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Antibacterial and antifungal effects of acetone extracts from fifty spice and herb plants

vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chem 2002; 76:407-415. 7. Shelef LA, Naglik OA, Bogen DW. Sensitivity of some common food-borne bacteria to the spices sage, rosemary, and all spice. J Food Sci 1980; 45:1042-1044. doi: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07508.x 8. Abdollah G, Pırbaloutı Parvın J, Shekoofeh E, Fatemeh M, Behzad H. Antimicrobial activity of some Iranian medicinal plants, Arch Biol Sci Belgrade 2010; 62(3):633-642. doi: http://dx.doi.org/10.2298/ABS1003633G 9

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Inhibition of glycoxidative modification of proteins by some substances of natural origin

Summary

Introduction: Advanced glycation end-products (AGE) and advanced oxidation protein products (AOPP) are the main products of glycoxidative modification in diabetes. Objective: The aim of this study was to identify the natural substance with the strongest antiglycoxidative properties among dietary supplements or medicines available without prescription in Poland. Methods: Bovine serum albumin (BSA), vitamin C (VC), aminoguanidine (A), quercetin (Q) and green tea (GT) were tested in vitro in comparison to controls in glycation, oxidation and glycoxidation processes. The decreased AGE and AOPP concentrations were measured as markers of these processes. Results: AGE level was reduced by 72% by VC and at least by 43% by all examined substances in the glycation process. AOPP was reduced by 99% by VC and at least by 40% by all examined substances in the oxidation process. Formation of AGE/AOPP was inhibited by 61% by Q and by 97% by A, and at least 49/88% by all examined substances, respectively. This lowering of AGE/AOPP level was statistically significant (p<0.001) for all test substances in comparison to the positive control C(+). Conclusion: All examined substances are able to inhibit glycative, oxidative and glycoxidative modification of proteins in different degrees depending on their concentration.

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The antimicrobial and antioxidant activities of extracts obtained from some moss species in Turkey

Harborne JB, Hostettman K (eds.) Methods in Plant Biochemistry 1991; London: Academic Press. 18. Singleton VL, Rossi JL. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Viticult 1965; 16:144-158. 19. Apak R, Güçlü K, Özyürek M, Karademir SE. A novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agricl Food Chem 2004; 52:7970-7981. 20. Benzie IFF, Strain JJ. Ferric reducing

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Antioxidant potential of Hippophae rhamnoides L. extracts obtained with green extraction technique

as an unconventional source of lipophilic antioxidants. Saudi J Biol Sci 2016; 23(4):512-516. doi: http://dx.doi.org/10.1016/j.sjbs.2015.05.015 19. Fatima T, Kesari V, Watt I, Wishart D, Todd JF, Schroeder WR et al. Metabolite profiling and expression analysis of flavonoid, vitamin C and tocopherol biosynthesis genes in the antioxidant-rich sea buckthorn ( Hippophae rhamnoides L.). Phytochemistry 2015; 118:181-191. doi: http://dx.doi.org/10.1016/j.phytochem.2015.08.008 20. Kumar MY, Tirpude RJ, Maheshwari DT, Bansal A, Misra K. Antioxidant and

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β-Glucan and parasites

rumezescu (Eds.), Handbook of Food Bioengineering (Therapeutic Foods), Academic Press. Vol. 8, pp. 239 – 256 V etvicka , V., V etvickova , J. (2008): A comparison of injected and orally administered b-glucans. J. Am. Nutr. Assoc ., 11: 42 – 49 V etvicka , V., V etvickova , J. (2014): Anti-stress action of an orally-given combination of resveratrol, beta-glucan, and vitamin C. Molecules, 19(9): 13724 – 13734. DOI: 10.3390/molecules190913724 V etvicka , V., V etvickova , J. (2015): β-glucan attenuates chronic fatique syndrome in murine model. J. Nat

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