Reactivity of Vitamin E as an Antioxidant in Red Meat and the Stomach Medium
Author:
Affiliation:
1. Department of Food Science, ARO Volcani Center, Bet-Dagan 50250, Israel
2. Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c03674
Reference63 articles.
1. Occurrence of lipid oxidation products in foods
2. Routes of formation and toxic consequences of lipid oxidation products in foods
3. The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants
4. Dietary advanced lipid oxidation endproducts are risk factors to human health
5. Red wine prevents the postprandial increase in plasma cholesterol oxidation products: a pilot study
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