Heat-Treated Solar Sea Salt Has Antioxidant Activity In Vitro and Produces Less Oxidative Stress in Rats Compared with Untreated Solar Sea Salt

Autor:	Chung-Kyoon Auh, Saoraya Chanmuang, Kyung-Sik Ham, Tian-Cheng Gao, Ling-Yun Feng, Jeong-Yong Cho, Lily Jaiswal, Tong-Kun Pai, Suthipong Pongworn
Rok vydání:	2015
Předmět:	Pharmacology chemistry.chemical_classification Antioxidant food.ingredient medicine.medical_treatment Sea salt Protein Carbonyl Content Biophysics Cell Biology DNA oxidation medicine.disease_cause Lipid peroxidation chemistry.chemical_compound food chemistry Biochemistry In vivo Thiol medicine Food science Oxidative stress Food Science
Zdroj:	Journal of Food Biochemistry. 39:631-641
ISSN:	0145-8884
Popis:	We have investigated the in vitro and in vivo antioxidative activity of solar sea salts(SS) roasted with (BS) or without (RS) bamboo, which are widely consumed as dietary salts in Korea. BS exhibited antioxidative activity in the in vitro assays of various radical-scavenging activities and DNA oxidation. RS also scavenged superoxide radicals and inhibited DNA oxidation. However, SS did not exhibit antioxidative activity in vitro. Sprague-Dawley rats were orally administered various salts (1.8 g NaCl equivalent/kg) daily for 7 weeks. The rats fed RS and BS exhibited significantly lower levels of lipid peroxidation and a higher total thiol content than the SS group (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bbbb4da51e944cda17d8354e8ba40aa0 https://doi.org/10.1111/jfbc.12165 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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