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Relationship between plasma uric acid levels, antioxidant capacity, and oxidative damage markers in overweight and obese adults: A cross-sectional study.
PLoS One
January 2025
Departamento de Ingeniería en Alimentos, Laboratorio de Investigación en Ingeniería en Alimentos (LabInAli), Colegio de Ciencias e Ingenierías, Universidad San Francisco de Quito USFQ, Quito, Ecuador.
Obesity, a complex metabolic chronic illness, is commonly accompanied by an excessive production of free radicals, which influences the development of its comorbidities. Uric acid is commonly linked to pro-oxidant effects on human health. Though recent evidence suggests its potential antioxidant properties, it is possible that the increase in circulating uric acid levels is an adaptive protective response against the detrimental effects of excess free radicals and oxidative stress present in obese individuals.
View Article and Find Full Text PDFPPARγ activation attenuates neonatal CRD-induced visceral pain sensitization and anxiety in male rats by alleviating oxidative stress.
BMC Gastroenterol
January 2025
Department of Anesthesiology, First Affiliated Hospital, Fujian Medical University, No. 20, Cha Zhong Road, Fuzhou, Fujian Province, People's Republic of China.
Background: Visceral pain sensitization and emotional reactions due to irritable bowel syndrome (IBS) occur frequently in the general population. Oxidative stress plays a crucial role in the pathogenesis of IBS. Previous studies have demonstrated that activation of peroxisome proliferator-activated receptor gamma (PPARγ) has analgesic effects.
View Article and Find Full Text PDFFiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability.
J Food Sci
January 2025
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates.
Functional biscuit was formulated by fortifying them with polyphenolic extract and fiber-rich residue of defatted date seed powder (DDSP) obtained through microwave-assisted extraction. Effect of particle size (small, medium, and large) and substitution level (2.5%, 5%, and 7.
View Article and Find Full Text PDFRole of protein and lipid oxidation in hardening of high-protein bars during storage.
J Food Sci
January 2025
Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA.
Protein bar hardening negatively impacts shelf life, quality, and consumer acceptance. Although oxidation is known to negatively affect the flavor and texture of foods, the specific roles of lipid and protein oxidation in bar hardening have not been thoroughly investigated. Furthermore, most research has concentrated on dairy proteins, with a notable lack of studies addressing the hardening of plant-based protein bars.
View Article and Find Full Text PDFDistribution of different forms of metal ions in Antarctic krill (Euphausia superba) oil: A mechanism of their pro-oxidant effects relating to association colloids.
Food Chem
January 2025
School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Due to the fact that association colloids were formed in krill oil, the oxidation mechanism of krill oil was more complicated. In this study, water-soluble ferrous sulfate (Fe(SO)), oil-soluble ferrous fumarate (CHFeO) and insoluble ferric oxide (FeO) were added to krill oil and stored at 60 °C for accelerated oxidation. Peroxide value, thiobarbituric acid reactive substances and aldehyde content showed that Fe(SO) had a stronger pro-oxidative effect.
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