已为您找到该学者7条结果 成果回收站
【期刊论文】Antioxidative mechanisms of tea catechins in chicken meat systems
唐书泽, S. Z. Tanga, J. P. Kerrya, *, D. Sheehanb, D. J. Buckleya
S.Z. Tang et al./Food Chemistry, 2002: 45~51,-0001,():
-1年11月30日
The effects of dietary tea catechins (TC) supplementation at levels of 50 (TC50), 100 (TC100) 200 (TC200), and 300 (TC300) mg/kg feed on oxidative stability and on protection of a-tocopherol (VE) in long-term frozen stored (20 C12 months) chicken breast and thigh meat were investigated. Dietary TC (TC200) showed inhibiting e?ects on lipid oxidation equivalent to dietary a-tocopheryl acetate (VEA200) for long-term frozen stored chicken meat. The level of VE in long-term stored frozen chicken meat from TC dietary treatments (TC50, TC100, TC200 and TC300) was significantly (P<0.05) higher than that of meat from control diet containing no TC (C). The protective e?ects of TC against VE-depletion may partly elucidate the antioxidant activity of TC in vivo. The e?ects of TC on iron-induced docosahexaenoic acid (DHA)-incorporated L-a-phosphatidylcholine (PC) liposome oxi-2+dation, and on Fe-chelating and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging were also examined. Added TC showed significantly (P<0.05) higher antioxidant activity in oxidized DHA-PC liposomes than in controls. In addition to chelating 2+effects on Fe, TC showed strong scavenging capacity for the DPPH free radical. The strong free radical-scavenging ability plus the iron-chelating e?ects of TC provide a plausible mechanism for the antioxidant e?ects of added TC in the in vitro meat system.
Antioxidants, Free radical scavenging, Lipid oxidation, Metal ion chelation, Tea catechins, a-Tocopherol, a-Tocopheryl acetate
-
59浏览
-
0点赞
-
0收藏
-
0分享
-
51下载
-
0
-
引用
【期刊论文】Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart
唐书泽, S. Z. Tanga, J. P. Kerrya, *, D. Sheehanb, D.J. Buckleya, P. A. Morrisseya
S.Z. Tang et al./Meat Science, 2000: 285~290,-0001,():
-1年11月30日
The eects of dietary tea catechins (TC) supplementation at levels of 50 (TC 50), 100 (TC 100), 200 (TC 200), and 300 (TC 300 mg kg1 feed on susceptibility of chicken breast meat, thigh meat, liver and heart to iron-induced lipid oxidation were investigated Day old chicks (n=200) were randomly divided into six groups. Chicks were fed diets containing either basal (C), or-tocophery acetate supplementation at a level of 200 mg kg1 feed (VE 200), or TC supplementation for 6 weeks prior to slaughter. Lipi oxidation was assessed by monitoring malondialdehyde formation with 2-thiobarbituric acid (TBA) assay. TC supplementation a all levels exerted antioxidative eects for all tissues with the exception of 50mg kg1 feed for breast meat. TC supplementation a levels of 200 and 300mg/kg1 feed were found to be significantly (P<0.05) more eective in retarding lipid oxidation in all tissues compared to the control. TC supplementation at a level of 300mg kg1 feed was also found to be significantly (P<0.05) superior tvitamin E supplementation at a level of 200mg kg1 feed (VE 200) for oxidative stability in chicken thigh meat, but it was inferio to VE 200 in chicken liver and heart. TC supplementation at a level of 50 mg kg1 feed was found to be pro-oxidative in breas meat, but this did not occur in chicken thigh meat, liver and heart. The variation of TC antioxidative properties in dierent tissue may be explained by the uneven distribution of lipid, iron and TC accumulation in tissues. 2000 Elsevier Science Ltd. All right reserved.
Tea catechins, Lipid oxidation, Chicken meat, Liver, Heart
-
105浏览
-
0点赞
-
0收藏
-
0分享
-
159下载
-
0
-
引用