Structured evidence table for Camu Camu Oxidative Stress Randomized Trial, generated from 2 reusable source documents in the Migaku knowledge base.
| topic | claim | evidence level | citation | source |
|---|---|---|---|---|
| Camu Camu Oxidative Stress Randomized Trial | Heat shock increased volatile formation and reduced diet-dependent differences in the volatile profile. | 4 | Kaur M (2026) | Effect of Antioxidant-Rich Diets, Rearing, Harvesting, and Processing Conditions on Off-Odor Volatile Formation, Lipid Content, Fatty Acid Profile, and Antioxidant Activity in Yellow Perch (<i>Perca flavescens</i>). |
| Camu Camu Oxidative Stress Randomized Trial | Heat shock also increased antioxidant activity across diets, eliminating diet-related differences in antioxidant activity. | 4 | Kaur M (2026) | Effect of Antioxidant-Rich Diets, Rearing, Harvesting, and Processing Conditions on Off-Odor Volatile Formation, Lipid Content, Fatty Acid Profile, and Antioxidant Activity in Yellow Perch (<i>Perca flavescens</i>). |
| Camu Camu Oxidative Stress Randomized Trial | Yellow perch ( Perca flavescens ) is a high-value aquaculture species, but variation in fillet nutritional composition and off-odor formation can limit product quality. | 4 | Kaur M (2026) | Effect of Antioxidant-Rich Diets, Rearing, Harvesting, and Processing Conditions on Off-Odor Volatile Formation, Lipid Content, Fatty Acid Profile, and Antioxidant Activity in Yellow Perch (<i>Perca flavescens</i>). |
| Camu Camu Oxidative Stress Randomized Trial | This study evaluated how diets with plant-based antioxidants, rearing environment, use of heat shock, post-harvest processing, and fish weight affected off-odor volatile formation, lipid content, fatty acid profile, antioxidant activity, and vitamin E content in yellow perch fillets. | 4 | Kaur M (2026) | Effect of Antioxidant-Rich Diets, Rearing, Harvesting, and Processing Conditions on Off-Odor Volatile Formation, Lipid Content, Fatty Acid Profile, and Antioxidant Activity in Yellow Perch (<i>Perca flavescens</i>). |
| Camu Camu Oxidative Stress Randomized Trial | TG analysis showed that copigmentation with R significantly improved the thermal and pH stability of both anthocyanin sources. | 4 | Nájera Bless G (2025) | Influence of Copigmentation on the Stability and Oxidative Stress of Anthocyanins from Purple Corn and Camu-Camu. |
| Camu Camu Oxidative Stress Randomized Trial | All single copigmented samples showed improved stability of anthocyanins in physiological conditions. | 4 | Nájera Bless G (2025) | Influence of Copigmentation on the Stability and Oxidative Stress of Anthocyanins from Purple Corn and Camu-Camu. |
| Camu Camu Oxidative Stress Randomized Trial | Alzheimer's disease (AD) involves oxidative stress in brain tissue, creating a need for stable neuroprotective agents. | 4 | Nájera Bless G (2025) | Influence of Copigmentation on the Stability and Oxidative Stress of Anthocyanins from Purple Corn and Camu-Camu. |
| Camu Camu Oxidative Stress Randomized Trial | Anthocyanins are potent antioxidants, but they are highly susceptible to degradation. | 4 | Nájera Bless G (2025) | Influence of Copigmentation on the Stability and Oxidative Stress of Anthocyanins from Purple Corn and Camu-Camu. |
Source documents