The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
The Role of Phenolics, Conjugated Linoleic Acid, Carnosine, and Pyrroloquinoline Quinone as Nonessential Dietary Antioxidants
Abstract
Oxidative reactions have been implicated in the development of numerous diseases including atherosclerosis and cancer. Oxidation of lipids, proteins, and nucleic acids can result in loss of membrane integrity and function, inactivation of enzymes, modification of lipoproteins, and chemical alteration of DNA. Active oxygen species, transition metals, reducing agents, and enzymes such as lipoxygenase are all involved in the catalysis of oxidative reactions. Since lipid oxidation catalysts and active oxygen species are ubiquitous to all biological systems and since lipid oxidation products can enter the body via oxidized foods, numerous endogenous antioxidant systems have been developed. Endogenous antioxidant systems include antioxidant enzymes, free radical scavengers, and metal chelators. The purpose of this review is to examine the potential of nonessential dietary components that inhibit oxidative reactions in foods and biological tissues.
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Citations
Cites
[1] Role of free radicals and catalytic metal ions in human disease: An overview
Halliwell, B., & Gutteridge, J. M. C. (1990) · Methods in Enzymology · doi:10.1016/0076-6879(90)86093-b · Cited by 4,994
Antioxidant activity of carnosine, homocarnosine, and anserine present in muscle and brain.
Kohen, R., Yamamoto, Y., Cundy, K. C., & Ames, B. N. (1988) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.85.9.3175 · Cited by 794
Caffeic and ferulic acid as blockers of nitrosamine formation
Kuenzig, W., Chau, J., Norkus, E., Holowaschenko, H., Newmark, H., Mergens, W., & Conney, A. H. (1984) · Carcinogenesis · doi:10.1093/carcin/5.3.309 · Cited by 120
Cited by
Reactive oxygen species, aging and antioxidative nutraceuticals
Lee, J., Koo, N., & Min, D. B. (2004) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2004.tb00058.x · Cited by 864
DUBOST, N., OU, B., & BEELMAN, R. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.01.030 · Cited by 365
Metadata
- Authors
- Decker, E. A.
- Venue
- Nutrition Reviews
- Publisher
- Oxford University Press (OUP)
- Published
- 2009-04-27
- Volume
- 53
- Issue
- 3
- Pages
- 49-58
- ISSN
- 0029-6643 (ISSN-L)
- 1753-4887
- OpenAlex
- W2171914509
- Cited by
- 244
- References
- 3
- FWCI
- 8.60
- Type
- journal article
- Language
- en
- Open access
- closed
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- Decker, E. A. (2009). The Role of Phenolics, Conjugated Linoleic Acid, Carnosine, and Pyrroloquinoline Quinone as Nonessential Dietary Antioxidants. Nutrition Reviews. https://doi.org/10.1111/j.1753-4887.1995.tb01502.x
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