Evidence map›Paper›PMID 37685100›Full record

ReviewFoods (Basel, Switzerland)2023

Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure-Activity Relationship of Fucoxanthin.

Andrea Gomez-Zavaglia, Lillian Barros, Miguel A Prieto, Lucía Cassani

Open access · goldAbstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
3.1field-weighted citation impact, top 10% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed, 9 citations in OpenAlex.

  1. Review
  2. Article
  3. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors at 3 institutions in 3 countries.

Andrea Gomez-ZavagliaCenter for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata RA1900, Argentina.ORCID 0000-0002-8705-0160
Lillian BarrosCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.ORCID 0000-0002-9050-5189
Miguel A PrietoUniversidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004 Ourense, Spain.ORCID 0000-0002-3513-0054
Lucía CassaniUniversidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004 Ourense, Spain.ORCID 0000-0001-6597-9334
Universidade de Vigo · ESConsejo Nacional de Investigaciones Científicas y Técnicas · ARPolytechnic Institute of Bragança · PT

Funding

Argentinean Agency for the Scientific and Technological Promotion (ANPCyT, Argentina) PICT (2020)/1602 and PICT (2020)/0482
6 · The paper itself

Abstract

Fucoxanthin, a brown algae carotenoid, has attracted great interest because of its numerous biological activities supported by in vitro and in vivo studies. However, its chemical structure is susceptible to alterations when subjected to food processing and storage conditions, such as heat, oxygen, light, and pH changes. Consequently, these conditions lead to the formation of fucoxanthin derivatives, including

Indexed as

biological activitybrown seaweed-derived xanthophyllchemical structuredegradation productsisomerization

Identifiers

PMID37685100
PMCPMC10487199
OpenAlexW4386099580

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.