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- Oh, Won Young, et al. Show all 2 Author
- Food chemistry 2018 v.261 pp. 267-273
- DNA damage; antioxidant activity; copper; emulsions; esterification; esters; functional foods; ground meat; health promotion; hydrogen peroxide; hydroxyl radicals; ingredients; low density lipoprotein; oils; organochlorine compounds; oxidation; resveratrol; risk reduction
- ... Resveratrol (R) was lipophilized by esterification in order to facilitate its application in a wide range of products and to possibly enhance its bioactivity. Twelve resveratrol derivatives were prepared using acyl chlorides of different chain length (C3:0–C22:6) and their antioxidant activities assessed. While resveratrol showed the highest antioxidant activity in oil-in-water emulsion, its deriv ...