Antioxidative Activity of Carp Blood Plasma on Lipid Peroxidation
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概要
- 論文の詳細を見る
Antioxidative activity of carp blood plasma was estimated by measuring hydroperoxides formed by liposome peroxidation during the exposure of liposomes to AAPH. Ascorbic acid of high concentration, uric acid of low content, and tocopherol formed special protective system against lipid poroxidation in fish plasma. The decrease of uric acid, ascorbic acid, and tocopherol showed synergism of ascorbic acid and tocopherol, uric acid, and tocopherol. Carp blood plasma with a low concentration of protein (about 2%) and SH groups (88μM) had a great effect on the antioxidative activity, as the effects of ascorbic acid, uric acid, and tocopherol were dramatically extended. Dialysed carp protein also displayed a very strong antioxidative activity on lipid peroxidation of a multilayer liposome system.
- 社団法人日本農芸化学会の論文
- 1998-02-23
著者
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Hirata Takashi
Department of Geriatric Pharmacology & Therapeutics, Graduate School of Pharmaceutical Sciences, Chi
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Terao J
Univ. Tokushima Tokushima Jpn
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Terao J
Faculty Of Medicine Tokushima University
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Terao Junji
ファンケル中央研究所
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Terao Junji
Course Of Nutrition School Of Nutrition The University Of Tokushima
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Terao Junji
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Terao J
Univ. Of Tokushima Graduate School Tokushima Jpn
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HIRATA Takashi
Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
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SAKAGUCHI Morihiko
Department of Fisheries, Faculty of Agriculture, Kyoto University
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Hirata T
Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University
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XUE Changhu
Department of Food Science and Technology, Faculty of Fisheries, Ocean University of Qingdao
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YU Guangli
Department of Food Science and Technology, Faculty of Fisheries, Ocean University of Qingdao
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Xue C
National Res. Inst. Fisheries Sci. Ministry Of Agriculture Forestry And Fisheries Yokohama‐shi Jpn
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Xue Changhu
Department Of Food Science And Technology Marine Drug And Food Institute Ocean University Of China
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Yu Guangli
Department Of Food Science And Technology Faculty Of Fisheries Ocean University Of Qingdao
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Hirata Takashi
Department Of Electrical Engineering College Of Industrial Technology Nihon University
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Sakaguchi Morihiko
Department Of Fisheries Faculty Of Agriculture Kyoto University
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Xue Changhu
Department Of Food Science And Technology Faculty Of Fisheries Ocean University Of Qingdao
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Hirata Takashi
Department of Chemistry, Faculty of Science, Hiroshima University
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TERAO Junji
National Food Rearch Instute, Ministry of Agriculture, Forestry and Fisheries
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