• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2001.10b
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• pp.7-8
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• 2001

• Proceedings of the Microbiological Society of Korea Conference
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• 2006.05a
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• pp.116-118
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• 2006

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.144.1-144
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• 2001

• Food Science and Industry
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• v.49 no.1
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• pp.11-19
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• 2016

• Proceedings of the PSK Conference
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• 2000.10a
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• pp.153-153
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• 2000

• Proceedings of the PSK Conference
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• 2000.10a
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• pp.213.1-213.1
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• 2000

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.7
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• pp.1024-1050
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• 2001

Avian spermatozoa are characterised by high concentrations of polyunsaturated fatty acids (PUFAs), in particular docosatetraenoic (DTA, 22:4n-6) and arachidonic (AA, 20:4n-6) acids. As a result they are vulnerable to lipid peroxidation, which is considered to be an important factor of male infertility. Antioxidant systems are expressed in spermatozoa and seminal plasma and build three major levels of antioxidant defense. The first level is based on the activity of superoxide dismutase (SOD) which is, in conjunction with glutathione peroxidase (GSH-Px), catalase and metal-binding proteins, responsible for prevention of free radical formation. The second level of defence is responsible for prevention and restriction of chain reaction propagation and includes chain-breaking antioxidants such as vitamin E, ascorbic acid, glutathione and some others. The third level of antioxidant defence deals with damaged molecules, repairing or removing them from the cell and includes specific enzymes such as lipases, proteases, DNA repair enzymes etc. In the review, profiles of PUFAs and the two first lines of antioxidant defence in avian spermatozoa are characterised. Dietary manipulation of the breeder's diet (PUFA, vitamin E and selenium) as an effective means of modulating fatty acid composition and antioxidant system is also considered. Antioxidant properties of seminal plasma and efficiencies of inclusion of antioxidants into semen diluents are also characterised.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.94-109
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• 1996

Antioxidants of sesame have been reported to cure and prevent various diseases by means of diverse physiological activities, prevention of acidification in organisms, prevention of acidification and decay of lipids, cholesterol depression, preventive effects on chemical breast cancer, skin beauty and senescence inhibition, and so on. Recognizing their significance to health and disease prevention, researchers in Japan and America have given so much importance to study antioxidants in the last decade. In addition, they are actively pursuing studies on production, processing for food use and development of new varieties that have high antioxidant content. Recently, researchers in Korea have shown the same interest and have conducted similar studies, however, the importance of the following basic issues must be recognized to guide in future activites : First, improvement of sesame quality must be done to raise the contents of not only the fat and fatty acid but also sesamin, sesamolin and sesaminol glucoside. For the use of these components it is necessary to study the gentic pattern and individual selections developed from minimum sample size and fast lipid analysis techniques. Second, sesaminol of sesame has a remarkable function in preventing acidification and so sesame can be utilized as a food that prevents or delays aging caused by automatic acidification of fat. Therefore, for maximum medicinal benefit from sesame oil there is a need to develop food materials having new medicinal functions. Third, the sesamin and sesamolin content of sesame germplasms collected in Korea showed lower ranges of $0.04\~0.68$ percent and $0.08\~0.68$ percent respectively, while Japanese germ-plasm showed 1.9 percent maximum content of seasmin. Thus, germplasm collection and analysis of worldwide genetic resources are urgently needed.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1029-1042
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• 2018

This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at $4^{\circ}C$. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of $L^*$, $a^*$, $b^*$, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.

• Journal of Nutrition and Health
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• v.23 no.1
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• pp.44-51
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• 1990

The effects of dietary intake of sardine oil containing $\alpha-tocopherol(800mg/kg$ oil), $\delta-tocopherol(1, 000mg/kg$ oil) or rosermary extract(1, 000/kg oil) on the tocopherols and lipid peroxide levels in plasma and liver were investigated in rats. Ten % sardine oil with antioxidant was added to the basic diet containing 30 IU of vitamin E per kg diet. The sardine oil groups showed higher liver weight per body weight than that of lard group. Lipid peroxide(LPO) level in liver was significantly higher in the sardine oil groups, therfore the addition of antioxidants had no effect on the LPO values. $\alpha-Tocopherol$ contents in the plasma and liver were greatly lowered by sardine oil ingestion. The addition of $\alpha-tocopherol, $ $\beta-tocopheral$ or rosemary extract increased the tocopherols contents in plasma and liver. However, with the amount of antioxidants used in this experiment, tocopherols levels in tissue fed sardine oil were lower than those of lard group.