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- 2Chakrabarti, Subhadeep
- 2Davidge, Sandra T.
- 2Kaufman, Susan
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- 2Morton, Jude S.
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- 1Harris, Harriet L. (Biological Sciences)
- 1Keddie, B. Andrew (Biological Sciences)
- 1Schieber, Andreas (Department of Agricultural, Food and Nutritional Science)
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Activation of transcription factor Nrf2 signalling by the sphingosine kinase inhibitor SKI-II is mediated by the formation of Keap1 dimers
Download2014
Ueda, Keitaro, Ito, Kazuhiro, Kimura, Genki, Moses, Audric, Xiong, Yeping, Kizawa, Yasuo, Curtis, Jonathan M., Barnes, Peter J., Mercado, Nicolas
Anti-oxidant capacity is crucial defence against environmental or endogenous oxidative stress. Nuclear factor erythroid 2-related factor 2 (Nrf2) is a redox-sensitive transcription factor that plays a key defensive role against oxidative and cytotoxic stress and cellular senescence. However, Nrf2...
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Antioxidants in Chicken Egg Yolk: Effects of Cooking, Storage and Gastrointestinal Digestion
DownloadSpring 2015
Nimalaratne, Liyana Arachchilage Chamila K.
Eggs are one of the most nutritious and economically affordable foods. They contain high quality proteins and lipids and serve as an important source of vitamins and minerals. Despite the nutritional importance, the egg industry is vulnerable to the consumers’ perception about egg cholesterol and...
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Beneficial effects of simulated gastro-intestinal digests of fried egg and its fractions on blood pressure, plasma lipids and oxidative stress in spontaneously hypertensive rats
Download2014
Majumder, Kaustav, Jahandideh, Forough, Morton, Jude S., Davidge, Sandra T., Kaufman, Susan, Chakrabarti, Subhadeep, Panahi, Sareh, Wu, Jianping
Background We have previously characterized several antihypertensive peptides in simulated digests of cooked eggs and showed blood pressure lowering property of fried whole egg digest. However, the long-term effects of this hydrolysate and its fractions on blood pressure are not known. Therefore,...
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CHROMATOGRAPHY APPROACHES FOR ANALYZING FRYING OILS AND ASSESSING THE ANTIOXIDATIVE ABILITY OF SITOSTEROL
DownloadFall 2013
The novel utility of sitosterol as an antioxidant in frying oils is explained mechanistically based on physical organic chemistry principles. The antioxidative effect of sitosterol is attributed to the conversion of sterol to steradiene by the 1, 2 elimination of water, which may be catalyzed by...