Article ID Journal Published Year Pages File Type
10541446 Food Chemistry 2011 8 Pages PDF
Abstract
► Gallic acid and linoleic acid was chemically synthesized and proved its biological functions including antioxidative, anti-inflammatory, and others. ► A synthetic salt of gallic acid and linoleic acid (NGL) was developed to provide solubility and convenience. ► A dietary supplementation of NGL (0.05 and 0.1%) improved the antioxidative potential of egg while lowering the cholesterol level.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg quality
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