Abbreviations : apo, apolipoprotein; CE-OOH, cholesteryl ester hydroperoxides; RP-HPLC, reversed-phase high-performance liquid chromatography; LDL, low-density lipoprotein; SDS-PAGE, sodium dodecyl sulfate-polyacrylamide gel electrophoresis; TBARS, 2-thiobarbituric acid-reactive substances; TBS, Tris-HCl-buŠered saline; a-Toc, a-tocopherol; VLDL, very-low-density lipoprotein Biosci. Biotechnol....

The molecular mechanisms of laser-induced changes in the cell structure and function are not well known. The authors examined the effects of low-power laser irradiation on unnucleated pig blood platelets. The obtained results showed that laser irradiation (1-5 J) caused in blood platelets lipid peroxidation (measured as thiobarbituric acid reactive substances) and superoxide anion generation, c...

Açai (Euterpe oleracea Mart.) has recently emerged as a promising source of natural antioxidants. Because increased oxidative stress and impaired antioxidant defense mechanisms are important factors in the development of diabetic complications and many health claims have been reported for açai, the present study was undertaken to evaluate the possible protective effects of açai on the productio...

The application of ganghwa mugwort (GM), ascorbic acid (AC), and their combinations for reduction of residual nitrite contents was analyzed in pork sausages during storage of 28 d. Six treatments of pork sausages contained the following: Control (no antioxidant added), AC (0.05% AC), GM 0.1 (0.1% GM), GM 0.2 (0.2% GM), AC+GM 0.1 (0.05% AC + 0.1% GM) and AC+GM 0.2 (0.05% AC + 0.2% GM). Results s...

The antioxidant and antibacterial effect of rosemary, orange and lemon extracts was investigated in cooked Swedish-style meatballs. Activity in a lard system was established for all the extracts and further determination of the development of rancidity as thiobarbituric acid reactive substances consistently showed that about 50% of the rancidity can be controlled by the citrus preparations. Two...

Fermentation time has an influence on the quality characteristics of fermented meat products. The effect of heat treatment on physicochemical, sensory and microbiological properties of sucuk was determined during fermentation and after heat application, and the properties of heat-treated sucuk samples were compared with those of traditional sucuk. Optimum fermentation period was determined for ...

The intake of antioxidants intake has been reported to be inversely associated with the incidence of coronary artery disease. To clarify the possible role of lipophilic antioxidants in prevention of atherosclerosis, we investigated the effects of lycopene on the susceptibility of low-density lipoprotein (LDL) to oxidative modification. In this study, “lycopene” was added to plasma and incubated...