Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum

Japanese pepper (sansho, Zanthoxylum piperitum) contains several types of sanshools belonging to N-alkylamides. Because of the long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in processing. In this paper, we evaluate...

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Detalles Bibliográficos
Autores principales: Mitani, Takahiko, Yawata, Yasuko, Yamamoto, Nami, Okuno, Yoshiharu, Sakamoto, Hidefumi, Nishide, Mitsunori, Kayano, Shin-ichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529024/
https://www.ncbi.nlm.nih.gov/pubmed/37761152
http://dx.doi.org/10.3390/foods12183444

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529024/
https://www.ncbi.nlm.nih.gov/pubmed/37761152
http://dx.doi.org/10.3390/foods12183444

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