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Your search keyword '"Lipid peroxidation -- Measurement"' showing total 4 results
Start Over Descriptor "Lipid peroxidation -- Measurement" Topic food/cooking/nutrition
4 results on '"Lipid peroxidation -- Measurement"'

1. Effects of beta-carotene supplementation on lipid peroxidation in humans

Author

Allard, Johane P., Royall, Dawna, Kurian, Regina, Muggli, Reto, and Jeejeebhoy, Khursheed N.

Subjects
Beta carotene -- Health aspects, Lipid peroxidation -- Measurement, Smoking -- Health aspects, Food/cooking/nutrition, Health
Abstract

The ability of [beta]-carotene (BC) to reduce lipid peroxidation in humans was investigated. In this randomized double-blind controlled trial, 42 nonsmokers and 28 smokers received either 20 mg BC or placebo daily for 4 wk. Twenty-five smokers and 38 nonsmokers completed the trial. Changes in plasma BC concentrations increased significantly (P < 0.0005) and to the same extent in both groups supplemented with BC. There were no significant changes among the placebo groups. At baseline, lipid peroxidation measured by breath-pentane output (BPO) was significantly higher in the two smoking groups (BC: 8.8 [+ or -] 1.1, placebo: 9.4 [+ or -] 1.4 pmol [kg.sup.-1][multiplied by][min.sup.-1]) than in the nonsmoking groups (BC: 5.7 [+ or -] 0.5, placebo: 5.9 [+ or -] 0.6 pmol[multiplied by][kg.sup.-1][multiplied by][min.sup.-1]) (P < 0.005). BPO decreased significantly only in smokers receiving BC (6.5 [+ or -] 0.7 pmol[multiplied by][kg.sup.-1][multiplied by][min.sup < 0.04). Changes in breath-ethane output were not significant. Therefore, lipid peroxidation measured by BPO is significantly higher in smokers than in nonsmokers and is reduced by BC supplementation in smokers. There was no significant change (95% CI - 1.26, 1.12) in BPO when nonsmokers received BC.

Published
1994

2. Rapid assessment of rancidity in complex meat products by front face fluorescence spectroscopy

Author

Wold, J.P., Mielnik, M., Pettersen, M.K., Aaby, K., and Baardseth, P.

Subjects
Fluorescence spectroscopy -- Evaluation, Lipid peroxidation -- Measurement, Meat -- Contamination, Business, Food/cooking/nutrition
Abstract

Front face fluorescence spectroscopy method used to measure lipid oxidation in meat is evaluated. Lipid oxidation leads to meat spoilage.

Published
2002

3. Moderate Intervention with Carotenoid-Rich Vegetable Products Reduces Lipid Peroxidation in Men

Author

Bub, Achim, Watzl, Bernhard, Abrahamse, Leo, Delincee, Henry, Adam, Sieghard, Wever, Joachim, Muller, Harald, and Rechkemmer, Gerhard

Subjects
Carotenoids -- Health aspects, Antioxidants -- Health aspects, Vegetables -- Health aspects, Lipid peroxidation -- Measurement, Food/cooking/nutrition
Abstract

Because of their antioxidant properties, carotenoids may have beneficial effects in preventing cancer and cardiovascular disease. However, in humans consuming carotenoid-rich vegetables, data concerning the antioxidant effects of carotenoids are rather scarce. A human intervention trial was conducted, therefore, to determine whether a moderately increased consumption of carotenoid-rich vegetables would influence the antioxidant status in 23 healthy men. This short-term feeding study lasted 8 wk during which the men consumed a low carotenoid diet. A 2-wk low carotenoid period was followed by daily consumption of 330 mL tomato juice, then by 330 mL carrot juice and then by 10 g of spinach powder, each for 2 wk. Antioxidant status [water-soluble antioxidants in serum, ferric reducing ability of plasma (FRAP) and antioxidant enzyme activities] and lipid peroxidation (plasma malondialdehyde and ex vivo oxidation of LDL) were determined. In a subgroup of 10 men, lipoprotein carotenoids were measured. The consumption of carotenoid-rich vegetables significantly increased selected carotenoids in lipoproteins but had only minor effects on their relative distribution pattern. Tomato juice consumption reduced plasma thiobarbituric acid reactive substances (TBARS) by 12% (P [is less than] 0.05) and lipoprotein oxidizability in terms of an increased lag time (18%, P [is less than] 0.05). Carrot juice and spinach powder had no effect on lipid peroxidation. Water-soluble antioxidants, FRAP, glutathione peroxidase and reductase activities did not change during any study period. In evaluating the low carotenoid diet, we conclude that the additional consumption of carotenoid-rich vegetable products enhanced lipoprotein carotenoid concentrations, but only tomato juice reduced LDL oxidation in healthy men. J. Nutr. 130: 2200-2206, 2000. KEY WORDS: * vegetable * humans * antioxidant * carotenoid * lipoprotein

Published
2000

4. Data on Antioxidants Reported by Researchers at Istanbul University [Antioxidant Activity/Capacity Measurement. 2. Hydrogen Atom Transfer (HAT)-Based, Mixed-Mode (Electron Transfer (ET)/HAT), and Lipid Peroxidation Assays]

Subjects
Lipid peroxidation -- Measurement, Electron transport -- Measurement, Antioxidants (Nutrients) -- Measurement, Hydrogen -- Measurement, Food/cooking/nutrition, Istanbul University
Abstract

2016 DEC 1 (VerticalNews) -- By a News Reporter-Staff News Editor at Food Weekly News -- Current study results on Antioxidants have been published. According to news originating from Istanbul, [...]

Published
2016

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