Degenerative diseases of aging such as cancer, cardiovascular disease, and brain dysfunction are increasingly found to have, in part, an oxidative origin. As a result, dietary antioxidants such as Vitamins C and E and carotenoids play a major role in minimizing this damage and preventing or delaying the pathophysiology. Population...
Lipid peroxidation is believed to be an important
process in the development of cellular injury. In
addition to the degradation of biological membranes,
increasing evidence indicates that lipid peroxidation can
alter the structure and function of DMA.
The present study examines the peroxidation of
nuclear membranes and the capacity of...
The adduction of proteins and other biomolecules by electrophilic lipid peroxidation products such as 4-hydroxy-2-nonenal (HNE), 4-oxo-2-nonenal (ONE), malondialdehyde (MDA) or acrolein (ACR) is thought to be an initiating and/or propagating factor in the pathophysiology of several diseases such as atherosclerosis, diabetes, Alzheimer's, Parkinson's and other age-related disorders. The identification...
The objective of this study was to compare the effects on eating behavior,
lipids, lipoproteins, lipid peroxidation, and glycemic control in women with type 2
diabetes of a high-monounsaturated fat diet (HM) compared to a high-carbohydrate
diet (HC).
In an outpatient feeding study, ten hypertriglyceridemic postmenopausal type
2 diabetic women...
While replacement of dietary saturated fat with unsaturated fat has been advocated
to reduce cardiovascular disease risk, diets high in polyunsaturated fatty acids
(PUFA) could increase low density lipoprotein (LDL) susceptibility to oxidation,
potentially contributing to the pathology of atherosclerosis. To assess in vivo lipid
peroxidation and susceptibility, of LDL...
This chapter describes a mass spectrometry-based strategy that facilitates the unambiguous identification and characterization of proteins modified by lipid peroxidation-derived 2-alkenals. The approach employs a biotinylated hydroxyl amine derivative as an aldehyde/keto reactive probe in conjunction with selective enrichment and tandem mass spectrometric analysis. Methodological details are given for model...
Food lipid systems are very complex and so is oxidative
degradation that render them unpalatable for human consumption.
The significance of lipid degradation and the key reactions involved
have been thoroughly studied and are well understood today. This
is not true, however, of the secondary products of the autoxidation
reactions....
Oxidative stress occurs when the balance between reactive oxygen species and antioxidant defense mechanisms in the body becomes tipped heavily in favor of the reactive oxygen species. Reactive oxygen species can be present in excess due to elevated O2 levels, radiation, infection, smoking, or even excessive exercise. It is also...
Oxidative stress is recognized as an important underlying factor in the
pathogenesis of many degenerative diseases as well as normal senescence. The
free radicals, reactive oxygen species (ROS) and electrophiles produced during
oxidative stress are capable of modifying nucleic acids, lipids and proteins. There
are a variety of oxidative modifications...
Malonaldehyde, a three carbon dialdehyde, is one of the numerous
carbonyl compounds associated with oxidative deterioration of
food lipids. It is assumed to be formed as a product of lipid autoxidation
occurring according to the generally accepted free radical
mechanism. This compound is of great interest because of its potential...