Effect of flavonoids and related compounds on soybean lipoxygenase-1 activity

Lipoxygenase (EC 1.13.11.12) catalyzes the oxidation of unsaturated fatty acids containing a cis,cis-1,4-pentadiene system, and is believed to be a key enzyme in quality changes in vegetables. The objective of this study was to determine the effectiveness of flavonoids and related antioxidants in the prevention of lipoxygenase-dependent lipid oxidation.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• King, Denise Lynne

• Agriculture, Food Science and Technology
• Health Sciences, Nutrition
• Chemistry, Agricultural

Statement dc:rights

• Copyright 1989 King, Denise Lynne

Language dc:language

eng

Identifier

AAI9010919
(UMI)AAI9010919

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/22889