Alpha-Tocopherol, a Powerful Molecule, Leads to the Formation of Oxylipins in Polyunsaturated Oils Differently to the Temperature Increase: A Detailed Study by Proton Nuclear Magnetic Resonance of Walnut Oil Oxidation

Lipid oxidation causes food degradation and the formation of toxic compounds. Therefore, the addition to foods of compounds able to avoid, delay or minimize this degradative process is a commonly used strategy. Nevertheless, neither the identity of most of the formed compounds in this complex proces...

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Detalles Bibliográficos
Autores principales: del Caño-Ochoa, Sofía, Ruiz-Aracama, Ainhoa, Guillén, María D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031923/
https://www.ncbi.nlm.nih.gov/pubmed/35453290
http://dx.doi.org/10.3390/antiox11040604

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031923/
https://www.ncbi.nlm.nih.gov/pubmed/35453290
http://dx.doi.org/10.3390/antiox11040604

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