Avancerad sökning
Visar resultat 6 - 10 av 11 avhandlingar som matchar ovanstående sökkriterier.
6. Selenium Compounds in Milk. Studies of Selenoproteins, Selenium Enrichment and Oxidative Stability of Food
Sammanfattning : Selenium is an essential nutrient and in animals and humans it can either be specifically incorporated into proteins as selenocysteine or randomly as selenomethionine. It can also occur as low-molecular-weight compounds and the form of selenium in foods may also influence food quality. LÄS MER
7. Experimental Helicobacter pylori infection in an animal model
Sammanfattning : Background: Helicobacter pylori is a microaerophilic Gram-negative bacterium colonizing the human stomach. The prevalence of this infection is between 20-90% depending on geographic location. Comprehensive studies have shown significant relationships between H. pylori infection and chronic gastritis, peptic ulcer and gastric carcinoma. LÄS MER
8. Iron and macrophages in atherogenesis
Sammanfattning : Oxidation of low density lipoprotein (LDL) may result in its uptake by macrophages and ensuing foam cell formation. Thus, oxidised LDL may play an important role in atherogenesis. Extensive in vitro evidences are in favour of the notion that LDL oxidation by cells present in atherosclerotic plaques requires the presence of transition metals. LÄS MER
9. LDL Oxidation Susceptibility and Its Relation To Antioxidants and Fatty Acids : A Clinical and Experimental Study
Sammanfattning : Atherosclerosis is an arterial disease characterized by lipid deposits in the artery wall. These lipid deposits partly consist of oxidatively modified low density lipoprotein (LDL). Several lines of evidence indicate a role of oxidized LDL in atherogenesis. LÄS MER
10. Prevention of hemolysis as a novel strategy to limit hemoglobin-mediated lipid oxidation in fish - towards a more sustainable use of fish raw materials
Sammanfattning : Hemoglobin (Hb) has been recognized as a main pro-oxidant in fish, causing fast and intense lipid oxidation. This thesis explores the hypothesis that maintaining red blood cells (RBCs) intact for an extended time during fish processing could delay Hb-mediated lipid oxidation. LÄS MER