scholarly journals Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening

2018 ◽  
Vol 17 (1) ◽  
Author(s):  
Maryam Batool ◽  
Muhammad Nadeem ◽  
Muhammad Imran ◽  
Nabila Gulzar ◽  
Muhammad Qamar Shahid ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Cheddar Cheese ◽  
Accelerated Ripening

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

2018 ◽  
Vol 58 (10) ◽  
pp. 1829
Author(s):  
M. Mohiti-Asli ◽  
M. Ghanaatparast-Rashti
Keyword(s):  
Immune Response ◽  
Vitamin E ◽  
Vitamin C ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Cellular Response ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

scholarly journals The effect of lyophilization on selected biologically active components (vitamin C, catalase, lysozyme), total antioxidant capacity and lipid oxidation in human milk

2017 ◽  
Vol 112 (3) ◽  
pp. 121-128
Author(s):  
Dorota Martysiak-Żurowska ◽  
Małgorzata Puta ◽  
Anna Rodzik ◽  
Edyta Malinowska-Pańczyk
Keyword(s):  
Vitamin C ◽  
Human Milk ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Freeze Drying ◽  
Biologically Active ◽  
Initial Water Content ◽  
Initial Water ◽  
Total Antioxidant

Human milk is rich in polyunsaturated fatty acids, as well as lysozyme, vitamin C and other bioactive compounds. The effect of lyophilization on the content of antioxidants (vitamin C and catalase CAT), bactericidal compounds (lysozyme), total antioxidant capacity (TAC) and lipid peroxidation in human milk was investigated in this study. Samples of mature human milk were collected from five healthy women who gave birth on the scheduled date and without complications. Freeze drying resulted in the removal of 88.2 % of the initial water content from milk. The human milk lyophilizate was readily soluble in water. Lyophilization had no effect on the content of primary (lipid peroxides LP) and secondary (thiobarbituric acid reactive substances TBARS) products of lipid oxidation. Freeze-drying led to a significant decrease in the vitamin C content and TAC values of milk (by 31 % and 16.5 %, respectively). Catalase and lysozyme were resistant to freeze-drying. Lyophilization induced a decrease in lysozyme content (9 %) and catalase activity (11 %) but these changes were not statistically significant. Low-temperature dehydration and rehydration of human milk lyophilizates promote satisfactory retention of biologically active ingredients and prevent the oxidation of human milk lipids. The results of this study indicate that lyophilization can be considered as an effective method for prolonging the shelf life of human milk.

scholarly journals Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp

animal ◽  
2017 ◽  
Vol 11 (3) ◽  
pp. 411-417 ◽  
Author(s):  
G. Luciano ◽  
V. Roscini ◽  
S. Mattioli ◽  
S. Ruggeri ◽  
R.S. Gravador ◽  
...  
Keyword(s):  
Vitamin E ◽  
Antioxidant Capacity ◽  
Major Contributor ◽  
Citrus Pulp

scholarly journals Effects of Acute Caffeinated Coffee Consumption on Energy Utilization Related to Glucose and Lipid Oxidation from Short Submaximal Treadmill Exercise in Sedentary Men

2011 ◽  
Vol 4 ◽  
pp. NMI.S8299 ◽  
Author(s):  
Donrawee Leelarungrayub ◽  
Maliwan Sallepan ◽  
Sukanya Charoenwattana
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Exercise Test ◽  
Complete Blood Count ◽  
Coffee Consumption ◽  
Lipid Peroxide ◽  
Energy Utilization ◽  
Maximal Heart Rate ◽  
Coffee Drinking ◽  
Caffeinated Coffee

Objective Aim of this study was to evaluate the short term effect of coffee drinking on energy utilization in sedentary men. Methods This study was performed in healthy sedentary men, who were randomized into three groups, control (n = 6), decaffeinated (n = 10), and caffeine (n = 10). The caffeine dose in coffee was rechecked and calculated for individual volunteers at 5 mg/kg. Baseline before drinking, complete blood count (CBC), glucose, antioxidant capacity, lipid peroxide, and caffeine in blood was evaluated. After drinking coffee for 1 hr, the submaximal exercise test with a modified Bruce protocol was carried out, and the VO2 and RER were analyzed individually at 80% maximal heart rate, then the blood was repeat evaluated. Results Three groups showed a nonsignificant difference in CBC results and physical characteristics. The caffeine group showed significant changes in all parameters; higher VO2 levels, ( P = 0.037) and lower RER ( P = 0.047), when compared to the baseline. Furthermore, the glucose level after exercise test increased significantly ( P = 0.033) as well as lipid peroxide levels ( P = 0.005), whereas antioxidant capacity did not change significantly ( P = 0.759), when compared to the before exercise testing. In addition, the blood caffeine level also increased only in the caffeine group ( P = 0.008). Conclusion Short consumption of caffeinated coffee (5 mg/kg of caffeine), improves energy utilization and relates to glucose derivation and lipid oxidation.

scholarly journals Effects of dietary vitamin E type on the growth performance and antioxidant capacity in cyclophosphamide immunosuppressed broilers

2017 ◽  
Vol 96 (5) ◽  
pp. 1159-1166 ◽  
Author(s):  
K. Cheng ◽  
Z.H. Song ◽  
X.C. Zheng ◽  
H. Zhang ◽  
J.F. Zhang ◽  
...  
Keyword(s):  
Vitamin E ◽  
Antioxidant Capacity ◽  
Growth Performance ◽  
Dietary Vitamin
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