کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10140847 | 1646046 | 2019 | 26 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Flax phenolic compounds as inhibitors of lipid oxidation: Elucidation of their mechanisms of action
ترجمه فارسی عنوان
ترکیبات فنلی کلسیم به عنوان مهار کننده اکسیداسیون چربی: توضیح مکانیسم های عملکرد آنها
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Polyunsaturated fatty acids are particularly sensitive to the damages due to reactive oxygen species and lipid oxidation has been reported to be involved in the degradation of food as well as in the early stages of several diseases. Our objective was to study the mechanisms of action of flax (Linum usitatissimum) phenolic compounds to prevent membrane lipid oxidation. To do so, several biophysical techniques (oxidative stress, surface tension, fluorescence spectroscopy and HPLC) were used to investigate the ability of the compounds to prevent lipid oxidation and to interact with membranes. We evidenced a relationship between the structure and the antioxidant efficiency as aglycone compounds were significantly more efficient (pâ¯<â¯0.05) than glucoside compounds. In addition, our results revealed that aglycone lignans spontaneously penetrated the membrane contrary to aglycone hydroxycinnamic acids. To conclude, the comparison of the antioxidant efficiencies revealed that membrane inserted compounds better inhibited lipid oxidation than non-inserted compounds.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 651-658
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 651-658
نویسندگان
Larissa Socrier, Anthony Quéro, Margaux Verdu, Yiming Song, Roland Molinié, David Mathiron, Serge Pilard, François Mesnard, Sandrine Morandat,