Lipid peroxidation derived toxic aldehyde, 4-hydroxyhexenal contents in some surimi products
نویسندگان
چکیده
منابع مشابه
Raised concentrations of aldehyde lipid peroxidation products in premature infants with chronic lung disease.
AIM To indicate the extent of lipid peroxidation induced by oxidative stress, by measuring aldehyde end products in biological samples. METHODS A highly specific gas chromatography and mass spectrometry (GC/MS) method was used to measure plasma concentrations of aliphatic aldehydes within the first week of life in 13 premature infants who subsequently developed chronic lung disease (CLD) and ...
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Yellowtail meat containing 0 (control), 1% and 2% NaCl weas boiled and stored at 0 degrees C, and changes in 4-hydroxyhexenal (HHE) and malon aldehyde (MA) contents were analyzed after 0, 1, 2, and 3 d. The HHE contents in all samples increased significantly after 3 d. The MA contents in the NaCl-containing samples were significantly higher than those in the control after storage.
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Biomarkers are essential for assessment of oxidative stress and evaluation of antioxidant capacity in vivo. Total hydroxyoctadecadienoic acid (HODE)and7-hydroxycholesterol measured afterreduction and saponification ofbiological fluidsmaybeusedasreliablebiomarker. J. Med. Invest. 52 Suppl. : 228-230, November, 2005
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Obesity-associated insulin resistance has long been linked to both increased adipocyte oxidative stress as well as the presence of inflammatory changes in adipose tissue, including the infiltration and activation of tissue-resident macrophages. In order to investigate the connections between obesity-associated oxidative stress in adipocytes and increased inflammation in adipose tissue associate...
متن کاملEffect of NaCl on the lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal, formation in boiled pork.
Pork was boiled at 100 degrees C for 5, 10 and 15 min and stored at 0 degrees C, and changes in the 4-hydroxynonenal (HNE), malonaldehyde (MA) and fatty acid (FA) contents were analyzed immediately and 3 days later. The HNE, MA and FA contents in all samples were not significantly different from each other. Pork samples containing none (control), 1% and 2% NaCl were boiled at 100 degrees C for ...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 2008
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.74.213