Lecithin synergistic effect with antioxidant

Han, D., Yi, O-S. and Shin, H-K. Solubilization of vitamin C in fish oil and synergistic effect with vitamin E in retarding oxidation. J. Am. Oil Chem. Soc. 68, 740-743 (1991). Heinonen, M., Rein, D., Satue-Gracia, M.T., Huang, S-W., German, J.B. and Frankel, E.N. Effect of protein on the antioxidant activity of phenolic compound in a lecithin-Uposome oxidation system. J. Agric. Food Chem. 46, 917—922 (1998). 

Sequestrants form complexes with metal ions, which accelerate oxidative degradation, and show synergistic effects with the a.m. antioxidants. - Phytic acid, calcium gluconate (- gluconic acid), - lactic acid and lactates, - tartaric acid and tartrates, - citric acid and citrates and - lecithin are such RR-based products. 

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