Glycyrrhiza and the prevention of LC-PUFA oxidation

A product comprising a composition comprising (i) at least one oil comprising long chain polyunsaturated fatty acids (LC-PUFA) and (ii) micronized root of Glycyrrhiza, wherein the composition comprises the LC-PUFA in an amount of about 5-35 weight % of the composition, wherein a weight ratio of the micronized root of Glycyrrhiza to the LC-PUFA is between about 1:2 and 1:1, and

• wherein the product is selected from the group consisting of a LC-PUFA containing raw material, a nutritional complete formula, a dairy product, a chilled or shelf stable beverage, a mineral or purified water, a liquid drink, a soup, a dietary supplement, a meal replacement, a nutritional bar, a confectionery, a milk or a fermented milk product, a yoghurt, a milk based powder, an enteral nutrition product, an infant formula, an infant nutritional product, a cereal product or a fermented cereal based product, an ice-cream, a chocolate, coffee, a culinary product, tomato puree or salad dressings, a health care product, a cosmetic product, a pharmaceutical product, and a pet food.

A method to prevent, reduce, inhibit and/or stop oxidation of LC-PUFA in a composition comprising (i) at least one oil comprising long chain polyunsaturated fatty acids (LC-PUFA) and (ii) micronized root of Glycyrrhiza, wherein the composition comprises the LC-PUFA in an amount of about 5-35 weight % of the composition, and wherein a weight ratio of the micronized root of Glycyrrhiza to the LC-PUFA is between about 1:2 and 1:1, the method comprising:

• mixing the micronized root of Glycyrrhiza with the at least one oil comprising LC-PUFA.