Jau Tien Lin

TL;DR: In this paper, the antioxidant capacities of the acetone, methanol and water extracts of hot-air dried lychee (Litchi chinenesis sonn.) flowers were estimated with Trolox equivalent antioxidant capacity (TEAC) assay, reducing power and 2,2-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical-scavenging assay.

TL;DR: The algal carotenoid extract had significantly higher antioxidant activity than all-trans forms of α-carotene, β-carOTene, lutein and zeaxanthin in all antioxidant assays.

TL;DR: Roasting treatment increased levels of unsaturated fatty acids as well as saturated fatty acids in almond (Prunus dulcis) kernel oils with temperature and duration; Nonetheless, higher temperature (200 °C) and longer duration (10 or 20 min) roasting might result in breakdown of fatty acids especially for unsaturated acids.

TL;DR: In this article, the authors evaluated the antioxidant properties of dill extract with 2,2-diphenyl-1-picrylhydrazyl radical scavenging, Trolox equivalent antioxidant capacity, reducing power, chelating power, and β-carotene bleaching assays.

TL;DR: Carotenoid extract from Dunaliella salina was used to evaluate the suppressive effects on lipopolysaccharide (LPS)-induced pro-inflammatory mediators in RAW264.7 cells and attenuation of LPS-induced inflammatory responses was closely related to inhibition of the nuclear NF-κB p50 subunit translocation by blocking inhibitor of κBα (IκB) phosphorylation and degradation.