Inhibition of oxidation in 10% oil-in-water emulsions by β-carotene with α- and γ-tocopherols

[1]  M. Heinonen,et al.  Effects of Lutein, Lycopene, Annatto, and γ-Tocopherol on Autoxidation of Triglycerides , 1996 .

[2]  A. King,et al.  α‐Tocopherol, β‐Carotene and Ascorbic Acid as Antioxidants in Stored Poultry Muscle , 1995 .

[3]  Shu-wen Huang,et al.  Effects of individual tocopherols and tocopherol mixtures on the oxidative stability of corn oil triglycerides. , 1995 .

[4]  M. Heinonen,et al.  Action of β-Carotene on Purified Rapeseed Oil During Light Storage , 1994 .

[5]  Shu-wen Huang,et al.  Antioxidant activity of alpha- and gamma-tocopherols in bulk oils and in oil-in-water emulsions , 1994 .

[6]  N. Krinsky,et al.  β-Carotene and α-tocopherol are synergistic antioxidants , 1992 .

[7]  D. Liebler,et al.  Peroxyl radical scavenging by beta-carotene in lipid bilayers. Effect of oxygen partial pressure. , 1992, The Journal of biological chemistry.

[8]  S. Grundy,et al.  β-Carotene inhibits the oxidative modification of low-density lipoprotein , 1991 .

[9]  W. Schalch,et al.  The singlet oxygen and carotenoid interaction. , 1991, Journal of photochemistry and photobiology. B, Biology.

[10]  L. Skibsted,et al.  Photobleaching of astaxanthin and canthaxanthin , 1991, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

[11]  P. Di Mascio,et al.  Lycopene as the most efficient biological carotenoid singlet oxygen quencher. , 1989, Archives of biochemistry and biophysics.

[12]  Toshihisa Suzuki,et al.  The role of carotenoids in the oxidative deterioration of edible oils , 1989 .

[13]  G Vassart,et al.  Selective amplification and cloning of four new members of the G protein-coupled receptor family. , 1989, Science.

[14]  E. Frankel,et al.  Effects of β-carotene on light stability of soybean oil , 1987 .

[15]  K. Ingold,et al.  beta-Carotene: an unusual type of lipid antioxidant. , 1984, Science.

[16]  N. Krinsky,et al.  Interaction of oxygen and oxy-radicals with carotenoids. , 1982, Journal of the National Cancer Institute.

[17]  J. Terao,et al.  INHIBITORY EFFECTS OF TOCOPHEROLS AND β‐CAROTENE ON SINGLET OXYGEN‐INITIATE D PHOTOOXIDATION OF METHYL LINOLEATE AND SOYBEAN OIL , 1980 .

[18]  E. R. Cole,et al.  Fluorescent light catalyzed autoxidation of beta-carotene. , 1979, Journal of agricultural and food chemistry.

[19]  W. C. Guenther,et al.  Analysis of variance , 1968, The Mathematical Gazette.

[20]  J. Le.  Food technology of the antioxidant nutrients. , 1995 .

[21]  E. Frankel,et al.  Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified hexadecane. , 1994 .

[22]  V. Piironen,et al.  METHOD FOR THE PREPARATION OF TRIACYLGLYCEROL FRACTIONS FROM RAPESEED AND OTHER OILS FOR AUTOXIDATION STUDIES , 1992 .

[23]  N. Krinsky,et al.  The inhibition of radical-initiated peroxidation of microsomal lipids by both α-tocopherol and β-carotene , 1991 .

[24]  N. Krinsky,et al.  Characterization of products formed during the autoxidation of β-carotene , 1991 .

[25]  H. Esterbauer,et al.  Effect of antioxidants on oxidative modification of LDL. , 1991, Annals of medicine.

[26]  E. Frankel.  The antioxidant and nutritional effects of tocopherols, ascorbic acid and beta-carotene in relation to processing of edible oils. , 1989, Bibliotheca nutritio et dieta.

[27]  M. Namiki,et al.  Effect of ascorbic acid on lipid autoxidation in a model food system. , 1986 .