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Velasco, Joaquı́n; Dobarganes, Carmen

doi:10.1002/1438-9312(200210)104:9/10<661::aid-ejlt661>3.0.co;2-d

Cited by 371 publications

(70 citation statements)

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“…The tocopherols constitute the lipophilic antioxidant group and are noted for their effective inhibition of lipid oxidation in all vegetable oils [58]. …”

Section: Discussionmentioning

confidence: 99%

In Vivo Evaluation of the Anti-Inflammatory Effect ofPistacia lentiscusFruit Oil and Its Effects on Oxidative Stress

Khedir

Mzid

Bardaa

et al. 2016

Evidence-Based Complementary and Alternative Medicine

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In order to find new topical anti-inflammatory agents, we had recourse to a medicinal plant. This work was designed to determine the topical anti-inflammatory effect of Pistacia lentiscus fruit oil (PLFO), using carrageenan-induced paw edema rat model, and to evaluate its effects on oxidative stress. The topical anti-inflammatory activity of PLFO was compared to Inflocine® and estimated by measuring the diameter of paw edema, for 5 hours at a 1-hour interval. After that the rats were scarified and the inflamed paw tissue was removed for the exploration of some parameters of oxidative stress and histopathology. PLFO showed a significant anti-inflammatory activity in comparison with the Inflocine. The percentages of edema inhibition were 70% and % 51.5% (p < 0.01), respectively, after five hours. The treatment with PLFO and Inflocine led to significant increases (p ≤ 0.05) in the activities of CAT, SOD, and GPX and significant decreases in the MDA level and AOPP activity in the paw tissue after Carr injection, in comparison with the Carr group. Therefore, our findings demonstrate that PLFO might accelerate the development of new drugs which could be used scientifically as a source for natural health products in the treatment of topical inflammation.

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“…The tocopherols constitute the lipophilic antioxidant group and are noted for their effective inhibition of lipid oxidation in all vegetable oils [58]. …”

Section: Discussionmentioning

confidence: 99%

In Vivo Evaluation of the Anti-Inflammatory Effect ofPistacia lentiscusFruit Oil and Its Effects on Oxidative Stress

Khedir

Mzid

Bardaa

et al. 2016

Evidence-Based Complementary and Alternative Medicine

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“…Oil oxidation initially passes through a slow induction period to form hydroperoxides as primary products, which are expressed by PVs of the oils. Hydroperoxides significantly increase after the induction period [ 20,29 ] and have measurable absorption at 3471 cm −1 . Figure shows changes in the A , ln A , and 1/ A of ROOH bonds in the four edible oils with time.…”

Section: Resultsmentioning

confidence: 99%

Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Wang

Chen

Jing

et al. 2020

Euro J Lipid Sci & Tech

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Edible oils are studied to analyze their reaction kinetics during oxidation and predict shelf life at ambient temperature. Rapeseed oil (RO), soybean oil (SO), linseed oil (LO), and peanut oil (PO) are detected via Fourier transform infrared spectroscopy with a mesh cell as spectral acquisition accessory. The reaction kinetics of ROOH bonds, C═O bonds, trans double bonds (TDBs), and carbon chain skeletons (CCSs) are determined by absorbance changes in their characteristic absorption peaks. Prediction models for shelf life based on various characteristic absorption peaks are converted via the reaction kinetics equations of the oils. Results show that first-order reaction kinetics are used to describe absorbance changes of ROOH bonds in PO, SO, and LO, while zero-order reaction kinetics are used to describe the absorbance changes in RO. Both C═O bonds and CCS absorbance changes in the four oils satisfy first-order reaction kinetics. TDBs absorbance changes in PO, SO, and LO are in accordance with zero-order reaction kinetics. The regression equations of reaction kinetics exhibit good fitting degree (coefficient of determination, R 2 > 0.9000) and statistical significance (p < 0.001), indicating that the proposed method can be used to analyze the reaction kinetics of oil oxidation and predict shelf life. Practical Applications: The reaction kinetics of RO, SO, LO, and PO are studied at ambient temperature and the shelf life is predicted by using FTIR spectroscopy based on the absorbance changes of ROOH bonds, C═O bonds, TDB bonds, and CCS in the oils. The shelf life of edible oils can be more effectively predicted in this case and provide a practical reference for food industries. Furthermore, the proposed technique is rapid, green, and accurate, and allows real-time characterization of absorbance changes in various characteristic absorption peaks, which corresponded to different oxidation products. By this method, it is possible to reflect real-time information for different quality indices (such as peroxides and acid values) of oil oxidation simultaneously, and unnecessary to measure these indices directly one by one, saving manpower and material resources. Therefore, FTIR spectroscopy is convenient for the rapid evaluation of oxidation stability and shelf life of edible oils under ambient temperature.

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“…Glutamine was detected in 324 all modern samples but not in historic samples, and its deamination products glutamate and 325 5-oxoproline were detected in higher concentration in all 17 samples, although at much 326 higher concentration in modern than historic samples. Oxidation, which is widely 327 documented in the degradation of oil paintings (Oakley et al 2015) and food spoilage 328 (Velasco and Dobarganes 2002) also occurs in dental calculus. For example, the ratio of 329 cholesterol and its oxidation product 7-ketocholesterol was reversed between modern and 330 historic calculus, and kynurenin, an oxidation product of tryptophan that is known to 331 accumulate in archaeological bone over time (Cappellini et al 2012), was detected in 332 historic calculus while tryptophan was absent.…”

Section: 3 Comparison Of Dental Calculus and Saliva Metabolomes 275mentioning

confidence: 99%

The dental calculus metabolome in modern and historic samples

Velsko

Overmyer

Speller

et al. 2017

Preprint

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IntroductionDental calculus is a mineralized microbial dental plaque biofilm that forms throughout life by precipitation of salivary calcium salts. Successive cycles of dental plaque growth and calcification make it an unusually well-preserved, long-term record of host-microbial interaction in the archaeological record. Recent studies have confirmed the survival of authentic ancient DNA and proteins within historic and prehistoric dental calculus, making it a promising substrate for investigating oral microbiome evolution via direct measurement and comparison of modern and ancient specimens.ObjectiveWe present the first comprehensive characterization of the human dental calculus metabolome using a multi-platform approach.MethodsUltra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) quantified 285 metabolites in modern and historic (200 years old) dental calculus, including metabolites of drug and dietary origin. A subset of historic samples was additionally analyzed by high-resolution gas chromatography-MS (GC-MS) and UPLC- MS/MS for further characterization of polar metabolites and lipids, respectively. Metabolite profiles of modern and historic calculus were compared to identify patterns of persistence and loss.ResultsDipeptides, free amino acids, free nucleotides, and carbohydrates substantially decrease in abundance and ubiquity in archaeological samples, with some exceptions. Lipids generally persist, and saturated and mono-unsaturated medium and long chain fatty acids appear to be well-preserved, while metabolic derivatives related to oxidation and chemical degradation are found at higher levels in archaeological dental calculus than fresh samples.ConclusionsThe results of this study indicate that certain metabolite classes have higher potential for recovery over long time scales and may serve as appropriate targets for oral microbiome evolutionary studies.

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Cited by 371 publications

References 0 publications

In Vivo Evaluation of the Anti-Inflammatory Effect ofPistacia lentiscusFruit Oil and Its Effects on Oxidative Stress

In Vivo Evaluation of the Anti-Inflammatory Effect ofPistacia lentiscusFruit Oil and Its Effects on Oxidative Stress

Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

The dental calculus metabolome in modern and historic samples

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