Reactivity of dietary phenolic acids with peroxyl radicals: Antioxidant activity upon low density lipoprotein peroxidation
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Polyphenols in fermented apple juice: Beneficial effects on human health
2021, Journal of Functional FoodsCitation Excerpt :Apple cider vinegar (ACV) is an acidic condiment made from apples and produced using liquid-state fermentation. It is a highly beneficial drink, as it could help to promote various beneficial effects to consumers, such as having antidiabetic effects and lowering cholesterol levels in the blood by inhibiting the oxidation of low-density lipoproteins, and other benefits, such as relieving ulcerative enteritis and reducing inflammation (Laranjinha, Almeida et al., 1994, Migala, 2018). These benefits are attributed to various polyphenols, micronutrients, and other bioactive compounds found in ACV.
Azocompounds as generators of defined radical species: Contributions and challenges for free radical research
2020, Free Radical Biology and MedicineCitation Excerpt :Extensive research has been undertaken to understand the mechanisms of LDL modification, to establish biomarkers of these reactions, as well as to develop possible preventative strategies against this major disease [104–111]. A number of ex vivo studies have examined the mechanisms, and consequences, of exposing LDL to oxidants generated by copper ions (Cu2+), peroxynitrous acid/peroxynitrite (ONOOH/ONOO−), lipoxygenase, myeloperoxidase, and azocompounds [106–111]. The time course and kinetics of LDL oxidation can be followed by multiple methods, including: formation of conjugated dienes; O2 consumption; formation of lipid hydroperoxides; generation of lipid degradation products such as malondialdehyde (MDA); UV spectrophotometry; chemiluminescence; or chromatography coupled to spectrophotometric or electrochemical detection.