1,721,011 research outputs found
Cholesterol photosensitized oxidation in muscle foods
No full textCholesterol photoxidation can affect the nutritional quality of fresh meat and fish due to the formation of
cholesterol oxidation products (COPs), which exert a strong impact on the lipid metabolism and are
involved in various chronic and degenerative diseases and disturbance of cell functionality. The
evaluation of light sensitized cholesterol oxidation has been reviewed in beef, pork, horse, turkey,
and sardine muscle. In the retail market, fresh slices of meat or fish are usually displayed in
refrigerated vessels wrapped with plastic film and are exposed to a fluorescent light. Under these
conditions, COPs can range from 8.5 mg/g of lipids (photoxidized pork meat) to more than 300 mg/g
of lipids (photoxidized horse meat), corresponding to a maximum of 1.3% of oxidized cholesterol. The
oxidative process can be reduced by feeding the animals with antioxidants, such as tocopherols, or by
spraying the muscle food with lipid- or water-soluble antioxidants before packaging. However, the
combined use of alternative protective packaging and lighting conditions during commercial retail
storage, such as the use of red wrapping films, warm tone lamps, and modified atmosphere with low
oxygen content, can efficiently prevent photoxidation without modifying the food product composition
and sensory propertie
Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters.
No full textThe aim of this study was to assess the impact of in vitro digestion on the antioxidant activity of three extracts rich in phenols (two purified organic extracts (A20, A21) and one powdered extract stabilized with maltodextrins (SP)) obtained from olive mill wastewaters (OMWW). The content and composition of phenols and antioxidant activity was determined before and after in vitro digestion. The phenol content of the A20 and A21 samples were higher (>75%) than that of the SP sample before in vitro digestion. After the entire in vitro digestion, 89.3, 76.9, and 50% loss of phenols was found in A20, A21 and SP, respectively. ABTS•+ and ORAC values decreased during in vitro digestion of A20 and A21 samples, while they remained almost constant in SP. IC50 increased during digestion of A20 and A21, evidencing a loss of antioxidant capacity after the intestinal phase; an opposite IC50 trend was noted in SP, confirming the protective role of maltodextrins. For these reasons, SP represents a promising formulation to be used in the food field
Studio dello stato ossidativo e del profilo fenolico di oli da olive sottoposti a riscaldamento mediante forno a microonde
No full text
E-cigarettes induce toxicological effects that can raise the cancer risk. A frame from drug-metabolism and antioxidant homeostasis
No full textE-CIGARETTES INDUCE TOXICOLOGICAL EFFECTS THAT CAN RAISE THE CANCER RISK. A FRAME
FROM DRUG-METABOLISM AND ANTIOXIDANT HOMEOSTASIS.
1)Canistro D. 2)Vivarelli F. 3)Cirillo S. 4)Cardenia V. 5)Rodriguez-estrada MT.
Dept of Pharmacy and Biotechnology, Unibo
Electronic cigarettes (e-cigs) are devices designed to deliver nicotine in a vaping solution without tobacco combustion. Perceived as a safer alternative to conventional cigarettes, e-cigs are aggressively marketed as lifestyle-choice consumables, thanks to few restrictions and a lack of regulatory guidelines. Despite the burgeoning worldwide consumption of e-cigs, their safety remains largely unproven and it is unknown whether these devices cause in vivo toxicological effects that could contribute to cancer occurrence.
In the present study, we investigated the co-mutagenic and cancer-initiating effects of e-cig vapour in a rat model. To explore whether e-cigs induce toxicological effects, such as those involving cytochrome P450 (CYP) changes, we analyzed the modulation of carcinogen metabolizingenzymes in the lung of rats exposed to e-cig vapour. We observed a significant increase in CYP1A1/2 (activating, for example, polychlorinated biphenyls, aromatic amines, dioxins and PAHs), CYP2B1/2 (activating olefins and halogenated hydrocarbons), 2C11 (activating nitrosamines and mycotoxins) and CYP3A (activating hexamethyl phosphoramide and nitrosamines) documented by the sharp rise in the corresponding probes.
Conversely, we observed that the antioxidant enzymes catalase, DT-diaphorase and glutathione peroxidase and the conjugating phase II glutathione S-transferases, mainly involved in xenobiotic detoxification, were noticeable decreased, whereas UDP-glucuronyl-transferase was substantially unchanged.
Extrapolated to humans, the corresponding boosted CYP-linked monooxygenases together with reduced activity of antioxidant and detoxifying machinery would predispose a subject to an enhanced cancer risk from the widely bioactivated e-cig vapour procarcinogens associated with an increased risk of lung cancer
DSC evaluation of thermoxidative decomposition of extra virgin olive oil: effect of microwave and conventional heating
No full text- …
