Why are highly unsaturated fatty acids in seaweed products oxidatively stable?

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Although brown seaweeds contained high level(40-60%) of highly unsaturated fatty acids fatty acids(HUFA), HUFA in dried brown seaweeds were stable during long term preservation. To make clear the characteristic oxidative stability of brown seaweed lipids, each class was separated from the seaweed lipids and removed antioxidants and prooxidants from the lipid, and then, analyzed the oxidative stability of each lipid class. The results clearly indicated that HUFA in glycolipids very stable as compared in other lipid classes. The higher oxidative stability of HUFA in glycolipids will be due to the effect of galactosyl and sulphoquinovosyl moieties of glycolipids.