Glucose antioxidation products

Alhamdani, M. S. S., Al-Kassir, A. H. A. M., Abbas, F. K. H., Jaleel, N. A., and Al-Taee, M. F. (2007a). Antiglycating and antioxidant effect of carnosine against glucose degradation products in peritoneal mesothelial cells. Nephron Clin. Prad. 107, 26-34. [Pg.133]

Miinea C, Eichberg J. Altered arachidonic acid metabolism and diminished antioxidant production is induced in cultured Schwann cells by elevated glucose, Diabetes 2000 49(Suppl 1) A166. [Pg.255]

ANTIOXIDATIVE EFFECT OF PEPTIDE-GLUCOSE REACTION PRODUCTS IN VITRO AND IN VIVO... [Pg.204]

The antioxidative effect of peptide-glucose reaction products prepared under various conditions against the oxidation of linoleic acid is shown in Table 1. The peptides pre-... [Pg.204]

YOKDTA A, MiYATA K, MURAGUCHi H and TAKAHASHi A (1987) Effect of glucose on the antioxidative activity of Maillard reaction products during extmsion cooking , Nippon Nogeikagaku Kaishi, 61 (10) 1273-8. [Pg.314]

As in the case of other cardiovascular diseases, the possibility of antioxidant treatment of diabetes mellitus has been studied in both animal models and diabetic patients. The treatment of streptozotocin-induced diabetic rats with a-lipoic acid reduced superoxide production by aorta and superoxide and peroxynitrite formation by arterioles providing circulation to the region of the sciatic nerve, suppressed lipid peroxidation in serum, and improved lens glutathione level [131]. In contrast, hydroxyethyl starch desferrioxamine had no effect on the markers of oxidative stress in diabetic rats. Lipoic acid also suppressed hyperglycemia and mitochondrial superoxide generation in hearts of glucose-treated rats [132],... [Pg.925]

The shelf-life of virtually all the encapsulated orange oils was quite good. Assuming a Q q of 2.4 (1 ), one would predict a shelf-life of about 7 months at 70°F for the worst product (amylomaize) and at least 14 months for the better products (corn, wheat, rice, waxy corn, and cassava). Considering that there was no antioxidant in these encapsulated products, the shelf-lives are very good. This work supports the observations of Anandaraman and Reineccius (1 ) that high DE maltodextrin or glucose syrup solids provide excellent barrier properties and produce encapsulated citrus oils with excellent shelf-life. [Pg.34]

Another group ol compounds called oxygen scavengers retard oxidation by reducing the available molecular oxygen. Products in this group are water. soluble and include erythorbic acid. C(,HgO(,. and its salt sodium erythorbate, C(,H OsNa. ascorbyl palmitale, C HjsO . ascorbic acid, Ct.llxO, . glucose oxidase, and sulfites. See also Antioxidants. [Pg.670]

Characterization of Antioxidative Maillard Reaction Products from Histidine and Glucose... [Pg.335]

Table II summarizes the yield and the antioxidative effect of products obtained in the various steps in the purification of the antioxidants from histidine and glucose. The yield is expressed as percent of the starting material, the crude Maillard reaction mixture. The antioxidative effect of the various fractions is compared to that of the crude reaction mixture on a weight basis, the crude reaction mixture being given the value 1. The relative antioxidative effect of 6 for the retentate means, for example, that the retentate gives the same antioxidative effect as the crude reaction mixture with only one sixth of the amount of material. In the table is also shown the calculated "total antioxidative effect" ("yield " x "relative antioxidative effect").

$Table II summarizes the yield and the antioxidative effect of products obtained in the various steps in the purification of the antioxidants from histidine and glucose. The yield is expressed as percent of the starting material, the crude Maillard reaction mixture. The antioxidative effect of the various fractions is compared to that of the crude reaction mixture on a weight basis, the crude reaction mixture being given the value 1. The relative antioxidative effect of 6 for the retentate means, for example, that the retentate gives the same antioxidative effect as the crude reaction mixture with only one sixth of the amount of material. In the table is also shown the calculated "total antioxidative effect" ("yield " x "relative antioxidative effect").$

Figure 3. Antioxidative effect and intensity of electron paramagnetic resonance signal for various fractions of Maillard reaction products from histidine and glucose.

$Figure 3. Antioxidative effect and intensity of electron paramagnetic resonance signal for various fractions of Maillard reaction products from histidine and glucose.$

Hyperglycemia-induced enhanced oxidative stress has also been reported in cultured VSMC and different tissues from STZ-diabetic rats (Baynes and Thorpe 1999 Baynes 1991 Cai and Harrison 2000). In addition, the contribution of enhanced production of superoxide anion (02 ) in the decreased expression of Gia proteins has recently been reported in aortic VSMC from STZ-diabetic rats and A10 cells exposed to high glucose (Li et al. 2008). Antioxidants such as a-tocopherol and NAC—scavengers of 02 —and DPI (an inhibitor of NADPH oxidase) that restored the enhanced levels of O2- induced by hyperglycemia also restored the hyperglycemia-induced decreased expression of Gia-2 and Gia-3 to control levels (Li et al. 2008). These studies implicate NADPH oxidase/C>2 in... [Pg.184]

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