The oxidation of bioorganic materials by air and, particularly, the oxidative stress involved in
the cell loss and other pathologies associated with neurodegenerative diseases (NDs) are …

There has been a growing interest in developing effective strategies to inhibit lipid oxidation
in emulsified food products by utilization of natural phenolic antioxidants owing to their …

Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food
emulsions. The complexity of the reactions at play combined with the increased demand …

In lipid dispersions, the ability of reactants to move from one lipid particle to another is an
important, yet often ignored, determinant of lipid oxidation and its inhibition by antioxidants …

The autoxidation of lipids in complex systems such as emulsions or biological membranes,
although known to occur readily and to be associated with important pathological events, is …

Highlights•Recent trends in food emulsion design are highlighted.•Special attention is given
to sustainability and health-related aspects.•Reconciling these trends and physicochemical …

Large efforts have been, and still are, devoted to minimize the harmful effects of lipid
peroxidation. Much of the early work focused in understanding both the lipid oxidation …

A superhydrophobic caffeic acid/Fe@ cotton fabric (CfA/Fe@ cotton fabric) was fabricated by
a simple, high efficiency and environmentally friendly approach and the polymerization of …

Polyphenols, as secondary metabolites from plants, possess a natural antioxidant capacity
and biological activities attributed to their chemical and structural characteristics. Due to their …

It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods,
but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be …