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Merck
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Principaux documents

23-0390

Sigma-Aldrich

Linseed oil

CP

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About This Item

Numéro CAS:
8001-26-1
Numéro MDL:
MFCD00131507
Code UNSPSC :
12352211

Qualité

CP

Forme

oil

Disponibilité

available only in Japan

Indice de réfraction

n20/D 1.4795 (lit.)

Densité

0.93 g/mL at 25 °C (lit.)

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Code de la classe de stockage

10 - Combustible liquids

Classe de danger pour l'eau (WGK)

awg

Point d'éclair (°F)

>230.0 °F

Point d'éclair (°C)

> 110 °C

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Certificats d'analyse (COA)

Lot/Batch Number

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M Ebrahimi et al.
BioMed research international, 2013, 194625-194625 (2013-03-14)
This study was conducted to determine the effects of feeding oil palm frond silage based diets with added linseed oil (LO) containing high α -linolenic acid (C18:3n-3), namely, high LO (HLO), low LO (LLO), and without LO as the control
Joana R N Lemos et al.
Nutrition research (New York, N.Y.), 32(12), 921-927 (2012-12-19)
Malnutrition and chronic inflammation in dialysis patients negatively impact their survival prognosis, and nutrients, such as omega-3 oils, are postulated to reduce proinflammatory response. In this randomized, double-blind, multicenter, placebo-controlled trial, we investigated the effects of flaxseed oil (FO) on
D Sugasini et al.
Lipids, 47(12), 1155-1167 (2012-10-30)
The present work was designed to prepare linseed oil (LSO) microemulsion and explore the possibility of enhancing the uptake and utilization of α-linolenic acid (ALA) present in LSO. The bioavailability of encapsulated LSO as against native oil was monitored in
Meropi D Kontogianni et al.
Metabolism: clinical and experimental, 62(5), 686-693 (2013-01-26)
Olive oil (OO) is a rich source of monounsaturated fat and bioactive components that exert strong anti-oxidant and anti-inflammatory properties. Flaxseed oil (FO) is rich in α-linolenic n-3 fatty acid (ALA), which also exhibits anti-inflammatory effects. This randomized, cross-over study
L Salcedo-Sandoval et al.
Meat science, 93(3), 757-766 (2012-12-25)
Nutritional, sensory and technological properties of frankfurters as affected by reformulation processes designed to reduce fat content and improve fatty acid profile were investigated. Healthier oils stabilized in oil in water emulsion or in konjac matrix gel were used as
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