Effects of Lutein, Lycopene, Annatto, and γ-Tocopherol on Autoxidation of Triglycerides
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (8), 2096-2100
- https://doi.org/10.1021/jf9504935
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Food technology of the antioxidant nutrientsCritical Reviews in Food Science and Nutrition, 1995
- Antioxidant Reactions of CarotenoidsaAnnals of the New York Academy of Sciences, 1993
- Actions of Carotenoids in Biological SystemsAnnual Review of Nutrition, 1993
- Carotenoid scavenging of radicalsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1993
- Fatty Acid Analysis, TAG Equivalents as Net Fat Value, and Nutritional Attributes of Commercial Fats and OilsJournal of Food Composition and Analysis, 1993
- Peroxyl radical oxidation of .beta.-carotene: formation of .beta.-carotene epoxidesChemical Research in Toxicology, 1991
- The inhibition of radical-initiated peroxidation of microsomal lipids by both α-tocopherol and β-caroteneFree Radical Biology & Medicine, 1991
- Characterization of products formed during the autoxidation of β-caroteneFree Radical Biology & Medicine, 1991
- Effects of Chlorophyll and β‐Carotene on the Oxidation Stability of Olive OilJournal of Food Science, 1987
- INHIBITORY EFFECTS OF TOCOPHEROLS AND ?-CAROTENE ON SINGLET OXYGEN-INITIATE D PHOTOOXIDATION OF METHYL LINOLEATE AND SOYBEAN OILJournal of Food Processing and Preservation, 1980