Antioxidant activities of ginger extract and its constituents toward lipids
Abstract
Lipid oxidation—a major cause of food product deterioration—necessitates the use of food additives to inhibit food oxidation. Ginger extract (GE) has been reported to possess antioxidant properties. However, components isolated from ginger have been rarely reported to inhibit fat oxidation. Herein, antioxidant properties of GE and four pure components derived from it (6-gingerol, 8-gingerol, 10-gingerol, and 6-shogaol) were examined and their...
Paper Details
Title
Antioxidant activities of ginger extract and its constituents toward lipids
Published Date
Jan 1, 2018
Journal
Volume
239
Pages
1117 - 1125
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