Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion.

Shengnan LiuRong ZhangLiumin FanYunfang MaQisen Xiang

Published in: Journal of the science of food and agriculture (2020)

The results lend support to the possible application of rosemary or RE as a rich source of natural antioxidants to inhibit the oxidation of food lipids during gastrointestinal digestion. © 2019 Society of Chemical Industry.

Keyphrases

hydrogen peroxide
anaerobic digestion
fatty acid
oxidative stress
electron transfer
visible light
human health
anti inflammatory