Rancidity, fat oxidation, antioxidation and nutrition.

被引：0

作者：

Wolter, R ^{[1
]}

Jean, C ^{[1
]}

机构：

[1] Ecole Natl Vet, F-94704 Maisons Alfort, France

来源：

REVUE DE MEDECINE VETERINAIRE | 1998年 / 149卷 / 03期

关键词：

lipid oxidation and antioxidation; health; nutrition;

D O I：

暂无

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

Lipid oxidation leads to off-flavour and nutritional degradations of dietary products. Fat oxidation alters both animal and human health. In order to prevent unsaturated fatty acid oxidation, antioxidation must be carryed out right from the raw material by antioxidant nutrient actions (magnesium, zinc, selenium, carotenes and carotenoids, vitamins C and E). Very reactive lipid oxidation products are damaging, in vivo, important vital functions such as fertility, sport results, cardiovascular function, immune response and skin protection; its enhance tumor growth and osteochondrosis.

引用

页码：203 / 210

页数：8

共 44 条

[1]

ALTERA BM, 1995, CELL MOL BIOL RES, V41, P347

[2] SUPEROXIDE-DEPENDENT AND ASCORBATE-DEPENDENT FORMATION OF HYDROXYL RADICALS FROM HYDROGEN-PEROXIDE IN THE PRESENCE OF IRON - ARE LACTOFERRIN AND TRANSFERRIN PROMOTERS OF HYDROXYL-RADICAL GENERATION [J].