Chemistry and Biochemistry of Lipid Oxidation

2015 ◽  
pp. 23-24
Keyword(s):  
Lipid Oxidation

165-LB: The SGLT2 Inhibitor Canagliflozin Prevents Increased Lipid Oxidation in the Heart following High-Fat Feeding

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 165-LB
Author(s):  
ITZEL FLORES ◽  
CHRIS SHANNON ◽  
MARCEL FOURCAUDOT ◽  
TERRY BAKEWELL ◽  
LUKE NORTON
Keyword(s):  
Lipid Oxidation ◽  
Sglt2 Inhibitor ◽  
High Fat ◽  
Fat Feeding

1981-P: Impaired Exercise Lipid Oxidation Is Associated with Poor Metabolic Health, Not Excess Body Fat Per Se

Diabetes ◽  
2020 ◽  
Vol 69 (Supplement 1) ◽  
pp. 1981-P
Author(s):  
AVIGDOR D. ARAD ◽  
FREDERICK J. DIMENNA ◽  
HANNAH D. KITTRELL ◽  
HARRY R. KISSILEFF ◽  
JEANINE ALBU
Keyword(s):  
Lipid Oxidation ◽  
Body Fat ◽  
Metabolic Health ◽  
Per Se

Role of lipid oxidation in pathogenesis of insulin resistance of obesity and type II diabetes

Diabetes ◽  
1987 ◽  
Vol 36 (11) ◽  
pp. 1341-1350 ◽  
Author(s):  
J. P. Felber ◽  
E. Ferrannini ◽  
A. Golay ◽  
H. U. Meyer ◽  
D. Theibaud ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Lipid Oxidation ◽  
Type Ii Diabetes ◽  
Type Ii

scholarly journals Effect of dietary fat source on fatty acid profile and lipid oxidation of eggs

2012 ◽  
Vol 42 (5) ◽  
Author(s):  
EJ King ◽  
A Hugo ◽  
FH De Witt ◽  
HJ Van der Merwe ◽  
MD Fair
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Dietary Fat

Metabolic and endothelial effects of trimetazidine on forearm skeletal muscle in patients with type 2 diabetes and ischemic cardiomyopathy

2006 ◽  
Vol 290 (1) ◽  
pp. E54-E59 ◽  
Author(s):  
Lucilla D. Monti ◽  
Emanuela Setola ◽  
Gabriele Fragasso ◽  
Riccardo P. Camisasca ◽  
Pietro Lucotti ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Lipid Oxidation ◽  
Ischemic Cardiomyopathy ◽  
Glucose Oxidation ◽  
Diabetic Patients ◽  
Vascular Effects ◽  
Type 2 Diabetic Patients ◽  
Double Blind ◽  
Endothelin 1

The aim of the present study was to evaluate the effect of prolonged inhibition of β-oxidation on glucose and lipid muscle forearm metabolism and cGMP and endothelin-1 forearm release in patients with type 2 diabetes mellitus and ischemic cardiomyopathy. Fifteen patients were randomly allocated in a double-blind cross-over parallel study with trimetazidine (20 mg tid) or placebo lasting 15 days. At the end of each period, all patients underwent euglycemic hyperinsulinemic clamps with forearm indirect calorimetry and endothelial balance of vasodilator and vasoconstricor factors. Compared with placebo, trimetazidine induced 1) an increase in insulin-induced forearm glucose uptake and glucose oxidation accompained by a reduction in forearm lipid oxidation and citrate release and 2) a decrease of endothelin-1 release paralleled by a significant increase in forearm cGMP release. Forearm glucose oxidation significantly correlated with cGMP release ( r = 0.37, P < 0.04), whereas forearm lipid oxidation positively correlated with endothelin-1 release ( r = 0.40, P < 0.03). In conclusion, for the first time, we demonstrated that insulin-induced forearm glucose oxidation and forearm cGMP release were increased whereas forearm endothelin-1 release was decreased during trimetazidine treatment. Muscle's metabolic and vascular effects of trimetazidine add new interest in the use of trimetazidine in type 2 diabetic patients with cardiovascular disease.

scholarly journals Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3898
Author(s):  
Surakshi Wimangika Rajapaksha ◽  
Naoto Shimizu
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Food Packaging ◽  
Uv Light ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Wall Material ◽  
Food Simulants ◽  
Black Tea Extract ◽  
Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat

2021 ◽  
Vol 350 ◽  
pp. 129246
Author(s):  
Serena Martini ◽  
Alice Cattivelli ◽  
Angela Conte ◽  
Davide Tagliazucchi
Keyword(s):  
Lipid Oxidation ◽  
In Vitro Digestion

scholarly journals Ingredient-Dependent Extent of Lipid Oxidation in Margarine

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 105
Author(s):  
Sarah Fruehwirth ◽  
Sandra Egger ◽  
Dennis Kurzbach ◽  
Jakob Windisch ◽  
Franz Jirsa ◽  
...  
Keyword(s):  
Citric Acid ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Green Tea ◽  
Acyl Chain ◽  
Green Tea Extract ◽  
Tocopheryl Acetate ◽  
Tea Extract ◽  
The Impact ◽  
Β Carotene

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

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