Problems of Lipid Oxidation in Foods

Ability of Hemin-binding Antibodies From Egg to Inhibit Lipid Oxidation in Muscle Foods

A Review of Analytical Methods Measuring Lipid Oxidation Status in Foods: a Challenging Task

Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and...

Effects of Plants Bioactive Compounds on Foods Microbial Spoilage and Lipid Oxidation

Extracts of many types of plants that are utilized as flavoring and seasoning agents in foods, have been used therapeutically for centuries. Sulphur compounds, terpenes and terpene derivatives, phenols, esters, aldehydes, alcohols and glycosides have shown antimicrobial and antioxidant functions. So far many literatures about the potential use of bioactive phytochemicals in food and pharmacy in...

Lipid oxidation.

Lipid Profiles and Lipid Oxidation in Type 2 Diabetic Patients with Good Glycemic Control

OBJECTIVE: The aim of this study was to evaluate the effect of good glycemic control on serum lipids levels and lipid peroxidation, and to find out the relationship between the level of malondialdehyde and HbA1c in type 2 diabetes. MATERIALS AND METHODS: Fifty type 2 diabetic patients aged 40-60 years with the history of diabetes for more than 10 years were studied. Glycemic control was stable...