Monodopsis subterranea is a source of α‐tocomonoenol, and its concentration, in contrast to α‐tocopherol, is not affected by nitrogen depletion.

Autor: Montoya‐Arroyo, Alexander¹ (AUTHOR) alexander.montoya@nutres.de, Muñoz‐González, Alejandra^1,2 (AUTHOR), Lehnert, Katja³ (AUTHOR), Frick, Konstantin⁴ (AUTHOR), Schmid‐Staiger, Ulrike⁵ (AUTHOR), Vetter, Walter³ (AUTHOR), Frank, Jan¹ (AUTHOR)

Publikováno v: Food Science & Nutrition. Mar2024, Vol. 12 Issue 3, p1869-1879. 11p.

Safety of an ethanolic extract of the dried biomass of the microalga Phaeodactylum tricornutum as a novel food pursuant to Regulation (EU) 2015/2283

Autor: Turck, Dominique, Bohn, Torsten, Castenmiller, Jacqueline, De Henauw, Stefaan, Hirsch-Ernst, Karen Ildico, Maciuk, Alexandre, Mangelsdorf, Inge, McArdle, Harry J., Naska, Androniki, Peláez, Carmen, Pentieva, Kristina, Siani, Alfonso, Thies, Frank, Tsabouri, Sophia, Vinceti, Marco, Aguilera-Gómez, Margarita, Cubadda, Francesco, Frenzel, Thomas, Heinonen, Marina, Marchelli, Rosangela, Neuhäuser-Berthold, Monika, Poulsen, Morten, Maradona, Miguel Prieto, Siskos, Alexandros, Schlatter, Josef Rudolf, van Loveren, Henk, Muñoz González, Alejandra, Rossi, Annamaria, Ververis, Ermolaos, Knutsen, Helle Katrine

Externí odkaz: https://hdl.handle.net/11250/3157651

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Tocochromanol analysis indicate that land‐associated 11'‐α‐tocomonoenol is the major α‐tocomonoenol isomer in cultured microalgae.

Autor: Montoya‐Arroyo, Alexander, Lehnert, Katja, Muñoz‐González, Alejandra, Lux, Peter E., Schid‐Staiger, Ulrike, Jiménez, Víctor M., Esquivel, Patricia, Silva‐Benavides, Ana Margarita, Vetter, Walter, Frank, Jan

Publikováno v: Lebensmittelchemie; Mar2022 Supplement S1, Vol. 76, pS1-154-S1-154, 1p

Monodopsis subterranea is a source of α-tocomonoenol, and its concentration, in contrast to α-tocopherol, is not affected by nitrogen depletion.

Autor: Montoya-Arroyo A; Institute of Nutritional Sciences (140b) University of Hohenheim Stuttgart Germany., Muñoz-González A; Institute of Nutritional Sciences (140b) University of Hohenheim Stuttgart Germany.; School of Food Technology University of Costa Rica San Pedro Costa Rica., Lehnert K; Institute of Food Chemistry (170b) University of Hohenheim Stuttgart Germany., Frick K; Institute of Interfacial Process Engineering and Plasma Technology University of Stuttgart Stuttgart Germany., Schmid-Staiger U; Innovation Field Functional Ingredients Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB Stuttgart Germany., Vetter W; Institute of Food Chemistry (170b) University of Hohenheim Stuttgart Germany., Frank J; Institute of Nutritional Sciences (140b) University of Hohenheim Stuttgart Germany.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2023 Dec 20; Vol. 12 (3), pp. 1869-1879. Date of Electronic Publication: 2023 Dec 20 (Print Publication: 2024).