Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and
off-flavor development. Lipids contribute to food flavor generation due to their degradation to …

In this review, the concept of phenolic antioxidants, mechanisms of action, and applications
have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a …

Lipid oxidation is the most crucial quality parameter in foods. Many methods were
developed to determine the level of oxidation and antioxidant activity. This review compares …

Chemodynamic therapy (CDT) utilizes iron‐initiated Fenton chemistry to destroy tumor cells
by converting endogenous H2O2 into the highly toxic hydroxyl radical (. OH). There is a …

Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They
have enhanced functional properties in comparison to conventional emulsions. The …

Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …

The normal biochemical reactions in our body, increased exposure to the environment, and
higher levels of dietary xenobiotic's result in the generation of reactive oxygen species …

Biological membranes are tricky to investigate. They are complex in terms of molecular
composition and structure, functional over a wide range of time scales, and characterized by …

Edible oils are the major natural dietary sources of tocopherols and tocotrienols, collectively
known as tocols. Plant foods with low lipid content usually have negligible quantities of …

There is a renewed interest in non-nutritive bioactive compounds of foods and beverages as
'lifespan nutrients' in the risk reduction of non-communicable diseases. Herbal beverages …