• Nutrition Research and Practice
• /
• 제5권5호
• /
• pp.429-434
• /
• 2011

Korean raspberry, Rubus coreanus Miquel (RCM), contains high concentrations of phenolic compounds, which prevent oxidative stress. To determine the effect of RCM on antioxidant capacity in humans, we assessed in vivo lipid oxidation and antioxidant enzyme activities from plasma in 15 healthy men. The subjects ingested 30 g of freeze-dried RCM daily for 4 weeks. Blood was taken at baseline and at the end of the study to determine blood lipid profiles, fasting plasma glucose, liver function, lipid peroxidation, and antioxidant enzyme activities. RCM supplementation had no effect on blood lipid or fasting plasma glucose concentrations but decreased alkaline phosphatase activity. RCM supplementation increased glutathione peroxidase activities (P<0.05) but had no effect on lipid peroxidation. These results suggest that short-term RCM supplementation may offer health benefits by enhancing antioxidant capacity in a healthy population.

• 대한약학회:학술대회논문집
• /
• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
• /
• pp.144.2-145
• /
• 2003

Reactive Oxygen Species (ROS) are produced during normal cellular function. ROS are very transient species due to their high chemical reactivity that leads to lipid peroxidation and oxidation of some enzyme, massive protein oxidation and degradation. Under normal conditions, antioxidant are substances that either directly or indirectly protect cells against adverse effects of ROS. Several biologically important compounds have been reported to have antioxidant functions. These incluce vitamin C, vitamin E, GSH, flavonoids. superoxidee dismutase(SOD), glutathione peroxidase(GPX) and catalase(CAT). (omitted)

• 한국축산식품학회지
• /
• 제35권2호
• /
• pp.248-257
• /
• 2015

Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determined. Chicken breast treated with antioxidants (none, sesamol+a-tocopherol) was used to process restructured chicken breast rolls. The sliced rolls were vacuum, aerobic, or double packaged (vacuum for 7 d then aerobic for 3 d) and electron beam irradiated at 2.5 kGy. Color, 2-thiobarbituric acid reactive substances (TBARS), oxidation reduction potentials (ORP), and volatile profiles of the samples were determined at 0 and 10 d. Irradiation made restructured chicken rolls redder (p<0.05), and the increased redness was more distinct in irradiated vacuum-packaged than irradiated aerobic or double packaged meats. TBARS values of antioxidant-treated double packaged rolls were lower than even nonirradiated vacuum-packaged meat, and those were distinct at 10 d (p<0.05). ORP and lipid oxidation values were lower in irradiated vacuum and double packaged samples than those in irradiated aerobic packaged ones at 0 d (p<0.05). Irradiation of restructured chicken rolls increased the amount of total volatiles. Considerable amounts of off-odor volatiles were reduced or not detected by double packaging and antioxidant treatment at 10 d. Therefore, the combined use of antioxidants and double packaging would be useful to reduce redness and control the oxidative quality changes of irradiated restructured chicken rolls

• Food Science and Biotechnology
• /
• 제16권5호
• /
• pp.753-758
• /
• 2007

This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage ($4^{\circ}C$) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and 10 ppm of $FeCl_3$ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (${\beta}$-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.

• 한국축산식품학회지
• /
• 제35권1호
• /
• pp.41-49
• /
• 2015

This study was performed to assess the antioxidant activity of Allium hookeri root extract (AHE) on lipid oxidation of raw sulfur-fed pork patties for 14 d of refrigerated storage. Different concentration of ethanol (0-100%) and time (1-12 h) were applied to determine the extraction condition. Water (0% ethanol) extraction for 1 h was selected as an optimal extraction condition of AHE for the following study showing the highest total phenolic content and total flavonoid content, as well as the strongest antioxidant activity. The 1% AHE (SP1), 3% AHE (SP2), and 0.05% ascorbic acid (SP3) were added into sulfur-fed pork patties against controls; SP0 (sulfur-fed pork patties with no AHE) and P0 (normal pork patties with no AHE). The pH values of P0 and SP0 significantly increased (p<0.05) than others on 14 d and redness of P0 showed the largest decrement during storage. P0 and SP0 showed higher production of conjugated dienes on d 7 than others (p<0.05). Thiobarbituric acid reactive substances (TBARS) values were decreased in proportion to the increased level of AHE on 14 d (p<0.05) resulting in higher TBARS values on P0 and SP0 (p<0.05) and the negative correlation between AHE level and TBARS were also demonstrated (r=-0.910, p=0.001). Therefore, the results suggest that AHE effectively retarded the lipid oxidation rate of sulfur-fed pork patties indicating the potential usage of AHE as a natural preservative.

• Toxicological Research
• /
• 제27권1호
• /
• pp.1-6
• /
• 2011

Lipid peroxidation is a free radical oxidation of polyunsaturated fatty acids such as linoleic acid or arachidonic acid. This process has been related with various pathologies and disease status mainly because of the oxidation products formed during the process. The oxidation products include reactive aldehydes such as malondialdehyde and 4-hydroxynonenal. These reactive aldehydes can form adducts with DNAs and proteins, leading to the alterations in their functions to cause various diseases. This review will provide a short summary on the implication of lipid peroxidation on cancer, atherosclerosis, and neurodegeneration as well as chemical and biochemical mechanisms by which these adducts affect the pathological conditions. In addition, select examples will be presented where antioxidants were used to counteract oxidative damage caused by lipid peroxidation. At the end, isoprostanes are discussed as a gold standard for the assessment of oxidative damages.

• 한국식품조리과학회지
• /
• 제11권2호
• /
• pp.93-97
• /
• 1995

한국 고유의 후식인 약과에 생강즙을 첨가하여 관능검사와 저장에 의한 지방의 산패를 조사하였다. 생강즙의 첨가량은 밀가루 1cup에 0tea spoon(t.s)에서 2t.5이 반죽으로 가능하였으며, 질감, 모양, 색에서는 유의적인 치지를 나타내지 않았으나, 향 맛, 전체적인 선호 In에서 는 유의적인 차이를 나타내었다. 생강즙 1t.5, 1.51 j, 2.0 1.5를 첨가한 약과들은 위의 세가지 평가 부문에j, 높은 점수를 보였으며, 이들 사이에서는 향에 대한 평가만을 제외하고는 유의적인 차이를 나타내지 않았다. 생강즙의 첨가는 튀김과 저장시 일어나는 지방산화를 억제시키는 효과를 보였으며, 이 효과는 생강즙의 첨가량이 증가함에 따라 비례적으로 증가하였다. 또한 시럽이나 꿀로 집청하여 저장한 약과가 집청하지 않고 저장한 약과보다 지방의 산화가 억제되었다. 이 효과는 꿀로 집청한 약과가 시럽으로 집청한 약과보다 크게 나타났다. 그러므로 생강즙의 첨가와 시럽이나 꿀로 잡청함으로써 약과를 상온에서도 좋은 품질로 유지하면 서 보존할 수 있을 것으로 생각된다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제13권12호
• /
• pp.1764-1769
• /
• 2000

The purpose of this experiment was to investigate the antioxidant effect of nitrite on total, neutral, and polar lipids and fatty acid composition in laboratory-cooked ground pork. Muscle samples (Biceps femoris) were analyzed using Iatroscan, gas chromatography, phosphorus content, and TBARS value. The total and neutral lipid contents of muscle were higher in nitrite-untreated meat (0 ppm) than in nitrite-treated meat (100 ppm) but the reverse was observed for polar lipid contents. The results for neutral lipids showed a similar trend when compared with total lipids. Polyunsaturated fatty acids contents of total, neutral and polar lipid in 100 ppm treated meat were higher than that of 0 ppm. The phosphorus content was higher in 100 ppm meat than in 0 ppm but the reverse was observed for TBARS value. These results showed that the addition of 100 ppm nitrite to ground pork resulted in a remarkable antioxidant effect during refrigeration storage.

• 한국가금학회지
• /
• 제27권3호
• /
• pp.209-213
• /
• 2000

Phosvitin, an iron chelating protein in egg yolk, was measured for its ability to inhibit lipid oxidation in egg oil model system. Phosvitin(75$\mu$M) could inhibit both iron(50∼150$\mu$M) and copper(5∼15$\mu$M) catalyzed oxidation of egg oil, and much more effective in the presence of iron than copper. The antioxidant activity of phosvitin in egg oil decreased with increasing temperature up to 121$\^{C}$. But phosvitin was relatively heat stable maintaining 79 and 73% of its antioxidant activity after being heated for 6 min at 100$\^{C}$ and 2 min at 121$\^{C}$, respectively.

• Journal of Ginseng Research
• /
• 제21권3호
• /
• pp.153-159
• /
• 1997

Living organisms have antioxidant enzymes, such as superoxide dismutase, catalase SE glutathione peroxidase, that protect themselves from the toxic effect of superoxide free radicals. Some report says that intracellular oxidation stress is involved in pathogenesis of chronic complications of diabetes mellitus. This study was performed to evaluate the effect of red ginseng on lipid peroxidation of red blood cell and antioxidant SOD activity of serum in NIDDM patients. As a result, there were trends for decrease of lipid peroxidases of RBC and Increase of SOD activity of serum in ginseng group but that were not statistically significant. Therefore, we suggest long term and large sized control study is necessary to confirm the protective effects of red ginseng on oxidative damage in NIDDM patients.