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Effect of selected antioxidants on s...

York-Agee, Christina Marie.

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Effect of selected antioxidants on stabilizing LDL at various stages of oxidation.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effect of selected antioxidants on stabilizing LDL at various stages of oxidation./
作者:	York-Agee, Christina Marie.
面頁冊數:	45 p.
附註:	Source: Masters Abstracts International, Volume: 45-05, page: 2327.
Contained By:	Masters Abstracts International45-05.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1442338

Effect of selected antioxidants on stabilizing LDL at various stages of oxidation.
York-Agee, Christina Marie.

Effect of selected antioxidants on stabilizing LDL at various stages of oxidation. - 45 p.

Source: Masters Abstracts International, Volume: 45-05, page: 2327.

Thesis (M.S.)--University of Arkansas, 2007.

Oxidation of low-density lipoprotein (LDL) is key to atherosclerosis and coronary heart disease development. Primary lipid oxidation products are conjugated dienes (CD) that degrade to low molecular weight substances that denature LDL protein, apoB-100, leading to atherosclerosis. The effect of catechin and alpha-tocopherol at different stages of LDL oxidation was studied. Both compounds delayed CD production when present at lipid oxidation initiation, promoted oxidation if added during the lag phase of lipid oxidation but had no effect if added later. The oxidation kinetics were unaffected by the time of antioxidant addition. Fourier transform infrared spectroscopy was used to study the apoB-100 protein stabilization, but produced inconclusive data. Oxygen radical absorption capacity (ORACFL) was used to determine the degree of antioxidant synergy between catechin and quercetin. However, they were antagonistic at ranges of 2-8 muM. Contrary to previous research, catechin ORACFL value was larger than that of quercetin.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effect of selected antioxidants on stabilizing LDL at various stages of oxidation.
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100 1 $a York-Agee, Christina Marie. $3 1280895
245 1 0 $a Effect of selected antioxidants on stabilizing LDL at various stages of oxidation.
300 $a 45 p.
500 $a Source: Masters Abstracts International, Volume: 45-05, page: 2327.
502 $a Thesis (M.S.)--University of Arkansas, 2007.
520 $a Oxidation of low-density lipoprotein (LDL) is key to atherosclerosis and coronary heart disease development. Primary lipid oxidation products are conjugated dienes (CD) that degrade to low molecular weight substances that denature LDL protein, apoB-100, leading to atherosclerosis. The effect of catechin and alpha-tocopherol at different stages of LDL oxidation was studied. Both compounds delayed CD production when present at lipid oxidation initiation, promoted oxidation if added during the lag phase of lipid oxidation but had no effect if added later. The oxidation kinetics were unaffected by the time of antioxidant addition. Fourier transform infrared spectroscopy was used to study the apoB-100 protein stabilization, but produced inconclusive data. Oxygen radical absorption capacity (ORACFL) was used to determine the degree of antioxidant synergy between catechin and quercetin. However, they were antagonistic at ranges of 2-8 muM. Contrary to previous research, catechin ORACFL value was larger than that of quercetin.
590 $a School code: 0011.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a University of Arkansas. $3 1017562
773 0 $t Masters Abstracts International $g 45-05.
790 $a 0011
791 $a M.S.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1442338