Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors (attributed to primary and secondary products of unsaturated fatty acids) during storage and heating. Objective: Antioxidant activities of Zataria multiflora (ZMEO) and Bunium persicum (BPEO) essential oils (EOs) in linseed oil (containing higher ω-3 in vegetab...

筆者らは迅速性，簡便性，汎用性を勘案し，アセトンを用いて抽出後，n-ヘキサンによる脱脂精製，分析種のアセトニトリルへの分配，塩析効果による精製を同時に行うことが可能となる三層分離抽出の原理を応用し，TBHQ迅速分析法の検討を行った．本法は，固相抽出カラムを用いた精製や溶媒の濃縮，転溶操作をせずに試験溶液を調製可能であった．妥当性確認の結果，多種多様な11種の試料において妥当性評価ガイドライン（厚生労働省通知）の目標値を満たしたことから，迅速的かつ効果的なTBHQ分析法として適用可能であることが考えられる．

Oxidative stress and inflammation appear to play a critical role in the progression of Parkinson's disease. As a result, there has been growing interest in antioxidant pathways and how these pathways might be exploited to slow the progressive loss of dopamine neurons. One such pathway that has garnered attention recently is mediated by the transcription factor Nrf2 and is integral in orchestrat...

The gastrointestinal glutathione peroxidase (GI-GPx, GPx2) is a selenoprotein that was suggested to act as barrier against hydroperoxide absorption but has also been implicated in the control of inflammation and malignant growth. In CaCo-2 cells, GI-GPx was induced by t-butyl hydroquinone (tBHQ) and sulforaphane (SFN), i.e., "antioxidants" known to activate the "antioxidant response element" (A...

this study examined the influence of pre-frying treatments and oil type on the moisture outflow and oil uptake during the frying of potato strips. the pre-treatments were 6 min blanching in a 85°c a water bath containing 0.5% calcium chloride and immersion in a 1% solution of carboxymethyl cellulose; 6 min blanching in a 85°c water bath containing 0.5% calcium chloride and immersion in a 2% sol...