Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems

Neo-synthesized clovamide and a phenolic cocoa extract (fermented cocoa from Ghana) were evaluated for their capacity to inhibit lipid peroxidation. Their effect was first investigated on phospholipid organic solutions, and then on liposomal systems prepared by high pressure homogenization process....

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Veröffentlicht in:	Food research international 2013-01, Vol.50 (1), p.129-134
Hauptverfasser:	Locatelli, Monica, Travaglia, Fabiano, Giovannelli, Lorella, Coïsson, Jean Daniel, Bordiga, Matteo, Pattarino, Franco, Arlorio, Marco
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant activity Biological and medical sciences Clovamide Cocoa Food industries Fundamental and applied biological sciences. Psychology Homogenization Homogenizing Lipid peroxidation Lipids Liposomes Mathematical models Monitoring Protective Theobroma cacao
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