Phospholipids as
Phospholipids (especially those containing unsaturated fatty acids and tocopherols) exhibit mild antioxidant activity and can synergize with other antioxidants (e.g., vitamin E, ascorbic acid) to inhibit lipid oxidation in foods: Oils and Fats: Added to vegetable oils, margarines, and shortenings, phospholipids prevent oxidation (rancidity) by chelating metal ions (e.g., Fe²⁺, Cu²⁺) that catalyze oxidative reactions, extending shelf life. Fat-Rich Foods: In nuts, seeds, and processed meats, phospholipids protect unsaturated fatty acids from oxidation, maintaining product freshness and preventing off-odors.
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