Distribution of Lipid-Soluble Antioxidants in Lipoproteins From Healthy Subjects. I. Correlation With Plasma Antioxidant Levels and Composition of Lipoproteins

Dietary flavonoids with a catechol structure increase α-tocopherol in rats and protect the vitamin from oxidation in vitro

“…If that were the case, one would expect similar changes in the cholesterol content of the lipoprotein fractions, in which cholesterol and tocopherol concentrations are closely correlated (52). However, the increases in vitamin E in this study were not accompanied by corresponding changes in cholesterol levels (Table 3).…”

Effect of microalga Spirulina platensis (Arthrospira platensis) on hippocampus lipoperoxidation and lipid profile in rats with induced hypercholesterolemia

“…The oxidation of LDL (low-density lipoprotein) is indicated as a cause of atherosclerosis. Factors capable of avoiding this oxidation and modifying the quantities of lipoproteins constitute a way of decreasing the formation of the atherosclerotic plaque (Peruguini et al, 2000). Epidemiological and clinical studies established an inverse relation between the intake of compounds with antioxidant effects and the incidence of chronic diseases, like the cardiovascular ones (Belay, 2002).…”

Spirulina platensis effects on the levels of total cholesterol, HDL and triacylglycerols in rabbits fed with a hypercholesterolemic diet

“…One of the most known cases is the "French paradox", an apparent compatibility of a diet with high fat ingestion with a low incidence of atherosclerosis, due to the consumption of red wine, which presents considerable amounts of antocyanins, natural pigments with phenolic structure (Renaud and Lorgeril, 1992;Amaral et al, 1995). Considering the high cost of the medicaments, alternative treatments for the control of the hypercholesterolemia have been used in the popular medicine as the ingestion of capsules of poly-unsaturated fatty acids or fruits and vegetables extracts that present substances with antioxidant potential, as the eggplant and the mate (Gugliucci, 1996;Perugini et al, 2000;Schinella et al, 2000). Among the substances with antioxidant potential, are the ascorbic acid and the phenolic compounds (Gardner et al, 2000).…”