Antioxidant Properties of Lignin | Zendy

CATIGNANI GEORGE L. | Zendy; CARTER M. ELAINE | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

Antioxidant Properties of Lignin

Author(s) -

CATIGNANI GEORGE L.,

CARTER M. ELAINE

Publication year - 1982

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1982.tb05029.x

Subject(s) - lignin , antioxidant , chemistry , digestion (alchemy) , food science , cellulose , biochemistry , organic chemistry , chromatography

Since certain dietary antioxidants are generally thought to protect retinol from oxidation during digestion, lignin was tested for its antioxidant properties. Inclusion of 1–10% lignin in the rat diet resulted in an increased (50–100%) deposition of retinol as compared to cellulose‐fed controls. Data indicate that lignin exhibits antioxidant properties in the presence of oil and probably in the presence of other fat‐soluble substances (e.g. vitamins A and E). Animal experiments substantiate this hypothesis. Results suggest both the biochemical and chemical nature as well as the nutritional ramifications of these observations deserve further investigation.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research