Synergistic antioxidant effect of nucleic acids and tocopherols

Ikeda, Nobuo; Fukuzumi, Kazuo

doi:10.1007/bf02802036

Cited by 31 publications

(16 citation statements)

References 23 publications

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“…The predominance of y-and Gtocopherols in soybean lipids has a significance in relation to the nutritional value of soybeans and the stability of the lipids to oxidative damage. Tocopherols are commonly used as antioxidants in vegetable oils and current evidence indicates that y-or &tocopherol is a better antioxidant than ar-tocopherol (Ikeda and Fukuzumi, 1977;Khafizov et al, 1975). It seems likely that y-and &tocopherols are also effective antioxidants in soybeans during microwave treatment.…”

Section: Resultsmentioning

confidence: 99%

Effects of Microwave Energy on the Tocopherols of Soybean Seeds

Yoshida

Kajimoto

1989

Journal of Food Science

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The effects of microwave heating on the tocopherols of soybeans were studied in relation to chemical changes in the lipids. The amounts of cy-, p-, y-, and &tocopherols in the soybeans before microwave treatment ranged from 6.2 to 13.0, 2.7 to 4.5, 60.0 to 76.8, and 45.7 to 57.9 mg/lOO g lipid, respectively. y-and 6-Tocopherol concentrations gradually decreased, and as much as 40% of the tocopherols originally present in the soybeans was lost after 12 min heating. However, microwave treatment of soybeans for 6 min, which would be optimal to prepare full-fat soyflour without a burnt odor, retained ca. 90% of the individual tocopherols with a few exceptions and caused no significant difference in the chemical changes of the lipids.

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Section: Resultsmentioning

confidence: 99%

Effects of Microwave Energy on the Tocopherols of Soybean Seeds

Yoshida

Kajimoto

1989

Journal of Food Science

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“…First of all, lead could react with the red cell membrane and disrupt the normal arrangement of lipids in bilayers thereby rendering polyunsaturated fatty acid residues more susceptible to peroxidative damage. Or lead could catalyze the lipid peroxidation of polyunsaturated lipids (86) or act to destroy tocopherol directly (87). Whatever the precise mechanism of any pro-oxidant effect of lead, the fact that vitamin E was much more effective than selenium in preventing the lead-induced changes in red cells (62) suggests that the site of action of lead is in a hydrophobic area of the cell membrane (where vitamin E is apt to localize) rather than in a hydrophilic region of the cell sap (where selenium in the form of the soluble cytoplasmic enzyme glutathione peroxidase is likely to be found).…”

Section: Vitamin E Vitamin E and Lead Toxicitymentioning

confidence: 99%

Lead toxicity and nutritional deficiencies.

Levander¹

1979

Environ Health Perspect

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Under appropriate conditions, deficiencies of certain minerals and vitamins as well as high intakes of dietary fat increase the toxicity of a given dose of lead in experimental animals. The severity of lead poisoning can also be increased by the consumption of either deficient or excessive levels of protein. Mineral deficiencies appear to have some of the most profound effects on lead toxicity, since the consequences of plumbism can be exaggerated by feeding diets low in calcium, phosphorus, iron, zinc, and in some cases, copper. Evidence for an antagonism between lead and nutritional levels of selenium is inconclusive. Vitamin E deficiency and lead poisoning interact to produce an anemia in rats that is more severe than that caused by either treatment alone. Lead apparently exerts a pro-oxidant stress on the red cell, thereby causing its accelerated destruction. One of the biochemical mechanisms of lead poisoning may be the disruption of normal membrane architecture, thereby leading to peroxidative damage. Epidemiological surveys have suggested a negative correlation between the poor nutritional status of children with regard to calcium and the concentration of lead in blood. Other examples of potential interactions of mineral status and lead poisoning in humans include the hypothesized hazards of soft water to public health in areas with lead plumbing and the possible role of mineral deficiencies in the etiology of pica. Experimental studies have shown that in some situations combined nutritional deficiencies can have an additive effect in potentiating lead toxicity.

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“…The optimum concentration of tocopherol for oxidative stability of soybean oil seems related to the oxidative stability of each individual tocopherol. The oxidative stability of the tocopherol was CX-< y -< 6 -tocopherol (Ikeda and Fukuzumi, 1977). The lower the individual oxidative stability of each tocopherol, the lower the optimum concentration of that tocopherol for maximum oxidative stability.…”

Section: Resultsmentioning

confidence: 96%

“…The oxidative stability of the tocopherol was CX-< y -< 6 -tocopherol (Ikeda and Fukuzumi, 1977). The lower the individual oxidative stability of each tocopherol, the lower the optimum concentration of that tocopherol for maximum oxidative stability.…”

Section: Chemical Compositionsmentioning

confidence: 99%

Effects of α‐, γ‐, and δ‐Tocopherols on Oxidative Stability of Soybean Oil

Jung¹,

Min²

1990

Journal of Food Science

160

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I Purification of soybean oil and chemical analysesThe effects of 0, 100, 250, 500 and 1000 ppm of LY -, y -, or 6 -tocopherol on oxidative stability of purified soybean oil in the dark at 55°C were studied. We measured peroxide value and headspace oxygen consumption in the samples. Purified soybean oil was prepared by liquid column chromatography. Tocopherols acted as antioxidants or prooxidants depending on their concentration. Optimum concentrations of cx -, y -, and 6 -tocopherols to increase oxidative stability was 100, 250 and 500 ppm, respectively. The tocopherols had significant prooxidant effect (P< 0.05) at higher concentrations above this.

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Synergistic antioxidant effect of nucleic acids and tocopherols

Cited by 31 publications

References 23 publications

Effects of Microwave Energy on the Tocopherols of Soybean Seeds

Effects of Microwave Energy on the Tocopherols of Soybean Seeds

Lead toxicity and nutritional deficiencies.

Effects of α‐, γ‐, and δ‐Tocopherols on Oxidative Stability of Soybean Oil

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