2024-03-29T06:30:41Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/611282021-04-30T12:46:53Zcom_10261_47com_10261_8col_10261_300
Antioxidant mechanisms involved in the activity of natural procyanidins in seafood products
Medina, Isabel
González, M. Jesús
Lois, Salomé
Iglesias Neira, Jacobo
Maestre, Rodrigo
Pazos, Manuel
Fish muscle or foodstuffs containing bioactive lipids are an excellent source of polyunsaturated fatty acids and its consumption has been related with the prevention of cardiovascular and other diseases. However, oxidation of PUFA leads to the development of off-flavours and rancidity and continues to be the main objection in their production and commercialisation. Natural phenolic antioxidants have been proposed as inhibitors of lipid oxidation in these food products. This work reviews the main factors influencing the antioxidant activity of natural procyanidins in fish muscle and fish lipids. The work presents an array of studies aimed to developed natural antioxidants for fish and fish oil enriched products and to establish the mechanisms involved in such activity. The molecular structure, the chemical-physical properties and the effect of natural antioxidants on the reductor and prooxidant system of fish tissues are discussed.
2012-11-26T11:17:05Z
2012-11-26T11:17:05Z
2008
2012-11-26T11:17:05Z
artículo
Electronic Journal of Environmental, Agricultural and Food Chemistry 7: 3315- 3319 (2008)
http://hdl.handle.net/10261/61128
eng
closedAccess
Universidad de Vigo