Lipid peroxidation of fish oils

Godwin, Angela; Prabhu, H. Ramachandra

doi:10.1007/bf02913098

Cited by 13 publications

(9 citation statements)

References 6 publications

(3 reference statements)

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“…The antiperoxidant effect of the ethanolic extract which was observed to be concentration dependent was similar to the findings of a previous study elsewhere (Prasad and Ramakrishnan, 2012) where the lipid peroxide radical scavenging potential of Rumex vesicarius was investigated. The inhibitory lipid peroxidation potential of the extract and fractions reflects their ability to probably reduce the risk factors associated with the induction and development of atherosclerosis (Godwin and Prabhu, 2006); slow down the aging process and boost immune responses (Prasad and Ramakrishnan, 2012). The lipid peroxidation inhibitory capacity of the extract and fractions is also very remarkable as it can be linked to the ability of the plant to prevent peroxidative damage to the plasma membrane of the sperm and loss of DNA structural integrity.…”

Section: Antioxidant Studymentioning

confidence: 99%

In Vitro Antibacterial, Antioxidant, Cytogenotoxic and Nutritional Value of Aloe Barbadensis Mill. (Asphodelaceae)

Erhabor¹,

Idu²

2020

J microb biotech food sci

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Today medicinal plants are fast becoming an important key to unlock the ravaging effects of some diseases in the world. The World Health Organization (WHO) has supported traditional medicines, particularly in developing countries by promoting the incorporation of its useful elements into the national health care system (Akerele, 1987). This fortunately has led to the rising popularity of herbal medicine in developing countries (Obici et al., 2008). This affirms the belief that medicinal plants are nature's gift to mankind. Aloe barbadensis (AB) of the family-Asphodelaceae has been reported ethnomedically to have several folks uses with some validated scientific information. Its ethnomedical use as an aphrodisiac was earlier reported by Erhabor et al. (2013) and this was validated in vivo using an animal model (Erhabor and Idu, 2017). Other previously reported biological activities of this plant include the use of its gel in wound healing (Davis et al., 1994; Maenthaisong et al., 2007), inflammatory problems (Che et al., 1991; Robbers and Tylers, 1999) as well as in moisturizing and anti-aging activities (West and Zhu, 2003; Sahu et al., 2013). The leaves have been used for treating fungal infections associated with superficial mycoses (Shamim et al., 2004). The antidiabetic property (Tanaka et al., 2006; Yagi et al., 2006) and its perceived reproductive functions in enhancing fertility (Oyewopo et al., 2011; Iwu, 2014;) have also been documented. Some of the ethnomedical uses of A. barbadensis include its use in the treatment/management of intestinal ulcers (Ross, 1999), constipation, impotency, ringworm and eczema (Adodo, 2012). It is used as a purgative, appetite stimulant and emmenagogue, as well as in the treatment of colds, piles, asthma, cough and jaundice (Joseph and Raj, 2010). Interestingly, chemicals found in the plant have become known remedies for treating sexual disorders/reproductive diseases

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Section: Antioxidant Studymentioning

confidence: 99%

In Vitro Antibacterial, Antioxidant, Cytogenotoxic and Nutritional Value of Aloe Barbadensis Mill. (Asphodelaceae)

Erhabor¹,

Idu²

2020

J microb biotech food sci

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“…For example, the addition of α-tocopherol to commercially available fish oils exposed to the food frying temperature of 180°C had a profound effect on lowering the rate of peroxidation, indicating a strong protective effect for antioxidants at lowering the rate of thermally induced lipid peroxidation in PUFAs. 62 D'Souza et al, 62 added turmeric (containing the antioxidant curcumin) to the flesh of both raw and cooked mackerel before cooking at 100°C and reported a significant reduction in lipid peroxides in the extracted mackerel oil. A further study by Sekhon-Loodu et al 63 added 200 µg/ml polyphenols isolated from frozen and dried apple peels and observed a significant reduction in lipid peroxidide formation rate of up to 62 %.…”

Section: Figurementioning

confidence: 99%

The protective effects of red wine and green tea on lipid peroxidation in long chain marine polyunsaturated fatty acids during high temperature cooking and long term frozen storage

Rd¹,

Rj²,

Walker³

et al. 2018

JDMDC

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Consumption of polyunsaturated fatty acids (PUFAs) from fish may provide health benefits. However, the PUFAs from fish can be easily oxidised, and consumption of the resulting lipid peroxides may be a contributing factor to the development of metabolic disorders such as obesity, type 2 diabetes and cardiovascular disease. Red wine and green tea contain polyphenolic antioxidants that may prevent the production of lipid peroxides in fish and their oils during cooking and frozen storage. The aim of this study was to investigate the effects of red wine and green tea on lipid peroxide formation in fish and its oil. The effects of red wine and green tea on lipid peroxidation in whole fish was investigated in salmon fillets that were fried for 20 min with no treatment (control), pre-soaked in 20 ml red wine (pre-RW) or green tea (pre-GT) for 60 min prior to frying; fried with 20 ml red wine (+RW) or green tea (+GT); or post-soaked in 20 ml red wine (post-RW) or green tea (post-GT) for 60 min following cooking. Measurement by TBARS assay showed significant reductions in malondialdehyde concentrations in the pre-RW (-77.9 %; P<0.001), pre-GT (-59.8 %; P<0.0001), +RW (-53.2 %; P<0.001), +GT (-55.3 %; P<0.0001), post-RW (-53.8 %; P<0.01) and post-GT (-30.1 %; P<0.0001), compared to control salmon that was fried for 20 min with no red wine or green tea. The effects of red wine and green tea on lipid peroxidation in fish oil was then tested by heating cod liver oil to 130°C for 30, 60, 90 or 120 min. Compared to the control, red wine and green tea added 15 min prior to incubation reduced malonaldehyde concentrations by -54.7 % (P<0.0001) and -77.1 % (P<0.0001), respectively, and red wine and green tea added at the time of incubation by -54.7 % (P<0.0001) and -31.5% (P<0.045), respectively. Lipid peroxide concentrations were not significantly reduced by post-incubation addition of either red wine (-0.70 %, P<0.8009) or green tea (-2.0 %, P<0.762). To investigate the effects of green tea on lipid peroxidation during long term freezer storage, fillets of salmon were stored at -10°C for up to 16 weeks. Compared to the -10°C control, there was a significant reduction in lipid peroxidation for salmon fillets containing instant powdered green tea at week 8 (-74.2 %; P=0.0107) and week 16 (-54.8 %; P=0.0013). There were trends for reductions in lipid peroxidation in the green tea leaf treated salmon fillets at week 8 (-51.3 %, P=0.0732) and for the instant green tea treated salmon at week 12 (-29.0 %, P=0.0549). It is concluded that red wine and green tea are effective at inhibiting the oxidation of PUFAs from fish during heating and long term freezer storage and may prevent the formation of lipid peroxides that contribute towards the development of metabolic disease.

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“…Industrialization and overgrowing urbanization are also suspected as causes of human exposure to different toxic chemicals. They may compromise the male reproductive system and produce cellular impairment both at structural and functional level (Beckman et al, 1990 ; Godwin et al, 2006 ). Xenobiotics alter the structure of the cell membrane by stimulating the lipid peroxidation process with ensuing complex sequences of biochemical reactions.…”

Section: Introductionmentioning

confidence: 99%

Testicular membrane lipid damage by complex mixture of leachate from municipal battery recycling site as indication of idiopathic male infertility in rat

Akintunde¹,

Oboh²,

Akindahunsi³

2013

Interdisciplinary Toxicology

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Leachate from a municipal battery recycling site is a potent source of mixed-metal released into the environment. The present study investigated the degree at which mixed-metal exposure to the municipal auto-battery leachate (MABL) and to the Elewi Odo municipal auto-battery recycling site leachate (EOMABRL) affected the lipid membrane of the testes in in vitro experiment. The results showed elevated level of mixed-metals over the permissible levels in drinking water, as recommended by regulatory authorities. In the leachate samples, the levels of malondialdehyde (MDA), a biomarker of lipid damage, was significantly (p<0.05) increased in rat testes in a dose-dependent manner. MDA induced by the municipal auto-battery leachate (MABL) was significantly (p<0.05) higher than the leachate from Elewi Odo municipal auto-battery recycling site (EOMABRL). The testicular lipid membrane capacity was compromised following treatment with leachate from the municipal battery recycling site, implicating mixed-metal exposure as the causative agent of testicular damage and male infertility.

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Lipid peroxidation of fish oils

Cited by 13 publications

References 6 publications

In Vitro Antibacterial, Antioxidant, Cytogenotoxic and Nutritional Value of Aloe Barbadensis Mill. (Asphodelaceae)

In Vitro Antibacterial, Antioxidant, Cytogenotoxic and Nutritional Value of Aloe Barbadensis Mill. (Asphodelaceae)

The protective effects of red wine and green tea on lipid peroxidation in long chain marine polyunsaturated fatty acids during high temperature cooking and long term frozen storage

Testicular membrane lipid damage by complex mixture of leachate from municipal battery recycling site as indication of idiopathic male infertility in rat

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