Impact of Epicatechin on the Oxidation Behavior of Fish Oil during Gastrointestinal Digestion

Impact of Epicatechin on the Oxidation Behavior of Fish Oil during Gastrointestinal Digestion

O/W fish oil emulsions with varying EPA/DHA ratios (6/1, 5/2, 4/3) were prepared based on an in vitro digestion-oxidation model. The effects of epicatechin (EC) on the changes in lipid hydroperoxides (LPO), thiobarbituric acid reactive substances (TBARS), malondialdehyde (MDA), and 4-hydroxyhexenal...

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Bibliographic Details
Main Authors: Yizhuo FAN, Liyan ZHANG, Qiyue YANG, Yehui ZHANG, Wenjuan JIAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-07-01
Series:Shipin gongye ke-ji
Subjects:
epa/dha
epicatechin
in vitro digestion
oxidation
emulsion
fish oil
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080176
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