Preservation of paraoxenase activity by wine flavonoids - Possible role in protection of LDL from lipid peroxidation

被引：47
作者：
Fuhrman, B [1 ]
Aviram, M
机构：
[1] Rambam Med Ctr, Lipid Res Lab, IL-31096 Haifa, Israel
[2] Technion, Fac Med, Rappaport Family Inst Res Med Sci, Lipid Res Lab, Haifa, Israel
来源：
ALCOHOL AND WINE IN HEALTH AND DISEASE | 2002年 / 957卷
关键词：
red wine; flavonoids; polyphenols; antioxidants; paraoxonase; atherosclerosis;
D O I：
10.1111/j.1749-6632.2002.tb02933.x
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Paraoxonase is an esterase physically associated with HDL, and its activity has been shown to be inversely related to the risk of cardiovascular diseases. We have shown that paraoxonase can hydrolyze specific lipid peroxides in oxidized lipoproteins and in atherosclerotic lesions. Paroxonase was shown to be inactivated by oxidative stress. Consumption of wine flavonoids was shown to preserve paraoxonase activity by reducing the oxidative stress in apolipoprotein E-deficient mice, thereby contributing to paraoxonase hydrolytic activity on lipid peroxides in oxidized lipoproteins and atherosclerotic lesions.
引用
收藏
页码：321 / 324
页数：4
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