Phospholipids in foods: Prooxidants or antioxidants?

Journal of the Science of Food and Agriculture

Volumn 96, Issue 1, 2016, Pages 18-31

  Cui, Leqi ^a   Decker, Eric A ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Antioxidant; Emulsion; Lipid oxidation; Phospholipid; Prooxidant

Indexed keywords

ANTIOXIDANT; FATTY ACID; PHOSPHATIDYLCHOLINE; PHOSPHOLIPID; REACTIVE OXYGEN METABOLITE;

CHEMISTRY; DIET; DRUG EFFECTS; HUMAN; LIPID PEROXIDATION;

ANTIOXIDANTS; DIET; FATTY ACIDS; HUMANS; LECITHINS; LIPID PEROXIDATION; PHOSPHOLIPIDS; REACTIVE OXYGEN SPECIES;

EID: 84954301350     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7320     Document Type: Review

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