The present study consists of experimental and clinical investigations. It was shown that a single intravenous injection of a large dose of human HDL3 (200 mg protein) to rabbits with induced hypercholesterolemia (plasma cholesterol 500-700 mg/dl) was accompanied by a significant elevation of plasma HDL and led to a decrease (P < 0.05) of conjugated dienes and trienes by 20-30% after 6 h. Conjugated dienes remained stable for 24 h after HDL administration. In the clinical investigations a weak but statistically significant negative correlation (r = 0.262; P = 0.006) between HDL cholesterol and the content of conjugated dienes in the plasma of a total group of healthy subjects and patients with coronary heart disease (CHD) was found. The data allowed us to conclude that, in addition to other antioxidative systems, HDL also take part in the protection of plasma lipids from peroxidation.
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http://dx.doi.org/10.1016/0021-9150(93)90063-z | DOI Listing |
J Am Chem Soc
January 2025
Department of Organic Chemistry, Arrhenius Laboratory, Stockholm University, SE-10691 Stockholm, Sweden.
Direct cross-coupling reactions between two similar unactivated partners are challenging but constitute a powerful strategy for the creation of new carbon-carbon bonds in organic synthesis. [4]Dendralenes are a class of acyclic branched conjugated oligoenes with great synthetic potential for the rapid generation of structural complexity, yet the chemistry of [4]dendralenes remains an unexplored field due to their limited accessibility. Herein, we report a highly selective palladium-catalyzed oxidative cross-coupling of two allenes with the presence of a directing olefin in one of the allenes, enabling the facile synthesis of a broad range of functionalized [4]dendralenes in a convergent modular manner.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
Shanghai Key Laboratory of Chemical Biology & School of Pharmacy, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, P. R. China.
As one of the most significant insecticides, neonicotinoids have played a pivotal role in crop protection and public sanitation. However, the high resistance and bee toxicity of neonicotinoid insecticides have attracted considerable attention. Herein, a series of neonicotinoid compounds with conjugated diene moieties were synthesized through the cascade allylation/isomerization reaction.
View Article and Find Full Text PDFJ Food Sci
January 2025
Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina.
This study evaluates the microencapsulation of peanut skin phenolic compounds by spray drying, assessing their physicochemical properties and storage stability and the protective effect against oxidative deterioration in walnut kernels. Extraction yield, total phenolic content, and HPLC-ESI-MS/MS analysis were performed on peanut skin crude extract (PCE). Microencapsulation of PCE with 10%, 20%, and 30% maltodextrin via spray drying was conducted.
View Article and Find Full Text PDFFood Chem
January 2025
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China. Electronic address:
This study was aimed at investigating the effect of carboxymethyl freeze-thawed tapioca starch (CM-FTS) in the batter wrapped ham sausages (CM-FTS-BHS) on the oil qualities following deep-frying cycles compared with tapioca starch, freeze-thawed tapioca starch, and carboxymethyl tapioca starch. As the deep-frying cycles increased, the degree of all oil deterioration continued to increase. Analysis of oxidation, acid values, carbonyl values, conjugated diene/triene content and low-field magnetic resonance revealed that adding CM-FTS to batter was more conducive to reducing the formation of oil deterioration products than other samples.
View Article and Find Full Text PDFHeliyon
July 2024
Plekhanov Russian University of Economics, Faculty of Trade Economics and Commodity Science, Department of Commodity Science, Stremyanny lane 36, RU 115054, Moscow, Russia.
The impact of thermal treatment for roasting on pine nuts from two geographical regions in Russia (Vladivostok and Baikal) was studied. They were roasted at 180 °C for 20 min in an oven. The aim was to establish the changes that occurred in the chemical (proteins, lipids, carbohydrates, ash, fibers), lipid composition (fatty acids, tocopherols, sterols, phospholipids), and physicochemical characteristics (peroxide value, acid value, iodine value, conjugated dienes and trienes) after roasting of the pine nuts.
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