天然食品抗氧化剂对低密度脂蛋白和DNA氧化变化的影响。
Effect of Natural Food Antioxidants against LDL and DNA Oxidative Changes.
作者信息
Kiokias Sotirios, Proestos Charalampos, Oreopoulou Vassilki
机构信息
REA-Research Executive Agency, B-1049 Brussels, Belgium.
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15784 Athens, Greece.
出版信息
Antioxidants (Basel). 2018 Oct 3;7(10):133. doi: 10.3390/antiox7100133.
Radical oxygen species formed in human tissue cells by many endogenous and exogenous pathways cause extensive oxidative damage which has been linked to various human diseases. This review paper provides an overview of lipid peroxidation and focuses on the free radicals-initiated processes of low-density lipoprotein (LDL) oxidative modification and DNA oxidative damage, which are widely associated with the initiation and development of atherosclerosis and carcinogenesis, respectively. The article subsequently provides an overview of the recent human trials or even in vitro investigations on the potential of natural antioxidant compounds (such as carotenoids; vitamins C and E) to monitor LDL and DNA oxidative changes.
许多内源性和外源性途径在人体组织细胞中形成的活性氧会造成广泛的氧化损伤，这与多种人类疾病有关。本文综述了脂质过氧化作用，并重点关注自由基引发的低密度脂蛋白（LDL）氧化修饰和DNA氧化损伤过程，它们分别与动脉粥样硬化的发生发展和致癌作用密切相关。文章随后概述了近期关于天然抗氧化化合物（如类胡萝卜素、维生素C和维生素E）监测LDL和DNA氧化变化潜力的人体试验甚至体外研究。
Zotero 插件