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Quercetin and its ester derivatives inhibit oxidation of food, LDL and DNA

  • Published:2021-12 Issue: Volume:364 Page:130394
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Oh Won Young,Ambigaipalan Priyatharini,Shahidi Fereidoon

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. A robust stripping method for the removal of minor components from edible oils;Abad;Food Production, Processing and Nutrition,2020

2. Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using alcalase, flavourzyme and thermolysin;Ambigaipalan;Journal of Functional Foods,2015

3. Epigallocatechin (EGC) esters as potential sources of antioxidants;Ambigaipalan;Food Chemistry,2020

4. Lipophilized epigallocatechin (EGC) and its derivatives: Inhibition of oxidation of b-caroteneelinoleate oil-in-water emulsion and DNA strand scission;Ambigaipalan;Journal of Food and Drug Analysis,2020

5. AOAC. (1980). Official and Tentative Method of the AOAC. 4th ed. Method Ti 1a-64. American Oil Chemists’ Society Press, Champaign, IL, USA.
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