[黄酮类抗氧化剂对食物脂质自由基氧化的抑制作用]
[The inhibition of the food lipid radical oxidation by the flavonoid antioxidants].
作者信息
Bazarnova Iu G, Veretnov B Ia
出版信息
Vopr Pitan. 2004;73(3):35-42.
PMID:15335027
Abstract
There are the current events on the oxidative damage of the food lipids summarized. The theoretical grounds of the inhibition of free radical oxidation by phenol compounds is proposed. It includes the electronic mechanism antioxidants of the antioxidative action of natural flavonoid substances.
摘要
总结了食品脂质氧化损伤的当前研究进展。提出了酚类化合物抑制自由基氧化的理论依据。其中包括天然黄酮类物质抗氧化作用的电子机制抗氧化剂。
Zotero 插件