The Oxygen Paradox, the French Paradox, and age-related diseases

open46openDavies, Joanna M. S.; Cillard, Josiane; Friguet, Bertrand; Cadenas, Enrique; Cadet, Jean; Cayce, Rachael; Fishmann, Andrew; Liao, David; Bulteau, Anne-Laure; Derbré, Frédéric; Rébillard, Amélie; Burstein, Steven; Hirsch, Etienne; Kloner, Robert A.; Jakowec, Michael; Petzinger, Giselle; Sauce, Delphine; Sennlaub, Florian; Limon, Isabelle; Ursini, Fulvio; Maiorino, Matilde; Economides, Christina; Pike, Christian J.; Cohen, Pinchas; Salvayre, Anne Negre; Halliday, Matthew R.; Lundquist, Adam J.; Jakowec, Nicolaus A.; Mechta-Grigoriou, Fatima; Mericskay, Mathias; Mariani, Jean; Li, Zhenlin; Huang, David; Grant, Ellsworth; Forman, Henry J.; Finch, Caleb E.; Sun, Patrick Y.; Pomatto, Laura C. D.; Agbulut, Onnik; Warburton, David; Neri, Christian; Rouis, Mustapha; Cillard, Pierre; Capeau, Jacqueline; Rosenbaum, Jean; Davies, Kelvin J. A.Davies, Joanna M. S.; Cillard, Josiane; Friguet, Bertrand; Cadenas, Enrique; Cadet, Jean; Cayce, Rachael; Fishmann, Andrew; Liao, David; Bulteau, Anne-Laure; Derbré, Frédéric; Rébillard, Amélie; Burstein, Steven; Hirsch, Etienne; Kloner, Robert A.; Jakowec, Michael; Petzinger, Giselle; Sauce, Delphine; Sennlaub, Florian; Limon, Isabelle; Ursini, Fulvio; Maiorino, Matilde; Economides, Christina; Pike, Christian J.; Cohen, Pinchas; Salvayre, Anne Negre; Halliday, Matthew R.; Lundquist, Adam J.; Jakowec, Nicolaus A.; Mechta-Grigoriou, Fatima; Mericskay, Mathias; Mariani, Jean; Li, Zhenlin; Huang, David; Grant, Ellsworth; Forman, HENRY J.; Finch, Caleb E.; Sun, Patrick Y.; Pomatto, Laura C. D.; Agbulut, Onnik; Warburton, David; Neri, Christian; Rouis, Mustapha; Cillard, Pierre; Capeau, Jacqueline; Rosenbaum, Jean; Davies, Kelvin J. A

Mécanismes de la peroxydation lipidique et des anti-oxydations

Lipid peroxidation is a general phenomenon which takes place in foods as well as in cellular membranes and lipoproteins. It leads to oxidative dammages with consequences to food preservation and to the development of various diseases. The targets of lipid oxidation are the polyunsaturated fatty acids. Owing to the fact that oxygen can exist under 2 states, a ground state (3O2) and an excited state (1O2), lipid peroxidation can proceed by 2 different reactions. One which involves (3O2), is a free-radical chain reaction with 3 steps (initiation by free radicals, propagation and terminaison), the other which involves (1O2) is a fast reaction with direct addition of oxygen to the double bonds of fatty acids. Both reactions lead to the formation of hydroperoxides as primary products. Hydroperoxides decomposed rapidly to give many secondary products such as lipid free radicals which contribute to increase the oxidation of other molecules such as proteins, nucleic acids and other lipids. Ketones, alkanes (pentane, ethane) and aldehydes (MDA, 4HNE) are also formed by hydroperoxide decomposition. Aldehydes are reactive compounds which bind to the amino group of proteins, nucleic acids and lipids causing dammages to these molecules. The consequences for membranes are alterations of their functions which could lead to cell death. In food hydroperoxide decomposition give rise to qualitative alterations. Lipid peroxidation is a major problem for food industry as well as for human health since it is associated to many diseases. Antioxidants can prevent or delay lipid peroxidation by different mechanisms

Mécanismes de la peroxydation lipidique et des anti-oxydations

Lipid peroxidation is a general phenomenon which takes place in foods as well as in cellular membranes and lipoproteins. It leads to oxidative dammages with consequences to food preservation and to the development of various diseases. The targets of lipid oxidation are the polyunsaturated fatty acids. Owing to the fact that oxygen can exist under 2 states, a ground state (3O2) and an excited state (1O2), lipid peroxidation can proceed by 2 different reactions. One which involves (3O2), is a free-radical chain reaction with 3 steps (initiation by free radicals, propagation and terminaison), the other which involves (1O2) is a fast reaction with direct addition of oxygen to the double bonds of fatty acids. Both reactions lead to the formation of hydroperoxides as primary products. Hydroperoxides decomposed rapidly to give many secondary products such as lipid free radicals which contribute to increase the oxidation of other molecules such as proteins, nucleic acids and other lipids. Ketones, alkanes (pentane, ethane) and aldehydes (MDA, 4HNE) are also formed by hydroperoxide decomposition. Aldehydes are reactive compounds which bind to the amino group of proteins, nucleic acids and lipids causing dammages to these molecules. The consequences for membranes are alterations of their functions which could lead to cell death. In food hydroperoxide decomposition give rise to qualitative alterations. Lipid peroxidation is a major problem for food industry as well as for human health since it is associated to many diseases. Antioxidants can prevent or delay lipid peroxidation by different mechanisms

Les médicaments rapportés à l'officine

LYON1-BU Santé (693882101) / SudocRENNES1-BU Santé (352382103) / SudocSudocFranceF

Actualités sur les alicaments à partir de l'exemple des antioxydants

RENNES1-BU Santé (352382103) / SudocSudocFranceF

Supplémentation alimentaire en tryptophane (arguments en faveur d'un impact fonctionnel)

LYON1-BU Santé (693882101) / SudocRENNES1-BU Santé (352382103) / SudocSudocFranceF

Produits amaigrissants (conseils à l'officine)

RENNES1-BU Santé (352382103) / SudocSudocFranceF

Obésité de l'enfant (la dimension sociale)

LYON1-BU Santé (693882101) / SudocRENNES1-BU Santé (352382103) / SudocSudocFranceF

La qualité des eaux en Centre Bretagne (le syndicat intercommunal de production d'eau du Stanger)

LYON1-BU Santé (693882101) / SudocRENNES1-BU Santé (352382103) / SudocSudocFranceF

Le ginkgo biloba et le vieillissement cellulaire (application au vieillissement neuronal)

RENNES1-BU Santé (352382103) / SudocSudocFranceF