Mechanisms by which flavonol aglycones inhibit lipid oxidation better than glycosylated flavonols in comminuted muscle tissue

Food Chemistry

Volumn 117, Issue 1, 2009, Pages 75-82

  Kathirvel, Priya ^a   Richards, Mark P ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Chicken muscle; Flavonols; Lipid oxidation; Mechanically separated turkey; Membranes; Partitioning; Quercetin; Quercetin d glucoside

Indexed keywords

AGLYCONE; FLAVONOL AGLYCONE DERIVATIVE; FLAVONOL DERIVATIVE; GLYCOSYLATED FLAVONOL DERIVATIVE; HYDROXYL RADICAL; LIPID PEROXIDE; QUERCETIN; QUERCETIN BETA DEXTRO GLUCOSE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG;

ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CELL MEMBRANE; GLYCOSYLATION; LIPID OXIDATION; NONHUMAN; REACTION ANALYSIS; TURKEY (BIRD);

EID: 67349150125     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.079     Document Type: Article

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