Inhibition of human low density lipoprotein oxidation by active principles from spices

Molecular and Cellular Biochemistry

Volumn 229, Issue 1-2, 2002, Pages 19-23

  Akhilender Naidu, K ^a   Thippeswamy, N B ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Capsaicin; Curcumin; LDL; Oxidation; Protective effect; Quercetin; Spice active principles; TBARS

Indexed keywords

AGAROSE; ALLYL SULFIDE; ANISOLE DERIVATIVE; ASCORBIC ACID; CAPSAICIN; COPPER ION; CURCUMIN; EUGENOL; LOW DENSITY LIPOPROTEIN; PHENOL DERIVATIVE; PIPERINE; PLANT EXTRACT; QUERCETIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

AGAR GEL ELECTROPHORESIS; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; CONTROLLED STUDY; DRUG POTENCY; DRUG STRUCTURE; ELECTROPHORETIC MOBILITY; HUMAN; HUMAN EXPERIMENT; INCUBATION TIME; LIPID OXIDATION; MALE; NORMAL HUMAN; SPICE; VOLUNTEER;

ALKALOIDS; ALLYL COMPOUNDS; ASCORBIC ACID; BENZODIOXOLES; BUTYLATED HYDROXYANISOLE; CAPSAICIN; CURCUMIN; EUGENOL; HUMANS; LIPOPROTEINS, LDL; OXIDATION-REDUCTION; PIPERIDINES; POLYUNSATURATED ALKAMIDES; QUERCETIN; SPICES; SULFIDES;

EID: 0036191276     PISSN: 03008177     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1017930708099     Document Type: Article

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