Effect of lipophilization of hydroxytyrosol on its antioxidant activity in fish oils and fish oil-in-water emulsions.

@article{Medina2009EffectOL,
  title={Effect of lipophilization of hydroxytyrosol on its antioxidant activity in fish oils and fish oil-in-water emulsions.},
  author={I. Medina and S. Lois and D. Alcántara and R. Lucas and J. C. Morales},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 20},
  pages={
          9773-9
        }
}
The effect of lipophilization of the antioxidant efficiency of hydroxytyrosol on fish oil enriched systems was studied. Hydroxytyrosol fatty acid esters with increasing size of the alkyl chain and different lipophilicity were tested in bulk fish oils and fish oil-in-water emulsions. Results showed a significant antioxidant activity of hydroxytyrosol esters in both systems especially in emulsions. The introduction of a lipophilic chain decreased the antioxidant effectiveness of hydroxytyrosol in… Expand
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