In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systems

Kiokias, S; Varzakas, T; Oreopoulou, V

dc.contributor.author	Kiokias, S	en
dc.contributor.author	Varzakas, T	en
dc.contributor.author	Oreopoulou, V	en
dc.date.accessioned	2014-03-01T11:44:47Z
dc.date.available	2014-03-01T11:44:47Z
dc.date.issued	2008	en
dc.identifier.issn	1040-8398	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/37167
dc.subject	Flavonoids	en
dc.subject	Natural phenolic antioxidants	en
dc.subject	Oxidative deterioration of oil-based systems	en
dc.subject	Vitamins	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Nutrition & Dietetics	en
dc.subject.other	antioxidant	en
dc.subject.other	ascorbic acid	en
dc.subject.other	carotenoid	en
dc.subject.other	edible oil	en
dc.subject.other	flavonoid	en
dc.subject.other	lipid	en
dc.subject.other	olive oil	en
dc.subject.other	phenol derivative	en
dc.subject.other	tocopherol	en
dc.subject.other	vegetable oil	en
dc.subject.other	vitamin	en
dc.subject.other	chemistry	en
dc.subject.other	drug effect	en
dc.subject.other	drug potentiation	en
dc.subject.other	lipid peroxidation	en
dc.subject.other	oxidation reduction reaction	en
dc.subject.other	review	en
dc.subject.other	spice	en
dc.subject.other	Antioxidants	en
dc.subject.other	Ascorbic Acid	en
dc.subject.other	Carotenoids	en
dc.subject.other	Dietary Fats, Unsaturated	en
dc.subject.other	Drug Synergism	en
dc.subject.other	Flavonoids	en
dc.subject.other	Lipid Peroxidation	en
dc.subject.other	Lipids	en
dc.subject.other	Oxidation-Reduction	en
dc.subject.other	Phenols	en
dc.subject.other	Plant Oils	en
dc.subject.other	Spices	en
dc.subject.other	Tocopherols	en
dc.subject.other	Vitamins	en
dc.title	In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systems	en
heal.type	other	en
heal.identifier.primary	10.1080/10408390601079975	en
heal.identifier.secondary	http://dx.doi.org/10.1080/10408390601079975	en
heal.language	English	en
heal.publicationDate	2008	en
heal.abstract	It is well-known, that lipid antioxidants can retard the oxidative rancidity of foods caused by atmospheric oxidation, and thus protect oils, fats, and fat-soluble components from their quality degradation. In the last few years, much emphasis has been put on the promotion and use of natural antioxidants, commonly occurring in many fruits and vegetables and thereby produced from various natural extracts. This review gives a summary of previously reported work together with more recent trends in the field of natural antioxidants. Focus is given on the mechanism of actions and the inhibitory effect of certain vitamins against the oxidative degradation of oil-based systems. Moreover, the use of natural phenolics (flavonoids, olive-oil penolics, herb extracts etc.) as antioxidants in numerous lipid food applications is discussed. Copyright © Taylor and Francis Group, LLC.	en
heal.publisher	TAYLOR & FRANCIS INC	en
heal.journalName	Critical Reviews in Food Science and Nutrition	en
dc.identifier.doi	10.1080/10408390601079975	en
dc.identifier.isi	ISI:000252851200004	en
dc.identifier.volume	48	en
dc.identifier.issue	1	en
dc.identifier.spage	78	en
dc.identifier.epage	93	en