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α-Zeacarotene
α-Zeacarotene (alpha-zeacarotene) is a form of carotene with a β-ionone ring at one end and a ζ-ionone ring at the opposite end. It is an intermediate in the biosynthesis of various carotenoids and plays a crucial role in the metabolic pathway leading to the production of lycopene and other important carotenoids. Chemical structure and properties The molecular formula of α-zeacarotene is C40H58, with an average molecular weight of 538.89 g/mol. Its IUPAC name is 6-[(1E,3Z,5E,7E,9E,11Z,13E,15E,19Z)-3,7,12,16,20,24-hexamethylpentacosa-1,3,5,7,9,11,13,15,19,23-decaen-1-yl]-1,5,5-trimethylcyclohex-1-ene. The compound is an isomer of β-zeacarotene and exists in both (6R)-isomer and (trans)-isomer forms. α-Zeacarotene is characterized by a predicted boiling point of 637.98 °C at 760 mm Hg and an estimated water solubility of 8.7e-14 mg/L at 25°C, indicating very low solubility in water. Its predicted logP values range from 9.66 to 15.27, highlighting its Lipophilicity, lipoph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carotenoids
Carotenoids () are yellow, orange, and red organic compound, organic pigments that are produced by plants and algae, as well as several bacteria, archaea, and Fungus, fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, maize, corn, tomatoes, Domestic Canary, canaries, flamingos, salmon, lobster, shrimp, and daffodils. Over 1,100 identified carotenoids can be further categorized into two classes xanthophylls (which contain oxygen) and carotenes (which are purely hydrocarbons and contain no oxygen). All are derivative (chemistry), derivatives of tetraterpenes, meaning that they are produced from 8 isoprene units and contain 40 carbon atoms. In general, carotenoids absorb wavelengths ranging from 400 to 550 nanometers (violet to green light). This causes the compounds to be deeply colored yellow, orange, or red. Carotenoids are the dominant pigment in autumn leaf coloration of about 15-30% of tree species, but many plant colors, especially reds and purpl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carotene
The term carotene (also carotin, from the Latin ''carota'', "carrot") is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals (with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi). Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and yellow light(in low concentrations). Carotenes are responsible for the orange colour of the carrot, after which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi (for example, sweet potatoes, chanterelle and orange cantaloupe melon). Carotenes are also responsible for the orange (but not all of the yellow) colours in dry foliage. They also (in lower concentrations) impart the yellow coloration to milk-fat and butter. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ionone
The ionones, from greek ἴον ion "violet", are a series of closely related chemical substances that are part of a group of compounds known as rose ketones, which also includes damascones and damascenones. Ionones are aroma compounds found in a variety of essential oils, including rose oil. β-Ionone is a significant contributor to the aroma of roses, despite its relatively low concentration, and is an important fragrance chemical used in perfumery. The ionones are derived from the degradation of carotenoids. The combination of α-ionone and β-ionone is characteristic of the scent of violets and used with other components in perfumery and flavouring to recreate their scent. The carotenes α-carotene, β-carotene, γ-carotene, and the xanthophyll β- cryptoxanthin, can all be metabolized to β-ionone, and thus have vitamin A activity because they can be converted by plant-eating animals to retinol and retinal. Carotenoids that do not contain the β-ionone moiety c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lipophilicity
Lipophilicity (from Greek λίπος "fat" and φίλος "friendly") is the ability of a chemical compound to dissolve in fats, oils, lipids, and non-polar solvents such as hexane or toluene. Such compounds are called lipophilic (translated as "fat-loving" or "fat-liking"). Such non-polar solvents are themselves lipophilic, and the adage "like dissolves like" generally holds true. Thus lipophilic substances tend to dissolve in other lipophilic substances, whereas hydrophilic ("water-loving") substances tend to dissolve in water and other hydrophilic substances. Lipophilicity, hydrophobicity, and non-polarity may describe the same tendency towards participation in the London dispersion force, as the terms are often used interchangeably. However, the terms "lipophilic" and "hydrophobic" are not synonymous, as can be seen with silicones and fluorocarbons, which are hydrophobic but not lipophilic. __TOC__ Surfactants Hydrocarbon-based surfactants are compounds that are amph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lipid Peroxidation
Lipid peroxidation, or lipid oxidation, is a complex chemical process that leads to oxidative degradation of lipids, resulting in the formation of peroxide and hydroperoxide derivatives.{{Cite journal , last1=Ayala , first1=Antonio , last2=Muñoz , first2=Mario F. , last3=Argüelles , first3=Sandro , date=2014 , title=Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal , journal=Oxidative Medicine and Cellular Longevity , language=en , volume=2014 , pages=1–31 , doi=10.1155/2014/360438 , doi-access=free , issn=1942-0900 , pmc=4066722 , pmid=24999379 It occurs when free radicals, specifically reactive oxygen species (ROS), interact with lipids within cell membranes, typically polyunsaturated fatty acids (PUFAs) as they have carbon–carbon double bonds. This reaction leads to the formation of lipid radicals, collectively referred to as lipid peroxides or lipid oxidation products (LOPs), which in turn react with other ox ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neurodegenerative Disease
A neurodegenerative disease is caused by the progressive loss of neurons, in the process known as neurodegeneration. Neuronal damage may also ultimately result in their death. Neurodegenerative diseases include amyotrophic lateral sclerosis, multiple sclerosis, Parkinson's disease, Alzheimer's disease, Huntington's disease, multiple system atrophy, tauopathies, and prion diseases. Neurodegeneration can be found in the brain at many different levels of neuronal circuitry, ranging from molecular to systemic. Because there is no known way to reverse the progressive degeneration of neurons, these diseases are considered to be incurable; however research has shown that the two major contributing factors to neurodegeneration are oxidative stress and inflammation. Biomedical research has revealed many similarities between these diseases at the subcellular level, including atypical protein assemblies (like proteinopathy) and induced cell death. These similarities suggest that therap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biofortification
Biofortification is the practice of Plant breeding, breeding crops to increase their nutritional value. This can be done either through Artificial selection, conventional selective breeding, or through Genetically modified food, genetic engineering. Biofortification differs from Nutrification, ordinary fortification because it focuses on making plant foods more nutritious as the plants are growing, rather than having nutrients added to the foods when they are being processed. This is an important improvement on ordinary fortification when it comes to providing nutrients for the rural poor, who rarely have access to commercially fortified foods. Biofortification is seen as an upcoming strategy for dealing with Global health#Micronutrient deficiency, deficiencies of micronutrients in low and middle-income countries. In the case of iron deficiency, the World Health Organization, WHO estimated that biofortification could help cure the 2 billion people with anemia. Methodology Plan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macular Degeneration
Macular degeneration, also known as age-related macular degeneration (AMD or ARMD), is a medical condition which may result in blurred vision, blurred or vision loss, no vision in the center of the visual field. Early on there are often no symptoms. Some people experience a gradual worsening of vision that may affect one or both eyes. While it does not result in complete blindness, loss of central vision can make it hard to recognize faces, drive, read, or perform other activities of daily life. Visual release hallucinations, Visual hallucinations may also occur. Macular degeneration typically occurs in older people, and is caused by damage to the macula of retina, macula of the retina. Genetic factors and smoking may play a role. The condition is diagnosed through a complete eye exam. Severity is divided into early, intermediate, and late types. The late type is additionally divided into "dry" and "wet" forms, with the dry form making up 90% of cases. The difference between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Synergy
Synergy is an interaction or cooperation giving rise to a whole that is greater than the simple sum of its parts (i.e., a non-linear addition of force, energy, or effect). The term ''synergy'' comes from the Attic Greek word συνεργία ' from ', , meaning "working together". Synergy is similar in concept to emergence. History The words ''synergy'' and ''synergetic'' have been used in the field of physiology since at least the middle of the 19th century: SYN'ERGY, ''Synergi'a'', ''Synenergi'a'', (F.) ''Synergie''; from ''συν'', 'with', and ''εργον'', 'work'. A correlation or concourse of action between different organs in health; and, according to some, in disease. :—Dunglison, Roble''Medical Lexicon''Blanchard and Lea, 1853 In 1896, Henri Mazel applied the term "synergy" to social psychology by writing ''La synergie sociale'', in which he argued that Darwinian theory failed to account of "social synergy" or "social love", a collective evolutionary drive. The hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Supercritical Fluid Extraction
Supercritical fluid extraction (SFE) is the process of separating one component (the extractant) from another (the matrix) using supercritical fluids as the extracting solvent. Extraction is usually from a solid matrix, but can also be from liquids. SFE can be used as a sample preparation step for analytical purposes, or on a larger scale to either strip unwanted material from a product (e.g. decaffeination) or collect a desired product (e.g. essential oils). These essential oils can include limonene and other straight solvents. Carbon dioxide (CO2) is the most used supercritical fluid, sometimes modified by co-solvents such as ethanol or methanol. Extraction conditions for supercritical carbon dioxide are above the critical temperature of 31 °C and critical pressure of 74 bar. Addition of modifiers may slightly alter this. The discussion below will mainly refer to extraction with CO2, except where specified. Advantages Selectivity The properties of the supercritical fluid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nanoemulsions
A miniemulsion (also known as nanoemulsion) is a particular type of emulsion. A miniemulsion is obtained by ultrasonicating a mixture comprising two immiscible liquid phases (for example, oil and water), one or more surfactants and, possibly, one or more co-surfactants (typical examples are hexadecane or cetyl alcohol). They usually have nanodroplets with uniform size distribution (20–500 nm) and are also known as sub-micron, mini-, and ultra-fine grain emulsions. How to prepare a miniemulsion # Selection of ingredients: The first step in creating a nanoemulsion is to select the ingredients, which include the oil, water, and emulsifying agent. The type and proportions of these ingredients will affect the stability and properties of the final emulsion. # Preparation of oil and aqueous phases: The oil and water phases are separately prepared, with any desired ingredients, such as surfactants or flavoring agents, added at this step. # Mixing oil and emulsifier with stirrer: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
