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Lipid oxidation and improving the oxidative stability

Chemical Society Reviews

Jul 10, 2010

Fereidoon Shahidi, Ying Zhong

Abstract

Lipids are a major component of food and important structural and functional constituents of cells in biological systems. However, this diverse group of substances is prone to oxidation through various pathways. Their oxidative stability depends on a number of intrinsic and extrinsic fa...read more

Mentioned in this Paper

Biochemical Pathway
Antioxidant Effect
Antioxidants
Food Preservation
Oxidative Stress
Oxidative Stress Analysis
Oxidation
Food Industry
Lipids
Oxidation-Reduction
4
301
Paper Details
References
  • References14
  • Citations76
12
  • References14
  • Citations76
12345...

Lipid oxidation and improving the oxidative stability

Chemical Society Reviews

Jul 10, 2010

Fereidoon Shahidi, Ying Zhong

PMID: 20617249

DOI: 10.1039/b922183m

Abstract

Lipids are a major component of food and important structural and functional constituents of cells in biological systems. However, this diverse group of substances is prone to oxidation through various pathways. Their oxidative stability depends on a number of intrinsic and extrinsic fa...read more

Mentioned in this Paper

Biochemical Pathway
Antioxidant Effect
Antioxidants
Food Preservation
Oxidative Stress
Oxidative Stress Analysis
Oxidation
Food Industry
Lipids
Oxidation-Reduction
4
301

Related Papers

Paper Details
References
  • References14
  • Citations76
12
  • References14
  • Citations76
12345...
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