Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 9, 2000, Pages 3801-3805

  Teissedre, P L ^a   Waterhouse, A L ^b  

^a UNIV MONTPELLIER   (France)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Antioxidants; Cardioheartdisease (CHD); Essentials oils; LDL oxidation; Phenolics compounds

Indexed keywords

ANETHOLE; ANTIOXIDANT; APIOLE; BENZOIN; BORNEOL; CAMPHENE; CARVACROL; CINEOLE; CINNAMIC ACID DERIVATIVE; CINNAMON; CITRAL; CLOVE OIL; ESSENTIAL OIL; ESTRAGOLE; EUGENOL; FENNEL; FURFURAL; GERANIOL; HUMULENE; LIMONENE; LINALOOL; LOW DENSITY LIPOPROTEIN; PARA CYMENE; PHENOL DERIVATIVE; PINENE; TERPINENE; THYME OIL; THYMOL; UNINDEXED DRUG; VANILLIN;

ANTIOXIDANT ACTIVITY; ARTICLE; DIET; HEART DISEASE; HUMAN; LIPID ANALYSIS; LIPID OXIDATION; MEDITERRANEAN SEA; NONHUMAN; OXIDATION REDUCTION REACTION; PHYTOCHEMISTRY; SOUTHERN EUROPE; VEGETABLE;

HUMANS; LIPOPROTEINS, LDL; OILS, VOLATILE; OXIDATION-REDUCTION; PHENOLS;

EID: 0033795152     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990921x     Document Type: Article

References (8)

1. Achinewhu, S. C.; Ogbonna, C. C.; Hart, A. D. Chemical composition of indigenous wild herbs, spices, nuts and leafy vegetables used as food. Plant Foods Hum. Nutr. 1995, 48 (4), 341-348.
2. Aeschbach, R.; Loliger, J.; Scott, B. C.; Murcia, A.; Butler, J.; Halliwell, B.; Aruoma, O. I. Antioxidants actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol. Food Chem. Toxicol. 1994, 32 (1), 31-36.
3. Bailey, G. S.; Williams, D. E. Potential mechanisms for foodrelated carcinogens and anti-carcinogens. Food Technol. 1994, 47, 105-118.
4. Clarys, P.; Barel, A. Efficacy of tropical treatment of pigmentation skin disorders with plant hydroquinone glucosides as assessed by quantitative color analysis. J. Dermatol. 1998, 25 (6), 412-414.
5. De Whalley, C. V.; Rankin, S. M.; Hoult, J. R. S.; Jessup, W.; Leake, D. S. Flavonoids inhibit the oxidative modification of low-density lipoproteins by macrophages. Biochem. Pharmacol. 1990, 39, 1743-1750.
6. Elson, C. E.; Yu, S. G. The chemoprevention of cancer by mevalonate-derived constituents of fruits and vegetables. J. Nutr. 1994, 124 (5), 607-614.
7. Waterhouse, A. L.; Teissedre, P. L. Levels of phenolics in California varietal wines. In Wine Nutritional and Therapeutic Benefits; Watkins, T. R., Ed.; American Chemical Society Symposium Series 661; Dec 23, 1997; Chapter 3.
8. World Health Organization. World health statistics annual. Monica results program; Geneva, 1989.