Paper

Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils.

Published Feb 1, 2018 · M. Tańska, N. Mikołajczak, I. Konopka

Food chemistry

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Abstract

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Study Snapshot

4-VQ has a higher antioxidant activity than 4-VS, with the highest increase observed in flaxseed oil and extra virgin olive oil.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils.

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