Review
Version 1
Preserved in Portico This version is not peer-reviewed
Effect of Natural Food Antioxidants Against LDL and DNA Oxidative Changes
Version 1
: Received: 20 September 2018 / Approved: 20 September 2018 / Online: 20 September 2018 (16:53:42 CEST)
A peer-reviewed article of this Preprint also exists.
Kiokias, S.; Proestos, C.; Oreopoulou, V. Effect of Natural Food Antioxidants against LDL and DNA Oxidative Changes. Antioxidants 2018, 7, 133. Kiokias, S.; Proestos, C.; Oreopoulou, V. Effect of Natural Food Antioxidants against LDL and DNA Oxidative Changes. Antioxidants 2018, 7, 133.
Abstract
Radical oxygen species formed in human tissue cells by many endogenous and exogenous pathways, cause extensive oxidative damage, which has been linked to various human diseases. This review paper provides an overview of lipid peroxidation and focuses on the free-radicals initiated processes of LDL oxidative modification and DNA oxidative damage, which are widely associated to the initiation and development of atherosclerosis and carcinogenesis, respectively. The article subsequently provides an overview of the recent human trials or even in vitro investigations on the potential of natural antioxidant compounds (such as carotenoids, vitamins C and E) to monitor LDL and DNA oxidative changes.
Keywords
LDL-oxidation; DNA-damage; antioxidant vitamins; oxidative stress
Subject
Chemistry and Materials Science, Food Chemistry
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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