Fatty Acid Profiles and Non Enzymatic Lipid Peroxidation of Microsomes and Mitochondria from Bovine Liver, Kidney, Lung and Heart

1998 ◽  
Vol 106 (1) ◽  
pp. 33-37 ◽  
Author(s):  
D. Rosa ◽  
A. Catalá
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid ◽  
Bovine Liver ◽  
Fatty Acid Profiles

scholarly journals Increased lipid peroxidation and abnormal fatty acid profiles in seminal and blood plasma of normozoospermic males from infertile couples

2009 ◽  
Vol 25 (2) ◽  
pp. 308-316 ◽  
Author(s):  
I. Oborna ◽  
G. Wojewodka ◽  
J.B. De Sanctis ◽  
H. Fingerova ◽  
M. Svobodova ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid ◽  
Blood Plasma ◽  
Fatty Acid Profiles ◽  
Infertile Couples

Changes in mitochondrial and microsomal lipid peroxidation and fatty acid profiles in adrenal glands, testes, and livers from α-tocopherol-deficient rats

2001 ◽  
Vol 30 (9) ◽  
pp. 1029-1035 ◽  
Author(s):  
Joseph M Burczynski ◽  
Scott J Southard ◽  
Jill R Hayes ◽  
Penelope A Longhurst ◽  
Howard D Colby
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid ◽  
Adrenal Glands ◽  
Fatty Acid Profiles ◽  
Microsomal Lipid Peroxidation

Effect of dietary vitamin E levels on fatty acid profiles and nonenzymatic lipid peroxidation in the guinea pig liver

Lipids ◽  
1996 ◽  
Vol 31 (9) ◽  
pp. 963-970 ◽  
Author(s):  
G. Barja ◽  
S. Cadenas ◽  
C. Rojas ◽  
R. Pérez-Campo ◽  
M. López-Torres ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid ◽  
Vitamin E ◽  
Guinea Pig ◽  
Dietary Vitamin ◽  
Fatty Acid Profiles ◽  
Pig Liver ◽  
Guinea Pig Liver

Influence of Dietary Fatty Acids and α-Tocopherol on Lipid Peroxidation in Subcellular Fractions of Muscle from Pigs fed Full-Fat Rapeseed

1997 ◽  
Vol 1997 ◽  
pp. 65-65
Author(s):  
G.E. Onibi ◽  
J.R. Scaife ◽  
I. Murray
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Subcellular Fractions ◽  
Tocopheryl Acetate ◽  
Fatty Acid Profiles ◽  
Membrane Level

Biological subcellular membranes (mitochondria and microsome) contain relatively large amounts of phospholipids which are rich in unsaturated fatty acids (UFA) and are readily susceptible to lipid peroxidation. Thus, it is believed that peroxidative changes in meat is initiated at the membrane level. Monahan et al. (1990) have shown that these membranes are particularly rich in α-tocopherol (AT), hence, the effects of increased dietary supply of α-tocopheryl acetate (ATA) and UFA (from full-fat rapeseed; FFR) on AT content, fatty acid profiles and peroxidative changes in porcine mitochondrial and microsomal fractions were studied.

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