Enhanced antioxidant capacity of lipoic acid in different food systems through lipase‐mediated esterification with phytosterols
Author:
Affiliation:
1. School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU) Beijing China
Funder
Priority Academic Program Development of Jiangsu Higher Education Institutions
Jiangsu University
National Basic Research Program of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12073
Reference40 articles.
1. Safety Assessment of Butylated Hydroxyanisole and Butylated Hydroxytoluene as Antioxidant Food Additives
2. Metabolic effects of α-lipoic acid supplementation in pre-diabetics: a randomized, placebo-controlled pilot study
3. The efficacy of alpha‐Lipoic acid in improving oxidative, inflammatory and mood status in women with episodic migraine in a randomized, double‐blind, placebo‐controlled clinical trial;Kelishadi MR;Int J Clin Pract,2021
4. Phytosterol and α-Lipoic Acid Conjugates: Synthesis, Free Radical Scavenging Capacity and RP-LC-MS-APCI Analysis
5. Effects of EPA and lipoic acid supplementation on circulating FGF21 and the fatty acid profile in overweight/obese women following a hypocaloric diet
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