Evaluation of the Oxidative Process of Chia Seed Oil by Means of ESR Combined with LF-NMR and SAXS.

Yun Ma, Nan Wu, Cheng Yang, Fei Liu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

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

1 citing paper in PubMed.

Synergistic Effects of Ultrasound and Chia Seed Oil on Yak Myofibrillar Protein Gelation: Structure and Gel Property.Foods (Basel, Switzerland) · 2026
Article

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.

Yun MaState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

Nan WuState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

Cheng YangState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

Fei LiuState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

Funding

2024 Laboratory Management Project of Jiangnan University JDSYS202409Fundamental Research Funds for the Central Universities JUSRP202504006Key Research and Development Program in Xinjiang Uygur Autonomous Region 2024B02025 and 2024B02025-3

6 · The paper itself

Abstract

Chia seed oil, valued for its health-promoting omega-3 and omega-6 fatty acids, is highly susceptible to oxidation. This study employed a multi-technique approach based on electron spin resonance (ESR), low-field nuclear magnetic resonance (LF-NMR), and small-angle X-ray scattering (SAXS) to monitor its oxidative process. ESR identified alkyl (DMPO-•R) and peroxyl (DMPO-•OOR) radicals as primary species derived from unsaturated fatty acids. This was accompanied by a decrease in relaxation time of peak T

Indexed as

chia seed oilelectron spin resonancefree radicalslow-field nuclear magnetic resonanceoxidative stabilitysmall-angle X-ray scattering

Identifiers

PMID41464986

DOI10.3390/foods14244280

PMCPMC12732257

What OpenQuestion holds

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LicenceCC BY

Read underepoch 390

Registered trials

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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.