Short communication: Cholesterol oxidation products in traditional buttermilk
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چکیده
منابع مشابه
Short Communication Red wine prevents the postprandial increase in plasma cholesterol oxidation products: a pilot study
Moderate wine consumption has been shown to lower cardiovascular risk. One of the mechanisms could involve the control of postprandial hyperlipaemia, a well-defined risk factor for atherosclerosis, reasonably by reducing the absorption of lipid oxidised species from the meal. The objective of the present study was to investigate whether wine consumption with the meal is able to reduce the postp...
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ed sulfur radical cation (SETA)(S.-.S)+ was observed after pulse irradiation of solutions contain1 50K ing high concentration of SETA at pH 6. This reveals another interesting feature that indicates that hydroxysulfuranyl radicals (SETA)>S--OHare not converted efficiently into (SETA)(S.. S)+ but they would rather convert into the 380(-nm species. The intensity of absorption bands and the decay ...
متن کاملCholesterol oxidation products in the progression of atherosclerosis
Corrispondenza a: Dott. Giuseppe Poli, Department of Clinical and Biological Sciences, University of Turin at San Luigi Hospital, 10043 Orbassano (Turin), Italy. Tel. 011-6705422, fax 011-6705424, e-mail: [email protected] Summary Oxysterols represent a family of 27-carbon cholesterol derivatives that may be absorbed with the diet or originated endogenously. These compounds are able to mod...
متن کاملAbsorption of cholesterol oxidation products from ordinary foodstuff in humans.
BACKGROUND Information on the absorption of cholesterol oxidation products (COP) from ordinary foodstuff in humans is scarce. METHODS Five healthy young men were offered a salami- and Parmesan-containing meal naturally rich in COP. Plasma and lipoprotein COP concentrations were measured over the following 9 h. RESULTS The mean plasma free (nonesterified) COP concentration showed its maximal...
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It is known that many soil fungí synthesize brown, large aromatic polymers (fungal melanins), chemically related to soil humic acids (Martin and Haider, 1971; Schnitzer and Neyroud, 1975). Since the chemical constituents (or at least, their degradation products) and the physicochemical properties of fungal melanins are comparable to those of humic acids, it is possible that fungal metabolism ma...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2018
ISSN: 0022-0302
DOI: 10.3168/jds.2017-13942