The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Lipid oxidation and improving the oxidative stability
Abstract
Lipids are a major component of food and important structural and functional constituents of cells in biological systems. However, this diverse group of substances is prone to oxidation through various pathways. Their oxidative stability depends on a number of intrinsic and extrinsic factors, including the unsaturation of their fatty acids, composition of minor components, environment conditions, delivery techniques and use of antioxidants, among others. Lipid oxidation has detrimental effects on both food quality and human health, and efforts must be made to minimize oxidation and improve oxidative stability of lipid products. Antioxidant strategy has been successfully employed in the food industry for quality preservation of the food products and in the medicinal industry for risk reduction of numerous oxidative stress-mediated diseases. This tutorial review will provide important knowledge about lipid oxidation, including the mechanism and factors involved in oxidation, as well as strategies for improving oxidative stability of lipids.
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Cites
Antioxidants in health and disease
Young, I. S., & Woodside, J. V. (2001) · Journal of Clinical Pathology · doi:10.1136/jcp.54.3.176 · Cited by 1,949
Lyras, L., Cairns, N. J., Jenner, A., Jenner, P., & Halliwell, B. (1997) · Journal of Neurochemistry · doi:10.1046/j.1471-4159.1997.68052061.x · Cited by 531
Cited by
Novel antioxidants in food quality preservation and health promotion
Shahidi, F., & Zhong, Y. (2010) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201000044 · Cited by 479
Self-citationFish oil supplements in New Zealand are highly oxidised and do not meet label content of n-3 PUFA
Albert, B. B., Derraik, J. G. B., Cameron-Smith, D., Hofman, P. L., Tumanov, S., Villas-Boas, S. G., Garg, M. L., & Cutfield, W. S. (2015) · Scientific Reports · doi:10.1038/srep07928 · Cited by 238
Suh, S.-S., Hwang, J., Park, M., Seo, H., Kim, H.-S., Lee, J., Moh, S., & Lee, T.-K. (2014) · Marine Drugs · doi:10.3390/md12105174 · Cited by 189
Lipids from Microalgae for Cosmetic Applications
De Luca, M., Pappalardo, I., Limongi, A. R., Viviano, E., Radice, R. P., Todisco, S., Martelli, G., Infantino, V., & Vassallo, A. (2021) · Cosmetics · doi:10.3390/cosmetics8020052 · Cited by 147
Shahidi, F. (2015) · Handbook of Antioxidants for Food Preservation · doi:10.1016/b978-1-78242-089-7.00001-4 · Cited by 126
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Metadata
- Authors
- Shahidi, F., & Zhong, Y.
- Venue
- Chemical Society Reviews
- Publisher
- Royal Society of Chemistry (RSC)
- Published
- 2010
- Volume
- 39
- Issue
- 11
- Pages
- 4067
- ISSN
- 0306-0012 (ISSN-L)
- 1460-4744
- OpenAlex
- W2044386835
- Cited by
- 1,151
- References
- 2
- FWCI
- 0.74
- Type
- journal article
- Language
- en
- Open access
- closed
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