Effect of fatty acid composition of phospholipids on their antioxidant properties and activity index

Various phospholipids may act as antioxidants or prooxidants. This study investigated the effects of three phospholipid classes and their fatty acid composition on antioxidant activity. Antioxidant properties of sphingomyelin, phosphatidylcholine, and phosphatidylethanolamine from salmon and menhade...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1997-03, Vol.74 (3), p.293-297
Hauptverfasser:	Nwosu, Chigozie Victor, Boyd, Leon C., Sheldon, Brian
Format:	Artikel
Sprache:	eng
Schlagworte:	aceites de pescado Activity index Antioxidants Biological and medical sciences Brevoortia tyrannus Choline Composition Fat industries Fatty acid composition fatty acid profile Fatty acids Fish oils Food industries Fundamental and applied biological sciences. Psychology huile de poisson induction time Lecithin Lipids Liquid chromatography menhaden modele modelos Oxidation Phosphatidylcholine Phosphatidylethanolamine Phospholipids Polyunsaturated fatty acids Salmon Sphingomyelin
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