Antioxidant activity of resveratrol in several fish lipid matrices: Effect of acylation and glucosylation

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 17, 2010, Pages 9778-9786

  Medina, Isabel ^a   Alcántara, David ^b   González, María J ^a   Torres, Pamela ^c   Lucas, Ricardo ^b   Roque, Julie ^b   Plou, Francisco J ^c   Morales, Juan C ^b  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b INSTITUTO DE INVESTIGACIONES QUÍMICAS   (Spain)

^c INSTITUTO DE CATÁLISIS Y PETROLEOQUÍMICA   (Spain)

Author keywords

fish lipids; glucosylation; Lipid oxidation; lipophilization; oil in water emulsions; resveratrol

Indexed keywords

GLUCOSYLATION; LIPID OXIDATION; LIPOPHILIZATION; OIL-IN-WATER EMULSIONS; RESVERATROL;

ACYLATION; EMULSIONS; LIPIDS; OXIDATION;

FISH;

ANTIOXIDANT; LIPID; RESVERATROL; STILBENE DERIVATIVE;

ACYLATION; ANIMAL; ARTICLE; CHEMISTRY; FISH; GLYCOSYLATION;

ACYLATION; ANIMALS; ANTIOXIDANTS; FISHES; GLYCOSYLATION; LIPIDS; STILBENES;

EID: 77956234963     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101472n     Document Type: Article

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