Flax phenolic compounds as inhibitors of lipid oxidation: Elucidation of their mechanisms of action.
Antioxidant
Flaxseed
Lipid oxidation
Model membranes
Phenolic compounds
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Feb 2019
15 Feb 2019
Historique:
received:
12
02
2018
revised:
24
08
2018
accepted:
28
08
2018
entrez:
31
10
2018
pubmed:
31
10
2018
medline:
19
12
2018
Statut:
ppublish
Résumé
Polyunsaturated fatty acids are particularly sensitive to the damages due to reactive oxygen species and lipid oxidation has been reported to be involved in the degradation of food as well as in the early stages of several diseases. Our objective was to study the mechanisms of action of flax (Linum usitatissimum) phenolic compounds to prevent membrane lipid oxidation. To do so, several biophysical techniques (oxidative stress, surface tension, fluorescence spectroscopy and HPLC) were used to investigate the ability of the compounds to prevent lipid oxidation and to interact with membranes. We evidenced a relationship between the structure and the antioxidant efficiency as aglycone compounds were significantly more efficient (p < 0.05) than glucoside compounds. In addition, our results revealed that aglycone lignans spontaneously penetrated the membrane contrary to aglycone hydroxycinnamic acids. To conclude, the comparison of the antioxidant efficiencies revealed that membrane inserted compounds better inhibited lipid oxidation than non-inserted compounds.
Identifiants
pubmed: 30372990
pii: S0308-8146(18)31539-5
doi: 10.1016/j.foodchem.2018.08.126
pii:
doi:
Substances chimiques
Antioxidants
0
Fatty Acids, Unsaturated
0
Lignans
0
Liposomes
0
Phenols
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
651-658Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.