The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model

Egg yolk phospholipids (PLs) extracted by organic solvent are prone to oxidation, while they are quite stable in egg yolk. This study was to verify the decisive role of lutein (naturally present in egg yolk) on the oxidative stability of PLs by constructing liposome. The liposome samples were heated...

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Detalles Bibliográficos
Autores principales: Yang, Xiaoying, Xiao, Jinshan, Wan, Peng, Liu, Jie, Mo, Haitao, Chen, De-Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10589736/
https://www.ncbi.nlm.nih.gov/pubmed/37868368
http://dx.doi.org/10.1016/j.fochx.2023.100945

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10589736/
https://www.ncbi.nlm.nih.gov/pubmed/37868368
http://dx.doi.org/10.1016/j.fochx.2023.100945

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