Objective: To study the role of active oxygen species in tissue injury in rheumatoid arthritis.
Methods: We examined the levels of thiobarbituric acid reactive substances (TBARS) and antioxidants of the first line antioxidative defence of the organism, i.e. vitamin E (VE) and superoxide dismutase (SOD) in the blood of 74 young patients with juvenile rheumatoid arthritis (JRA) and in 138 healthy children, all aged 3-15.
Results: A statistically significant increase of TBARS was found in the blood plasma of the children with JRA compared with the control group. In the whole group of patients and in the patients over 6 years of age, the VE concentration was in the red blood cells (RBC) was significantly lower in children who had suffered from JRA for more than one year and in those with the systemic form of the disease. The type of treatment also affected the values for the plasma VE and SOD in the RBC.
Conclusion: Our results seem to confirm the supposition of increased oxidative stress in children with JRA and low antioxidant levels in terms of SOD activity and vitamin E concentrations.
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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.
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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 PDFJ 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 PDFFood 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.
View Article and Find Full Text PDFClin Psychopharmacol Neurosci
February 2025
Department of Pharmacology, Amity Institute of Pharmacy, Amity University Uttar Pradesh, Noida, Uttar Pradesh, India.
Objective: Cerebral ischemia is a medical condition that occurs due to poor supply of blood in the brain. Reperfusion being savage further exaggerates the tissue injury causing cerebral ischemia/reperfusion injury (CI/R). CI/R is marked by an impairment in release of neurotransmitter, excitotoxicity, oxidative stress, inflammation, and neuronal apoptosis.
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