Kaufmann Memorial Lecture 2018 : Prevention of Fish Oil Oxidation

• Kazuo Miyashita

  Faculty of Fisheries Sciences, Hokkaido University

書誌事項

タイトル別名

• Prevention of Fish Oil Oxidation

抄録

The benefit of fish oil to health has been widely recognized because of the high contents of functional EPA (20:5n-3) and DHA (22:6n-3) in the oil; however, the application of fish oil has been limited by its high susceptibility to oxidation. This review reports the characteristics of EPA and DHA oxidation compared with those of other fatty acids such as linoleic acid (18:2n-6). In addition, effective approaches to protect against oxidation are discussed, focusing on the unique antioxidant potential of amine compounds. Finally, the exceptionally high oxidative stability of EPA and DHA in biological systems is discussed. Understanding the protective mechanism against EPA and DHA oxidation in such systems may be useful for the development of an effective antioxidant procedure for fish oil that is rich in EPA and DHA.

収録刊行物

• Journal of Oleo Science

  Journal of Oleo Science 68 (1), 1-11, 2019-01-01

  公益社団法人 日本油化学会

キーワード

• fish oil oxidation
• EPA
• DHA
• antioxidants
• amine compounds

詳細情報

• CRID: 1390282763083592192
• NII論文ID: 130007541857
• NII書誌ID: AA11503337
• DOI: 10.5650/jos.ess18144
• ISSN: 13473352
• ISSN: 13458957
• NDL書誌ID: 029406975
• PubMed: 30542006
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I029406975
• Web Site: https://www.jstage.jst.go.jp/article/jos/68/1/68_ess18144/_pdf
• Web Site: https://search.jamas.or.jp/link/ui/2019223886
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可