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- W4221102799 endingPage "111104" @default.
- W4221102799 startingPage "111104" @default.
- W4221102799 abstract "Liposoluble antioxidants, including natural and synthetic antioxidants, are substances to prevent lipid oxidation. From previous studies, the interaction of antioxidants may be the main reason for the poor correlation between liposoluble phytochemicals and antioxidant activity in oils. This review brings together information concerning the types and mechanisms of antioxidant interactions in terms of structure and active groups. A critical summary of the interactions between liposoluble antioxidants (synergistic effects, antagonistic effects and additive effects) is given. Factors including the diverse structure, combinations with different concentrations or proportions, and the reaction system which affect the interactions between liposoluble antioxidants, along with the opportunities and challenges in future study are also discussed. However, the influencing factors and mechanism still require further investigation. It is proposed that the studies in whole foods system and in vivo along with the related interaction mechanism should be considered in future." @default.
- W4221102799 created "2022-04-03" @default.
- W4221102799 creator A5014722446 @default.
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- W4221102799 creator A5076138766 @default.
- W4221102799 creator A5079696831 @default.
- W4221102799 creator A5087006814 @default.
- W4221102799 date "2022-05-01" @default.
- W4221102799 modified "2023-10-17" @default.
- W4221102799 title "Interactions between liposoluble antioxidants: A critical review" @default.
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- W4221102799 doi "https://doi.org/10.1016/j.foodres.2022.111104" @default.