Antioxidative Activity of Egg Yolk Lipoproteins
1994 年 58 巻 9 号 p. 1711-1713
詳細
1994 年 58 巻 9 号 p. 1711-1713
The antioxidative activity of egg yolk lipoproteins and apoproteins toward linoleic acid (LA) in an emulsion was studied. High-density lipoprotein (HDL) was more effective than low-density lipoprotein (LDL), and apo-HDL was more effective than apo-LDL when each was used after being dissolved in NaOH. The lipid moiety of HDL also had an antioxidative effect on LA directly or on LA in an emulsion, and might have enhanced the antioxidative activity of apo-HDL.
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