Results of the study suggest a significantly positive effect of alkyl caffeates on the oxidation stability of canola oil, peanut oil, and silkworm pupae oil, meaning that adding alkyl caffeates to the respective oils could prolong the shelf-life of the respective edible oils. In a second finding of their study, Wang et al. suggest a positive correlation between the inhibition of cancer cell proliferation and the presence of some of the alkyl caffeates investigated. Pointing at the practical use of their research, Wang et al. state that "… the addition of alkyl caffeate to edible oil may be a novel potential lipophilic antioxidant and adjuvant against cancer."
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