Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System

In this study, a typical tea polyphenol epicatechin (EC) was investigated for its impact on the oxidative stability of whey protein isolate (WPI) in a fish oil-fortified emulsion. The oil-in-water emulsion system consisted of fish oil (1%, w/w), WPI (6 mg/mL), and EC (0.1, 1, and 2 mM), and the oxid...

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Detalles Bibliográficos
Autores principales: Lian, Zhenghao, Han, Jiahui, Cao, Yue, Yao, Wenhua, Niu, Xiaoying, Xu, Mingfeng, Xu, Jun, Zhu, Qin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094342/
https://www.ncbi.nlm.nih.gov/pubmed/37048380
http://dx.doi.org/10.3390/foods12071559

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094342/
https://www.ncbi.nlm.nih.gov/pubmed/37048380
http://dx.doi.org/10.3390/foods12071559

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