Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin E

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 15, 2005, Pages 6073-6079

  Tang, Jiali ^a   Faustman, Cameron ^b   Hoagland, Thomas A ^a   Mancini, Richard A ^a   Seyfert, Mark ^b   Hunt, Melvin C ^b  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

tocopherol; Lipid oxidation; Mitochondria; Myoglobin; Succinate

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; FERRIC CHLORIDE; FERRIC ION; MYOGLOBIN; OXYMYOGLOBIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DRUG EFFECT; HEART MITOCHONDRION; LIPID PEROXIDATION; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; OXYGEN CONSUMPTION; PH; SHEEP;

ALPHA-TOCOPHEROL; ANIMALS; ASCORBIC ACID; CATTLE; FERRIC COMPOUNDS; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT; MITOCHONDRIA, HEART; MYOGLOBIN; OXIDATION-REDUCTION; OXYGEN CONSUMPTION; SHEEP;

BOVINAE; OVIS;

EID: 23744462406     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0501037     Document Type: Article

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