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Antioxidative Effect of Dihydrosphingosine (d18:0) and α-Tocopherol on Tridocosahexaenoin (DHA-TAG)

Eija Ahonen1, Annelie Damerau1, Kaisa M Linderborg1

  • 1Food Sciences, Department of Life Technologies, University of Turku, Turku 20014, Turun yliopisto, Finland.

Journal of Agricultural and Food Chemistry
|September 26, 2023
PubMed

Keywords:
antioxidant synergismcarbonyl–amine reactionsd18:0dihydrosphingosineimineomega-3 fatty acidsphingoid basetocopherol

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