Effect of Natural Food Antioxidants against LDL and DNA Oxidative Changes

被引：62
作者：
Kiokias, Sotirios [1 ]
Proestos, Charalampos [2 ]
Oreopoulou, Vassilki [3 ]
机构：
[1] REA, B-1049 Brussels, Belgium
[2] Natl & Kapodistrian Univ Athens, Lab Food Chem, Dept Chem, Athens 15784, Greece
[3] Natl Tech Univ Athens, Lab Food Chem & Technol, Sch Chem Engn, Iron Politech 9, Athens 15780, Greece
来源：
ANTIOXIDANTS | 2018年 / 7卷 / 10期
关键词：
LDL-oxidation; DNA-damage; antioxidant vitamins; oxidative stress; LOW-DENSITY-LIPOPROTEIN; CAROTENOIDS IN-VITRO; VITAMIN-C; ALPHA-TOCOPHEROL; LIPID-PEROXIDATION; PHENOLIC-COMPOUNDS; COMET ASSAY; STRAND BREAKS; DAMAGE; STRESS;
D O I：
10.3390/antiox7100133
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Radical oxygen species formed in human tissue cells by many endogenous and exogenous pathways cause extensive oxidative damage which has been linked to various human diseases. This review paper provides an overview of lipid peroxidation and focuses on the free radicals-initiated processes of low-density lipoprotein (LDL) oxidative modification and DNA oxidative damage, which are widely associated with the initiation and development of atherosclerosis and carcinogenesis, respectively. The article subsequently provides an overview of the recent human trials or even in vitro investigations on the potential of natural antioxidant compounds (such as carotenoids; vitamins C and E) to monitor LDL and DNA oxidative changes.
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页数：20
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