The role of phenolics, conjugated linoleic acid, carnosine, and pyrroloquinoline quinone as nonessential dietary antioxidants

Article Abstract:

Studies done on rats shows that some nonessential diet components such as phenolic compounds, conjugated linoleic acid, carnosine, anserine and pyrroloquinoline quinone exhibit anticarcinogenic properties by inhibiting the oxidation of lipids, proteins and nucleic acids. The development of cancer and antherosclerosis is affected by these oxidation reactions which change the cell and DNA structure. However, the antioxidant properties of these compounds in humans has yet to be determined.

Health aspects, Research, Cancer research, Cancer, Diet, Diet in disease

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Phenolics: prooxidants or antioxidants?

Article Abstract:

Derivatives of phenol called phenolics appear to be capable of either enhancing or inhibiting oxidant activity depending on certain tissue conditions or the chemical's characteristics. Activity can change depending on tissue pH and surrounding oil or fat conditions. Some phenolics break up targeted metals but may leave the metal still active. For this reason laboratory models should attempt to duplicate targeted naturally occurring conditions.

Phenols, Phenols (Class of compounds), Antioxidants, Antioxidants (Nutrients)

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The role of stereospecific saturated fatty acid positions on lipid nutrition

Article Abstract:

The stereospecificity of certain fatty acids can have a significant role in the metabolism of those fatty acids, making stereospecificity an important aspect of understanding lipid nutrition. The positions of saturated fats on triacylglycerols can affect how well those fats are absorbed by the body. The food industry may make use of fatty-acid stereospecificity in the design of high- or low-calorie foods.

Lipids, Stereochemistry, Fatty acid metabolism, Lipids in nutrition

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