Assessing antioxidant activities of phenolic compounds of common Turkish food and drinks on in vitro low-density lipoprotein oxidation

WOS: 000186377100032The total phenol concentrations of solid (9 types of vegetables and 6 types of fruits) and liquid (10 different types of drinks) foods were determined by the Folin-Ciocalteu colorimetric method. Oxidized low-density lipoprotein (LDL) was formed in in vitro conditions, and the effects of the phenolic compound extracts were measured on the inhibition of LDL oxidation. The phenol concentration for the 50% inhibition of LDL oxidation (IC50) and the phenol antioxidant index (PAOXI) were calculated. Walnut (7052 mg/kg) and Turkish coffee (2389 mg/L) had the highest total phenol concentrations. Green pepper and orange nectar had the lowest IC50 values, whereas walnut and red wine had the highest PAOXI values

Assessing Antioxidant Activities of Phenolic Compounds of Common Turkish Food and Drinks on In Vitro Low-Density Lipoprotein Oxidation

The total phenol concentration of solid (9 types of vegetables and 6 types of fruits) and liquid (10 different types of drinks) foods were determined by the Folin-Ciocalteu colorimentric method. Oxidized low denisity lipropotein (LDL) was formed in in vitro conditions, and the effects of the phenolic compound extracts were measured on the inhibition of LDL oxidation. Th phenol concentration for the 50% inhibition of LDL oxidation (IC50) and the phenol antioxidant index (PAOXI) were calculated. Walnut (7052 mg/kg) and Turkish coffed (2389 mg/L) had the highest total phenol concentrations. Green pepper and orange nectar had the lowes IC50 value, whereas walnut and red wine had the highest PAOXI values

Nutritive-Value of a Melon Seed Beverage

WOS: A1995PZ45700005A beverage from melon seeds was produced to make a waste product available for human consumption. Energy, moisture, fat, protein, ash, iron, magnesium and Vitamin C analyses were conducted to determine the nutritional value of the beverage, following a consumer panel test to evaluate its acceptability. The beverage had an energy value of 67 kcal/100 g. The moisture, fat, protein, ash and carbohydrate values were found to be 86.36, 1.92, 1.28, 0.27 and 10.17%, respectively. The Indices of Nutritional Quality (INQ) calculated for protein, iron and magnesium indicated that the beverage was a good source of iron and magnesium and a fair source of protein. The magnesium, iron and vitamin C contents of the beverage were found to be 22.23, 0.90 and 0.31 mg/100 g, respectively, and no arsenic could be detected. The consumer panel test results showed that the beverage was liked very much (4.9 on a 5-point hedonic scale)

The Deconfining Phase-transition and the Glueball Channels In Pure Gauge Qcd

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A New Computation of the Correlation Length Near the Deconfining Transition In Su(3)

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Walnut supplementation reverses the scopolamine-induced memory impairment by restoration of cholinergic function via mitigating oxidative stress in rats: A potential therapeutic intervention for age related neurodegenerative disorders

The brain is highly susceptible to the damaging effects of oxidative reactive species. The free radicals which are produced as a consequence of aerobic respiration can cause cumulative oxygen damage which may lead to age-related neurodegeneration. Scopolamine, the anti-muscarinic agent, induces amnesia and oxidative stress similar to that observed in the older age. Studies suggest that antioxidants derived from plant products may provide protection against oxidative stress. Therefore, the present study was designed to investigate the attenuation of scopolamine-induced memory impairment and oxidative stress by walnut supplementation in rats. Rats in test group were administrated with walnut suspension (400 mg/kg/day) for four weeks. Both control and walnut-treated rats were then divided into saline and scopolamine-treated groups. Rats in the scopolamine group were injected with scopolamine (0.5 mg/kg dissolved in saline) five minutes before the start of each memory test. Memory was assessed by elevated plus maze (EPM), Morris water maze (MWM), and novel object recognition task (NOR) followed by estimation of regional acetylcholine levels and acetylcholinesterase activity. In the next phase, brain oxidative status was determined by assaying lipid peroxidation, and measuring superoxide dismutase (SOD), glutathione peroxidase (GPx) and catalase (CAT) activities. Results showed that scopolamine-treatment impaired memory function, caused cholinergic dysfunction, and induced oxidative stress in rats compared to that saline-treated controls. These impairments were significantly restored by pre-administration of walnut. This study demonstrates that antioxidant properties of walnut may provide augmented effects on cholinergic function by reducing oxidative stress and thus improving memory performance