An important safety aspect to be considered when foods are enriched with phytosterols and phytostanols is the oxidative stability of these lipid compounds, i.e. their resistance to oxidation and thus to the formation of oxidation products. This study concentrated on producing scientific data to support this safety evaluation process. In the absence of an official method for analyzing of phytost...

Lipid oxidation has been implicated in the pathogenesis of many diseases. Lipids are oxidized in vivo by several different oxidants to give diverse products, in general lipid hydroperoxides as the major primary product. In the present study, the production of lipid hydroperoxides in the oxidation of mouse plasma induced by multiple oxidants was measured using diphenyl-1-pyrenylphosphine (DPPP) ...

There is a general agreement (belief) that lipids are the pivotal element in inflammatory disease. One of the most studied topics is the connection between lipid oxidation and cardiovascular disease. In a very recent review, the introductory paragraphs states, after resuming the elements of the inflammatory response starting with stimulated endothelium displaying adhesive molecules for circulat...

background: the aim of this study was to measure the concentrations (levels) of serum total proteins and advanced oxidation protein products as markers of oxidant mediated protein damage in the sera of patients with oral cancers. methods: the study consisted of the sera analyses of serum total protein and advanced oxidation protein products’ levels in 30 age and sex matched controls, 60 patient...

An efficient protocol for the selective oxidation of primary alcohols to aldehydes withH5IO6/V2O5 in ionic liquid [bmpy][PF6] has been developed. High yields of the products, mildreaction conditions and simple experimental procedure make this protocol complementary tothe existing methods. The catalyst can be reused for several times without obvious loss of thecatalytic activity.

objective: oxidative stress is a serious complication in diabetic patients. black tea and also sour tea contained some flavonoids with antioxidant properties and may be helpful in prevention of lipid oxidation. the aim of this study was to compare the effects of sour tea and black tea on in-vitro copper induced serum lipids oxidizability in diabetic patients. materials and methods: in this sequ...

Background: Fat peroxidation is one of the problems in food processing, cooking, and storage. Oxidative changes cause pathological effects in biological systems and reduce the taste and quality and ultimately spoil food. Using aromatic plants and vegetables with antioxidant properties can play an important role in preventing these adverse effects. The antioxidant effects of Mentha longifolia ha...