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Antioxidative effect of amino-acids
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1960 (engelsk)Inngår i: Nature, ISSN 0028-0836, E-ISSN 1476-4687, Vol. 186, nr 4728, s. 886-887Artikkel i tidsskrift (Fagfellevurdert)
Abstract [en]

AMINO-ACIDS are often mentioned as synergisbic antioxidants. Their mechanism of enhancing the effect, of primary antioxidants can be explained in different ways: by chelation of pro-oxidative metal traces1 and by regeneration of oxidized primary antioxidants2-4. It has also been shown that amino-acids may play the part of synergistic antioxidants as natural constituents of food material5. On the other hand, there is a lack of systematic survey on a more general basis of this effect of amino-acids. Certain results have been published, which, however, refer to special conditions6,7. No data are available on the effect of amino-acids in absence of other anti-oxidative substances. © 1960 Nature Publishing Group.

sted, utgiver, år, opplag, sider
1960. Vol. 186, nr 4728, s. 886-887
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-9295DOI: 10.1038/186886a0PubMedID: 14420980OAI: oai:DiVA.org:ri-9295DiVA, id: diva2:967169
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2020-12-01bibliografisk kontrollert

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