Early research on the role of antioxidants in biology focused on their use in preventing the oxidation of unsaturated fats, which is the cause of rancidity.
One thing is certain, the soybean and its derivatives -- tofu, soymilk, tempeh (fermented soybeans) -- are all interesting alternatives to meat because of their protein content and unsaturated fat levels.
Researches in the sphere of catalytic alkylation of aromatic, paraffinic, naphthenes hydrocarbons with the help of unsaturated hydrocarbons, enabled the synthesis of the components of aviation fuels on industrial scale.
