Antioxidant Activity of Resveratrol in Several Fish Lipid Matrices: Effect of Acylation and Glucosylation-Reference-Cited by-同舟云学术

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Antioxidant Activity of Resveratrol in Several Fish Lipid Matrices: Effect of Acylation and Glucosylation

Published:2010-08-05 Issue:17 Volume:58 Page:9778-9786
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Medina Isabel¹,Alcántara David²,González María J.¹,Torres Pamela³,Lucas Ricardo²,Roque Julie²,Plou Francisco J.³,Morales Juan C.²

Affiliation:

1. Instituto de Investigaciones Marinas, CSIC, 6 Eduardo Cabello, 36208 Vigo, Spain

2. Instituto de Investigaciones Químicas, CSIC − Universidad de Sevilla, 49 Americo Vespucio, 41092 Sevilla, Spain

3. Instituto de Catálisis y Petroleoquímica, CSIC, 2 Marie Curie, 28049 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101472n

Reference50 articles.

1. PLASMA LIPID AND LIPOPROTEIN PATTERN IN GREENLANDIC WEST-COAST ESKIMOS

2. EICOSAPENTAENOIC ACID AND PREVENTION OF THROMBOSIS AND ATHEROSCLEROSIS?

3. Fish Oils and Vascular Disease Prevention: An Update

4. Oxidation of Polyunsaturated Fatty Acids: Mechanisms, Products, and Inhibition with Emphasis on Fish

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