Flax phenolic compounds as inhibitors of lipid oxidation: Elucidation of their mechanisms of action

Volume: 274, Pages: 651 - 658
Published: Feb 1, 2019
Abstract
Polyunsaturated fatty acids are particularly sensitive to the damages due to reactive oxygen species and lipid oxidation has been reported to be involved in the degradation of food as well as in the early stages of several diseases. Our objective was to study the mechanisms of action of flax (Linum usitatissimum) phenolic compounds to prevent membrane lipid oxidation. To do so, several biophysical techniques (oxidative stress, surface tension,...
Paper Details
Title
Flax phenolic compounds as inhibitors of lipid oxidation: Elucidation of their mechanisms of action
Published Date
Feb 1, 2019
Volume
274
Pages
651 - 658
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