Antioxidant properties of coenzyme Q10 in food systems

Autor:	Juerg Loeliger, Francoise Saucy, Pierre Lambelet, Umberto Bracco
Rok vydání:	1992
Předmět:	Coenzyme Q10 Ubiquinol Antioxidant Chemistry medicine.medical_treatment Radical food and beverages General Chemistry Ascorbic acid chemistry.chemical_compound Biochemistry Coenzyme Q – cytochrome c reductase Biological property medicine Organic chemistry General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 40:581-584
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf00016a010
Popis:	Antioxidant properties of coenzyme Q 10 and its reduced form, ubiquinol 10 (CoQ 10 H 2 ), were determined in foods and the results discussed on the basis of radical exchange reactions occurring between these compounds and lipid radicals. CoQ 10 does not react with peroxidizing lipids and therefore is not a food antioxidant
Databáze:	OpenAIRE
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