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10 resultados
The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators.
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The formation of 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in vegetable oils and model oil systems were quantitatively assessed by RP-HPLC. Regardless of heating temperature, HHE was only detected in rapeseed and linseed oil, while HNE was detected in all tested oils. Intrinsic
Involvement of lipid peroxidation in spontaneous pancreatitis in WBN/Kob rats.
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To cast light on the mechanisms underlying development of spontaneous pancreatitis lesions, tissues from WBN/Kob rats at various ages were histopathologically and immunohistochemically investigated with special reference to the existence of the lipid peroxidation products 4-hydroxy-2-nonenal (HNE),
Acatalasemia sensitizes renal tubular epithelial cells to apoptosis and exacerbates renal fibrosis after unilateral ureteral obstruction.
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Tissue homeostasis is determined by the balance between oxidants and antioxidants. Catalase is an important antioxidant enzyme regulating the level of intracellular hydrogen peroxide and hydroxyl radicals. The effect of catalase deficiency on renal tubulointerstitial injury induced by unilateral
Physiological and transcriptomic analysis reveals the roles of 1-MCP in the ripening and fruit aroma quality of banana fruit (Fenjiao).
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Fenjiao (Musa ABB Pisang Awak) is a popular banana cultivar due to its good taste and stress resistance, but it has a short shelf-life and deteriorates rapidly post-harvest. The effects of 1-methylcyclopropene (1-MCP) treatment on fruit physiology and quality and transcriptomic profiles are
[Dynamics of the restoration of the function of the skin receptor apparatus after cryogenic damage to the sciatic nerve].
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The stages of degeneration and regeneration of the receptor system of sole skin after cryogenic damaging of the nerve were investigated using the method of impulse activity registration from single fibres of white rat sciatic nerve in acute experiment under hexenal anesthesia. The mechanism of pain
Application of the porapak q column extraction method for tomato flavor volatile analysis.
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The Porapak Q column method (PQM) was compared to the method of simultaneous distillation extraction (SDE) under reduced pressure for extraction of the volatile compounds produced by tomato cv. Momotaro. The PQM was found to be effective at trapping and isolating many low and high boiling point
Encapsulation performance of proteins and traditional materials for spray dried flavors.
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The objective of this study was to evaluate the potential of selected proteins as alternative materials for flavor encapsulation by spray drying. Two traditional materials (gum acacia and modified starch) and three proteins (sodium caseinate, whey and soy protein isolates) were used at different
Metals, oxidative stress and neurodegenerative disorders.
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The neurodegenerative diseases, Alzheimer's disease (AD) and Parkinson's disease (PD), are age-related disorders characterized by the deposition of abnormal forms of specific proteins in the brain. AD is characterized by the presence of extracellular amyloid plaques and intraneuronal neurofibrillary
An assessment of the role played by some oxidation-related aldehydes in wine aroma.
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The levels of important oxidation-related aldehydes, such as methional, phenylacetaldehyde, (E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, methylpropanal, 2-methylbutanal, and 3-methylbutanal, were determined in 41 different wines belonging to different types (young whites and reds,
Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise.
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Lipid oxidation is a primary cause of quality deterioration in mayonnaise that leads to a decrease in the nutritional and sensorial value. The evolution of volatile oxidation compounds in sunflower oil mayonnaise stored at varying temperatures for 92 days and the antioxidative effect of butylated
La base de datos de hierbas medicinales más completa respaldada por la ciencia
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* Toda la información se basa en investigaciones científicas publicadas.
