This shows the improvement of the antioxidants in the fish with the
feeding of vegetable oil.
Lack of antioxidants and / or the ability to quench free radicals /
oxidation seems to be a problem in many different disease states.
"oxidative stress"
--------------------
Improvement in Storage Stability of Fish Fillet Using Dietary Soybean
Phospholipids
Food Science and Technology Research
Vol. 14 (2008) , No. 1 pp.55-61
Yo****hiro MURANO1), Tomoko FUNABA****1), Seiji SEKINE1) and Hiroyuki
TAKEUCHI1)
1) Central Research Laboratory of The Nis****n OilliO Group, Ltd.
(Received: August 2, 2007)
(Accepted: October 7, 2007)
Soybean phospholipids are known to exhibit antioxidant effects on oils
and fats.
However, few studies have examined their antioxidant effects in vivo.
In this study, we investigated the influence of dietary soybean
phospholipids on fish fillet oxidation.
For 4 weeks, we fed rainbow trout diets containing 0, 1.0, or 2.5%
soybean phospholipids, of which the lipid content was adjusted with
soybean oil.
We compared oxidation stability in fillets after the feeding period.
In the fillet of fish fed the soybean phospholipidcontaining diets,
the thiobarbituric acid reactive substance (TBARS) level following an
oxidation test was significantly inhibited compared to that in the
fillet of fish fed a soybean oil-containing diet.
Similarly, the syntheses of malondialdehyde (MDA) and 4-
hydroxyalkenals (HAE) were significantly inhibited.
These results suggest that the administration of soybean phospholipids
improves the storage stability of fish fillet.
Keywords: soybean phospholipids, oxidation, lipid, fish
Who loves ya.
Tom
Jesus Was A Vegetarian!
http://tinyurl.com/634q5a
Man Is A Herbivore!
http://tinyurl.com/4rq595
DEAD PEOPLE WALKING
http://tinyurl.com/zk9fk
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