Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives-Reference-Cited by-同舟云学术

Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives

Published:2021-01-13 Issue:3 Volume:69 Page:1057-1067
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Shaojun¹²,Zhu Yamin¹²,Liu Ning¹²,Fan Daming³^ORCID,Wang Mingfu¹²⁴^ORCID,Zhao Yueliang¹²^ORCID

Affiliation:

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

2. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China

3. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

4. School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China

Funder

National Natural Science Foundation of China

Shanghai Science and Technology Young Talents Sailing Program

Special Fund for Science and Technology Development of Shanghai Ocean University

Shanghai Young Oriental Scholar Program

Startup Foundation for PhD of Shanghai Ocean University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c07273

Reference45 articles.

1. Role of Long-chain Polyunsaturated Fatty Acids in the First Year of Life

2. Omega-3 fatty acids in health and disease and in growth and development

3. Systematic reviews of the role of omega-3 fatty acids in the prevention and treatment of disease

4. Study on fish oil microcapsules as neat and added to meat model systems: Enrichment and bioaccesibility of EPA and DHA

5. Fish consumption is a safe solution to increase the intake of long-chainn-3 fatty acids

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