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Antioxidant mechanisms involved in the activity of natural procyanidins in seafood products

AuthorsMedina, Isabel CSIC ; González, M. Jesús CSIC ORCID; Lois, Salomé; Iglesias Neira, Jacobo CSIC; Maestre, Rodrigo CSIC; Pazos, Manuel CSIC ORCID
Issue Date2008
PublisherUniversidad de Vigo
CitationElectronic Journal of Environmental, Agricultural and Food Chemistry 7: 3315- 3319 (2008)
AbstractFish 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.
Identifiersissn: 1579-4377
Appears in Collections:(IIM) Artículos

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