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1 Introduction Bioactive compounds are present in various foods, including fruits, vegetables, nuts, and grains (Mateus et al. 2024). Among various bioactive compounds, lipophilic bioactive compounds, such as polyphenols, carotenoids, fat-soluble vitamins, and omega-3 polyunsaturated fatty acids, are generally considered to have antioxidant, anti-inflammatory, and even anticancer properties, contributing to the prevention of chronic diseases (Silva Meneguelli et al.
Font Type: Arial Georgia Verdana Line Spacing: Column Width: Open AccessArticle by Inae Lee 1, Heejin So 1, Jungyoon Kim 2, Joong-Hyuck Auh 2, Marisa M. Wall 3, Yong Li 1, Kacie Ho 1 and Soojin Jun 1,* 1 Department of Human Nutrition, Food, and Animal Sciences, University of Hawaii, Honolulu, HI 96822, USA 2 Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea 3 Daniel K.
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