Lipid oxidation is a condition of oxidative lipid generation.
In other words, the molecule in the lipid has an unpaired electron in the outer ring.
Free radicals are unstable atoms that have an unpaired electron in the outer most ring. In order to become stable, they must donate or intercept an electron from other stable atoms, leading to a chain reaction that can not be stopped until all electrons in the outer ring are paired or inhibited by antioxidants.
Overexpression of free radicals caused by depletion of antioxidant enzymes produced by the host body has been found epidemiologically inducing protein and lipid damage and alternation of cell DNA in facilitating the risk of chronic diseases.
The most common diseases associated with lipid oxidation are atherosclerosis, ischemia-reperfusion, heart failure, Alzheimer's disease, rheumatic arthritis, cancer, and other immunological disorders.
Out of many risk factors that induced lipid oxidation in the body, some researchers suggested that the promotion of a high-fat diet over the past few decades may be one of the major causes of diseases associated with the condition.
Antioxidants are stable atom that plays a critical role in protecting the body against the attack of free radicals.
In other words, antioxidants inhibited the onset of free radical before they can cause a chain reaction in facilitating the protein, lipid and cell damage.
Antioxidants can either produced by the liver or intake from dietary sources. Under normal conditions, antioxidant enzymes produced by the body in a healthy individual are good enough to counter the bombardment of free radical attacks.
However, in people with a weakened immune system, intake dietary sources of antioxidants may be necessary.
Three commercial soy sauces such as industrially fermented soy sauce (IS), traditionally fermented Korean soy sauce (KS), and mixed soy sauce (MS) were selected for the study.
* Heat treatment increased Fe2+ chelating activity associated with antioxidant scavenging activity of soy sauces but reduced the antioxidant total phenol content.
* 2-thiobarbituric acid reactive substances (TBARS) level associated with lipid oxidation was lower by IS or MS, compared to KS in both raw and cooked beef patties.
In other words, antioxidants inhibited the onset of free radical before they can cause a chain reaction in facilitating the protein, lipid and cell damage.
Antioxidants can either produced by the liver or intake from dietary sources. Under normal conditions, antioxidant enzymes produced by the body in a healthy individual are good enough to counter the bombardment of free radical attacks.
However, in people with a weakened immune system, intake dietary sources of antioxidants may be necessary.
Fermented soy products are diverse varieties of soy food that are made from fermented soybeans, including miso, natto, tempeh, and soy sauce.
On finding a potential plant that processes anti-high blood cholesterol activity, researchers examined the effect of the effects of soy sauces on lipid oxidation in raw and cooked beef patties during 10 days of refrigerated storage.
On finding a potential plant that processes anti-high blood cholesterol activity, researchers examined the effect of the effects of soy sauces on lipid oxidation in raw and cooked beef patties during 10 days of refrigerated storage.
Three commercial soy sauces such as industrially fermented soy sauce (IS), traditionally fermented Korean soy sauce (KS), and mixed soy sauce (MS) were selected for the study.
According to the results of the analysis,
* KS showed strong antioxidant activity against the induction of oxidative stress-induced production of pro=inflammatory cytokines.
* KS showed strong antioxidant activity against the induction of oxidative stress-induced production of pro=inflammatory cytokines.
Collectively, researchers said, " the Fe2+ chelating activity of soy sauce may be one of the major mechanisms in preventing lipid oxidation in meat products".
Taken altogether, fermented soy may be considered a functional food for the prevention and treatment of lipid oxidation, pending to the confirmation of the larger sample size and multicenter human study.
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Back to Kyle J. Norton Homepage http://kylejnorton.blogspot.ca
Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties by Ham YK1, Hwang KE2, Song DH3, Choi JH2, Choi YS4, Kim HW. (PubMed)
Taken altogether, fermented soy may be considered a functional food for the prevention and treatment of lipid oxidation, pending to the confirmation of the larger sample size and multicenter human study.
Natural Medicine for Fatty Liver And Obesity Reversal - The Revolutionary Findings To Achieve Optimal Health And Lose Weight
How To Get Rid Of Eye Floaters
Contrary To Professionals Prediction, Floaters Can Be Cured Naturally
Ovarian Cysts And PCOS Elimination
Holistic System In Existence That Will Show You How-To
Permanently Eliminate All Types of Ovarian Cysts Within 2 Months
Back to Kyle J. Norton Homepage http://kylejnorton.blogspot.ca
Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties by Ham YK1, Hwang KE2, Song DH3, Choi JH2, Choi YS4, Kim HW. (PubMed)
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