scholarly journals Effect of Dietary Carotenoid on Egg Yolk Color and Singlet Oxygen Quenching Activity of Laying Hens

Author(s):  
Sadao Kojima ◽  
Sakura Koizumi ◽  
Yukari Kawami ◽  
Yuna Shigeta ◽  
Ayako Osawa
2009 ◽  
Vol 97 (3) ◽  
pp. 132-137 ◽  
Author(s):  
Keishi Ohara ◽  
Kaori Kikuchi ◽  
Takashi Origuchi ◽  
Shin-ichi Nagaoka

2007 ◽  
Vol 62 (11-12) ◽  
pp. 833-838 ◽  
Author(s):  
Violeta B. Velikova ◽  
Aglika M. Edreva ◽  
Tsonko D. Tsonev ◽  
Hamlyn G. Jones

This paper demonstrates for the first time that plant metabolites of the phenylamide type, conjugates of putrescine with hydroxycinnamic acids (p-coumaric, caffeic and ferulic), possess 1O2 quenching properties. Data were obtained confirming that their acidic parent compounds were also able to quench 1O2, as did polyamines (putrescine, spermidine and spermine), and that this ability depends on the number of amino groups. Potentiation of the 1O2 quenching ability of the conjugates relative to both parent components was established. The importance of polyamines and phenylamides in the plant non-enzymatic antioxidant defence at sites of intensive 1O2 generation, such as the photosynthetic centers, was suggested.


2020 ◽  
Vol 68 (2) ◽  
pp. 150-154 ◽  
Author(s):  
Tokuko Takajo ◽  
Yoshinori Kurihara ◽  
Kodai Iwase ◽  
Daiki Miyake ◽  
Kazunori Tsuchida ◽  
...  

1986 ◽  
Vol 32 (2) ◽  
pp. 157-163 ◽  
Author(s):  
Alexander P. Darmanyan ◽  
Alexander S. Tatikolov

2010 ◽  
Vol 58 (13) ◽  
pp. 8004-8011 ◽  
Author(s):  
Adelia F. Faria ◽  
Ricardo A. Mignone ◽  
Mariana A. Montenegro ◽  
Adriana Z. Mercadante ◽  
Claudio D. Borsarelli

Sign in / Sign up

Export Citation Format

Share Document