The radical-scavenging activities of two thiols, eight (thio)barbituric acid derivatives and six chain-breaking phenolic antioxidants were investigated using the induction period method for polymerization of methyl methacrylate (MMA) initiated by thermal decomposition of 2,2’-azobisisobutyronitrile (AIBN) and monitored by differential scanning calorimetry (DSC). The induction period (IP) for th...

The relation among glutathione-related enzyme activities, thiobarbituric acid-reactive substances of the human aorta and internal mammary artery, and serum lipids was studied in 40 male patients undergoing coronary revascularization. Glutathione peroxidase and glutathione reductase activities were significantly higher in the internal mammary artery, whereas glutathione transferase activity was ...

Members of the sialic acid family of compounds occur in a variety of tissues and body fluids (la, 2) and in bacteria (3), incorporated in conjugated protein. The naturally occurring sinlic acids are substituted neuraminic acid derivatives (Nacetyl, N-glycolyl, N, 0-diacetylneuraminic acid). These are collectively termed “sialic acids.” The unsubstituted 9 carbon chain is called neuraminic acid ...

The linoleic acid hydroperoxide obtained by enzymatic peroxidation of linoleic acid was found to react with thiobarbituric acid to yield a red pigment. The optimum pH for the reaction was found to be 4.0. In the early stages of peroxidation of linoleic acid, thiobarbituric acid value, the amount of conjugated diene, oxygen consumption, and peroxide value were in parallel with one another. The d...

The aim of this study was to assess the temporal patterns of (the formation of) thiobarbituric acid reactive substances and the activities of antioxidant enzymes in the erythrocytes of ten healthy adult subjects and ten oral cancer patients of comparable age. The levels of thiobarbituric acid reactive substances and the activities of antioxidant enzymes were assayed at 6-hour intervals using co...

twenty spices were employed to preserve the cooked and uncooked fillet of puntius sarana (hamilton) and puntius ticto (hamilton). ic50 values of 2,2’-diphenyl-1-picrylhydrazyl(dpph) based free radical scavenging activity ranged from 0.1123 μg ml-1 in turmeric to 13.035 μg ml-1 in roman coriander. phenol content ranged from 0.365 μg g-1 in onion to 5.67 μg g-1 in clove. the raw and cooked fillet...