Peroxide-decomposing Activities of Antarctic Krill Lipids and Certain Other Oils
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概要
- 論文の詳細を見る
The peroxide-decomposing activities of phospholipid fractions obtained from krill, egg yolk, soybean, rice bran, and sunflower seed were compared. The peroxide-decomposing activities of the total lipids depended upon the phospholipid contents. The phospholipid fractions from krill, egg yolk, and soybean did not show any antioxidative activities, but the peroxide-decomposing properties which varied somewhat among the sources were clearly observed. The most peroxide-decomposing activity was demonstrated by the phospholipid fraction of krill, followed by that of egg yolk. The existence of oxidation products of phospholipids were presumed to be responsible for the decomposition of lipid peroxides.
- 社団法人 日本農芸化学会の論文
著者
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FUJIMOTO Kenshiro
Department of Food and Nutrition, Koriyama Women's University
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Fujimoto K
Department Of Applied Biological Chemistry Tohoku University
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Kaneda Takashi
Department of Radiology, Nihon University School of Dentistry at Matsudo
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Lee Jong-ho
Department Of Oral & Maxillofacial Surgery Graduate School Of Dentistry Seoul National Universit
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Kaneda Takashi
Department Of Food Chemistry Faculty Of Agriculture Tohoku University:(present Office)koriyama Women
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Lee Jong-Ho
Department of Electrical Engineering, Seoul National University, Shinlim-dong, Kwanak-gu, Seoul 151-742, Korea
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FUJIMOTO Kenshiro
Department of Applied Biochemistry, Faculty of Agriculture, Tohoku University
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