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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

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