All articles tagged with #lipid oxidation
Researchers identified pterostilbene, a polyphenol in blueberries and grapes, as stabilizing the fat-metabolism regulator PPARδ in cultured mouse skeletal muscle cells. This protection increases fatty acid oxidation and reduces intracellular fat buildup, suggesting potential dietary strategies for metabolic health, though in‑vivo studies are needed to confirm safety and efficacy before clinical use.
New research challenges the long-held belief that leukotrienes are the main cause of asthma inflammation, suggesting that 'pseudo leukotrienes' formed through free radical processes may be the real culprits, potentially leading to new treatment approaches targeting these molecules.
The strong fishy smell is caused by microbial and chemical reactions that occur as fish proteins and fats are exposed to heat and oxygen over time. Bacterial growth and lipid oxidation are the main culprits. To minimize the fishy smell, it is important to minimize the time between catching the fish and cooking it, and to keep it at low temperatures. Freezing can slow bacterial growth but does not stop lipid oxidation. Vacuum-packed and frozen fish are good options for freshness. Low-fat fish are best for freezing, while fatty fish should be stored in low-oxygen containers or canned. Leftover cooked fish should be consumed quickly to avoid further oxidation.