跳至主要内容

Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A Review

Read  full  paper  at:
http://www.scirp.org/journal/PaperInformation.aspx?PaperID=53526#.VMdI_CzQrzE

ABSTRACT
Dairy products contain lipids rich in polyunsaturated fatty acids and their esters are easily oxidized by molecular oxygen over time. Deleterious changes in dairy products caused by lipid oxidation include not only loss of flavour or development of off-flavours, but also loss of colour, nutrient value, and the accumulation of compounds, which may be detrimental to the health of consumers. One of the most effective ways of retarding lipid oxidation in dairy products is to incorporate antioxidants. Sometimes synthetic phenolic antioxidant, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are used to delay this oxidation. Supplementation dairy products with natural antioxidants (polyphenolic compounds) are better using than synthetic antioxidant and could be potentially. The use of rosemary as natural antioxidant in dairy products can reduce the rate of lipid oxidation and hydrolysis besides may be beneficial in increasing the shelf life of these products. This supplementation will move these products into the functional food area under new category as healthy dairy products. This literature review covers the research that has focused on rosemary as antioxidant and anti-inflammatory agent that can inhibit the lipid oxidation and have health benefits by preventing carcinogens from binding to DNA, fight and stop pain. In this review, we survey the previous studies that were conducted on the application of rosemary extract as an antioxidant to extend the shelf life and to minimize nutritional losses of dairy product.
 
Cite this paper
Gad, A. and Sayd, A. (2015) Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A Review. Food and Nutrition Sciences, 6, 179-193. doi: 10.4236/fns.2015.61019.
 
References
[1]Fennema, O.R. (1999) Food Chemistry. 3rd Edition, Marcel Dekker, New York, 1067.
 
[2]Hunziker, O.F., Cordes, W.A. and Nissen, B.H. (1929) Metals in Dairy Equipment. Metallic Corrosion in Milk Products and Its Effect on Flavor. Journal of Dairy Science, 12, 140-148.
http://dx.doi.org/10.3168/jds.S0022-0302(29)93566-9
 
[3]Rice, F.E. (1926) Sweetened Condensed Milk: VI. Tallowiness. Journal of Dairy Science, 9, 459-468.
http://dx.doi.org/10.3168/jds.S0022-0302(26)93914-3
 
[4]Tanner, M.S., Bhave, S.A., Kantarjian, A.H. and Pandit, A.N. (1983) Early Introduction of Copper-Contaminated Animal Milk Feeds as a Possible Cause of Indian Childhood Cirrhosis. The Lancet, 322, 992-995.
http://dx.doi.org/10.1016/S0140-6736(83)90980-7
 
[5]Brown, W.C. and Thurston, L.M. (1940) A Review of Oxidation in Milk Products as Related to Flavor. Journal of Dairy Science, 23, 629-685.
http://dx.doi.org/10.3168/jds.S0022-0302(40)95555-2
 
[6]Krause, A.J., Miracle, R.E., Sanders, T.H., Dean, L.L. and Drake, M.A. (2008) The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture. Journal of Dairy Science, 91, 455-465.
http://dx.doi.org/10.3168/jds.2007-0717
 
[7]Shiota, M., Takahashi, N., Konishi, H. and Yoshioka, T. (2012) Impact of Oxidized Off-Flavor of Ice Cream Prepared from Milk Fat. Journal of Oil and Fat Industries, 81, 455-460.
 
[8]Lee, K.G. and Shibamoto, T. (2002) Determination of Antioxidant Potential of Volative Extracts Isolated from Various Herbs and Spices. Journal of Agricultural and Food Chemistry, 50, 4947-4952.
http://dx.doi.org/10.1021/jf0255681
 
[9]Li, Y.H., Zhang, L.W. and Wang, W.J. (2012) Formation of Aldehyde and Ketone Compounds during Production and Storage Milk Powder. Molecule, 17, 9900-9911.
http://dx.doi.org/10.3390/molecules17089900
 
[10]Krukovsky, V.N. (1951) The Origin of Oxidized Flavors and Factors Responsible for Their Development in Milk and Milk Products. Cornell University, Ithaca.
 
[11]Lloyd, M.A., Zou, J., Ogden, L.V. and Pike, O.A. (2004) Sensory and Nutritional Quality of Nonfat Dry Milk in LongTerm Residential Storage. Journal of Food Science, 69, 326-331.
http://dx.doi.org/10.1111/j.1750-3841.2004.tb18025.x
 
[12]Corbett, W.J. and Tracy, P.H. (1941) Experiments on the Use of Certain Antioxidants for Control of Oxidized Flavor in Dairy Products. Food Research, 6, 445-459.
http://dx.doi.org/10.1111/j.1365-2621.1941.tb16303.x
 
[13]Jeon, I.J. (1996) Undesirable Flavors in Dairy Products. In: Food Taints and Off-Flavours, Blackie Academic and Professional, New York, 139-167.
http://dx.doi.org/10.1007/978-1-4615-2151-8_5
 
[14]Menrad, K. (2003) Market and Marketing of Functional Food in Europe. Journal of Food Engineering, 56, 181-188.
http://dx.doi.org/10.1016/S0260-8774(02)00247-9
 
[15]Roberfroid, M.B. (2000) A European Consensus of Scientific Concepts of Functional Foods. Nutrition, 16, 689-691.
http://dx.doi.org/10.1016/S0899-9007(00)00329-4
 
[16]Berardini, N., Knodler, M., Schieber, A. and Carle, R. (2005) Utilization of Mango Peels as a Source of Pectin and Polyphenolics. Innovations in Food Science and Emerging Technologies, 6, 442-452.
http://dx.doi.org/10.1016/j.ifset.2005.06.004
 
[17]Belitz, H.D. and Grosch, W. (1999) Food Chemistry. Springer-Verlag, Berlin, 184-189.
http://dx.doi.org/10.1007/978-3-662-07281-3
 
[18]Schaich, K.M. (2008) Chapter 8: Co-Oxidations of Oxidizing Lipids: Reactions with Proteins. In: Kamal-Eldin, A. and Min, D., Eds., Lipid Oxidation Pathways, 183-274.
 
[19]Addis, P.B. (1986) Occurrence of Lipid Oxidation Products in Foods. Food and Chemical Toxicology, 24, 1021-1030.
http://dx.doi.org/10.1016/0278-6915(86)90283-8
 
[20]Kubow, S. (1990) Toxicity of Dietary Lipid Peroxidation Products. Trends Food Science and Technology, 1, 67-71.
http://dx.doi.org/10.1016/0924-2244(90)90049-5
 
[21]Vercellotti, J.R., Angelo, A.J.S. and Spanier, A.M. (1992) Lipid Oxidation in Foods, an Overview. In: St Angelo, A.J. Ed., Lipid Oxidation in Food, American Chemical Society, Washington DC, 1-14.
 
[22]Schaich, K.M. (2012) Lipid Oxidation. In: Eskin, N.A.M., Ed., Biochemistry of Foods, 3rd Edition. Elsevier, New York.
 
[23]Shahidi, F. (1998) Indicators for Evaluation of Lipid Oxidation and Off-Flavor Development in Food. In: Food Flavors: Formation, Analysis and Packaging Influences, 55-68.
 
[24]Schaich, K.M. (2009) Lipid Oxidation: A Chemical Stabilization Challenge for Packaging. In: Yam, K.L. Ed., The Wiley Encyclopedia of Packaging Technology, 3rd Edition, John Wiley and Sons Inc., New York, 659-674.
 
[25]Gordon, M.H. (2001) The Development of Oxidative Rancidity. In: Pokorny, J., Yanishlieva, N. and Gordon, M., Eds., Antioxidants in Food-Practical Applications, CRC Press, Washington DC, 7-21.
http://dx.doi.org/10.1016/9781855736160.1.5
 
[26]Frankel, E.N. (1995) Chemistry of Autoxidation: Mechanism, Products and Flavor Significance. In: Min, D.B and Smouse, T.H., Eds., Flavor Chemistry of Fats and Oils, AOCS, Urbana-Champaign, 1-38.
 
[27]Ueno, T., Suzuki, Y., Ho, C. and Masuda, H. (2007) Formation of Off-Odorants during Light Exposure of Milk and Its Inhibition by Antioxidants. ACS Symposium Series, 956, 390-400.
 
[28]Gilgun-Sherki, Y., Melamed, E. and Offen, D. (2001) Oxidative Stress Induced-Neurodegenerative Diseases: The Need for Antioxidants That Penetrate the Blood Brain Barrier. Neuropharmacology, 40, 959-975.
http://dx.doi.org/10.1016/S0028-3908(01)00019-3
 
[29]Reische, D.W., Lillard, D.A. and Eitenmiller, R.R. (2002) Antioxidants. In: Akoh, C.C. and Min, D.B., Eds., Food Lipids: Chemistry, Nutrition and Biotechnology, Marcel Dekker, New York, 489-516.
http://dx.doi.org/10.1201/9780203908815.ch15
 
[30]Antolovich, M., Prenzler, P.D., Patsalides, E., McDonald, S. and Robards, K. (2002) Methods for Testing Antioxidant Activity. The Analyst, 127, 183-198.
http://dx.doi.org/10.1039/b009171p
 
[31]Liao, K. and Yin, M. (2000) Individual and Combined Antioxidant Effects of Seven Phenolic Agents in Human Erythrocyte Membrane Ghosts and Phosphatidylcholine Liposome Systems: Importance of the Partition Coefficient. Journal of Agricultural and Food Chemistry, 48, 2266-2270.
http://dx.doi.org/10.1021/jf990946w
 
[32]Abdalla, A.E. and Roozen, J.P (2001) The Effects of Stabilized Extracts of Sage and Oregano on the Oxidation of Salad Dressings. European Food Research and Technology, 212, 551-556.
http://dx.doi.org/10.1007/s002170100288
 
[33]Astley, S.B. (2003) Dietary Antioxidants—Past, Present and Future. Trends in Food Science and Technology, 14, 9398.
http://dx.doi.org/10.1016/S0924-2244(02)00281-9
 
[34]Loliger, J., Lambelet, P., Aeschbach, R. and Prior, E.M. (1996) Natural Antioxidants: From Radical Mechanisms to Food Stabilization. In: McDonald, R.E. and Min, D.B., Eds., Food Lipids and Health, Marcel Dekker Inc., New York, 315-344.
 
[35]Shahidi, F. and Wanasundara, P.K.J. (1992) Phenolic Antioxidants. Critical Reviews in Food Science and Nutrition, 32, 67-103.
http://dx.doi.org/10.1080/10408399209527581
 
[36]Karpinska, M., Borowski, J. and Danowska, O.M. (2001) The Use of Natural Antioxidants in Ready-to-Serve Food. Food Chemistry, 72, 5-9.
http://dx.doi.org/10.1016/S0308-8146(00)00171-0
 
[37]El-Alim, S.L.A., Lugasi, A., Hóvári, J. and Dworschák, E. (1999) Culinary Herbs Inhibit Lipid Oxidation in Raw and Cooked Minced Meat Patties during Storage. Journal of the Science of Food and Agriculture, 79, 277-285.
http://dx.doi.org/10.1002/(SICI)1097-0010(199902)79:2<277::AID-JSFA181>3.0.CO;2-S
 
[38]Fiorentino, A., Ricci, A., D’Abrosca, B., Pacifico, S., Golino, A., Letizia, M., Piccolella, S. and Monaco, P. (2008) Potential Food Additives from Carex distachya Roots: Identification and in Vitro Antioxidant Properties. Journal of Agricultural and Food Chemistry, 56, 8218-8225.
http://dx.doi.org/10.1021/jf801603s
 
[39]Han, J. and Rhee, K.S. (2004) Antioxidant Properties of Selected Oriental Non-Culinary/Nutraceutical Herb Extracts as Evaluated in Raw and Cooked Meat. Meat Science, 70, 25-33.
http://dx.doi.org/10.1016/j.meatsci.2004.11.017
 
[40]Namiki, M. (1990) Antioxidant Antimutagens in Food. Critical Reviews in Food Science and Nutrition, 29, 273-300.
http://dx.doi.org/10.1080/10408399009527528
 
[41]Nunez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.K., Rhee, K.S. and Keeton, J.T. (2008) Antioxidant Properties of Plum Concentrates and Powder in Precooked Roast Beef to Reduce Lipid Oxidation. Meat Science, 80, 997-1004.
http://dx.doi.org/10.1016/j.meatsci.2008.04.014
 
[42]Armitage, D.B., Hettiarachchy, N.S. and Monsoor, M.A. (2002) Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry. Journal of Food Science, 67, 631634.
 
[43]Barbut, S., Josephson, D.B. and Maurer, A.J. (1985) Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage. Journal of Food Science, 50, 1356-1359.
http://dx.doi.org/10.1111/j.1365-2621.1985.tb10476.x
 
[44]Barbut, S., Draper, H.H. and Hadley, M. (1988) Effects of Freezing Method on Lipid Oxidation in Turkey Sausage. Journal of Food Protection, 51, 878-882.
 
[45]Botsoglou, N.A., Govaris, A., Giannenas, I., Botsoglou, E. and Papageorgiou, G. (2007) The Incorporation of Dehydrated Rosemary Leaves in the Rations of Turkeys and Their Impact on the Oxidative Stability of the Produced Raw and Cooked Meat. International Journal of Food Sciences and Nutrition, 58, 312-320.
http://dx.doi.org/10.1080/09637480701228583
 
[46]Duxbury, D.D. (1989) Decolorized, Deflavorized Rosemary Extracts Antioxidant Properties Retard Oxidative Rancidity. Food Processing, 50, 62-67.
 
[47]Jaswir, I. and Man, Y.B.C. (1999) Use Optimization of Natural Antioxidants in Refined Bleached and Deodorized palm Olein during Repeated Deep-Fat Frying Using Response Surface Methodology. Journal of the American Oil Chemists’ Society, 76, 341-348.
 
[48]Murphy, A., Kerry, J.P., Buckley, J. and Gray, I. (1998) The Antioxidative Properties of Rosemary Oleoresin and Inhibition of Off-Flavours Precooked Roast Beef Slices. Journal of the Science of Food Agriculture, 77, 235-243.
http://dx.doi.org/10.1002/(SICI)1097-0010(199806)77:2<235::AID-JSFA30>3.0.CO;2-L
 
[49]Sanchez-Escalante, A., Djenane, D., Torrescano, G., Beltran, J.A. and Roncales, P. (2003) Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere. Journal of Food Science, 68, 339-344.
http://dx.doi.org/10.1111/j.1365-2621.2003.tb14162.x
 
[50]Tsen, S.Y., Ameri, F. and Smith, J.S. (2006) Effects of Rosemary Extracts on the Reduction of Heterocyclic Amines in Beef Patties. Journal of Food Science, 71, 469-473.
http://dx.doi.org/10.1111/j.1750-3841.2006.00149.x
 
[51]Lugasi, A., Dworschak, E. and Hovari, J. (1995) Characterization of Scavenging Activity of Natural Polyphenols by Chemiluminescence Technique. Proceedings of the 8th European Conference on Food Chemistry, European Chemical Society, Vienna, 18-20 September 1995, 639-643.
 
[52]Oluwatuyi, M., Kaatza, G.W. and Gibbons, S. (2004) Antibacterial and Resistance Modifying Activity of Rosmarinus officinalis. Phytochemistry, 65, 3249-3254.
http://dx.doi.org/10.1016/j.phytochem.2004.10.009
 
[53]Aruoma, O.I., Spencer, J.P., Rossi, R., Aeschbach, R., Khan, A., Mahmood, N., Munoz, A., Murcia, A., Butler, J. and Halliwell, B. (1996) An Evaluation of the Antioxidant and Antiviral Action of Extracts of Rosemary and Provencal Herbs. Food and Chemical Toxicology, 34, 449-456.
http://dx.doi.org/10.1016/0278-6915(96)00004-X
 
[54]Ramírez, P., García-Risco, M.R., Santoyo, S., Senoráns, F.J., Ibánez, E. and Reglero, G. (2006) Isolation of Functional Ingredients from Rosemary by Preparative-Supercritical Fluid Chromatography (Prep-SFC). Journal of Pharmaceutical and Biomedical Analysis, 41, 1606-1613.
http://dx.doi.org/10.1016/j.jpba.2006.02.001
 
[55]Altinier, G., Sosa, S., Aquino, R.P., Mencherini, T., Loggia, R.D. and Tubaro, A. (2007) Characterization of Topical Antiinflammatory Compounds in Rosmarinus officinalis L. Journal of Agricultural and Food Chemistry, 55, 17181723.
http://dx.doi.org/10.1021/jf062610+
 
[56]Singletary, K., MacDonald, C. and Walling, M. (1996) Inhibition by Rosemary and Carnosol of 7,12-Dimethylbenz[a]Anthracene (DMBA)-Induced Rat Mammary Tumorigenesis and in Vivo DMBA-DNA Adduct Formation. Cancer Letters, 104, 43-48.
http://dx.doi.org/10.1016/0304-3835(96)04227-9
 
[57]Okamura, N., Haraguchi, H., Hashimotok, K. and Yagi, A. (1994) Flavonoids in Rosmarinus officinalis Leaves. Phytochemistry, 37, 1463-1466.
http://dx.doi.org/10.1016/S0031-9422(00)90434-5
 
[58]Cuvelier, M.E., Berset, C. and Richard, H. (1994) Antioxidant Constituents in Sage. Journal of Agricultural and Food Chemistry, 42, 665-669.
http://dx.doi.org/10.1021/jf00039a012
 
[59]Aruoma, O.I., Halliwell, B., Aeschbach, R. and Loliger, J. (1992) Antioxidant and Pro-Oxidant Properties of Active Rosemary Constituents: Carnosol and Carnosic Acid. Xenobiotica, 22, 257-265.
http://dx.doi.org/10.3109/00498259209046624
 
[60]Del Bano, M.J., Lorente, J., Castillo, J., Benavente-Garcia, O., Del Rio, J.A. and Ortuno, A. (2003) Phenolic Diterpenes, Flavones, and Rosmarinic Acid Distribution during the Development of Leaves, Flowers, Stems, and Roots of Rosmarinus officinalis. Journal of Agricultural and Food Chemistry, 51, 4247-4253.
http://dx.doi.org/10.1021/jf0300745
 
[61]Haraguchi, H., Saito, T., Okamura, N. and Yagi, A. (1995) Inhibition of Lipid Peroxidation and Superoxide Generation by Diterpenoids from Rosmarinus offcinalis. Planta Medica, 61, 333-336.
http://dx.doi.org/10.1055/s-2006-958094
 
[62]Zeng, H.H., Tu, P.F., Zhou, K., Wang, H., Wang, B.H. and Lu, J.F. (2001) Antioxidant Properties of Phenolic Diterpenes from Rosmarinus officinalis. Acta Pharmacologica Sinica, 22, 1094-1098.
 
[63]Escuder, B., Torres, R., Lissi, E., Labbé, C. and Faini, F. (2002) Antioxidant Capacity of Abietanes from Sphacele Salviae. Natural Product Letters, 16, 277-281.
http://dx.doi.org/10.1080/10575630290020631
 
[64]Hra, H.R., Hadolina, M., Knez, E. and Bauman, D. (2000) Comparison of Antioxidative and Synergistic Effects of Rosemary Extract with α-Tocopherol, Ascorbyl Palmitate and Citric Acid in Sunflower Oil. Food Chemistry, 71, 229233.
http://dx.doi.org/10.1016/S0308-8146(00)00161-8
 
[65]Houlihan, C.M., Ho, C.T. and Chang, S.S. (1984) Elucidation of the Chemical Structure of a Novel Antioxidant, Rosmaridiphenol, Isolated from Rosemary. Journal of the American Oil Chemists’ Society, 61, 1036-1039.
http://dx.doi.org/10.1007/BF02636212
 
[66]Houlihan, C.M., Ho, C.T. and Chang, S.S. (1985) The Structure of Rosmariquinone New Antioxidant isolated from Rosmarinus officinalis L. Journal of the American Oil Chemists’ Society, 62, 96-98.
http://dx.doi.org/10.1007/BF02541500
 
[67]Nakatani, N. and Inatani, R. (1984) Two Antioxidant Diterpenes from Rosemary (Rosmarinus officinalis L.) and a New Revised Structure for Rosmanol. Agricultural and Biological Chemistry, 48, 2081-2085.
http://dx.doi.org/10.1271/bbb1961.48.2081
 
[68]Frankel, E.N., Huang, S.W., Aeschbach, R. and Prior, E. (1996) Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion. Journal of Agricultural and Food Chemistry, 44, 131-135.
http://dx.doi.org/10.1021/jf950374p
 
[69]Frankel, E.N., Huang, S.W., Prior, E. and Aeschbach, R. (1996) Evaluation of Antioxidant Activity of Rosemary Extracts, Carnosol, and Carnosic Acid in Bulk Vegetable Oils and Fish Oils and Their Emulsions. Journal of Agricultural and Food Chemistry, 72, 201-208.
http://dx.doi.org/10.1002/(SICI)1097-0010(199610)72:2<201::AID-JSFA632>3.0.CO;2-Q
 
[70]Madsen, H.L., Andersen, L., Christiansen, L., Brockhoff, P. and Bertelsen, G. (1996) Antioxidative Activity of Summer Savory (Satureja hortensis L.) and Rosemary (Rosemarinus officinalis L.) in Minced, Cooked Pork Meat. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 203, 333-338.
http://dx.doi.org/10.1007/BF01231071
 
[71]Martinez-Tome, M., Jimenez, A.M. and Ruggieri, S. (2001) Antioxidant Properties of Mediterranean Spices Compared with Common Food Additives. Journal of Food Protection, 64, 1412-1419.
 
[72]Guo, Q., Zhao, B., Li, M., Shen, S. and Xin, W. (1996) Studies on Protecting Mechanisms of Four Components of Green Tea Polyphenols against Lipid Peroxidation in Synaptosomes. Biochimica et Biophysica Acta (BBA)—Lipids and Lipid Metabolism, 1304, 210-222.
http://dx.doi.org/10.1016/S0005-2760(96)00122-1
 
[73]Basaga, H., Tekkaya, C. and Acikel, F. (1997) Antioxidative and Free Radical Scavenging Properties of Rosemary Extract. LWT-Food Science and Technology, 30, 105-108.
http://dx.doi.org/10.1006/fstl.1996.0127
 
[74]Gad, A.S. and Abd El-Salam, M.H. (2010) The Antioxidant Properties of Skim Milk Supplemented with Rosemary and Green Tea Extracts in Response to Pasteurisation, Homogenisation and the Addition of Salts. International Journal of Dairy Technology, 63, 349-355.
http://dx.doi.org/10.1111/j.1471-0307.2010.00585.x
 
[75]El-Din, H.M.F., Ghita, I.E., Badran, S.M.A., Gad, A.S. and El-Said, M.W. (2010) Manufacture of Low Fat UF-Soft Cheese Supplemented with Rosemary Extract (as Natural Antioxidant). Journal of American Science, 6, 570-579.
 
[76]Gad, A.S., Ghita, I.E., El-Din, H.M.F., Badran, S.M.A. and El-Messery, T.M. (2010) Production Health Benefits Yoghurt Supplemented with Rosemary and Green Tea Extract as Natural antioxidant. IDF World Dairy Summit, Auckland, 5-11.
 
[77]Al Zahal, O., Or-Rashid, M.M., Greenwood, S.L., Douglas, M.S. and McBride, B.W. (2009) The Effect of Dietary Fiber Level on Milk Fat Concentration and Fatty Acid Profile of Cows Fed Diets Containing Low Levels of Polyunsaturated Fatty Acid. Journal of Dairy Science, 92, 1108-1116.
http://dx.doi.org/10.3168/jds.2008-1472
 
[78]Van Nieuwenhove, C.P., Oliszeski, R. and Gonzalez, S.N. (2009) Fatty Acid Composition and Conjugated Linoleic Acid Content of Cow and Goat Cheeses from Northwest Argentina. Journal of Food Quality, 32, 303-314.
http://dx.doi.org/10.1111/j.1745-4557.2009.00258.x
 
[79]Kilcawley, K.N., O’Connell, P.B., Hickey, D.K., Sheehan, E.M., Beresford, T.P. and McSweeney, P.L.H. (2007) Influence of Composition on the Biochemical and Sensory Characteristics of Commercial Cheddar Cheese of Variable Quality and Fat Content. International Journal of Dairy Technology, 60, 81-88.
http://dx.doi.org/10.1111/j.1471-0307.2007.00299.x
 
[80]Deeth, H.C. (2006) Lipoprotein Lipase and Lipolysis in Milk. International Dairy Journal, 16, 555-562.
http://dx.doi.org/10.1016/j.idairyj.2005.08.011
 
[81]Fernandez-López, J., Zhi, N., Aleson-Carbonell, L., Alérez-Alvarez, J.A. and Kuri, V. (2005) Antioxidant and Bacterial Activities of Natural Extracts: Application in Beef Meatballs. Journal of Meat Science, 69, 371-380.
http://dx.doi.org/10.1016/j.meatsci.2004.08.004
 
[82]Haliwell, B. and Gutteridge, J.M. (1992) Free Radicals, Antioxidants, and Human Disease—Where Are We Now. Journal of Laboratory and Clinical Medicine, 119, 598-620.
 
[83]Stevenson, D.E. and Hurst, R.D. (2007) Polyphenolic Phytochemicals—Just Antioxidants or Much More? A Review. Cellular and Molecular Life Sciences, 64, 2900-2916.
http://dx.doi.org/10.1007/s00018-007-7237-1
 
[84]Coussens, L.M. and Werb, Z. (2002) Inflammation and Cancer. Nature, 420, 860-867.
http://dx.doi.org/10.1038/nature01322
 
[85]Mueller, M.M. (2006) Inflammation in Epithelial Skin Tumours: Old Stories and New Ideas. European Journal of Cancer, 42, 735-744.
http://dx.doi.org/10.1016/j.ejca.2006.01.014
 
[86]Takaki, I., Bersani-Amado, L.E., Vendruscolo, A., Sartoretto, S.M., Diniz, S.P., Bersani-Amado, C.A. and Cuman, R.K.N. (2008) Anti-Inflammatory and Antinociceptive Effects of Rosmarinus officinalis L. Essential Oil in Experimental Animal Models. Journal of Medicinal Food, 11, 741-746.
http://dx.doi.org/10.1089/jmf.2007.0524
 
[87]Pérez-Fons, L., Garzón, M.T. and Micol, V. (2010) Relationship between the Antioxidant Capacity and Effect of Rosemary (Rosmarinus officinalis L.) Polyphenols on Membrane Phospholipid Order. Journal of Agricultural and Food Chemistry, 58, 161-171.
http://dx.doi.org/10.1021/jf9026487                                                                                   eww150127lx
 
[88]Inoue, K., Takano, H., Shiga, A., Fujita, Y., Makino, H., Yanagisawa, R., Ichinose, T., Kato, Y., Yamada, T. and Yoshikawa, T. (2005) Effects of Volatile Constituents of a Rosemary Extract on Allergic Airway Inflammation Related to House Dust Mite Allergen in Mice. International Journal of Molecular Medicine, 16, 315-319.
标签：

评论

发表评论

此博客中的热门博文