| abstract |
The present invention relates to compositions comprising an edible oil having improved oxidative stability and methods for manufacturing such compositions. The composition contains an active fraction of a green tea extract, partial glycerides in an amount of at least 2 % and an edible oil. The partial glycerides may contain mono- and/or diglycerides and the edible oil may be a polyunsaturated oil, e.g. a fish oil. |