ANTIOXIDANT AND ANTIRADICAL ACTIVITIES OF L-CARNITINE PDF

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Antioxidant and antiradical activities of L-carnitine. Gülçin, I. Life Sciences 78(8): L-carnitine plays an important regulatory role in the. Antioxidant and antiradical activities of l-carnitine. I˙lhami Gьlзin *. Atatьrk University, Faculty of Arts and Sciences, Department of Chemistry, TR Erzurum-. L-carnitine plays an important regulatory role in the mitochondrial transport of long-chain free fatty acids. In this study, the antioxidant activity of L-carnitine was .

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Radical scavenging activity Antioxidant properties, especially radical scavenging activities, are very important due to the deleterious role of free radicals in foods and in biological systems. Antiradical, chelating and antioxidant activities of hydroxamic acids and hydroxyureas. Dpph free radical scavenging activity dpph is routinely used as a reagent for the assessment of free radical scavenging activity of natural antioxidants.

Effects of chronic acetyl-l-carnitine treatment on brain lipid hydroperoxide level and passive avoidance learning in senescence accelerated mice.

Free Radicals in Biology and Medicine. The catalytic decomposition of hydrogen peroxide by iron salts. Comparison between the radical scavenging activity and antioxidant activity of six distilled and nondistilled Mediterranean antioxldant and aromatic plants. The upper layer of solution 2. On the other hand, 5 mL amtioxidant was composed of 2. Total reductive capability using the potassium ferricyanide reduction method In this assay, the yellow colour of the test solution changes to various shades of green and blue depending on the reducing power of antioxidant samples.

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Antioxidant and antiradical activities of l -carnitine

DPPHI; Antioxidant activity; l-carnitine; Metal chelating; Reducing power; Radical scavenging Introduction activiites 4-N-trimethylammoniumhydroxybutyric acid plays important physiological roles shuttling the long-chain fatty acids across the inner mitochondrial membrane for hoxidation and ATP production in peripheral tissues. Food and Chemical Toxicology 26, — Comparison of in vitro antioxidant and antiradical activities of L-tyrosine and L-Dopa.

Antioxidant and antiradical activities of L-carnitine.

Hydrogen peroxide itself is not very reactive; however it can sometimes be toxic to cell because it may give rise to hydroxyl radical in the cells. Spinoso sardo, following preservation treatments and cooking.

Topics Discussed in This Paper. Antioxidant effect of l -carnitine and its short chain esters.

Antioxidant and antiradical activities of L-carnitine.

This step was repeated every 5 h until the control reached its maximum absorbance value. Studies on product of browning reaction prepared from glucose amine.

Antioxidant and antiradical activities of the species of the genus Rosa L. As can be seen in Fig. Among the transition metals, iron is known as the most important lipid oxidation pro-oxidant due to its high reactivity.

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Mustafa ArNk for theorical calculation. In addition, l-carnitine had an effective DPPHI scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, total reducing power and metal chelating on ferrous ions activities. Skip to search form Skip to main content. Food Chemistry 83, — The ability of l-carnitine to scavenge hydrogen peroxide was determined according to the method of Ruch and co-workers as shown in Fig.

Antioxidant and antiradical activities of L-carnitine. – Semantic Scholar

Pharmacological Research 44, — An abstraction of a hydrogen atom from C-2 may be occurred easily. The mixed solution 5 mL was incubated at 37 -C in l-carnitin flask. Comparison of dpph and abts assays for determining. Levels of hydrogen peroxide at or below about 20— 50 mg seem to have limited cytotoxicity to many cell types.

A solution of H2O2 40 mM was prepared in phosphate buffer pH 7. Also, those various antioxidant activities were compared to a-tocopherol and trolox as references antioxidants. Molecular mechanism of action of l-carnitine in treatment of myocardial disorders at the experimental levels.

Food Chemistry 98 3: