Dietary iron-initiated lipid oxidation and its inhibition by polyphenols in gastric conditions

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 36, 2012, Pages 9074-9081

  Lorrain, Bénédicte ^a,b   Dangles, Olivier ^a,b   Loonis, Michèle ^a,b   Armand, Martine ^c,d,e   Dufour, Claire ^a,b  

^a UMR A 408 INRA University of Avignon   (France)

^b UNIVERSITY OF AVIGNON   (France)

^c INSERM   (France)

^d INSERM   (France)

^e AIX MARSEILLE UNIVERSITY   (France)

Author keywords

antioxidant; heme iron; lipid oxidation; oil in water emulsion; polyphenols

Indexed keywords

ANTIOXIDANT; HEME IRON; LIPID OXIDATION; OIL-IN-WATER EMULSIONS; POLYPHENOLS;

BODY FLUIDS; EMULSIFICATION; EMULSIONS; FATTY ACIDS; IRON; PHENOLS; PHOSPHOLIPIDS; PORPHYRINS; TRACE ELEMENTS; VEGETABLE OILS;

OXIDATION;

ANTIOXIDANT; POLYPHENOL;

BIOLOGICAL MODEL; CONFERENCE PAPER; HUMAN; IRON INTAKE; LIPID PEROXIDATION; METABOLISM; STOMACH;

ANTIOXIDANTS; HUMANS; IRON, DIETARY; LIPID PEROXIDATION; MODELS, BIOLOGICAL; POLYPHENOLS; STOMACH;

BOVINAE; HELIANTHUS;

EID: 84866407370     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302348s     Document Type: Conference Paper

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