| 摘要 |
<p>The water-soluble and fat-insoluble polyphenolic antioxidants (catechins) present in green tea are made into solutions in a nonionic edible fat-soluble solvent which is a solvent for the tea catechins and which solutions are effective antioxidants in fats, oil, foods, and ingredients of foods without imparting undesirable flavors, aromas, and precipitates. Since it is known that tea polyphenols have positive effects on human health, the resulting stabilized lipids can be considered to have nutritional qualities superior to the same lipid stabilized with common synthetic antioxidants. Unexpectedly strong synergistic effects with other natural antioxidants and with phosphates are also shown.</p> |
