Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Eija Ahonen"'
Autor:
Annelie Damerau, Eija Ahonen, Maaria Kortesniemi, Haraldur G. Gudmundsson, Baoru Yang, Gudmundur G. Haraldsson, Kaisa M. Linderborg
Publikováno v:
Food Chemistry. 402:134271
Docosahexaenoic acid (DHA) is essential for health but easily oxidized. Yet the influence of DHA's exact location (sn-1, sn-2, or sn-3) in triacylglycerols on oxidative stability is currently unknown. This is the first study comparing oxidative stabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7888dad35081e1617bb0f4b367e45e4
https://doi.org/10.1016/j.foodchem.2022.134271
https://doi.org/10.1016/j.foodchem.2022.134271
Publikováno v:
Food chemistry. 387
DHA is most often used in supplements either in its triacylglycerol or ethyl ester form. Currently, there is only little published data on the differences in the oxidative stability and α-tocopherol response between the two lipid structures, as well
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a189dfb3faa2cb07870909b38553ebaa
https://pubmed.ncbi.nlm.nih.gov/35398685
https://pubmed.ncbi.nlm.nih.gov/35398685
Autor:
Maaria Kortesniemi, Marko Tarvainen, Eija Ahonen, Kaisa M. Linderborg, Annelie Damerau, Anna Puganen
Publikováno v:
Food Chemistry. 330:127194
Previous studies disagree on the oxidative status of omega-3 supplements. The great deviation raises concerns about quality and the methods used to monitor it. This study investigated 49 omega-3 products for their fatty acid content, lipid class and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1128978bd2d8a9e59852c74d6545c604
https://doi.org/10.1016/j.foodchem.2020.127194
https://doi.org/10.1016/j.foodchem.2020.127194