Effect of tocopherols in the antioxidative activity of oxidized lipid-amine reaction products

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 11, 2007, Pages 4436-4442

  Hidalgo, Francisco J ^a   León, M Mercedes ^a   Zamora, Rosario ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Antioxidants; Carbonyl amine reactions; Lipid oxidation; Nonenzymatic browning; Phospholipids; Pyrrolized phospholipids; Rancimat

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; LIPID; LYSINE; OLIVE OIL; PHOSPHATIDYLETHANOLAMINE; PHOSPHATIDYLSERINE; PYRROLE DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; MASS FRAGMENTOGRAPHY;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LIPIDS; LYSINE; PHOSPHATIDYLETHANOLAMINES; PHOSPHATIDYLSERINES; PLANT OILS; PYRROLES;

EID: 34250681888     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070119s     Document Type: Article

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