Effects of Mate Tea Intake on ex Vivo LDL Peroxida... - BV FAPESP
Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Effects of Mate Tea Intake on ex Vivo LDL Peroxidation Induced by Three Different Pathways

Texto completo
Autor(es):
Matsumoto, Ruth Lobato T. [1] ; Mendonca, Simone [2] ; de Oliveira, Daniela Moura [1] ; Souza, Marina F. [1] ; Markowicz Bastos, Deborah H. [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Dept Nutr, Sch Publ Hlth, BR-01246904 Sao Paulo - Brazil
[2] EMBRAPA, Empresa Brasileira Pesquisa Agr, AGROENERGIA, BR-70770901 Brasilia, DF - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: NUTRIENTS; v. 1, n. 1, p. 18-29, SEP 2009.
Citações Web of Science: 9
Resumo

Yerba mate (Ilex paraguariensis) is a native South America plant widely consumed as different beverages. Yerba mate leaves contains high concentrations of polyphenols that are responsible for its high in vitro and in vivo antioxidant activity. The in vivo antioxidant properties vis a vis LDL particles has not yet been studied for mate tea, the roasted yerba mate product. The aim of this study was to evaluate the antioxidant activity of mate tea ingestion ex vivo on human LDL. Fasting peripheral venous blood samples of healthy women were taken in three different times: before drinking the tea, one hour later and after one week (7 days) of daily consumption of mate tea. The isolated LDL was oxidized by three different pathways {[}copper (CuSO(4)), lipoxygenase and peroxynitrite (SIN-1)]. Conjugated dienes and structural modifications on LDL were evaluated. Ingestion of mate tea increased LDL resistance towards ex vivo copper oxidation, but did not alter the peroxidation pattern when SIN-1 or lipoxygenase were used as oxidants (AU)

Processo FAPESP: 07/51952-0 - Avaliacao da atividade antioxidante ex vivo de infusoes de cha mate (ilex paraguariensis).
Beneficiário:Ruth Lobato Teixeira Matsumoto
Modalidade de apoio: Bolsas no Brasil - Mestrado
Processo FAPESP: 06/58019-5 - Avaliação do potencial antioxidante de chá-mate e do potencial hipoglicemiante de chimarrão: produtos da erva-mate (Ilex paraguariensis)
Beneficiário:Deborah Helena Markowicz Bastos
Modalidade de apoio: Auxílio à Pesquisa - Regular