresentaram melhor retenção de fosfolipídios (>98%) para as duas membranas, ou seja, valores de fósforo abaixo do nível máximo exigido pela indústria de 10 mg.kg-1, foram desodorizados em unidade piloto de desodorização com vaso de inox encamisado de 3 litros, sob vácuo de 12 mmHg, a 230ºC, por 90 minutos, utilizando nitrogênio como gás de arraste. Após determinações físico químicas que asseguraram a qualidade, os produtos obtidos foram levados à analise sensorial de aceitação ao nível de consumidor e comparados com um óleo de soja refinado comercial. Os óleos desodorizados obtidos não apresentaram diferença significativa (p £ 0,05) entre si e comparados ao óleo de soja refinado comercial para os atributos aroma e sabor. A lecitina obtida a partir da ultrafiltração dos retentados estava de acordo com os padrões do Food Chemical Codex, com 53 % de insolúveis em acetona
Abstract: Crude soybean oil is traditionally degummed by water addition or phosphoric acid. The membrane technology applied to vegetable oils processing has become important because it allows to use temperatures, reduces waste water treatment, retains undesirable products, besides preserving important minor compounds in the oil. The objectives of this work were to optimize the conditions of crude soybean oil micelle ultra filtration as an alternative to the traditional degumming, evaluate the physical-chemical and sensorial characteristics of the degummed and deodorized oil in pilot plant scale and to obtain soy lecithin through retentate concentration. The ultrafiltration was accomplished at 40o C, in a NETZSCH pilot unit utilizing two pre-conditioned ceramic in alumina membranes with 0.01 mm pore diameter of 19 and 37 channels. The feed transmembrane pressure effect and the phosphorous content were evaluated regarding to the permeate flux and retention of phospholipids. The transmembrane pressure range used in the treatments was from 0.6 to 2.0 bar under tangential velocity of 3.5m/s. A complete 22 experimental design was established with 3 central points and 4 axial points for each membrane. The phosphorous content has not carried on considerable effect in the retention, nevertheless it had a negative effect over the permeate flux in the two membranes. Greater transmembrane pressure values favor the flux and retention increase in the 19 channels membrane. However in 37 channels membranes only the retention was favored by the increasing pressure while, a great pressure increase (above 1.5 bar), presented a negative effect on the its flux. The treatments that showed better phospholipids retention (>98%) for the two membranes, phosphorous values below the maximum level of 10 mg/kg required by the industry were deodorized in a deodorization pilot unity with stainless steel jacketed reactor with 3 liters capacity, under 12 mmHg vacuum, at 230 ºC, for 1.5 hours, using nitrogen as carrier gas. After physical-chemical determinations that assured the quality, the obtained products were analyzed regarding to the sensorial acceptance at the consumer level and compared with commercial soybean refined oil. The statistical analysis have not shown significative difference (p £ 0.05) among the two desodorized oils and commercial soybean neutrative-bleached-desodorized oil for the aroma and flavor atributes. The obtained lecithin was in accordance with the standards of Food Chemical Codex, with 53% of acetone insoluble
Doutorado
Doutor em Tecnologia de Alimentos
APA, Harvard, Vancouver, ISO, and other styles
6

Fernandes, Gabriel Deschamps 1988. "Caracterização de lecitinas comerciais por espectrometria de massas ambiente com ionização sonic-spray." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256072.

Full text
Abstract:
Orientador: Daniel Barrera Arellano
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-19T21:15:47Z (GMT). No. of bitstreams: 1 Fernandes_GabrielDeschamps_M.pdf: 1854677 bytes, checksum: e57833484e8f9ad4a136187bed59d8d2 (MD5) Previous issue date: 2012
Resumo: Os fosfolipídios são definidos como o grupo de moléculas que contém um grupamento fosfato. Por apresentarem características anfipáticas, este grupo de moléculas se organiza naturalmente em bicamadas, originando as membranas dos seres vivos. Industrialmente são capazes de estabelecer interfaces óleo/água, possibilitando a formação e estabilização de emulsões. Este grupo de moléculas é bastante diverso quimicamente, sendo os principais componentes a fosfatidilcolina, fosfatidiletanolamina, fosfatidilserina, fosfatidilinositol, ácido fosfatídico e esfingomielina. A determinação e quantificação desses compostos é bastante laboriosa tanto nos meios industriais como acadêmicos, envolvendo, entre outras, etapas de digestão ácida e incineração. A espectrometria de massas desponta como uma técnica bastante favorável à análise de lipídios, englobando desde estudos clínicos até de biocombustíveis. Mais recentemente, as técnicas de espectrometria de massas com ionização ambiente facilitaram o acesso a este tipo de tecnologia, diminuindo os custos de implantação e principalmente de operação. A ionização ambiente por sonic-spray (EASI, easy ambient sonic-spray ionization) denota-se como uma técnica adequada à análise de lipídios, uma vez que não aplica alta voltagem e alta temperatura, prevenindo, portanto possíveis degradações destas moléculas. Este trabalho teve como objetivo, estudar a ionização de fosfolipídios (PL) e triacilgliceróis (TAG) frente à técnica EASI-MS, bem como, estudar a viabilidade técnica da caracterização de lecitinas comerciais por meio da técnica EASI-MS. Quanto à ionização dos lipídios, foi possível observar, nas condições de estudo, que dentro de uma mesma classe (PL ou TAG) a intensidade de ionização diminui com o aumento da cadeia dos ácidos graxos e aumenta com o aumento das insaturações. Para o estudo de caracterização foram utilizadas seis amostras de lecitina de soja comercial, obtidas por diferentes processos. As amostras foram diluídas em clorofórmio e submetidas à análise de EASI-MS, nos modos positivo e negativo. Nos espectros de EASI(+)-MS, os íons mais representativos foram os íons correspondentes à fosfatidilcolina e aos triacilgliceróis, enquanto que, nos espectros de EASI(-)-MS os íons mais representativos corresponderam à fosfatidiletanolamina, aos ácidos graxos livres e aos glicofosfolipídios. A técnica EASI-MS mostrou-se eficiente na caracterização das lecitinas comerciais. Sendo uma técnica rápida e que não exige preparo de amostra
Abstract: Phospholipids are defined as the group of molecules containing a phosphate grouping. As they have amphipathic characteristics, this group of molecules naturally organizes bilayer, origin the membranes of living organism and are able to establish an industrial oil / water interface, allowing the formation and stabilization of emulsions. This group of molecules is very chemically different; the main components are phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidic acid and sphingomyelin. The determination and quantification of these compounds is very laborious for the academic and industrial circles, involving, among others, several steps, like acid digestion and incineration. Mass spectrometry is emerging as a very favorable tool of lipids analysis, since clinical and biofuel studies. Recently, the techniques of ambient mass spectrometry have facilitated the access to this type of technology, reducing deployment costs and especially the operation. Easy ambient sonic-spray ionization (EASI) denotes as a suitable technique to analyze the lipids, since it does not apply high voltage and high temperature, and thereby prevent possible degradation of these molecules. This work aimed to study the ionization of phospholipids (PL) and triacylglycerols (TAG) in EASIMS technique, as well as studying the technical feasibility of the characterization of commercial lecithins by EASI-MS. On the lipid ionization, it was observed, under the conditions of the study, that within the same class (TAG or PL) the ionization intensity decreases with increasing of fatty acids chains and increases with increasing of unsaturation. For characterization studies were used six samples of commercial soy lecithin, obtained by different processes. Samples were diluted in chloroform and analyzed for EASI-MS in positive and negative ion modes. In the spectra of EASI (+)- MS, the most representing ions are corresponding to triglycerides and phosphatidylcholine, whereas in the spectra of EASI (-)-MS the most representative ions correspond to the phosphatidylethanolamine, the free fatty acids and glicophospholipidios. The EASI-MS technique was efficient in the characterization of commercial lecithins. As a fast technique and does not require sample preparation
Mestrado
Tecnologia de Alimentos
Mestre em Tecnologia de Alimentos
APA, Harvard, Vancouver, ISO, and other styles
7

Svensson, B. Martin. "Lipase catalysis in lecithin-stabilised microemulsions." Thesis, University of East Anglia, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.406836.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Beattie, Stuart Gavin. "Lecithin colesterol ACYL transferase gene transfer studies." Thesis, Royal Holloway, University of London, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.409233.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Ghazi, Samira. "Factors influencing expression of lecithin : cholesterol acyltransferase." Thesis, University College London (University of London), 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.322763.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Chamberlin, Richard Addison. "Light scattering studies on lecithin micellar solution." Thesis, Massachusetts Institute of Technology, 1991. http://hdl.handle.net/1721.1/13859.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Lecithins"

1

F, Szuhaj Bernard, ed. Lecithins: Sources, manufacture & uses. Champaign, Ill: American Oil Chemists' Society, 1989.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Hanin, Israel, and G. Brian Ansell, eds. Lecithin. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4757-1933-8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

International Colloquium on Lecithin (4th 1986 Chicago, Ill.). Lecithin: Technological, biological, and therapeutic aspects. New York: Plenum Press, 1987.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

William, Shurtleff. Bibliography of lecithin: 683 references from 1793 to 1990, extensively annotated. Lafayette, CA, USA: Soyfoods Center, 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Cirkel, Peter Albert. Structure and dielectric properties of lecithin organogels. [Leiden: University of Leiden, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Lecithin and health: [brain nutrients--phosphatidyl choline and serine]. [Bloomingdale, IL: Vital health Publishing, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Nao nei shi pin luan lin zhi: Ben shi ji zui da de tou nao shi pin. Taibei Shi: Guo ji cun wen ku shu dian you xian gong si, 2000.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Jacobs, Michael. The effect of lecithin on the topical delivery of corticosteroids. [Brighton: Brighton Polytechnic, Dept. of Pharmacy], 1987.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Parker, James N., and Philip M. Parker. Lecithin: A medical dictionary, bibliography, and annotated research guide to internet references. San Diego, CA: ICON Health Publications, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Polar lipids: Biology, chemistry, and technology. Urbana, Illinois: AOCS Press, 2015.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Lecithins"

1

Bueschelberger, Hanns-Georg, Susanne Tirok, Ilona Stoffels, and Arnulf Schoeppe. "Lecithins." In Emulsifiers in Food Technology, 21–60. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118921265.ch2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Trahms, Lutz. "NMR Studies of the Gel Phase of Lecithins and Cephalins." In Structure and Dynamics of Molecular Systems, 203–24. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5351-2_13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Herslöf, Bengt, Urban Olsson, and Per Tingvall. "Characterization of Lecithins and Phospholipids by HPLC with Light Scattering Detection." In Phospholipids, 295–98. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4757-1364-0_29.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Simon, Sidney A., Thomas J. Mclntosh, and Michael L. Hines. "The Influence of Anesthetics on the Structure and Thermal Properties of Saturated Lecithins." In Molecular and Cellular Mechanisms of Anesthetics, 297–308. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4684-5033-0_24.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

DeBose, C. D., R. A. Burns, and M. F. Roberts. "Micellar Systems for Defining the Active Site of Phospholipase-A2: Methyl Branching in Short-Chain Lecithins." In Surfactants in Solution, 917–29. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4615-7981-6_30.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Bährle-Rapp, Marina. "Lecithin." In Springer Lexikon Kosmetik und Körperpflege, 317. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5943.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Gooch, Jan W. "Lecithin." In Encyclopedic Dictionary of Polymers, 424. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_6860.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Rossi, Margherita. "Use of Lecithin and Lecithin Fractions." In Bioactive Egg Compounds, 229–39. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-37885-3_27.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Hertrampf, Joachim W., and Felicitas Piedad-Pascual. "Soya Lecithin." In Handbook on Ingredients for Aquaculture Feeds, 383–95. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-011-4018-8_41.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Kozakiewicz, Elzbieta, and Daniel Cossuta. "Emulsions: Lecithin." In Handbook of Molecular Gastronomy, 249–56. First edition. | Boca Raton: CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-37.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Lecithins"

1

Tupolskikh, T. I., V. A. Serdyuk, T. A. Maltseva, S. A. Lomakina, and A. A. Kuts. "COMPARATIVE CHARACTERISTICS OF TECHNOLOGICAL PROPERTIES OF SOY AND SUNFLOWER LECITHINS AS A FOOD ADDITIVE E322." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.417-420.

Full text
Abstract:
The article discusses the characteristics of vegetable lecithins using the example of soy liquid lecithin (Verolec FLS manufacturer: Lasenor Rusia, RF, Rostov-on-Don, 2020) and sunflower (Giralec premium manufacturer: Lasenor Rusia, RF, Rostov-on-Don 2020). A comparative characteristic of physicochemical and technological properties is given, based on the water-holding capacity and stability of the obtained emulsions. Recommendations are given for the practical use of sunflower and soybean lecithin produced by Lasenor Rusiya, RF, Rostov-on-Don.
APA, Harvard, Vancouver, ISO, and other styles
2

Rudolph, A. S., P. E. Schoen, M. Nagumo, F. Behroozi, T. G. Burke, M. E. Ayers, A. Singh, and R. Treanor. "Spectroscopic Studies Of Tubule-Forming Polymerizable Lecithins." In OE/LASE '89, edited by Robert R. Birge and Henry H. Mantsch. SPIE, 1989. http://dx.doi.org/10.1117/12.951648.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Tomas, Mabel, Claudia Copado, Luciana Julio, and Vanesa Ixtaina. "Strategies for protecting functional components of chia oil by emulsion-based delivery systems with sunflower lecithin." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dxsl3212.

Full text
Abstract:
Chia seed oil represents an important vegetal source of ω-3 polyunsaturated fatty acids (PUFAs) being very susceptible to lipid oxidation. Emulsion-based delivery systems could constitute a tool for its protection and incorporation into foods. In this study chia bilayer O/W emulsions were obtained by layer-by-layer deposition technique (LBL). It consisted of the electrostatic deposition of positively charged chitosan on negatively charged oil droplets being stabilized with modified sunflower lecithins. The effect of pH of emulsions was also evaluated. The particle size distribution, mean diameters, ζ-potential and viscosity of emulsions were determined. The chitosan addition had a strong influence (p‰¤0.001) on the rheological properties increasing the viscosity and changing the flow behavior of emulsions. The global and oxidative stability of emulsions were evaluated during refrigerated storage. The bilayer emulsions showed better physical stability and lower peroxide values (p‰¤0.05) than the monolayer ones and bulk chia oil, and with no significant (p >0.05) changes in their ω-3 PUFAs content during the storage. Bilayer emulsions with modified sunflower lecithins proved to be protective systems against lipid oxidation, constituting a viable option for the delivery of chia ω-3PUFAs with potential application in the food industry
APA, Harvard, Vancouver, ISO, and other styles
4

Dhara, Olivia, and Pradosh Chakrabarti. "Rice Bran Lyso-gums: The Unexplored Source of Potential Industrial Phospholipid." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/keww1142.

Full text
Abstract:
Crude rice bran oil contains about 3-4% of phospholipids. In the conventional degumming process, these were removed from the oil by using water/acid degumming techniques. However, with the advent of enzymatic degumming technology, the conventional methods are no longer followed. Enzymatic degumming generates lyso-gums in contrast to the ordinary gums recovered by conventional degumming methods. Rice bran lyso gum contains primarily lyso-phosphatidyl choline (LPC). It also contains lyso phosphatidyl ethanolamine (LPE) phosphatidyl choline (PC), phosphatidyl inositol (PI), phosphatidyl ethanolamine (PE), etc, amongst other classes of phospholipids. Till date lyso-phospholipids are produced synthetically to meet their demand and abundant use. Natural alternatives can be of great importance and proper processing of the crude rice bran lyso-gum (CRBLG) will definitely produce various modified lyso-gums having specific industrial applications in cosmetics, paint, and leather industries. The present work focuses on the processing of crude RBLG to produce various lyso-phospholipids products. Initially, bleaching of CRBLG was carried out using various oxidative bleaching agents such as hydrogen peroxide, benzoyl peroxide, and sodium chlorite. Bleached lyso-lecithin with a reduction in color from 18+ to 16 Gardner Units was obtained under optimized conditions. Processes were also developed to produce LPC enriched rice bran lyso-phospholipids as well as acetylated lysophospholipids. Acetylated RBL was obtained by enzymatic modification. The phospholipid compositions of these modified rice bran lyso-lecithins were estimated by using 31P NMR and surfactant properties were also checked for some of these modified products. Lyso-PC enrichment of about 40-50% could be achieved. Emulsion stability was significantly improved for LPC enriched products. The basic raw materials are available in bulk quantities and have less price. It is, therefore, expected that the modified lyso-lecithin products can be produced in an economically feasible method to meet the demand of various industries.
APA, Harvard, Vancouver, ISO, and other styles
5

Tzompa Sosa, Daylan. "Insects as a Novel Source of Lecithin." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.136.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Baranova, Z. A., and I. B. Krasina. "INFLUENCE OF LECITHIN ON ORGANOLEPTIC PROPERTIES OF GLAZES." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.369-372.

Full text
Abstract:
The viscosity of the glaze is an important technological indicator. To reduce the viscosity of chocolate masses, vegetable phosphotide concentrates are used. One of the most widely used food emulsifiers is lecithin. The study conducted a study of the visual determination of color and odor of samples.The values of the maximum and optimal dosages for introducing lecithin into industrial samples of fat compositions for confectionery glazes are established.
APA, Harvard, Vancouver, ISO, and other styles
7

Angelsky, Oleg V., and Peter P. Maksimyak. "Polarization interferometry assessment of the water-lecithin system." In OE/LASE '92, edited by Halina Podbielska. SPIE, 1992. http://dx.doi.org/10.1117/12.60211.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Culler, Mitchell, Eric Decker, and Ipek Bayram. "Enzymatic modification of lecithin for improved antioxidant activity in combination with tocopherol in emulsions and bulk oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dsey3101.

Full text
Abstract:
Industry attempts to meet consumers' clean label demands by removing synthetic antioxidants (e.g. EDTA) frequently result in deleterious effects on oil quality, causing the formation of toxic oxidation derivatives as well as off-flavors and aromas. Thus, there is an urgent need for novel and natural antioxidant systems. For example, after becoming oxidized, α-tocopherol can be recharged to its active form by phosphatidylethanolamine (PE) for increased efficacy. Unfortunately, plant-based lecithin is mostly phosphatidylcholine (PC), which lacks the amine group necessary to recharge tocopherol. Purified phospholipids are typically too expensive for food products, however enzymatic conversion of PC to PE is more cost effective.The aims of the present study are 1) to determine the optimal reaction conditions for converting high PC lecithin into modified high PE lecithin (MHPEL) and 2) to validate the MHPEL's synergism with tocopherol in delaying lipid oxidation in model emulsion systems at pH 7, and 4, and in bulk oil. High PC lecithin was incubated with phospholipase D from Streptomyces chromofuscus and ethanolamine at varied pH, temperature, and time and then analyzed for compositional changes by HPLC. To assess shelf life, aliquots of 1% o/w emulsions buffered to pH 7 and 4 as well as bulk oil were prepared and stored at 32 and 55°C, respectively. Treatment groups included control, MHPEL, purified PE standard, tocopherol, tocopherol + MHPEL, and tocopherol + purified PE standard. Lipid hydroperoxide formation was measured spectrophotometrically, and hexanal formation was measured using GC headspace analysis. Maximum conversion occurred at pH 9 and 37°C, reaching >73% PE after 4 hours. The combination of MHPEL and tocopherol increased shelf-life by 75% compared to tocopherol alone in o/w emulsions at pH 7, 50% in o/w emulsions at pH 4, and 100% in bulk oil. This approach represents an exciting and clean-label antioxidant system with commercialization potential.
APA, Harvard, Vancouver, ISO, and other styles
9

Park, S., N. Ha, J. Kim, and C. Kim. "Size-controlled Iron Nanoparticles with Lecithin for Biomedical Applications." In INTERMAG 2006 - IEEE International Magnetics Conference. IEEE, 2006. http://dx.doi.org/10.1109/intmag.2006.376266.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Maksimyak, Peter P. "Dynamics of the refraction index in a water-lecithin mixture." In International Conference on Correlation Optics, edited by Oleg V. Angelsky. SPIE, 1997. http://dx.doi.org/10.1117/12.295705.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Lecithins"

1

Zhang, Shu, Tong Wang, and Donald C. Beitz. Soy Lecithin but Not Egg Lecithin Decreased the Plasma Cholesterol Concentration in Golden Syrian Hamsters. Ames (Iowa): Iowa State University, January 2006. http://dx.doi.org/10.31274/ans_air-180814-128.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Ayres, Benjamin. Use of Soybean Lecithin in Shape Controlled Synthesis of Gold Nanoparticles. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.628.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Paulis, Malkanthi. Electrical Conductivity of Thin Lecithin-cholesterol Membranes due to 2,4-D, 2,4-DB, 2,4,5-T and 2,4-DCP. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.2552.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Su, Dan. The Role of Lecithin: Retinol Acyltransferase (LRAT) Mediated Esterification of Vitamin A in Regulating Human Breast Cancer Cell Proliferation and Differentiation. Fort Belvoir, VA: Defense Technical Information Center, April 2005. http://dx.doi.org/10.21236/ada435637.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7568767.bard.

Full text
Abstract:
Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Lecithins' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography