Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives
Shaojun Liu, Yamin Zhu, Ning Liu, Daming Fan, Mingfu Wang, Yueliang Zhao
Abstract
-docosahexaenoate showed weaker DPPH and ABTS radical cation scavenging activity but much improved lipophilicity, higher cell membrane affinity, and hence enhanced cellular antioxidant activity compared with the parent quercetin. Overall, quercetin could be used as a safe dietary polyphenol to inhibit lipid oxidation. The newly formed quercetin-polyunsaturated fatty acid esters may render improved bioactivity to humans, which needs further investigation.
Topics & Concepts
QuercetinChemistryFish oilPolyunsaturated fatty acidPolyphenolAntioxidantABTSDPPHFatty acidOrganic chemistryFlavonoidFood scienceChromatographyBiochemistryFish <Actinopterygii>BiologyFisheryFree Radicals and AntioxidantsPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and Analysis