title: Phospholipids in foods: prooxidants or antioxidants?
abstract: Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods and thus a large economic concern in the food industry. Phospholipids, especially lecithins, are already widely used as natural emulsifiers and have been gaining increasing interest as natural antioxidants to control lipid oxidation. This review summarizes the fatty acid composition and content of phospholipids naturally occurring in several foods. The role of phospholipids as substrates for lipid oxidation is discussed, with a focus on meats and dairy products. Prooxidant and antioxidant mechanisms of phospholipids are also discussed to get a better understanding of the possible opportunities for using phospholipids as food antioxidants.
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
authors.forename: Leqi
authors.initials: L
authors.lastname: Cui
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.|Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, PO Box 80203, Jeddah 21589, Saudi Arabia.
authors.forename: Eric A
authors.initials: EA
authors.lastname: Decker
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D004032:Diet; D005227:Fatty Acids / Q000032:analysis*; D006801:Humans; D054709:Lecithins / Q000494:pharmacology*; D015227:Lipid Peroxidation / Q000187:drug effects*; D010743:Phospholipids / Q000737:chemistry / Q000494:pharmacology*; D017382:Reactive Oxygen Species / Q000494:pharmacology*
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D054709:Lecithins; D010743:Phospholipids; D017382:Reactive Oxygen Species
keywords: antioxidant; emulsion; lipid oxidation; phospholipid; prooxidant