Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion-Reference-Cited by-同舟云学术

Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion

Published:2016 Issue:2 Volume:7 Page:1176-1187
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Larsson Karin¹²³⁴^ORCID,Harrysson Hanna¹²³⁴,Havenaar Robert⁵⁶⁷^ORCID,Alminger Marie¹²³⁴,Undeland Ingrid¹²³⁴

Affiliation:

1. Department of Biology and Biological Engineering-Food and Nutrition Science

2. Chalmers University of Technology

3. Gothenburg

4. Sweden

5. TNO Triskelion

6. 3704 HE Zeist

7. The Netherlands

Abstract

Reactive lipid peroxidation products (MDA, HHE and HNE) are formed during dynamic gastrointestinalin vitrodigestion of fish and fish oil.

Funder

Swedish Research Council Formas

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01401H

Reference54 articles.

1. Marine n−3 polyunsaturated fatty acids and coronary heart disease

2. n−3 Fatty acids, inflammation, and immunity— Relevance to postsurgical and critically III patients

3. The gastrointestinal tract: A major site of antioxidant action?

4. Lipid Peroxidation and Coupled Vitamin Oxidation in Simulated and Human Gastric Fluid Inhibited by Dietary Polyphenols: Health Implications

5. Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer

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