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Wyszukujesz frazę "grape seed extract" wg kryterium: Temat


Wyświetlanie 1-2 z 2
Tytuł:
Current concepts in pathophysiology and management of hepatocellular carcinoma
Autorzy:
Hamza, Amal
Abdulfattah, Hanaa
Mahmoud, Rasha
Khalil, Wagdy
Ahmed, Hanaa
Powiązania:
https://bibliotekanauki.pl/articles/1039009.pdf
Data publikacji:
2015
Wydawca:
Polskie Towarzystwo Biochemiczne
Tematy:
hepatocellular carcinoma
grape seed extract
apoptosis
antioxidant
HCC pathophysiology
Opis:
Additional approaches to control malignancies are needed due to the emerging trends in the incidence of cancer of different organ sites. Due to the high frequency of hepatocellular carcinoma (HCC) and its poor prognosis, preventing HCC is an urgent priority. To explore the antioxidant and apoptotic pathways of grape seed extract (GSE) we induce HCC experimentally by diethylnitrosoamine (DEN) and treated the animals with low and high doses of GSE. The results indicate good therapeutic possibilities for GSE use in treatment of HCC., This was evidenced via regression of liver enzymes' function (ALT&AST), the HCC markers; α-fucosidase, α-fetoprotein and carcinoembrionic antigen (CEA) in HCC groups treated with the grape seed extract. Also, tumor necrosis factor (TNF-α) showed a significant decrease using GSE in HCC bearing animals. Regarding the apoptotic pathways of GSE, we found a significant down regulation of apoptosis enhancing nuclease (Aen), Bcl2-associated X protein (Bax), B-cell translocation gene 2(Btg2), Cyclin G1 (Ccng1) and Cyclin-dependent kinase inhibitor 1A (Cdkn1a) gene expression in HCC+GSE groups as compared to HCC bearing group. In the same trend, the necrotic/apoptotic rates were significantly higher in the HCC groups treated with GSE vs. the HCC bearing group. Finally, the 8-OHdG/2-dG generation decreased by 73.8% and 52.9% in HCC+GSE at low and high doses, respectively. Based on these encouraging observations, grape seed extract could be a promising natural remedy for attenuating hepatocellular carcinoma that has a great future in approaches directed towards control of HCC.
Źródło:
Acta Biochimica Polonica; 2015, 62, 3; 573-580
0001-527X
Pojawia się w:
Acta Biochimica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Use of grape seed extract as a natural antioxidant additive in dry-cured pork neck technology
Autorzy:
Libera, J.
Kononiuk, A.
Kęska, P.
Wójciak, K.
Powiązania:
https://bibliotekanauki.pl/articles/410491.pdf
Data publikacji:
2018
Wydawca:
Politechnika Łódzka. Wydawnictwo Politechniki Łódzkiej
Tematy:
grape seed extract
dry-cured neck
oxidative stability
ekstrakt z nasion winogron
karczek suszony
stabilność oksydacyjna
Opis:
The grape seeds, which are the post-production waste of juices and wine production, are a rich source of biologically active compounds. The polyphenol compounds present in seeds can be used in the technology of new products of animal origin as a source of natural antioxidants. The effect of three levels (0.1, 0.2 and 0.5%) 40% (v/v) ethanol extract of grape seed (GSE) quality of dry-cured pork neck was tested. Meat product colour, pH value, water activity, free fatty acid (FFA) content and TBARS index were evaluated. The obtained results indicate that the addition of the extract decreased oxidation intensity dry-cured neck during ripening. The treatment with higher concentrations of extracts showed greater lipid stability than that of the lot with 0.1%. The three levels of GSE extract did not influence pH, water activity and colour significantly. This study indicates that the GSE extract was an effective inhibitor of lipid hydrolysis, and at an additive concentration of at least 0.2% limited the oxidative processes occurring in meats during ripening. Therefore, it may be used in dry-cured pork neck to improve the oxidative stability of meat products for the consumers.
Źródło:
Biotechnology and Food Science; 2018, 82, 2; 141-150
2084-0136
2299-6818
Pojawia się w:
Biotechnology and Food Science
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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