Protein antioxidants for the stabilization of lipid foods: Current and potential applications

Ryan J. Elias, Eric A. Decker

Research output: Chapter in Book/Report/Conference proceedingChapter

9 Scopus citations


Fats and oils that are high in polyunsaturated fatty acids are generally regarded as beneficial to human health yet are extremely liable to oxidative deterioration. The number of antioxidant intervention strategies available for foods is limited and will likely decline as the consumer demand for 'all natural' products increases. New antioxidant technologies are clearly needed, especially those based on non-synthetic compounds. Proteins and peptides have the potential to fill this niche, as they are capable of inhibiting oxidative rancidity by a number of mechanisms, including radical scavenging, metal chelation, two-electron peroxide reduction, and aldehyde quenching. This chapter focuses on the demonstrated and potential use of food proteins as antioxidants in lipid foods, as well as their limitations.

Original languageEnglish (US)
Title of host publicationOxidation in Foods and Beverages and Antioxidant Applications
Subtitle of host publicationUnderstanding Mechanisms of Oxidation and Antioxidant Activity
PublisherElsevier Inc.
Number of pages23
ISBN (Print)9781845696481
StatePublished - Sep 2010

All Science Journal Classification (ASJC) codes

  • General Agricultural and Biological Sciences
  • General Biochemistry, Genetics and Molecular Biology
  • General Medicine


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