東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Effect of selected antioxidants on s...

York-Agee, Christina Marie.

Linked to FindBook

Google Book

Amazon

博客來

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

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Effect of selected antioxidants on stabilizing LDL at various stages of oxidation./
Author:	York-Agee, Christina Marie.
Description:	45 p.
Notes:	Source: Masters Abstracts International, Volume: 45-05, page: 2327.
Contained By:	Masters Abstracts International45-05.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	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.
LDR:01758nam 2200229 a 45 001 957547
005 20110630
008 110630s2007 ||||||||||||||||| ||eng d
035 $a (UMI)AAI1442338
035 $a AAI1442338
040 $a UMI $c UMI
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