However, to date no studies have been conducted on the influence of
extracts from green and yellow Ginkgo leaves on lipid and cholesterol
stability in meat products even though the natural origin of an antioxidant
is generally accepted as an important consideration for food use.
Therefore, the antioxidant effect of green and yellow Gingko leaf
extracts on the oxidation of lipid and cholesterol constituents in a
meat model system was investigated