Ironjustic
Tue, Jun-20-06, 06:15
<<snip>> In conclusion, a **higher** risk of death was
associated with increased lipid peroxidation and lower
antioxidant defenses <<snip>>
Lipid peroxidation, antioxidant status and survival in
institutionalised elderly: A five-year longitudinal study.
Huerta JM, Gonz=E1lez S, Fern=E1ndez S, Patterson AM, Lasheras
C Free Radic Res. 2006 Jun ; 40(6): 571-8
Oxidative stress has been related to ageing and risk of death.
To determine whether oxidative status was associated with
all-cause risk of death we carried out a prospective study in
154 non-smoking Spanish elderly without major illness.
Baseline glutathione peroxidase (GPx) and superoxide dismutase
(SOD) were analysed in plasma and erythrocytes.
alpha-tocopherol, beta-carotene, lycopene and retinol were
determined in serum samples and malondialdehyde (MDA), as a
lipid peroxidation marker, in plasma. Mean survival time was
4.3 years. A total of 31 death cases (20.1%) occurred during
the follow-up. Plasma-MDA predicted mortality independently of
all other variables, while erythrocyte-SOD (e-SOD),
beta-carotene and alpha-tocopherol were positively associated
with survival. alpha-tocopherol and MDA were revealed as
independent predictors in a joint survival model, being the
group with low MDA and high alpha-tocopherol that with the
lowest mortality. In conclusion, a higher risk of death was
associated with increased lipid peroxidation and lower
antioxidant defenses.
Abstract =B7 PubMed FullText =B7 SFX =B7 GS Clip Export
InterDB =B7 Terms Related =B7 Graph Cites =B7 Scopus =B7 Tag
--------------------------------------------------------------
--------------= =AD-----
The government by law has mandated the addition of iron to
EVERY floured product you eat .. BY .. mandating the USE of
enriched flour ..
It seems this addition of iron to our food has now been shown
to increase rust / oxidative stress / free radicals /
reactive oxygen species This article speaks to INCREASED ..
rust / oxidative stress / free radicals / reactive oxygen
species .. WHEN .. eating the below .. then one might think
even eating a donut would cause oxidative stress BECAUSE ..
of the ADDED .. iron ..
Effects of iron, ascorbate, meat and casein on the
antioxidant capacity
of green tea under conditions of in vitro digestion
Isidora Alexandropoulou, Michael Komaitis and Maria
Kapsokefalou,
Department of Food Science and Technology, Agricultural
University of
Athens, Iera Odos 75, Athens 11855, Greece
Received 12 July 2004; revised 16 November 2004; accepted
16 November
2004. Available online 9 February 2005.
Abstract The hypothesis that interactions of dietary
polyphenols with dietary iron occur during digestion and
result in a decrease of the post-absorptive antioxidant
properties of polyphenols was investigated.
The hypothesis was tested in vitro, under conditions that
simulate gastrointestinal digestion. Mixtures of green tea,
iron, and three dietary factors that modify the form of iron
in the lumen, namely ascorbic acid, meat or casein, were
subjected to an in vitro gastrointestinal digestion.
Antioxidant capacity (FRAP assay), iron concentration
(ferrozine assay) and polyphenol concentration
(Folin-Ciocalteau assay) were measured in the in vitro
digests. The presence of iron decreased the antioxidant
capacity and the polyphenol concentration of green tea
digests. The presence of ascorbic acid increased, while meat
and casein decreased the antioxidant capacity of green tea.
The factorial analysis of the data suggests that protein and
iron interact with green tea polyphenols during the in vitro
digestion and decrease their antioxidant capacity. These
results support the aforementioned hypothesis.
Keywords: Antioxidant; Green tea; Iron; In vitro; Polyphenols
Corresponding author. Tel./fax: +30 210 5294708
Food Chemistry Volume 94, Issue 3 , February 2006, Pages
359-365
--------------------------------------------------------------
--------------= =AD-----
Who loves ya. Tom
Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com
Man Is A Herbivore! http://tinyurl.com/a3cc3
DEAD PEOPLE WALKING=20 http://tinyurl.com/zk9fk
associated with increased lipid peroxidation and lower
antioxidant defenses <<snip>>
Lipid peroxidation, antioxidant status and survival in
institutionalised elderly: A five-year longitudinal study.
Huerta JM, Gonz=E1lez S, Fern=E1ndez S, Patterson AM, Lasheras
C Free Radic Res. 2006 Jun ; 40(6): 571-8
Oxidative stress has been related to ageing and risk of death.
To determine whether oxidative status was associated with
all-cause risk of death we carried out a prospective study in
154 non-smoking Spanish elderly without major illness.
Baseline glutathione peroxidase (GPx) and superoxide dismutase
(SOD) were analysed in plasma and erythrocytes.
alpha-tocopherol, beta-carotene, lycopene and retinol were
determined in serum samples and malondialdehyde (MDA), as a
lipid peroxidation marker, in plasma. Mean survival time was
4.3 years. A total of 31 death cases (20.1%) occurred during
the follow-up. Plasma-MDA predicted mortality independently of
all other variables, while erythrocyte-SOD (e-SOD),
beta-carotene and alpha-tocopherol were positively associated
with survival. alpha-tocopherol and MDA were revealed as
independent predictors in a joint survival model, being the
group with low MDA and high alpha-tocopherol that with the
lowest mortality. In conclusion, a higher risk of death was
associated with increased lipid peroxidation and lower
antioxidant defenses.
Abstract =B7 PubMed FullText =B7 SFX =B7 GS Clip Export
InterDB =B7 Terms Related =B7 Graph Cites =B7 Scopus =B7 Tag
--------------------------------------------------------------
--------------= =AD-----
The government by law has mandated the addition of iron to
EVERY floured product you eat .. BY .. mandating the USE of
enriched flour ..
It seems this addition of iron to our food has now been shown
to increase rust / oxidative stress / free radicals /
reactive oxygen species This article speaks to INCREASED ..
rust / oxidative stress / free radicals / reactive oxygen
species .. WHEN .. eating the below .. then one might think
even eating a donut would cause oxidative stress BECAUSE ..
of the ADDED .. iron ..
Effects of iron, ascorbate, meat and casein on the
antioxidant capacity
of green tea under conditions of in vitro digestion
Isidora Alexandropoulou, Michael Komaitis and Maria
Kapsokefalou,
Department of Food Science and Technology, Agricultural
University of
Athens, Iera Odos 75, Athens 11855, Greece
Received 12 July 2004; revised 16 November 2004; accepted
16 November
2004. Available online 9 February 2005.
Abstract The hypothesis that interactions of dietary
polyphenols with dietary iron occur during digestion and
result in a decrease of the post-absorptive antioxidant
properties of polyphenols was investigated.
The hypothesis was tested in vitro, under conditions that
simulate gastrointestinal digestion. Mixtures of green tea,
iron, and three dietary factors that modify the form of iron
in the lumen, namely ascorbic acid, meat or casein, were
subjected to an in vitro gastrointestinal digestion.
Antioxidant capacity (FRAP assay), iron concentration
(ferrozine assay) and polyphenol concentration
(Folin-Ciocalteau assay) were measured in the in vitro
digests. The presence of iron decreased the antioxidant
capacity and the polyphenol concentration of green tea
digests. The presence of ascorbic acid increased, while meat
and casein decreased the antioxidant capacity of green tea.
The factorial analysis of the data suggests that protein and
iron interact with green tea polyphenols during the in vitro
digestion and decrease their antioxidant capacity. These
results support the aforementioned hypothesis.
Keywords: Antioxidant; Green tea; Iron; In vitro; Polyphenols
Corresponding author. Tel./fax: +30 210 5294708
Food Chemistry Volume 94, Issue 3 , February 2006, Pages
359-365
--------------------------------------------------------------
--------------= =AD-----
Who loves ya. Tom
Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com
Man Is A Herbivore! http://tinyurl.com/a3cc3
DEAD PEOPLE WALKING=20 http://tinyurl.com/zk9fk