Localization of 9- and 13-oxo-octadecadienoic acids in tomato fruit
Haruya Takahashi1, Kosuke Kamakari, Hideyuki Suzuki
1a Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Uji , Japan.
Bioscience, Biotechnology, and Biochemistry
|July 26, 2014
Abstract:
We previously reported that the two peroxisome proliferator-activated receptor-α agonists, 9- and 13-oxo-octadecadienoic acids (oxo-ODAs), were found in the tomato fruit. However, their localization remains unknown. Herein, we showed that oxo-ODAs localize primarily in the fruit peel and their amount increases after the homogenization of the tomato fruit.
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