2007
DOI: 10.1016/j.toxlet.2007.06.015
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Preventive effect of d-psicose, one of rare ketohexoses, on di-(2-ethylhexyl) phthalate (DEHP)-induced testicular injury in rat

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Cited by 77 publications
(49 citation statements)
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“…It has 70% relative sweetness but only 0.3% energy of sucrose [1], and is suggested as an ideal sucrose substitute for food products [2]. It has important physiological functions, such as blood glucose suppressive effect [3], [4], reactive oxygen species scavenging activity [5], [6], and neuroprotective effect [7]. In addition, it can improve the gelling behavior and produces good flavor during food process [8], [9].…”
Section: Introductionmentioning
confidence: 99%
“…It has 70% relative sweetness but only 0.3% energy of sucrose [1], and is suggested as an ideal sucrose substitute for food products [2]. It has important physiological functions, such as blood glucose suppressive effect [3], [4], reactive oxygen species scavenging activity [5], [6], and neuroprotective effect [7]. In addition, it can improve the gelling behavior and produces good flavor during food process [8], [9].…”
Section: Introductionmentioning
confidence: 99%
“…Our microarray analyses revealed that the genes encoding oxidative stress proteins such as glutathione peroxidase 1 (GPX1) and glutathione S-transferase alpha type 4 (GSTA4) were downregulated by MEHP, possibly as a consequence of testosterone inhibition [38]. GPX1 and GSTA are essential for activation of the 17α-hydroxylase and 17,20 lyase activities of the enzyme through electrostatic interactions with their cofactors, principally cytochrome b5 and P450 oxidoreductase (POR) [39].…”
Section: Discussionmentioning
confidence: 98%
“…The rare sugar d-psicose is the C-3 epimer of d-fructose, has 70% of relative sweetness but only 0.3% of energy of sucrose [8,9], and has been approved as Generally Regarded as Safe (GRAS) by U.S. Food and Drug Administration (DFA). It has enormous physiological benefits including blood glucose suppressive property [10], neuroprotective effect [11], reactive oxygen species scavenging activity [12], and anti-obesity effect [13,14]. In addition, d-psicose has been considered to be able to improve food quality, for examples, it increases the gelling property and produces higher antioxidant activity and pleasant flavor through Maillard reaction with food proteins [15], and it facilitates melting of the crystalline structure in rice flour upon heating and inhibits re-crystallization during http storage [16].…”
Section: Introductionmentioning
confidence: 99%