In vitro inhibition of lipid peroxidation in fish by turmeric (curcuma longa)

Hilda Priya D'Souza, H. Ramachandra Prabhu

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

The beneficial effects of ω-3 fatty acids on human health have been well documented. Fish and fish oils are the richest sources of ω-3 fatty acids. However, due to their high degree of unsaturation, they are highly susceptible to lipid peroxidation. Regular consumption of peroxidised oils may represent a risk factor for the induction and development of atherosclerosis. In view of the above reports, it was considered necessary to study the effects of turmeric on fish lipid peroxidation during standard cooking practices and on time-dependent changes in the peroxidation of fish homogenate. The antioxidant effect of α-tocopherol was also studied to confirm the relevance of the study. The results suggest that turmeric may be considered as a safe, cheap and readily usable antioxidant for food preparations.

Original languageEnglish
Pages (from-to)138-141
Number of pages4
JournalIndian Journal of Clinical Biochemistry
Volume21
Issue number2
DOIs
Publication statusPublished - 21-11-2006
Externally publishedYes

Fingerprint

Curcuma
Fish
Lipid Peroxidation
Fishes
Lipids
Fatty Acids
Antioxidants
Tocopherols
Fish Oils
Cooking
Atherosclerosis
Oils
Health
Food
In Vitro Techniques

All Science Journal Classification (ASJC) codes

  • Clinical Biochemistry

Cite this

D'Souza, Hilda Priya ; Prabhu, H. Ramachandra. / In vitro inhibition of lipid peroxidation in fish by turmeric (curcuma longa). In: Indian Journal of Clinical Biochemistry. 2006 ; Vol. 21, No. 2. pp. 138-141.
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In vitro inhibition of lipid peroxidation in fish by turmeric (curcuma longa). / D'Souza, Hilda Priya; Prabhu, H. Ramachandra.

In: Indian Journal of Clinical Biochemistry, Vol. 21, No. 2, 21.11.2006, p. 138-141.

Research output: Contribution to journalArticle

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