Effect of tea polyphenols as an antioxidant on pork for frying at different temperatures and times.

The aim of this study was to investigate the effect of frying on the antioxidant properties of tea phenols added to pork. The antioxidant capacity of tea polyphenols with different concentrations was tested using different assays including total antioxidant capacity (T-AOC) (FRAP method), thiobarbituric acid reactive substance, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging, and 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) radical scavenging. Our results indicated that tea polyphenols have a great antioxidant capacity and that a high frying temperature causes fat oxidation.

Role of liver fatty acid binding protein in hepatocellular injury: effect of CrPic treatment.

This study was designed to investigate the molecular mechanisms of chromium picolinate (CrPic, Fig. 1) hepatoprotective activity from alloxan-induced hepatic injury. Diabetes is induced by alloxan-treatment concurrently with the hepatic injury in mice.

Hepatoprotective activity of CrPic against alloxan-induced hepatotoxicity in mice.

This study focused on oxidation hepatic injury induced by alloxan treatment in mice and the hepatoprotective effect of chromium picolinate (CrPic) against such injury. The mice were randomly divided into three groups (control, alloxan, and CrPic). The CrPic mice were given Cr(3+) (40 μg/kg bm/day), and other mice were given equivalent intragastric doses of water every day.