Grasas y Aceites, Vol 44, No 3 (1993)

Antioxidant activity of the nitrogeneous natural compounds


https://doi.org/10.3989/gya.1993.v44.i3.1095

R. Maestro-Durán
Instituto de la Grasa y sus Derivados (CSIC), Spain

R. Borja-Padilla
Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


As a continuation of the study of natural antioxidants, this third part deals with nitrogeneous compounds, classified in the following groups.
Amino acids and proteins. Products of the Maillard reaction. Phospholipids (with choline or ethanolamine) and their heating products. Riboflavin. Chlorophylls and porphyrins. Uric acid and derivatives. Their behaviour as inhibitors of the chain reaction of prooxidant radicals, by irreversible reaction or by sequestration of those radicals, as well as their synergistic action with primary antioxidants is discussed.
Finally, the patents registered during the last years for these kind of compounds, their derivatives and synergists in food and other uses are cited.

Keywords


Antioxidant (activity); Information (paper); Nitrogenous compounds

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