FREE-RADICALS AND SCAVENGERS IN PLANT AND ANIMAL FOODS

被引：0
|
作者：
DWORSCHAK, E
机构：
来源：
ACTA ALIMENTARIA | 1993年 / 22卷 / 04期
关键词：
LIPID PEROXIDATION; MEMBRANE DAMAGE; ANTIOXIDANT SCAVENGER; ENZYMATIC DEFENSE; CHEMILUMINESCENCE;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Free radical reactions inducing lipid peroxidation were investigated in animal tissues and foods. Trace minerals may enhance free radical reactions in pigs as given in premix supplementation. The tissues of a new pig genotype kept in a natural lifestyle proved to be resistant against free radical formation. Characteristics of lipid peroxidation give a positive correlation with the fat content in the animal tissues. Chemiluminescence technique gives a rapid overall picture on the scavenger capacity and enzymic defense system in animal tissues and foods.
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页码：375 / 382
页数：8
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