ArticleBiomolecules2019
Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon.
Article in Biomolecules, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
4 citing papers in PubMed.
- Four Spices Differentially Modulate Roasted Beef Patty Quality and Fluorescent ALEs Formation via Carbonyl Precursors.Foods (Basel, Switzerland) · 2026Article
- Effects of Coconut Exocarp Flavonoid and EDTA-2Na on Aldehyde Generation During Pan-Frying Processing of Squid (Foods (Basel, Switzerland) · 2025Article
- Assessment of a Diterpene-Rich Rosemary (Antioxidants (Basel, Switzerland) · 2022Article
- Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?Antioxidants (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat oxidation. The addition of antioxidant condiments, and herbs in particular, may retard PUFA peroxidation and preserve EPA and DHA during pan-frying. In this study, different types of antioxidant condiments (sage, rosemary, black peppercorn, thyme, basil, and garlic) were tested for antioxidant capacity, and the condiment with the highest capacity was selected for its effect on lipid oxidation of salmon. The changes in fatty acids and lipid peroxidation of salmon, during pan-frying with the selected condiment (olive oil infused with rosemary, RO
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