Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes

Polyunsaturated fatty acids (PUFA) are vulnerable to peroxidative attack. Protecting PUFA from peroxidation is essential to utilize their beneficial effects in health and in preventing disease. The antioxidants vitamin E, t-butylhydroxy toluene (BHT) and t-butylhydroxy anisole (BHA) inhibited ascorb...

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Veröffentlicht in:	Molecular and cellular biochemistry 1992-04, Vol.111 (1/2), p.117-124
Hauptverfasser:	Pulla Reddy, A.C. (Central Food Technologial Research Institute, Mysore, India), Lokesh, B.R
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE GRAS INSATURE ACIDOS GRASOS INSATURADOS Animals ANTIOXIDANTES Antioxidants - pharmacology ANTIOXYDANT Biological and medical sciences CAPSICUM COLORANT COLORANTES COMPOSE PHENOLIQUE COMPUESTOS FENOLICOS Condiments Curcumin - pharmacology EPICE ESPECIAS Eugenol - pharmacology Feeding. Feeding behavior FOIE Fundamental and applied biological sciences. Psychology HIGADO Hot Temperature In Vitro Techniques INHIBICION INHIBITION Iron - pharmacology Lipid Peroxidation - physiology LIPIDE LIPIDOS Male Microsomes, Liver - metabolism ORGANITE CELLULAIRE ORGANULOS CITOPLASMATICOS OXIDACION OXYDATION RAT RATA Rats Rats, Inbred Strains Vertebrates: anatomy and physiology, studies on body, several organs or systems
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