Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 5, 1999, Pages 1932-1936

  Zhou, Shengying ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Carnosine; Dipeptides; Glutathione; Hexanal; Lipid oxidation; Polyamines

Indexed keywords

ALDEHYDE; ALDEHYDE DERIVATIVE; AMINO ACID; DIPEPTIDE; GLUTATHIONE; HEXANAL; HISTIDINE; LEUCINE; LEUCYLHISTIDINE; N-HEXANAL; POLYAMINE; SPERMIDINE; SPERMINE; THIOCTIC ACID; THIOL DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL INTERACTION; CHEMISTRY; CONTROLLED STUDY; GAS LIQUID CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID OXIDATION; LIPID PEROXIDATION; PH; REACTION ANALYSIS;

ALDEHYDES; AMINO ACIDS; DIPEPTIDES; LIPID PEROXIDATION; POLYAMINES; SULFHYDRYL COMPOUNDS;

EID: 0032819575     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980939s     Document Type: Article

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