Results 21 to 30 of about 1,598,490 (297)

Influence of NaCl on lipid oxidation and endogenous pro-oxidants/antioxidants in chicken meat

Food Science of Animal Products, 2023
The aim of this study was to investigate the effect of different content of sodium chloride (NaCl) on lipid oxidation of chicken breast meat and the endogenous pro-oxidants/antioxidants contributing to lipid oxidation.
Muhan Zhang, Jingjing Ma, Jiaolong Li, Huan Bian, Zheng Yan, Daoying Wang, Weimin Xu, Yanan Zhao, Lizhi Shu   +8 more
doaj   +1 more source

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Food Science and Human Wellness, 2020
The effect of sodium chloride (NaCl) curing salt content on protein oxidation, lipid oxidation and lipolysis of Chinese dry sausage was investigated. Two groups Chinese dry sausages with 2% and 4% (m/m) salt content were studied.
Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen   +9 more
doaj   +1 more source

WTAP boosts lipid oxidation and induces diabetic cardiac fibrosis by enhancing AR methylation

iScience, 2023
Summary: Dysregulated lipid metabolism occurs in pathological processes characterized by cell proliferation and migration. Nonetheless, the mechanism of increased mitochondrial lipid oxidation is poorly appreciated in diabetic cardiac fibrosis, which is ...
Kai Song, He Sun, Bin Tu, Yang Zhou, Li-Chan Lin, Zhi-Yan Liu, Rui Li, Jing-Jing Yang, Ye Zhang, Jian-Yuan Zhao, Hui Tao   +10 more
doaj   +1 more source

Induction of lipid oxidation by polyunsaturated fatty acids of marine origin in small intestine of mice fed a high-fat diet [PDF]

, 2009
Background. Dietary polyunsaturated fatty acids (PUFA), in particular the long chain marine fatty acids docosahexaenoic (DHA) and eicosapentaenoic (EPA), are linked to many health benefits in humans and in animal models.
Schothorst, E.M., van, Evert M van Schothorst, Annelies Bunschoten, Jaap Keijer, van Schothorst, E.M., Molthoff, J.W., Keijer, J., Flachs, P., Bunschoten, A., Kopecky, J., Vink, C., Franssen-Hal, N.L.W., van, van Franssen-Hal, N.L.W., Ondrej Kuda, Carolien Vink, Nicole LW Franssen-van Hal, Guido JEJ Hooiveld, Pavel Flachs, Kuda, O., Hooiveld, G.J.E.J., Jan Kopecky, Jos Molthoff   +21 more
core   +1 more source

Plasma lipid oxidation induced by peroxynitrite, hypochlorite, lipoxygenase and peroxyl radicals and its inhibition by antioxidants as assessed by diphenyl-1-pyrenylphosphine

Redox Biology, 2016
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.
Mayuko Morita, Yuji Naito, Toshikazu Yoshikawa, Etsuo Niki   +3 more
doaj   +1 more source

Effect of high and low glycaemic index recovery diets on intramuscular lipid oxidation during aerobic exercise [PDF]

, 2008
Intramyocellular lipid (IMCL) and plasma NEFA are important skeletal muscle fuel sources. By raising blood insulin concentrations, carbohydrate ingestion inhibits lypolysis and reduces circulating NEFA.
Stevenson, Emma, Trenell, Michael, Brand-Miller, Jennie, Stockmann, Karola   +3 more
core   +1 more source

Chemometric modelling to relate antioxidants, neutral lipid fatty acids and flavour components in chicken breast [PDF]

, 2005
Relationships among quality factors in retailed free-range, corn-fed, organic, and conventional chicken breasts (9) were modeled using chemometric approaches.
Paterson, A., Spickett, C., Piggott, J., Jahan, K.   +3 more
core   +4 more sources

Effects of exercise on l-carnitine and lipid metabolism in African catfish (Clarias gariepinus) fed different dietary l-carnitine and lipid levels [PDF]

, 2010
African catfish (Clarias gariepinus) were fed four isonitrogenous diets (34 % crude protein), each containing one of two lipid (100 or 180 g/kg) and two l-carnitine (15 or 1000 mg/kg) levels. After 81 d of feeding, thirty-two fish (body weight 32 g) from
Ozorio, R.O.A., Verreth, J.A.J., Ginneken, V.J.T., van, Bessa, R.J.B., Verstegen, M.W.A., van Ginneken, V.J.T., Huisman, E.A.   +6 more
core   +1 more source

Studies on ferrous ion-induced lipid peroxidation of rat liver mitochondria. I. Effect of inorganic phosphate [PDF]

, 1974
Effect of inorganic phosphate on ferrous ion- and ascorbate-induced lipid. peroxidations of isolated rat liver mitochondria was investigated. As a result it has been shown that phosphate accelerates the ferrous ion.induced lipid peroxidation; namely ...
Yamamoto, Goki, Yamamoto, Michio, Hashimoto, Gonosuke, Wakabayashi, Hiroshi, Tanabe, Masatada   +4 more
core   +1 more source

Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions

Frontiers in Nutrition, 2022
Heat processed beef flavor (HPBF) is a common thermal process flavoring, whose flavor properties can be affected by lipid oxidation during storage. Addition of antioxidants is an option to avoid the changes of HPBF induced by lipid oxidation.
Zeyu Zhang, Fanyu Meng, Bei Wang, Yanping Cao   +3 more
doaj   +1 more source