{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T16:36:47Z","timestamp":1790699807516,"version":"4.1.0"},"reference-count":41,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2024,11,11]],"date-time":"2024-11-11T00:00:00Z","timestamp":1731283200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2024,11,11]],"date-time":"2024-11-11T00:00:00Z","timestamp":1731283200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Photosensitizers and pigments in raw meat such as porphyrins, riboflavin, and myoglobin after incorporation with light beam prompt the generation of singlet oxygen (\n                    <jats:sup>1<\/jats:sup>\n                    O\n                    <jats:sub>2<\/jats:sub>\n                    ) from triplet oxygen (\n                    <jats:sup>3<\/jats:sup>\n                    O\n                    <jats:sub>2<\/jats:sub>\n                    ) and cause oxidative rancidity of meat products. In this study, the results of photooxidation reactions of sheep erythrocyte (red blood cell) model as a model rich in hemoglobin and phospholipids bilayer, and oleic acid model were obtained by\n                    <jats:sup>1<\/jats:sup>\n                    H NMR spectroscopy, TBARS assay, and iodometric titration. In both models, the rate of lipid photooxidation in the presence of hydroalcoholic extracts of Turmeric (\n                    <jats:italic>Curcuma longa<\/jats:italic>\n                    L.) and Cumin (\n                    <jats:italic>Cuminum cyminum<\/jats:italic>\n                    L.) as natural antioxidants, Butyl hydroxytoluene (BHT) as a synthetic antioxidant, and sodium azide (NaN\n                    <jats:sub>3<\/jats:sub>\n                    ) as a well\u2010known\n                    <jats:sup>1<\/jats:sup>\n                    O\n                    <jats:sub>2<\/jats:sub>\n                    scavenger were decreased in the order of NaN\n                    <jats:sub>3<\/jats:sub>\n                    \u2009&gt;\u2009Turmeric\u2009&gt;\u2009Cumin\u2009&gt;\u2009BHT. It was proven that during the photooxidation process, there is a direct association between the amount of flavonoid compounds and\n                    <jats:sup>1<\/jats:sup>\n                    O\n                    <jats:sub>2<\/jats:sub>\n                    scavenging.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.4539","type":"journal-article","created":{"date-parts":[[2024,11,11]],"date-time":"2024-11-11T22:38:41Z","timestamp":1731364721000},"page":"10405-10411","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Suppressing Effect of Flavonoid Compounds on Lipids Photooxidation of Sheep Red Blood Cells and Oleic Acid Photooxidation"],"prefix":"10.1002","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5979-0196","authenticated-orcid":false,"given":"Mahdi","family":"Hajimohammadi","sequence":"first","affiliation":[{"name":"Faculty of Chemistry Kharazmi University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fatemeh","family":"Sheikh Mahboobi","sequence":"additional","affiliation":[{"name":"Faculty of Chemistry Kharazmi University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2687-7102","authenticated-orcid":false,"given":"Haizhou","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan China"},{"name":"Department of Biology and Biological Engineering, Food and Nutrition Science Chalmers University of Technology  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,11,11]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.mrrev.2011.12.005"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox10050721"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02636025"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408399209527570"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/ic00304a028"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0143\u20107208(01)00071\u20107"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0010\u20108545(02)00034\u20106"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02537409"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/0003\u20109861(63)90042\u20100"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox8100429"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1152\/physrev.00018.2001"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2020.552969"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1021\/ar050191g"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.731"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1039\/C0GC00910E"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox7120194"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.apcatb.2020.119087"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010019\u201000631\u20107"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1515\/znc\u20101998\u20105\u2010620"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11094\u2010022\u201002581\u20107"},{"issue":"1","key":"e_1_2_10_22_1","article-title":"Determining the Effectiveness of Rosemary Essential Oil on the Shelf Life of Ground Beef Under Different Lighting Conditions","volume":"24","author":"Looper J.","year":"2023","journal-title":"Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/0308\u20108146(82)90070\u2010X"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.07.009"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.3390\/oxygen2020006"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1541\u20104337.2002.tb00007.x"},{"issue":"3","key":"e_1_2_10_27_1","first-page":"204","article-title":"Pharmacology and Biochemistry Behind the Use of Natural Herbs to Control Arthritis\u2013A Review","volume":"8","author":"Mitra S. 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