Protective effects of extra virgin olive oil against storage-induced omega 3 fatty acid oxidation of algae oil
The low oxidative stability of polyunsaturated fatty acids (PUFA) in omega-3 supplements may cause the formation of compounds that may have negative healthy effects. Extra virgin olive oil (EVOO) contains high content of monounsaturated fatty acids (MUFA) and polyphenols, which might improve PUFA ox...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-11-01
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| Series: | NFS Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364620300171 |