Literature DB >> 21375307

Revisiting the polar paradox theory: a critical overview.

Fereidoon Shahidi1, Ying Zhong.   

Abstract

The polar paradox is a theory that illustrates the paradoxical behavior of antioxidants in different media and rationalizes the fact that polar antioxidants are more effective in less polar media, such as bulk oils, while nonpolar antioxidants are more effective in relatively more polar media, such as oil-in-water emulsions or liposomes. For 2 decades since it was proposed, the theory has been used to interpret results in antioxidant efficiency studies. However, more recently, new evidence from more comprehensive assessments has emerged that contradicts the polar paradox theory, hence necessitating its re-evaluation. More complex factors in addition to polarity must be taken into account to explain antioxidant efficacy.

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Year:  2011        PMID: 21375307     DOI: 10.1021/jf104750m

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  26 in total

1.  Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise.

Authors:  Vassilios Raikos; Madalina Neacsu; Philip Morrice; Garry Duthie
Journal:  J Food Sci Technol       Date:  2015-06-13       Impact factor: 2.701

2.  Why Have Clinical Trials of Antioxidants to Prevent Neurodegeneration Failed? - A Cellular Investigation of Novel Phenothiazine-Type Antioxidants Reveals Competing Objectives for Pharmaceutical Neuroprotection.

Authors:  Maike J Ohlow; Selina Sohre; Matthias Granold; Mathias Schreckenberger; Bernd Moosmann
Journal:  Pharm Res       Date:  2016-11-28       Impact factor: 4.200

3.  Antioxidant activity and mechanism of inhibitory action of gentisic and α-resorcylic acids.

Authors:  Azadeh Mardani-Ghahfarokhi; Reza Farhoosh
Journal:  Sci Rep       Date:  2020-11-10       Impact factor: 4.379

4.  Polyphenolic rich traditional plants and teas improve lipid stability in food test systems.

Authors:  Srishti Ramsaha; B Esha Aumjaud; Vidushi S Neergheen-Bhujun; Theeshan Bahorun
Journal:  J Food Sci Technol       Date:  2013-06-27       Impact factor: 2.701

Review 5.  Oxidative Stability in Lipid Formulations: a Review of the Mechanisms, Drivers, and Inhibitors of Oxidation.

Authors:  Jasmine Musakhanian; Jean-David Rodier; Masumi Dave
Journal:  AAPS PharmSciTech       Date:  2022-05-20       Impact factor: 3.246

6.  Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil.

Authors:  Vaisali Chandrasekar; Selva Sudha Arunachalam; Haritha Hari; Apurva Shinkar; Prasanna D Belur; Regupathi Iyyaswami
Journal:  J Food Sci Technol       Date:  2022-06-04       Impact factor: 3.117

7.  Lipophilized epigallocatechin (EGC) and its derivatives: Inhibition of oxidation of β-carotene-linoleate oil-in-water emulsion and DNA strand scission.

Authors:  Priyatharini Ambigaipalan; Won Young Oh; Fereidoon Shahidi
Journal:  J Food Drug Anal       Date:  2020-09-15       Impact factor: 6.157

Review 8.  The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils.

Authors:  Elizabeth S Budilarto; Afaf Kamal-Eldin
Journal:  Eur J Lipid Sci Technol       Date:  2015-02-26       Impact factor: 2.679

9.  Natural phenolics greatly increase flax (Linum usitatissimum) oil stability.

Authors:  Karolina Hasiewicz-Derkacz; Anna Kulma; Tadeusz Czuj; Anna Prescha; Magdalena Żuk; Magdalena Grajzer; Marcin Łukaszewicz; Jan Szopa
Journal:  BMC Biotechnol       Date:  2015-06-30       Impact factor: 2.563

10.  Long chain fatty acid acylated derivatives of quercetin-3-o-glucoside as antioxidants to prevent lipid oxidation.

Authors:  Sumudu N Warnakulasuriya; H P Vasantha Rupasinghe
Journal:  Biomolecules       Date:  2014-11-06
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