Inhibition of oxidation of aqueous emulsions of Omega-3 fatty acids and fish oil by phloretin and phloridzin

Molecules

Volumn 15, Issue 1, 2010, Pages 251-257

  Rupasinghe, H P Vasantha ^a   Yasmin, Afsana ^a  

^a DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Antioxidant; Dihydrochalcone; Lipid oxidation; Peroxyl radical; Phloretin; Phloridzin

Indexed keywords

DOCOSAHEXAENOIC ACID; LINOLENIC ACID; LINOLENIC ACID METHYL ESTER; METHYL DOCOSAHEXAENOATE; OMEGA 3 FATTY ACID; PERHYDROXYL RADICAL; PEROXIDE; PHLORETIN; PHLORIZIN; WATER;

ARTICLE; CHEMISTRY; DRUG EFFECT; EMULSION; HEAT; METABOLISM; OXIDATION REDUCTION REACTION;

DOCOSAHEXAENOIC ACIDS; EMULSIONS; FATTY ACIDS, OMEGA-3; HOT TEMPERATURE; LINOLENIC ACIDS; OXIDATION-REDUCTION; PEROXIDES; PHLORETIN; PHLORHIZIN; WATER;

EID: 75749127437     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules15010251     Document Type: Article

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