the effect of antioxidants on suppression of thermal

the effect of antioxidants on suppression of thermal

The Effect of Antioxidants on Suppression of Thermal

Thermal degradation of EPDM and the effect of antioxidants on the degradation of EPDM was investigated. Using FT-IR (Fourier transform infrared spectrophotometer) micrometer the degree of degradation was analyzed. A new evaluation method of mapping measurement was introduced and showed to be very useful. Among oxidants studied, the phenolic antioxidant 4,4'-tiobis(3-methyl-6-tert.-Butyl phenol

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antioxidants and gabapentin prevent heat hypersensitivity in

Antioxidants and gabapentin prevent heat hypersensitivity in

Antioxidants administered alone were completely ineffective at modulating the mechanical or thermal hypersensitivity. When treatments were only delivered following surgery (Series II), only the group receiving combined GaP and antioxidants treatment prior to nerve injury showed higher thermal thresholds from postsurgery days 7-30.

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increased antioxidant capacity, suppression of free radical

Increased antioxidant capacity, suppression of free radical

The aim of the present study was to examine the antioxidant capacity, free radical mediated damage and erythrocyte aggregation in plasma of rats with thermal skin injury in the early postburn period and to evaluate the effect of treatment with alpha-tocopherol and FC-43 perfluorocarbon emulsion alone and in combination.

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effect of eleven antioxidants in inhibiting thermal oxidation

Effect of Eleven Antioxidants in Inhibiting Thermal Oxidation

Eleven antioxidants including nine phenolic compounds (rutin, quercetin, hesperidin, hesperetin, naringin, naringenin, chlorogenic acid, caffeic acid, ferulic acid), vitamin E (α-tocopherol), and butylated hydroxytoluene (BHT) were selected to investigate their inhibitory effects on thermal oxidation of cholesterol in air and lard. The results indicated that the unoxidized cholesterol

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the effect of antioxidant therapy on cell-mediated immunity

The effect of antioxidant therapy on cell-mediated immunity

Although antioxidant therapy has been introduced into early post burn protocols to prevent oxidative injury, it is still not known how they effect the cellular immunity which was already depressed due to thermal injury. To investigate the effect of antioxidant therapy on postburn immunosuppression following burn injury in a rat model, well

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effect of a synthetic indolicidin analogue on lipid

Effect of a synthetic indolicidin analogue on lipid

Experimental simulation of burn was followed by accumulation of LPO products and suppression of antioxidant enzyme activity in the burn wound. Application of a synthetic analogue of indolicidin led to an increase in MDA and acylhydroperoxide concentrations in the burn wound on experimental day 1.

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effects of antioxidants on heat-induced trans fatty acid

Effects of antioxidants on heat-induced trans fatty acid

The inhibitory effect of the antioxidants on the thermal cis degradation of the double bonds in trilinolein increased in the order of 0.2% sesamol, δ-Toc, OSE and OS. More than 95% of the cis- double bonds were intact in trilinolein that was heated in the presence of sesamol for 4 h at 180 °C.

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suppression of the formation of furan by antioxidants during

Suppression of the formation of furan by antioxidants during

Suppression effect of AA on formation of furan in FGSM at different UV-C fluences. 5% (w/v) AA was applied to FGSM solutions prior to be exposed to UV-C fluences at 0, 0.3, 1.5, 2.4, 3.0, 6.0, and 9.0 J/cm 2, respectively. Each data bar was an average of triplicate measurement ± SD.

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effect of thermal treatment on the antioxidant activity of

Effect of thermal treatment on the antioxidant activity of

The aim of this work was to evaluate the effect of different thermal treatment (4, 56, 65 and 100 ℃) and in vitro gastrointestinal digestion on the antioxidant activity of egg white hydrolysate. The results demonstrated that egg white hydrolysate treated at 65 ℃ exhibited the highest antioxidant.

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effect of eleven antioxidants in inhibiting thermal oxidation

Effect of Eleven Antioxidants in Inhibiting Thermal Oxidation

Eleven antioxidants including nine phenolic compounds (rutin, quercetin, hesperidin, hesperetin, naringin, naringenin, chlorogenic acid, caffeic acid, ferulic acid), vitamin E (α-tocopherol), and butylated hydroxytoluene (BHT) were selected to investigate their inhibitory effects on thermal oxidation of cholesterol in air and lard. The results indicated that the unoxidized cholesterol

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effects of thermal processing on antioxidant, phenolic and

Effects of Thermal Processing on Antioxidant, Phenolic and

Various thermal processes are required throughout the production of a shelf stable juice product at both the raw material and finished beverage stages. The goal of this research is to evaluate the effect of these thermal processes on the retention of heat sensitive compounds such as phenolics, anthocyanins and overall antioxidants in the final

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effect of thermal processing on the phenolic antioxidants of

EFFECT OF THERMAL PROCESSING ON THE PHENOLIC ANTIOXIDANTS OF

EFFECT OF THERMAL PROCESSING ON THE PHENOLIC ANTIOXIDANTS OF COLORED POTATOES ABSTRACT by Balunkeswar Nayak, Ph.D. Washington State University May 2011 Chair: Juming Tang Foods with antioxidant capacity contribute health benefits and provide protection against

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long-term effect on bioactive components and antioxidant

Long-Term Effect on Bioactive Components and Antioxidant

Different studies have already evaluated the effect of HPP or thermal pasteurization (TP) in the composition and antioxidant activity of orange juices [18,20,21]. However, only a single study compared the long-term effect of the use of both techniques in the processing of orange juice [ 22 ], and only the effects on carotenoid and flavonoid

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effects of antioxidants on heat-induced trans fatty acid

Effects of antioxidants on heat-induced trans fatty acid

To elucidate the relation between heat-induced cis/trans isomerisation and thermal oxidative degradation of double bonds in unsaturated lipids, we investigated the effects of several edible antioxidants on these two molecular structural changes of double bonds in triolein (cis-9, 18:1) and trilinolein (cis-9, cis-12, 18:2), which were heated at 180 °C.

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suppression of the formation of furan by antioxidants during

Suppression of the formation of furan by antioxidants during

Suppression effect of AA on formation of furan in FGSM at different UV-C fluences. 5% (w/v) AA was applied to FGSM solutions prior to be exposed to UV-C fluences at 0, 0.3, 1.5, 2.4, 3.0, 6.0, and 9.0 J/cm 2, respectively. Each data bar was an average of triplicate measurement ± SD.

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effect of thermal processing on free and bound phenolic

Effect of thermal processing on free and bound phenolic

Thermal processing is a traditional method for processing hawthorn into food or medicine. In this study, the compositions of free and bound phenolic compounds in raw hawthorn were analyzed by ultra-performance liquid chromatography quadrupole-time of flight mass spectrometry, and the effect of thermal processing on phenolics and antioxidant activity was determined.

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effects of antioxidants on the thermal degradation of a

Effects of Antioxidants on the Thermal Degradation of a

The effects of two commonly used antioxidants in the fiber industry and two secondary arylamine antioxidants used in turbine engine oil on the thermal behavior of the lubricants were investigated. Phenyl-α-naphthylamine (PAN) shows a significant improvement in the thermal stability of the lubricant used in this study and could be considered as

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antioxidants | free full-text | radical response: effects of

Antioxidants | Free Full-Text | Radical Response: Effects of

The increase in electron leakage and elevated ROS levels during thermal exposure arise in part from suppression of the electron transport chain and ATP synthesis. Acute exposure (3 h) of broiler chickens to heat stress rapidly suppressed activity of mitochondrial respiratory complexes (I, III, and IV) and increased ROS production in the liver

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effect of thermal treatment on glucosinolates and antioxidant

Effect of thermal treatment on glucosinolates and antioxidant

The effects of various thermal processing treatments (blanching, boiling and steaming) of red cabbage, Brassica oleracea L. ssp. capitata f.rubra cv. ‘Autoro’, were assessed for the levels of glucosinolates (GLS), total phenols (TP), total monomeric anthocyanins (TMA), l-ascorbic acid (L-AA) and soluble sugars, as well as for the antioxidant potential by the ferric reducing ability power

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effects of antioxidants and the solid component on the

Effects of antioxidants and the solid component on the

Thus, as expected, the antioxidants enhance the thermal stability. Comparison of the results from TGA (Figs. 2 and 3, where 1,440 min is equal to 24 h, which is the time for the oven-aging heating) and those from oven-aging shows similar effect of antioxidants. However, for the same composition, the weight loss is lower for the TGA results than

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(pdf) effect of antioxidants on the incidence of wound

(PDF) Effect of Antioxidants on the Incidence of Wound

Reactive oxygen species contribute to burn-mediated immune suppression, and as the use of antioxidants has a positive effect on immune function, this may reduce the incidence of wound infection

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influence of antioxidants on spontaneous combustion and coal

Influence of antioxidants on spontaneous combustion and coal

This may be because the antioxidants formed an oxidative barrier and prevent moisture and highly volatile organics from escaping from the coal internal surface during low-temperature oxidation. 3.2. Effects of antioxidants on coal properties. Table 2 provides the results of treated and untreated coal properties for six coal samples.

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experimental investigation on the cooling and suppression

Experimental investigation on the cooling and suppression

The thermal runaway (TR) of lithium ion batteries (LIBs) becomes a potential risk of inducing serious fire accidents, threatening people's lives and property. Therefore, it is urgent to determine an effective method to prevent or mitigate this hazardous process. This work experimentally studies the suppression, delaying and cooling effects of liquid nitrogen (LN) on TR of LIBs. Besides, the

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antioxidant effect of hydrogen nanobubble contributes to

Antioxidant Effect of Hydrogen Nanobubble Contributes to

Keywords: Antioxidant; Hydrogen Nanobubble; Tumor Cell. Introduction. Hydrogen is known to have a strong antioxidant effect, derived by its high reducing property [1]. However, hydrogen is difficult to dissolve in water. Thus, an exclusive device is required to generate the hydrogen water [2,3].

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