Lipophilised epigallocatechin gallate (EGCG) derivatives and their antioxidant potential in food and biological systems

Food Chemistry

Volumn 131, Issue 1, 2012, Pages 22-30

  Zhong, Ying ^a   Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Antioxidants; DNA scission; Epigallocatechin gallate (EGCG); Food model systems; LDL cholesterol oxidation; Lipophilisation; Liposome oxidation

Indexed keywords

ANTIOXIDANTS; DNA SCISSION; EPIGALLOCATECHIN GALLATE; FOOD MODEL SYSTEMS; LDL-CHOLESTEROL OXIDATION; LIPOPHILISATION;

ABSORPTION; BIOLOGICAL SYSTEMS; CELL MEMBRANES; CHOLESTEROL; CYTOLOGY; EMULSIFICATION; ESTERIFICATION; ESTERS; POLYUNSATURATED FATTY ACIDS; STEARIC ACID;

OXIDATION;

BETA CAROTENE; COPPER ION; DNA; DOCOSAHEXAENOIC ACID; EPIGALLOCATECHIN GALLATE; HYDROXYL RADICAL; ICOSAPENTAENOIC ACID; LINOLEIC ACID; LIPOSOME; LOW DENSITY LIPOPROTEIN CHOLESTEROL; PEROXY RADICAL;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; LIPID OXIDATION; LIPOPHILICITY; ULTRAVIOLET RADIATION;

EID: 80054010606     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.089     Document Type: Article

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