[Fat-stabilizing properties of phosphatides. 2. Antioxidative properties of selected phosphatides].
The authors study the effects of selected phosphatides on the oxygen uptake of methyl linolate. According to the results obtained, the antioxidative properties of such compounds are to be attributed not to their specific molecular structures, but to accompanying substances such as tocopherols, amino acids or Maillard products.
D000596:Amino Acids; D000975:Antioxidants; D055598:Chemical Phenomena; D002621:Chemistry; D004355:Drug Stability; D008041:Linoleic Acids; D008055:Lipids; D010084:Oxidation-Reduction; D010100:Oxygen; D010713:Phosphatidylcholines; D010714:Phosphatidylethanolamines; D010743:Phospholipids; D012639:Seeds; D013025:Glycine max; D014810:Vitamin E
D000596:Amino Acids; D000975:Antioxidants; D008041:Linoleic Acids; D008055:Lipids; D010713:Phosphatidylcholines; D010714:Phosphatidylethanolamines; D010743:Phospholipids; D014810:Vitamin E; D010100:Oxygen
Zur fettstabilisierenden Wirkung von Phosphatiden. 2. [Mitt.] Antioxydative Wirkung ausgewählter Phosphatide