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pro vyhledávání: '"Thiobarbituric acid-reactive substances (TBARS)"'
Akademický článek
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Autor:
Marcelise Regina Fachinello, Eliane Gasparino, Alessandra Nardina Triccia Rigo Monteiro, Cleiton Pagliari Sangali, André Vinicius Sturzenegger Partyka, Paulo Cesar Pozza
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 9, Pp 1477-1486 (2020)
Objective The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishi
Externí odkaz:
https://doaj.org/article/99387eb0172847a4b3252d7082e5ef0e
Publikováno v:
Bioresources and Bioprocessing, Vol 7, Iss 1, Pp 1-9 (2020)
Abstract Hyperlipidemia is involved in serious cardiovascular disease, however, synthetic drugs to reduce lipid contents in blood stream have been found to induce serious side effects. In the current study, we compared anti-oxidant and anti-hyperlipi
Externí odkaz:
https://doaj.org/article/7d9b599a0ca14a61b0cf136d30ed4da9
Publikováno v:
The Ukrainian Biochemical Journal, Vol 92, Iss 2, Pp 86-97 (2020)
Remodeling of adipocytes in mesentery (AM) associated with nutritional overload from high fructose diet (HFD) is a source of several comorbidities. However, its pathogenesis is still unclear and there are no specific effective drugs for AM remodeling
Externí odkaz:
https://doaj.org/article/d7ac4d7b421e4267bf4a2fa8548d10a9
Autor:
Yiqun Mo, Mizu Jiang, Yue Zhang, Rong Wan, Jing Li, Chuan-Jian Zhong, Huangyuan Li, Shichuan Tang, Qunwei Zhang
Publikováno v:
Journal of Nanobiotechnology, Vol 17, Iss 1, Pp 1-18 (2019)
Abstract Background Previous studies have demonstrated that exposure to nickel nanoparticles (Nano-Ni) causes oxidative stress and severe, persistent lung inflammation, which are strongly associated with pulmonary toxicity. However, few studies have
Externí odkaz:
https://doaj.org/article/c5c05e9302614d90831347118a5c6eb3
Autor:
Ye. S. Pruglo
Publikováno v:
Aktualʹnì Pitannâ Farmacevtičnoï ì Medičnoï Nauki ta Praktiki, Iss 3, Pp 311-315 (2017)
Antioxidants are chemical structures that prevent the oxidation of other chemicals. They protect key cell components by neutralizing the harmful effect of free radicals which are natural products of cell metabolism. Oxidative stress leads to serio
Externí odkaz:
https://doaj.org/article/620b1701718a405391adb20ae6071b7e
Autor:
Shih-Wei Lin, You-Shan Tsai, Yen-Lien Chen, Ming-Fu Wang, Chin-Chu Chen, Wen-Hsin Lin, Tony J. Fang
Publikováno v:
Nutrients, Vol 13, Iss 8, p 2860 (2021)
(1) Background: An age-related cognitive decline is commonly affecting the life of elderly with symptoms involved in progressive impairments to memory and learning. It has been proposed that probiotics could modulate age-related neurological disorder
Externí odkaz:
https://doaj.org/article/e43032541ab54ce78a330b1f1671ea3a
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 8, Pp 1168-1174 (2017)
Objective The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm KNO3) on the volatile compounds and some other properties of pastırma. Methods Pastırma samples were produced under the controlled co
Externí odkaz:
https://doaj.org/article/5e3ee468d8bd45c2b934e6630d2665ac
Publikováno v:
Tropical Agricultural Research, Vol 28, Iss 3 (2017)
The effect of extracts of pomegranate (Punica granatum L.) peel, rosemary and oregano on the oxidative stability of Coconut Oil (CO), Virgin Coconut Oil (VCO), Palm oil (PO), Sunflower Oil (SO) and Sesame Oil (SSO) during deep frying (170 ± 5 °C/10
Externí odkaz:
https://doaj.org/article/a576c645b85146688fc21772f93ea40e
Autor:
Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua, Francisco J. Barba, Wangang Zhang, José M. Lorenzo
Publikováno v:
Antioxidants, Vol 8, Iss 10, p 429 (2019)
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are suscept
Externí odkaz:
https://doaj.org/article/f497d48a349246f79c32e67f3f6c68bc