Lipid Peroxidation, Free Radical Scavenging Enzymes, and Glutathione Redox System in Blood of Rats Exposed to Propoxur

2001 ◽  
Vol 71 (3) ◽  
pp. 133-139 ◽  
Author(s):  
Vandana Seth ◽  
Basu D. Banerjee ◽  
Asit K. Chakravorty
Keyword(s):  
Lipid Peroxidation ◽  
Free Radical ◽  
Radical Scavenging ◽  
Redox System ◽  
Free Radical Scavenging ◽  
Glutathione Redox System ◽  
Scavenging Enzymes ◽  
Glutathione Redox

Effects of iron loading on free radical scavenging enzymes and lipid peroxidation in rat liver

1989 ◽  
Vol 97 (4) ◽  
pp. 1011-1018 ◽  
Author(s):  
Linda M. Fletcher ◽  
Faye D. Roberts ◽  
Michael G. Irving ◽  
Lawrie W. Powell ◽  
June W. Halliday
Keyword(s):  
Lipid Peroxidation ◽  
Free Radical ◽  
Rat Liver ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Iron Loading ◽  
Scavenging Enzymes

Investigation of Free Radical Scavenging Enzyme Activities and Lipid Peroxidation in Human Placental Tissues With Miscarriage

2006 ◽  
Vol 13 (5) ◽  
pp. 384-388 ◽  
Author(s):  
Aydan Biri ◽  
Mustafa Kavutcu ◽  
Nuray Bozkurt ◽  
Erdinç Devrim ◽  
Nilhan Nurlu ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Free Radical ◽  
Enzyme Activities ◽  
Radical Scavenging ◽  
Free Radical Scavenging

Desiccation sensitivity and activities of free radical-scavenging enzymes in recalcitrant Theobroma cacao seeds

1999 ◽  
Vol 9 (3) ◽  
pp. 209-217 ◽  
Author(s):  
Changrun Li ◽  
Wendell Q. Sun
Keyword(s):  
Lipid Peroxidation ◽  
Superoxide Dismutase ◽  
Water Content ◽  
Theobroma Cacao ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Desiccation Sensitivity ◽  
Critical Water Content ◽  
Scavenging Enzymes ◽  
Water Contents

AbstractMature and immature axes of Theobroma cacao (cocoa) seeds tolerated desiccation under a rapid-drying regime to critical water contents of 1.0 and 1.7 g g-1 dw, respectively. These critical water contents corresponded to water contents below which activities of free radical-scavenging enzymes (ascorbate peroxidase, peroxidase and superoxide dismutase) decreased rapidly during desiccation. The decline in axis viability below the critical water content was correlated with sharp increases in lipid peroxidation and cellular leakage. Cotyledon tissues were more desiccation-tolerant than axes, with a low critical water content of 0.24 g g–1dw. Desiccation sensitivity in cotyledon tissues was also correlated with the decrease in superoxide dismutase activity and increased lipid peroxidation products. However, in the cotyledons, no ascorbate peroxidase activity was detected at any water content, and peroxidase activity was gradually reduced as desiccation proceeded. Cocoa embryonic axes contained large amounts of sucrose, raffinose and stachyose but only traces of reducing monosaccharides. Desiccation sensitivity of recalcitrant cocoa axes did not appear to be due to the lack of sugar-related protective mechanisms during desiccation, and it was more likely related to the decrease of enzymic protection against desiccation-induced oxidative stresses.

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