Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts-Reference-Cited by-同舟云学术

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Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts

Published:2016-12 Issue: Volume:213 Page:440-449
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Melo Priscilla Siqueira,Arrivetti Leandro de Oliveira Rodrigues,Alencar Severino Matias de,Skibsted Leif H.

Funder

State of São Paulo Research Foundation

Brazilian Agricultural Research Corporation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Antioxidants and bioactivities of free, esterified and insoluble-bound phenolics from berry seed meals;Ayoub;Food Chemistry,2016

2. Prooxidative activity of myoglobin species in linoleic acid emulsions;Baron;Journal of Agricultural and Food Chemistry,1997

3. Concentration effects in myoglobin-catalyzed peroxidation of linoleate;Baron;Journal of Agricultural and Food Chemistry,2002

4. Synergism and antagonism between quercetin and other chain-breaking antioxidants in lipid systems of increasing structural organisation;Becker;Food Chemistry,2007

5. Aqueous extract of ginger shows antiproliferative activity through disruption of microtubule network of cancer cells;Choudhury;Food and Chemical Toxicology,2010

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