Many oils from plants are important components of our food chain and maintaining their oxidative stability (OS) is economically and nutritionally important. OS is dependent in part on antioxidant capacity (AC) arising...Many oils from plants are important components of our food chain and maintaining their oxidative stability (OS) is economically and nutritionally important. OS is dependent in part on antioxidant capacity (AC) arising from the electron donating ability of endogenous compounds in the oils. Attention has focused on the contribution to AC of phenolic compounds in oils as many have bioactivities in vitro. However, the relevance of such phenolics to healthy nutrition remains unclear. In contrast, many plant-derived oils also contain tocopherol homologs, which as vitamin E are dietary-essential, lipid-soluble antioxidants. We have determined the AC of twelve “off the shelf” edible oils by assessing their ability to quench galvinoxyl, a stable free radical species. The stochiometric reactivity of vitamin E with galvinoxyl indicates that the combined dα-tocopherol and dγ-tocopherol homologs contribute between 20% (olive) and 85% (soya) to AC depending on type of oil. Tocopherols are important contributors to the AC of several vegetable oils. Breeding and photo mixotrophic programmes to enhance content in edible oil crops of this important vitamin may have a positive impact not only on oil stability during storage but also in contributing to provision of optimum dietary intakes for health.展开更多
This paper reviews recent developments in crop science that can be the basis of a revolution in the global food system but it is also emphasized that such a revolution requires more than changes in food production and...This paper reviews recent developments in crop science that can be the basis of a revolution in the global food system but it is also emphasized that such a revolution requires more than changes in food production and supply.We must more effectively feed a growing global population with a healthy diet while also defining and delivering the kinds of sustainable food systems that will minimise damage to our planet.There are exciting new developments in crop production biology but much existing crop science can be exploited to increase yields with the aid of a knowledge exchange(KE)framework requiring the use of new technology now available to most people across the globe.We discuss novel approaches at both the plant and the crop level that will enhance nutrient and water productivity and we also outline ways in which energy use and greenhouse gas(GHG)emissions can be reduced and labor shortages combatted.Exploitation of new biology and new engineering opportunities will require development of public-private partnerships and collaborations across the disciplines to allow us to move effectively from discovery science to practical application.It is also important that consumers contribute to the debate over proposed changes to food and farming and so effective KE mechanisms are required between all relevant communities.展开更多
文摘Many oils from plants are important components of our food chain and maintaining their oxidative stability (OS) is economically and nutritionally important. OS is dependent in part on antioxidant capacity (AC) arising from the electron donating ability of endogenous compounds in the oils. Attention has focused on the contribution to AC of phenolic compounds in oils as many have bioactivities in vitro. However, the relevance of such phenolics to healthy nutrition remains unclear. In contrast, many plant-derived oils also contain tocopherol homologs, which as vitamin E are dietary-essential, lipid-soluble antioxidants. We have determined the AC of twelve “off the shelf” edible oils by assessing their ability to quench galvinoxyl, a stable free radical species. The stochiometric reactivity of vitamin E with galvinoxyl indicates that the combined dα-tocopherol and dγ-tocopherol homologs contribute between 20% (olive) and 85% (soya) to AC depending on type of oil. Tocopherols are important contributors to the AC of several vegetable oils. Breeding and photo mixotrophic programmes to enhance content in edible oil crops of this important vitamin may have a positive impact not only on oil stability during storage but also in contributing to provision of optimum dietary intakes for health.
文摘This paper reviews recent developments in crop science that can be the basis of a revolution in the global food system but it is also emphasized that such a revolution requires more than changes in food production and supply.We must more effectively feed a growing global population with a healthy diet while also defining and delivering the kinds of sustainable food systems that will minimise damage to our planet.There are exciting new developments in crop production biology but much existing crop science can be exploited to increase yields with the aid of a knowledge exchange(KE)framework requiring the use of new technology now available to most people across the globe.We discuss novel approaches at both the plant and the crop level that will enhance nutrient and water productivity and we also outline ways in which energy use and greenhouse gas(GHG)emissions can be reduced and labor shortages combatted.Exploitation of new biology and new engineering opportunities will require development of public-private partnerships and collaborations across the disciplines to allow us to move effectively from discovery science to practical application.It is also important that consumers contribute to the debate over proposed changes to food and farming and so effective KE mechanisms are required between all relevant communities.
