Tags

Type your tag names separated by a space and hit enter

Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions.
J Agric Food Chem. 2002 Apr 10; 50(8):2392-9.JA

Abstract

The effect of natural phenolic compounds on the antioxidant and prooxidant activity of lactoferrin was studied in liposomes and oil-in-water emulsions containing iron. The antioxidants tested with lactoferrin were alpha-tocopherol, ferulic acid, coumaric acid, tyrosol, and natural phenolic extracts obtained from three different extra-virgin olive oils and olive mill wastewater. The natural extracts of olive oils and mill wastewaters were composed mainly of polyphenols and simple phenolics, respectively. Lipid oxidation at 30 degrees C was determined by the formation of hydroperoxides and fluorescent compounds resulting from oxidized lipid interactions. All phenolic compounds showed synergistic properties in reinforcing the antioxidant activity of lactoferrin in lipid systems containing iron. The highest synergistic effects were observed for the phenolic extracts rich in polyphenols of extra-virgin olive oils and lactoferrin. This synergistic effect was higher in liposomes than in emulsions.

Authors+Show Affiliations

Instituto de Investigaciones Marinas del CSIC, Eduardo Cabello 6, E-36208 Vigo, Spain. medina@iim.csic.esNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11929302

Citation

Medina, Isabel, et al. "Effects of Natural Phenolic Compounds On the Antioxidant Activity of Lactoferrin in Liposomes and Oil-in-water Emulsions." Journal of Agricultural and Food Chemistry, vol. 50, no. 8, 2002, pp. 2392-9.
Medina I, Tombo I, Satué-Gracia MT, et al. Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions. J Agric Food Chem. 2002;50(8):2392-9.
Medina, I., Tombo, I., Satué-Gracia, M. T., German, J. B., & Frankel, E. N. (2002). Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 50(8), 2392-9.
Medina I, et al. Effects of Natural Phenolic Compounds On the Antioxidant Activity of Lactoferrin in Liposomes and Oil-in-water Emulsions. J Agric Food Chem. 2002 Apr 10;50(8):2392-9. PubMed PMID: 11929302.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions. AU - Medina,Isabel, AU - Tombo,Isabel, AU - Satué-Gracia,M Teresa, AU - German,J Bruce, AU - Frankel,Edwin N, PY - 2002/4/4/pubmed PY - 2002/5/30/medline PY - 2002/4/4/entrez SP - 2392 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 50 IS - 8 N2 - The effect of natural phenolic compounds on the antioxidant and prooxidant activity of lactoferrin was studied in liposomes and oil-in-water emulsions containing iron. The antioxidants tested with lactoferrin were alpha-tocopherol, ferulic acid, coumaric acid, tyrosol, and natural phenolic extracts obtained from three different extra-virgin olive oils and olive mill wastewater. The natural extracts of olive oils and mill wastewaters were composed mainly of polyphenols and simple phenolics, respectively. Lipid oxidation at 30 degrees C was determined by the formation of hydroperoxides and fluorescent compounds resulting from oxidized lipid interactions. All phenolic compounds showed synergistic properties in reinforcing the antioxidant activity of lactoferrin in lipid systems containing iron. The highest synergistic effects were observed for the phenolic extracts rich in polyphenols of extra-virgin olive oils and lactoferrin. This synergistic effect was higher in liposomes than in emulsions. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11929302/Effects_of_natural_phenolic_compounds_on_the_antioxidant_activity_of_lactoferrin_in_liposomes_and_oil_in_water_emulsions_ L2 - https://doi.org/10.1021/jf011126y DB - PRIME DP - Unbound Medicine ER -