89 relations: Allodynia, Almond, Antagonism (chemistry), Antioxidant effect of polyphenols and natural phenols, Arachidonic acid, Argan oil, Autoxidation, Butter, Canola, Capsaicin, Cell membrane, Chicken fat, Cockroach, Cocoa butter, Coconut oil, Conjugated linoleic acid, Corn oil, Coronaric acid, Cottonseed oil, Cross-link, Cyclooxygenase, Cytochrome P450, Dihomo-γ-linolenic acid, Drying oil, Durio graveolens, Egusi, Eicosanoid, Epoxygenase, Essential fatty acid, Essential fatty acid interactions, Fatty acid, Fatty acid desaturase, Flax, Gamma-Linolenic acid, Grape seed oil, Greek language, Hemp, Hemp oil, Hydroxy group, Hyperalgesia, Lard, Leukotriene, Linolein, Linoleyl alcohol, Linseed oil, Lipid peroxidation, Lipoxygenase, Macadamia oil, Merck Index, Monooxygenase, ..., Nut (fruit), Nutrient, Oenothera, Oil paint, Oleic acid, Olive oil, Omega-6 fatty acid, Opuntia ficus-indica, Palm oil, Paracrine signalling, Peach, Peanut oil, Pistachio oil, Polyunsaturated fat, Polyunsaturated fatty acid, Poppy seed, Poppyseed oil, Prostaglandin, Rice bran oil, Safflower, Salicornia oil, Salt (chemistry), Sesame, Sesame oil, Soybean oil, Sunflower oil, Surfactant, Synergy, Thromboxane, TRPV1, Varnish, Vegetable oil, Vernolic acid, Walnut oil, Wheat germ oil, Yolk, 13-Hydroxyoctadecadienoic acid, 2,2'-Azobis(2-amidinopropane) dihydrochloride, 9-Hydroxyoctadecadienoic acid. Expand index (39 more) »
Allodynia
Allodynia (Ancient Greek άλλος állos "other" and οδύνη odúnē "pain") refers to central pain sensitization (increased response of neurons) following normally non-painful, often repetitive, stimulation.
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Almond
The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to Mediterranean climate regions of the Middle East, from Syria and Turkey to India and Pakistan, although it has been introduced elsewhere.
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Antagonism (chemistry)
Chemical antagonists impede the normal function of a system.
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Antioxidant effect of polyphenols and natural phenols
A polyphenol antioxidant is a type of antioxidant containing a polyphenolic substructure and studied in vitro.
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Arachidonic acid
Arachidonic acid (AA, sometimes ARA) is a polyunsaturated omega-6 fatty acid 20:4(ω-6).
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Argan oil
Argan oil is a plant oil produced from the kernels of the argan tree (Argania spinosa L.) that is endemic to Morocco.
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Autoxidation
Autoxidation is any oxidation that occurs in open air or in presence of oxygen (and sometimes UV radiation) and forms peroxides and hydroperoxides.
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Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
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Canola
Canola oil, or canola for short, is a vegetable oil derived from rapeseed that is low in erucic acid, as opposed to colza oil.
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Capsaicin
Capsaicin ((INN); 8-methyl-N-vanillyl-6-nonenamide) is an active component of chili peppers, which are plants belonging to the genus Capsicum.
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Cell membrane
The cell membrane (also known as the plasma membrane or cytoplasmic membrane, and historically referred to as the plasmalemma) is a biological membrane that separates the interior of all cells from the outside environment (the extracellular space).
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Chicken fat
Chicken fat is fat obtained (usually as a by-product) from chicken rendering and processing.
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Cockroach
Cockroaches are insects of the order Blattodea, which also includes termites. About 30 cockroach species out of 4,600 are associated with human habitats. About four species are well known as pests. The cockroaches are an ancient group, dating back at least as far as the Carboniferous period, some 320 million years ago. Those early ancestors however lacked the internal ovipositors of modern roaches. Cockroaches are somewhat generalized insects without special adaptations like the sucking mouthparts of aphids and other true bugs; they have chewing mouthparts and are likely among the most primitive of living neopteran insects. They are common and hardy insects, and can tolerate a wide range of environments from Arctic cold to tropical heat. Tropical cockroaches are often much bigger than temperate species, and, contrary to popular belief, extinct cockroach relatives and 'roachoids' such as the Carboniferous Archimylacris and the Permian Apthoroblattina were not as large as the biggest modern species. Some species, such as the gregarious German cockroach, have an elaborate social structure involving common shelter, social dependence, information transfer and kin recognition. Cockroaches have appeared in human culture since classical antiquity. They are popularly depicted as dirty pests, though the great majority of species are inoffensive and live in a wide range of habitats around the world.
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Cocoa butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean.
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Coconut oil
Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera).
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Conjugated linoleic acid
Conjugated linoleic acids (CLA) are a family of at least 28 isomers of linoleic acid found mostly in the meat and dairy products derived from ruminants.
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Corn oil
Corn oil (maize oil) is oil extracted from the germ of corn (maize).
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Coronaric acid
Coronaric acid (isoleukotoxin) is a mono-unsaturated, epoxide derivative of the di-saturated fatty acid, linoleic acid (i.e. 9(Z),12(Z) octadecadienoic acid. It is a mixture of the two optically active isomers of 12(Z) 9,10-epoxy-octadecenoic acid. This mixture is also termed 9,10-epoxy-12Z-octadecenoic acid or 9(10)-EpOME and when formed by or studied in mammalians, isoleukotoxin.
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Cottonseed oil
Cottonseed oil is a cooking oil extracted from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum, that are grown for cotton fiber, animal feed, and oil.
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Cross-link
A cross-link is a bond that links one polymer chain to another.
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Cyclooxygenase
Cyclooxygenase (COX), officially known as prostaglandin-endoperoxide synthase (PTGS), is an enzyme (specifically, a family of isozymes) that is responsible for formation of prostanoids, including thromboxane and prostaglandins such as prostacyclin, from arachidonic acid.
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Cytochrome P450
Cytochromes P450 (CYPs) are proteins of the superfamily containing heme as a cofactor and, therefore, are hemoproteins.
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Dihomo-γ-linolenic acid
Dihomo-γ-linolenic acid (DGLA) is a 20-carbon ω−6 fatty acid.
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Drying oil
A drying oil is an oil that hardens to a tough, solid film after a period of exposure to air.
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Durio graveolens
Durio graveolens, sometimes called red-fleshed durian, orange-fleshed durian, or yellow durian, is a species of tree in the family Malvaceae.
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Egusi
Egusi (also known by variations including agusi, agushi) is the name for the fat- and protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine.
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Eicosanoid
Eicosanoids are signaling molecules made by the enzymatic or non-enzymatic oxidation of arachidonic acid or other polyunsaturated fatty acids (PUFAs) that are, similar to arachidonic acid, 20 carbon units in length.
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Epoxygenase
Epoxygenases are a set of membrane-bound, heme-containing cytochrome P450 (CYP P450 or just CYP) enzymes that metabolize polyunsaturated fatty acids to epoxide products that have a range of biological activities.
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Essential fatty acid
Essential fatty acids, or EFAs, are fatty acids that humans and other animals must ingest because the body requires them for good health but cannot synthesize them.
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Essential fatty acid interactions
The effects on humans of the ω-3 (omega-3) and ω-6 (omega-6) essential fatty acids (EFAs) are best characterized by their interactions; they cannot be understood separately.
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Fatty acid
In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated.
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Fatty acid desaturase
A fatty acid desaturase is an enzyme that removes two hydrogen atoms from a fatty acid, creating a carbon/carbon double bond.
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Flax
Flax (Linum usitatissimum), also known as common flax or linseed, is a member of the genus Linum in the family Linaceae.
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Gamma-Linolenic acid
Gamma-linolenic acid or GLA (γ-Linolenic acid), (INN and USAN gamolenic acid) is a fatty acid found primarily in vegetable oils.
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Grape seed oil
Grape seed oil (also called grapeseed oil or grape oil) is pressed from the seeds of grapes, and is thus an abundant by-product of winemaking.
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Greek language
Greek (Modern Greek: ελληνικά, elliniká, "Greek", ελληνική γλώσσα, ellinikí glóssa, "Greek language") is an independent branch of the Indo-European family of languages, native to Greece and other parts of the Eastern Mediterranean and the Black Sea.
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Hemp
Hemp, or industrial hemp (from Old English hænep), typically found in the northern hemisphere, is a variety of the Cannabis sativa plant species that is grown specifically for the industrial uses of its derived products.
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Hemp oil
Hemp oil or hempseed oil is obtained by pressing hemp seeds.
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Hydroxy group
A hydroxy or hydroxyl group is the entity with the formula OH.
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Hyperalgesia
Hyperalgesia (or; 'hyper' from Greek ὑπέρ (huper, “over”), '-algesia' from Greek algos, ἄλγος (pain)) is an increased sensitivity to pain, which may be caused by damage to nociceptors or peripheral nerves and can cause hypersensitivity to stimulus, stimuli which would normally not be cause for a pain reaction (ex/ eyes or brain having a painful reaction to daylight).
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Lard
Lard is pig fat in both its rendered and unrendered forms.
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Leukotriene
Leukotrienes are a family of eicosanoid inflammatory mediators produced in leukocytes by the oxidation of arachidonic acid (AA) and the essential fatty acid eicosapentaenoic acid (EPA) by the enzyme arachidonate 5-lipoxygenase.
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Linolein
Linolein is a triglyceride in which glycerol is esterified with linoleic acid.
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Linoleyl alcohol
Linoleyl alcohol is a fatty alcohol produced by the reduction of linoleic acid.
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Linseed oil
Linseed oil, also known as flaxseed oil or flax oil, is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum).
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Lipid peroxidation
Lipid peroxidation is the oxidative degradation of lipids.
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Lipoxygenase
Lipoxygenases are a family of (non-heme), iron-containing enzymes most of which catalyze the dioxygenation of polyunsaturated fatty acids in lipids containing a cis,cis-1,4- pentadiene into cell signaling agents that serve diverse roles as autocrine signals that regulate the function of their parent cells, paracrine signals that regulate the function of nearby cells, and endocrine signals that regulate the function of distant cells.
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Macadamia oil
Macadamia oil (or macadamia nut oil) is the non-volatile oil expressed from the nut meat of the macadamia (Macadamia integrifolia) tree, a native Australian nut.
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Merck Index
The Merck Index is an encyclopedia of chemicals, drugs and biologicals with over 10,000 monographs on single substances or groups of related compounds.
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Monooxygenase
Monooxygenases are enzymes that incorporate one hydroxyl group into substrates in many metabolic pathways.
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Nut (fruit)
A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible.
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Nutrient
A nutrient is a substance used by an organism to survive, grow, and reproduce.
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Oenothera
Oenothera is a genus of about 145 species of herbaceous flowering plants native to the Americas.
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Oil paint
Oil paint is a type of slow-drying paint that consists of particles of pigment suspended in a drying oil, commonly linseed oil.
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Oleic acid
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils.
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Olive oil
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin.
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Omega-6 fatty acid
Omega-6 fatty acids (also referred to as ω-6 fatty acids or n-6 fatty acids) are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the ''n''-6 position, that is, the sixth bond, counting from the methyl end.
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Opuntia ficus-indica
Opuntia ficus-indica is a species of cactus that has long been a domesticated crop plant important in agricultural economies throughout arid and semiarid parts of the world.
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Palm oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.
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Paracrine signalling
Paracrine signaling is a form of cell-to-cell communication in which a cell produces a signal to induce changes in nearby cells, altering the behavior of those cells.
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Peach
The peach (Prunus persica) is a deciduous tree native to the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Mountains, where it was first domesticated and cultivated.
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Peanut oil
Peanut oil, also known as groundnut oil or arachis oil, is a mild-tasting vegetable oil derived from peanuts.
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Pistachio oil
Pistachio oil is a pressed oil, extracted from the fruit of Pistacia vera, the pistachio nut.
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Polyunsaturated fat
Polyunsaturated fats are fats in which the constituent hydrocarbon chain possesses two or more carbon–carbon double bonds.
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Polyunsaturated fatty acid
Polyunsaturated fatty acids (PUFAs) are fatty acids that contain more than one double bond in their backbone.
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Poppy seed
Poppy seed is an oilseed obtained from the poppy (Papaver somniferum).
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Poppyseed oil
Poppyseed oil (also poppy seed oil, poppy oil, and oleum papaveris seminis) is an edible oil from poppy seeds (seeds of Papaver somniferum, the opium poppy).
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Prostaglandin
The prostaglandins (PG) are a group of physiologically active lipid compounds having diverse hormone-like effects in animals.
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Rice bran oil
Rice bran oil is the oil extracted from the hard outer brown layer of rice called chaff (rice husk).
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Safflower
Safflower (Carthamus tinctorius) is a highly branched, herbaceous, thistle-like annual plant.
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Salicornia oil
Salicornia oil is a pressed oil, derived from the seeds of the Salicornia bigelovii, a halophyte (salt-loving plant) native to Mexico.
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Salt (chemistry)
In chemistry, a salt is an ionic compound that can be formed by the neutralization reaction of an acid and a base.
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Sesame
Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum, also called benne.
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Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds.
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Soybean oil
Soybean oil is a vegetable oil extracted from the seeds of the soybean (Glycine max).
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Sunflower oil
Sunflower oil is the non-volatile oil pressed from the seeds of sunflower (Helianthus annuus).
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Surfactant
Surfactants are compounds that lower the surface tension (or interfacial tension) between two liquids, between a gas and a liquid, or between a liquid and a solid.
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Synergy
Synergy is the creation of a whole that is greater than the simple sum of its parts.
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Thromboxane
Thromboxane is a member of the family of lipids known as eicosanoids.
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TRPV1
The transient receptor potential cation channel subfamily V member 1 (TrpV1), also known as the capsaicin receptor and the vanilloid receptor 1, is a protein that, in humans, is encoded by the TRPV1 gene.
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Varnish
Varnish is a transparent, hard, protective finish or film that is primarily used in wood finishing but also for other materials.
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Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
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Vernolic acid
Vernolic acid (leukotoxin) is a long chain fatty acid that is monounsaturated and contains an epoxide.
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Walnut oil
Walnut oil is oil extracted from walnuts, Juglans regia.
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Wheat germ oil
Wheat germ oil is extracted from the germ of the wheat kernel, which makes up only 2.5% by weight of the kernel Wheat germ oil is particularly high in octacosanol - a 28-carbon long-chain saturated primary alcohol found in a number of different vegetable waxes.
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Yolk
Among animals which produce one, the yolk (also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.
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13-Hydroxyoctadecadienoic acid
13-Hydroxyoctadecadienoic acid (13-HODE) is the commonly used term for 13(S)-hydroxy-9Z,11E-octadecadienoic acid (13(S)-HODE).
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2,2'-Azobis(2-amidinopropane) dihydrochloride
2,2'-Azobis(2-amidinopropane) dihydrochloride (AAPH) is a chemical compound used to study the chemistry of the oxidation of drugs.
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9-Hydroxyoctadecadienoic acid
9-Hydroxyoctadecadienoic acid (9-hydroxy-10(E),12(Z)-octadecadienoic acid or 9-HODE) has been used in the literature to designate either or both of two stereoisomer metabolites of the essential fatty acid, linoleic acid: 9(S)-hydroxy-10(E),12(Z)-octadecadienoic acid (9(S)-HODE) and 9(R)-hydroxy-10(E),12(Z)-octadecadienoic acid (9(R)-HODE); these two metabolites differ in having their hydroxy residues in the S or R configurations, respectively.
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Redirects here:
Lenoleic acid, Linoeic acid, Linoleate, Linoleic, Linoleic Acid, Linoleic acid metabolism, Linoleic acids, Linolic acid, Linoxyn, Omega 6 linoleic acid, Oxidized linoleic acid metabolite.
References
[1] https://en.wikipedia.org/wiki/Linoleic_acid