Effect of alkyl‐chain unsaturation on the antioxidant potential of chlorogenic acid derivatives in food and biological systems
Yuzhuo Wang,
Yan Xu,
Hailing Luo
et al.
Abstract:SummaryChlorogenic acid (CGA) was modified using acyl chlorides with different levels of unsaturation (C18:0–C18:3) to enhance the lipophilicity and promote its application. The antioxidant activity of CGA derivatives in food and biological models was evaluated. All CGA derivatives had significantly greater antioxidative activity than CGA in fish oil and β‐carotene/linoleic acid emulsions (P < 0.05), but there was no linear relationship between antioxidative activity and unsaturation. The effectiveness of C… Show more
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