Caffeic acid (CA) is a phenolic compound synthesized by all plant species and is present in
foods such as coffee, wine, tea, and popular medicines such as propolis. This phenolic acid …

Polyphenols are natural compounds and the most plentiful with synergistic properties
contributing to potential health benefits. This review describes the synergistic interactions of …

Hydroxycinnamic acids are the most widely distributed phenolic acids in plants. Broadly
speaking, they can be defined as compounds derived from cinnamic acid. They are present …

Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain
high amounts of polyunsaturated fatty acids. Such quality deterioration, associated with the …

Hydroxycinnamic acids (HCAs) are important phytochemicals possessing significant
biological properties. Several investigators have studied in vitro antioxidant activity of HCAs …

Shrimp has been widely accepted as an excellent resource for white meat due to its high‐
protein and low‐fat content, especially low cholesterol. However, shrimps are highly …

Eucommia ulmoides seed oil with high health potential is prone to oxidative rancidity due to
its rich unsaturated fatty acids. In this work, three natural antioxidants were selected for …

Synthetic and natural antioxidants are used in the biodiesel and food industries to increase
product shelf lives. Rancimat, which is regulated by EN 14112, is the official analytical …

This study was aimed at investigating the effect of low polarity water (LPW) on the extraction
of bioactive compounds from Fucus vesiculosus and to examine the influence of …

The antioxidative effect of lipophilized caffeic acid was assessed in two different fish oil
enriched food products: mayonnaise and milk. In both emulsion systems, caffeic acid …