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Страница 1 от 62 полученные результаты
Retention of natural antioxidants of blends of groundnut and sunflower oils with minor oils during storage and frying.
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Unrefined groundnut oil (GNO) and refined sunflower oil (SFO) were blended with four minor oils including laboratory refined red palmolein (RRPO), physically refined rice bran oil (RBO), unrefined sesame oil (SESO), and unrefined coconut oil (CNO) containing natural antioxidants viz., β-carotene,
The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar.
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BACKGROUND
Groundnut seeds are an important source of bioactive phenolic compounds with noteworthy antioxidant capacity, which may be enhanced by the microwave roasting process. The aim of this work is to study the changes in antioxidant activity in groundnut seeds during microwave roasting, as a
The profile of antioxidant systems and lipid peroxidation across the crypt-villus axis in rat intestine.
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The distribution of lipid peroxiation and profile of antioxidant-pro-oxidant enzyme systems have been studied in rat intestinal enterocyte across the length of villi. The MDA levels estimated as a measure of lipid peroxidation, under induced or uninduced in vitro conditions, indicated markedly high
Influence of omega-6/omega-3 rich dietary oils on lipid profile and antioxidant enzymes in normal and stressed rats.
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To evaluate the influence of omega-6/omega-3 poly unsaturated fatty acid (PUFA) containing oils on lipid profile and endogenous antioxidant enzymes in normal and stressed (immobilization) rats, 28 day old male Wistar rats were fed for 45 days with fat enriched special diet (10% fat) prepared with
Antioxidant effect of aqueous extract of the bark of Ficus bengalensis in hypercholesterolaemic rabbits.
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The antioxidant effect of aqueous extract of the bark of Ficus bengalensis has been evaluated in hypercholesterolaemic rabbits. Rabbits were divided into three groups, Group I served as healthy control; groups II and III were made hypercholesterolaemic by feeding cholesterol suspended in groundnut
Phospholipid, oleic acid micelles and dietary olive oil influence the lutein absorption and activity of antioxidant enzymes in rats.
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This study reports on the results of repeated gavages and dietary feeding of lutein dispersed either in phospholipids or fatty acid micelles or vegetable oils and the effects on lutein bioavailability and antioxidant enzymes in rats. For the gavage study, rats (n = 5/group) were intubated with
Modulation of antioxidant enzyme activities, platelet aggregation and serum prostaglandins in rats fed spray-dried milk containing n-3 fatty acid.
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Spray-dried milk enriched with n-3 fatty acids from linseed oil or fish oil were fed to rats to study its influence on liver lipid peroxides, hepatic antioxidant enzyme activities, serum prostaglandins and platelet aggregation. Significant level of alpha linolenic acid, eicosapentaenoic acid and
Modulation of antioxidant enzyme activities, platelet aggregation and serum prostaglandins in rats fed spray-dried milk containing n-3 fatty acid.
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Spray-dried milk enriched with n-3 fatty acids from linseed oil (LSO) or fish oil (FO) were fed to rats to study its influence on liver lipid peroxides, hepatic antioxidant enzyme activities, serum prostaglandins and platelet aggregation. Significant level of alpha linolenic acid, eicosapentaenoic
Cadmium induced changes on proline, antioxidant enzymes, nitrate and nitrite reductases in Arachis hypogaea L.
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The groundnut, Arachis hypogaea seedlings, when grown in pot cultures for 10-25 days at 25, 50, 100 microM CdCl2, showed a marked decline in growth compared to control. Similar trend was observed for nitrate reductase (NR) and nitrite reductase (NiR) activities whereas proline, peroxidase (POD) and
Biosynthesis enhancement and antioxidant and anti-inflammatory activities of peanut (Arachis hypogaea L.) arachidin-1, arachidin-3, and isopentadienylresveratrol.
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Peanut is a potent plant to be induced to synthesize bioactive stilbenoids. Bioactivities of those stilbenoids except resveratrol have been meagerly investigated. When peanut kernels (Tainan 14, a Spanish cultivar) were imbibed, incubated 3 days for germination, sliced, incubated with artificial
Palm oil and ground nut oil supplementation effects on blood glucose and antioxidant status in alloxan-induced diabetic rats.
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This study investigated the effects of two common cooking oils (palm oil, PO) and (groundnut oil, GO) supplementation on the antioxidant status and diabetic indices in Alloxan (100mg/kg) induced diabetic Wistar rats. A total of forty-eight Wistar rats of both sexes were used for this study. They
Rats fed blended oils containing coconut oil with groundnut oil or olive oil showed an enhanced activity of hepatic antioxidant enzymes and a reduction in LDL oxidation.
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The effects of feeding Wistar rats with blended and interesterified oils of coconut (CO):groundnut (GNO) or CO:olive (OLO) on liver antioxidant enzyme activities and susceptibility of LDL to oxidation were studied. The hepatic lipid peroxidation (LPO) levels in the rats fed CO:GNO blend and
Effect of paclobutrazol on water stress amelioration through antioxidants and free radical scavenging enzymes in Arachis hypogaea L.
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An investigation was carried out to find out the extent of changes occurred in groundnut (Arachis hypogaea L.) cultivars in response to paclobutrazol (PBZ) treatment under water deficit stress. Two groundnut cultivars namely ICG 221 and ICG 476 were used for the study. Individual treatment with PBZ
Antioxidant defense response induced by Trichoderma viride against Aspergillus niger Van Tieghem causing collar rot in groundnut (Arachis hypogaea L.).
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The study was conducted to examine the antioxidant enzymes induced by Trichoderma viride JAU60 as initial defense response during invasion of rot pathogen Aspergillus niger Van Tieghem in five groundnut varieties under pot culture. Seed treatment of T. viride JAU60 reduced 51-58% collar rot disease
Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour
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The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara
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