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An in vitro study of Pogonatum neesii antioxidant properties towards HaCaT cells
Reactive Oxygen Species (ROS) is a natural byproduct that plays many important roles for the body such as cell signaling, cell survival, and cell death. However, the accumulation of ROS can cause damage to the cell that leads to cell death and eventually to aging. To overcome that, various studies look for antioxidant substances, such as phenolic, flavonoids, and alkaloids. As the study of n…
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- BM 23-006
The Evaluaon of An-aging Properes of Marchana paleacea Extracts Against ROS-i…
Aging is a universal phenomenon which affects all living organisms; a gradual degradation of form and function as the body succumbs to ever accumulating adverse changes. The skin is the largest and most superficial organ of the human body; as such it is exposed to external stressors which would increase the production of ROS, the primary actor of the aging process. As a response, the cell wi…
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- BM 23-009
Development of Desirable Texture source of Antioxidants Healthy Extrudates S…
Snacks are often correlated with bad nutritional content due to high calories, fat, and carbohydrates with low essential protein, vitamins, and minerals. Moringa Oleifera and Lacryma Coix -Jobi L. could be the main ingredient for snacks due to their high fiber content, high antioxidant value, and low glycemic index. Both of the ingredients are easily cultivated and commonly found. However, …
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- FS 23-014
Application of Virgin Coconut Oil As A Functional Ingredient Towards Phenolic…
The challenge of sustainability continues to grow harder as long as the world's population keeps increasing and more edible oils and fats are consumed. The environmental and reputational problems with palm oil (Elaeis guineensis), which has contributed to climate change and deforestation, have been particularly pronounced. Moving to an alternative vegetable oil as a functional edible oil, su…
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- FT 23-020
THE EFFECTS OF VIRGIN COCONUT OIL APPLICATION TOWARDS ANTIOXIDANTS, PHENOLIC …
The most well-known and frequently used vegetable oil in the world is palm oil, which is used to make a wide range of food products. The characteristics of a food product are not affected by palm oil, which is also highly stable, affordable, and widely available. Virgin coconut oil (VCO) with its high concentration of SFAs (>90%) is believed to have better oxidative stability when used as a fun…
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- EP FT004
Development of Jam-filled Biscuit (Nastar) and Analyzing the Shelf Life of Th…
The most well-known and frequently used vegetable oil in the world is palm oil, which is used to make a wide range of food products. The characteristics of a food product are not affected by palm oil, which is also highly stable, affordable, and widely available. Virgin coconut oil (VCO) with its high concentration of SFAs (>90%) is believed to have better oxidative stability when used as a fu…
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- EP FT003
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