Research Articles
Published research studies are articles that present the findings of original research that has undergone a peer-review process and has been made publicly available in scholarly journals, books or other media.
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Research Insights
Insights are moderated by the Research Hub team and offer an at-a-glance overview of interesting research findings.
Using grape seed oil in the sardine canning process enhances the lipid nutritional quality and increases the fat, protein, and ash contents.
Experimental Study Sardine
The researchers employed grape seed oil (GSO) in the canning process of sardines, comparing its effects on the nutritional quality of the canned fish to that of the traditional olive oil (OO). The assessment focused on the quantities of polyphenols, flavonoids, and non flavonoids present in both the GSO and OO, while also considering the levels of polyunsaturated fatty acids (PUFA) specifically linoleic acid in the GSO. The fat, protein, and ash content in the canned sardines were also tracked over a period of 90 days.
In the results discussion, it was observed that GSO contained significantly higher levels of polyphenols, flavonoids, and non flavonoids than OO. Additionally, GSO was rich in PUFA, particularly linoleic acid. Following the canning process, canned sardines preserved using GSO demonstrated a significant increase in protein, fat, and ash content. Notably, the use of both GSO and OO resulted in a decrease in both atherogenic and thrombogenic indices to less than 1, implying improved lipid nutritional quality. Critically, levels of thiobarbituric acid and Total volatile base nitrogen remained below critical limits.
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Review Articles
Review articles summarise and critically evaluate the current state of research on a specific topic or field by synthesising multiple primary research studies.
Clinical Trials
Clinical trials are research studies that involve people and are conducted to evaluate the safety and efficacy of new treatments or interventions, such as drugs, medical devices, or behavioural therapies.
Study Protocols
Published study protocols are detailed plans that outline the objectives, methodology, statistical analyses, and organisation of a research study that have been made publicly available for others to review and use as a reference.
Presentation Slides
Chinese Medicine Research Hub
Experimental Study
Using grape seed oil in the sardine canning process enhances the lipid nutritional quality and increases the fat, protein, and ash contents.
2022 Journal of Food Science and Technology Variations in nutritional quality and fatty acids composition of sardine (Sardina pilchardus) during canning process in grape seed and olive oils
Bouriga N, Rjiba Bahri W, Mili S, Massoudi S, Quignard JP, Trabelsi M
Executive Summary
Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Grape Seed Oil" summarising the research below and using language that can be easily understood by patients and avoiding medical jargon using a professional and caring tone of voice.
Write an executive summary in the form of a blog article on the topic of "Researched Chinese medicine treatments for Grape Seed Oil" summarising the research below in an objective and easy to understand way, and using language that can be easily understood by patients. Group the article into Chinese medicine treatments first, followed by nutrition and other treatments. Avoid using medical jargon and use a professional and caring tone of voice.
Write me a concise but easy to understand executive summary on the topic of "Chinese medicine treatments for Grape Seed Oil" based on the following research that I will give you. Your summary should be 2 paragraphs long in Australian English spelling and include references to the studies.
A Experimental Study published in 2022 in the journal Journal of Food Science and Technology found that Using grape seed oil in the sardine canning process enhances the lipid nutritional quality and increases the fat, protein, and ash contents. The researchers employed grape seed oil (GSO) in the canning process of sardines, comparing its effects on the nutritional quality of the canned fish to that of the traditional olive oil (OO). The assessment focused on the quantities of polyphenols, flavonoids, and non flavonoids present in both the GSO and OO, while also considering the levels of polyunsaturated fatty acids (PUFA) specifically linoleic acid in the GSO. The fat, protein, and ash content in the canned sardines were also tracked over a period of 90 days.
In the results discussion, it was observed that GSO contained significantly higher levels of polyphenols, flavonoids, and non flavonoids than OO. Additionally, GSO was rich in PUFA, particularly linoleic acid. Following the canning process, canned sardines preserved using GSO demonstrated a significant increase in protein, fat, and ash content. Notably, the use of both GSO and OO resulted in a decrease in both atherogenic and thrombogenic indices to less than 1, implying improved lipid nutritional quality. Critically, levels of thiobarbituric acid and Total volatile base nitrogen remained below critical limits.
Using grape seed oil in the sardine canning process enhances the lipid nutritional quality and increases the fat, protein, and ash contents.