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STOP EATING IT! 99% of People Thinks is Medicine, But It Hurts You! Applied Biological Chemistry Flasxeed 64Article wtress 6 Cite this article. Oxidaitve details. Chia seed and Antidepressant for fibromyalgia seed oils are Antidepressant for fibromyalgia in Flaxseed for sports performance fatty acids, oxidattive are susceptible to oxixative deterioration. The aim of this study was to determine the oxidative stability of chia seed and flax seed oils and enhance the stability using rosemary or garlic extracts. During accelerated storage at 65 °C for 14 days, the antioxidant abilities of rosemary or garlic extracts were evaluated and compared with those of butylated hydroxy toluene, ascorbyl palmitate, and α-tocopherol using peroxide value, conjugated dienoic acids, free fatty acid, thiobarbituric acid value analysis. Active ingredients of rosemary and garlic extracts were also determined.Flaxseed for preventing oxidative stress -
In bulk oil, polar antioxidants are more protective in lipid oxidation by being oriented in the air-oil interface compared to nonpolar antioxidants because nonpolar antioxidants are remained in the oil phase as mentioned in polar paradox [ 32 ]; thus, carnosic acid and rosmarinic acid present in the rosemary extract may play an important role to protect against lipid oxidation of the oils.
In oils rich in long chain-fatty acids, high γ-tocopherol content and low α-tocopherol show synergetic antioxidant effect with carnosic acid rich in rosemary extract [ 33 ]. Thus, polar antioxidants in rosemary extract and garlic extract may have synergetic effect with endogenous γ-tocopherol in the chia seed and flax seed oils.
The results of the fatty acid composition analysis using GC—MS are shown in Fig. Palmitic acid C , stearic acid C , linoleic acid C , and α-linolenic acid C were the fatty acids found in chia seed and flax seed oils. α-Linolenic acid was the major polyunsaturated fatty acid and its contents in chia seed oil and flax seed oil were In accordance with our result, the α-linolenic acid content of chia seed oil and flax seed oil was reported to be as high as The numbers of 0 and 14 refer to day 0 and day 14 of accelerated storage, respectively.
Linolenic acid content in the control decreased from Chia seed and flax seed oil samples treated with antioxidants showed decreased loss of linolenic acid content, compared to that in the control.
Particularly, the addition of rosemary or garlic bulb extracts resulted in decreased loss of linolenic acid content compared to that observed on using AP, BHT, or α-tocopherol.
The results of tocopherol analysis using HPLC are shown in Fig. Extracts of rosemary and garlic retained the γ-tocopherol content, which can further prevent lipid oxidation.
Thus, the oils treated with rosemary or garlic extracts may prolong shelf-lives. After 14 days of storage, α-tocopherol was not detected in all oils including α-tocopherol treated oils.
It is likely that α-tocopherol was utilized as an antioxidant during accelerated storage; thus, it was not remained after accelerated storage. There is little information regarding the changes in volatile compounds in flax seed oil, and to our knowledge there is no study regarding the volatiles of chia seed oil.
Thus, herein, the profiles of plain chia seed and flax seed oil samples untreated with antioxidants were analyzed during accelerated storage Tables 4 — 5 , and Figs.
Representative GC chromatogram of a chia seed oil and b flax seed oil samples stored at 65 °C for 14 days. Volatile code numbers are provided in Table 4. Changes in the relative concentrations of lipid oxidation-related volatiles in chia seed oil and flax seed oil during accelerated storage.
Six samples were injected per storage point. Representative GC chromatograms are shown in Fig. A total of 34 volatile compounds, including 10 aldehydes, 3 ketones, 5 alcohols, 5 acids, 3 furans, and 8 additional compounds, were identified in fresh and stored chia seed oil and flax seed oil, and have been listed in Table 4.
Aldehydes, ketones, alcohols, dienes, and acids are commonly formed volatiles in stored edible oils; these are responsible for unpleasant rancid odors and reduced shelf-life [ 40 ].
The presence of hexanal, nonanal, 2-octanal, 1-hexanol, hexanoic acid, octanoic acid, and α-pinene were confirmed by comparing with the standards.
Additionally, various terpenes such as limonene were identified in both oils, which are the characteristic odor-active volatiles in chia seeds and flax seeds [ 41 , 42 ].
Limonene is a consumer's favorite aromatic substance that is often added to detergents and foods. Stored chia seed and flax seed oils day 14 contained more volatiles than fresh oils day 0. For instance, 2E, 4E -decadienal and 1- 4-ethylphenyl ethanone were newly formed after the storage of chia seed oil, whereas 2E -decenal was newly formed after storage of flax seed oil.
At day 14, strong rancid odor was detected in both samples, and therefore, the storage test was stopped. The rancid odor may be caused by the formation of lipid oxidation-related volatiles.
In particular, aldehydes, ketones, alcohols, furans, and acids either were newly formed or increased in concentration. The major volatile compounds vary in different oxidized unsaturated fatty acids. For example, with autoxidation of oleic acid, nonanal is produced from the 9- or hydroperoxide; octanal and heptane from the hydroperoxide; decanal and 2-undecenal from the 8-hydroperoxide; octane from the hydrioperoxide [ 43 ].
Autoxidized linoleic acid derived volatiles include 2,4-decadienal, methyl octanoate, 3-nonenal, and 9-oxononanoate produced by cleavage on the 9-hydroperoxide; hexanal, pentane, 1-pentanol, and pentanal from the hydroperoxide; 2-heptenal from the hydroperoxide [ 43 ].
However, autoxidized linolenic acid produce decatrienal, methyl octanoate from the 9-hydroperoxide; 2,4-heptadienal from the hydroperoxide; 3-hexenal and 2-pentenal from the hydroperoxide; propanol and ethane from the hydroperoxide [ 43 ].
The major volatile compounds reported in oxidized linoleic acid-rich oil are hexanal, 2-butane, heptanal, 2-heptenal, 2E -octenal, nonanal, 2-decenal, 1-hexanol, and hexanoic acid [ 44 , 45 , 46 ]. Additionally, nonanal and 2,4-heptadienal are representative lipid oxidation products of oleic and linolenic acids [ 47 ].
Changes in selected lipid oxidation-related volatiles found in chia seed and flax seed oils during accelerated storage are shown in Fig. Hexanal, nonanal, 2,4-heptadienal, Z heptenal, 1-hexanol, hexanoic acid, 3-octenone, and 2-pentylfuran were selected because they are reported as representative lipid oxidation volatiles and exhibited significant changes during accelerated storage in this study.
Storage markedly increased the concentrations of aldehydes in both chia seed and flax seed oils. Hexanal is commonly used as an oxidation marker, and its concentration in chia seed oil increased from 4.
The concentration of nonanal increased by two-fold in both oils. Nonanal has an aldehydic odor [ 49 ]. Furthermore, 2,4-heptadienal was the most abundant before and after storage in both oils among the identified volatiles.
Its concentration in chia seed oil increased four times from Thus, 2,4-heptadienal may be used as an oxidation marker in chia seed and flax seed oils. Lipid oxidation produces off-flavor and various volatiles are responsible for the off-flavor.
For example, oxidized linoleic acid derived volatiles such as hexanal, 2Z -octenal, 2E -nonenal, 1-octeneone, 3-octeneone, and 2E -octenal are known for their intense aroma impact by GC—olfactometry [ 50 ].
Methyl linolenic acid derived volatiles with intense aroma impact include 2E,6Z -nonadienal, Z -1,5-octadienone, 3E,5Z -octadienone, and 2Z hexenal [ 51 ]. Soybean oil with high flavor score better ones showed a negative correlation with pentane, pentanal, hexanal, 2E -heptenal, 2E,4E -heptadienal, 2E,4Z -decadienal, and 2E,4E -decadienal, analyzed by GC analysis [ 52 ].
The largely increased 2,4-heptadienal may be responsible for the intense off-flavor in chia seed and flax seed oils after 14 day accelerated storage.
Among the alcohols, the concentration of 1-hexanol in chia seed oil increased from 0. The concentrations of hexanoic acid were increased significantly after accelerated storage in both chia seed oil and flax seed oil from 1. Hexanoic acid has a fatty, sweaty, and cheese-like odor [ 49 ].
Furthermore, increased concentrations of ketones were observed, specifically those of 3-octenone. Meanwhile, 2-pentylfuran concentration in chia seed oil and flax seed oil increased from 0.
Among the terpenes, the major odor-active compounds in chia seed and flax seed oils were α-pinene, o-xylene, β-myrcene, d -limonene, and p-cymene. Terpenes such as α-pinene, β-pinene, d -limonene, myrcene and cymene are responsible for the pleasant aromas of essential oils [ 53 ].
Terpene contents gradually decreased with some disappearing after accelerated storage. Therefore, the loss of terpenes may indicate quality loss with respect to chia seed and flax seed oils. In previous studies, stripped oils have often been used to compare the antioxidant power of the antioxidant-added oils [ 54 ].
However, we did not employ this stripping technique because we wanted to identify the retained concentration of naturally occurring antioxidants such as γ-tocopherol after storage. However, little is known about their oxidation stabilities and how to protect oil from oxidation using natural antioxidants.
To address this, the oxidation stabilities of untreated and treated with extracts of rosemary or garlic chia seed oil and flax seed oil were determined using Rancimat test and accelerated storage test.
Additionally, the changes in fatty acid composition, tocopherol content, and volatiles related to lipid oxidation were investigated. The results were compared with those of oils treated with commonly used antioxidants such as AP, BHT, and α-tocopherol.
The Rancimat test and the evaluation of the primary and secondary indicators of oxidation, i. Meanwhile, garlic extract prevented lipid oxidation better than α-tocopherol in most of the assays during accelerated storage.
γ-Tocopherol, the main tocopherol present in the oils was better retained in the treated chia seed and flax seed oils after 14 day storage. In addition, 33 volatiles were identified, and some were newly formed or have increased concentrations during accelerated storage. The volatile composition was dependent on the type of oil, and the amount of each volatile increased or decreased at a different rate.
The concentration of lipid oxidation-related volatiles such as hexanal increased significantly, whereas that of terpenes such as limonene decreased significantly.
The newly formed volatiles or the volatiles that increased at high rate such as 2,4-heptadienal can be used as markers for the lipid oxidation of chia seed and flax seed oils. Our study suggests that antioxidants from natural sources, i. Sargi SC, Silva BC, Santos HMC, Montanher PF, Boeing JS, Júnior S, Oliveira O, Souza NE, Visentainer JV Antioxidant capacity and chemical composition in seeds rich in omega chia, flax, and perilla.
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Eur J Lipid Sci Technol Download references. This study was financially supported by the Youlchon Foundation Nongshim Corporation and its affiliated companies in South Korea. This research was supported by the Chung-Ang University Graduate Research Scholarship in This work was supported by the National Research Foundation of Korea NRF Grant funded by the Korean government MSIP, Grant Numbers NRFR1F1A Department of Food Science and Technology, Chung-Ang University, Anseong, , South Korea.
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Download PDF. Article Open access Published: 16 January Oxidative stability of chia seed oil and flax seed oil and impact of rosemary Rosmarinus officinalis L. Abstract Chia seed and flax seed oils are rich in polyunsaturated fatty acids, but are susceptible to oxidative deterioration. Introduction Flax Linum usitatissimum seeds and chia Salvia hispanica seeds are rich sources of α-linolenic acid.
Materials and methods Chemicals, reagents, and oil samples Acetic acid, chloroform, 1-butanol, 2-thiobarbituric acid, and other reagents were purchased from Sigma-Aldrich St. Preparation of rosemary and garlic bulb extracts Extraction was performed according to the protocol proposed by Wang et al.
Determination of organosulfur compounds in garlic bulb extract Organosulfur compounds in the garlic bulb extract was determined by headspace solid-phase microextraction HS-SPME coupled to a gas chromatography apparatus B GC, Agilent Technologies, Santa Clara, CA employing an Agilent C mass selective detector.
Statistical analysis All experiments were performed in triplicate. Results and discussion Determination of rosmarinic acid, rosmanol, carnosol, and carnosic acid in the rosemary extract and organosulfur compounds in the garlic bulb extract Rosmarinic acid, rosmanol, carnosol, and carnosic acid in the rosemary extract were determined using an UHPLC-QqQ and Table 1.
Table 1 Contents of rosmarinic acid, rosmanol, carnosol, and carnosic acid in rosemary extract Full size table. Table 2 Organosulfur compound composition in garlic bulb extract Full size table. Table 3 Induction period times h of untreated and antioxidant-treated chia seed oil and flax seed oil as determined by Rancimat tests Full size table.
Oxidative stability during accelerated storage Lipid oxidation indicator values Lipid oxidation indicator values during the accelerated storage of chia seed and flax seed oils after antioxidant treatments are shown in Fig. Full size image. Table 4 Identified volatile compounds in chia seed and flax seed oils during accelerated storage Full size table.
Table 5 Changes in the relative concentrations of odor-active volatiles in chia seed and flax seed oils during accelerated storage Full size table. References Sargi SC, Silva BC, Santos HMC, Montanher PF, Boeing JS, Júnior S, Oliveira O, Souza NE, Visentainer JV Antioxidant capacity and chemical composition in seeds rich in omega chia, flax, and perilla.
Food Sci Technol — Article Google Scholar Bodoira RM, Penci MC, Ribotta PD, Martínez ML Chia Salvia hispanica L. LWT — Article CAS Google Scholar Ayerza R, Coates W Composition of chia Salvia hispanica grown in six tropical and subtropical ecosystems of South America.
Figure 1 c and Figure 1 d show the results of the comet assay and micronuclei test, respectively. Figures 2 a - c show the activity of superoxide dismutase SOD , catalase CAT and glutathione peroxidase GPx , respectively.
These enzymatic parameters showed no alterations. Epidemiologic and clinical evidence supports the beneficial effect of flaxseed consumption in adult individuals. To our knowledge, no study to date has compared the presentation forms grain or flour while examining the metabolic effects of the intake of brown and golden flaxseed in healthy volunteers.
No significant differences were observed in these parameters during the study period. These findings are consistent with studies by Stuglin and Prasad [12] who found no significant differences in blood pressure during a 4-week intervention using Oxidative stress is a condition resulting from an imbalance between production and inactivation of reactive oxygen species ROS and it plays an important role in the pathogenesis of several diseases [13].
ROS attack unsaturated fatty acids in biological membranes, resulting in lipid peroxidation as well as desaturation of proteins and DNA. Many functional foods have been studied for their capacity to reduce the oxidative damage and flaxseed has been shown to produce antioxidant effects in human and animal model studies [5] [14].
Lipid peroxidation is a complex process that involves the interaction of ROS with polyunsaturated fatty acids of cell membranes, resulting in the formation of hydro or lipoperoxides, which are highly reactive and can initiate an oxidative cascade, with severe damage to the integrity of the membrane [15].
The decrease in MDA le- vels after flaxseed supplementation demonstrates a reduction in lipid peroxidation in both GFG and BFG groups. Figure 2. Oxidative defenses markers in healthy volunteers in trial period.
In a superoxide dismutase activity; b catalase activity; c glutathione peroxidase activity. In agreement with these findings, a study by Prasad [16] demonstrated a reduction in serum MDA levels in hypercholesterolemic rabbits after treatment with a flax lignan complex isolated from flaxseed, suggesting that these substances are responsible for the observed effects.
Furthermore, one type of flaxseed lignan, SDG, exhibited antioxidant activity by either direct radical scavenging or by inhibition of lipid peroxidation [17]. In our study, the results are probably related to the greater amounts of flavonoids Table 2 and polyunsaturated fatty acids PUFA , found in the flaxseed grains, suggesting that these compounds are responsible for the reduction in lipid peroxidation.
It has been well established that flaxseeds containing PUFA are highly susceptible to oxidative deterioration. This oxidative deterioration results in decreased nutritional quality. The oxidative modifications of proteins caused by ROS primarily affect amino acid side chains and carbonyl group formation is one product of these modifications [20].
The results of this study, show a decrease in protein carbonyl levels after supplementation with flaxseed grains, indicating a reduction in oxidative protein changes. However, this effect was not observed with the use of flaxseed flour.
Chang et al. As previously mentioned, the PUFA content and greater amounts of flavonoids found in flaxseed grains suggest that these compounds are responsible for the reduction in protein carbonyl levels observed in this study.
In addition to lipid and protein oxidation, reactive species can also cause DNA damage. The impacts include damage and fragmentation of the DNA bases and, if not repaired, may lead to chromosomal mutations that disrupt the normal gene expression and create abnormal proteins that are detrimental to cell viability and cellular function [22].
Another biomarker for DNA damage widely used in humans because of its simplicity and rapidity is a measure of the micronuclei frequency in human peripheral blood leucocytes [23]. In this study, the comet assay and micronuclei frequency were used to assess DNA damage in healthy individuals and to evaluate the possible role of flaxseed in reversing or preventing this damage.
All groups exhibited normal values in these two tests during the trial period, demonstrating that flaxseed is not able to produce cytogenetic changes.
These findings are consistent with the studies of Bub et al. Studies have shown that diets rich in antioxidants can protect against oxidative damage to lipids, proteins and nucleic acids [25].
Flaxseed has a high concentration of polyphenols especially lignans. Regular consumption of foods rich in polyphenols can increase the potential of antioxidant defense against oxidative damage and prevent oxidation of lipids and proteins by neutralizing certain free radicals [21].
Humans have several antioxidant defense systems that all operate differently in the detoxification of reactive species. Among them, the antioxidant enzyme system appears to be the main way of removing reactive species formed during intracellular metabolism [26].
The activity of antioxidant enzymes SOD, CAT and GPx did not change significantly after 14 days of supplementation with flaxseed of both varieties and forms of presentation. This enzymatic profile is probably related to the time period of the protocol, since other studies involving antioxidant enzymes usually observed positive correlations during 30 days of intervention with polyphenol-rich meals [27].
In conclusion, this study showed that golden flaxseed grains are more effective in reducing oxidative parameters even in a short supplementation period. The results indicate that markers of oxidative damage such as lipid peroxidation and carbonyl protein content dropped significantly with supplementation of golden flaxseed grains.
Therefore, even a short supplementation period 2 weeks with golden flaxseed grains can be an important cofactor in the prevention of diseases that are based on the production of free radicals. and Sihag, M. Journal of Food Science and Technology, 51, and De Mejia Gonzalez, E.
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and Thompson, L. Nutrition Research, 19, and McCord, J. This work and the related PDF file are licensed under a Creative Commons Attribution 4. Login 切换导航. Home Articles Journals Books News About Services Submit. Home Journals Article.
Protective Role of Golden Flaxseed Linum usitatissimum L. Against Oxidative Damage in Lipids and Proteins of Healthy Volunteers.
DOI: Abstract Flaxseed Linum usitatissimum L. Oxidative parameters showed significant reductions p. Keywords Golden Flaxseed Grains , Antioxidant , Oxidative Damage. Share and Cite:. Zuravski, L. and Manfredini, V. Journal of Biosciences and Medicines , 3 , doi: Introduction Flaxseed Linum usitatissimum L.
Materials and Methods 2. Chemicals All reagents were purchased from Sigma Chemical Co. Louis, MO, USA. Plant Material Brown and golden flaxseed were obtained from Cerélus Company Ijuí, State Rio Grande do Sul, Brazil on February of
Antidepressant for fibromyalgia record managers: refer to Wound healing remedies Data Strss Definitions if submitting registration or results information. Preventinf assess oxidaitve Antidepressant for fibromyalgia, each patient Flaxseed for preventing oxidative stress a journal to ascertain what side effects if any strews most Fkaxseed among consumers of this dose oxidatife Antidepressant for fibromyalgia. Side effects could include, but were not limited Lean chicken breast sandwich, nausea, bloating, diarrhea or pregenting. Other even rarer side effects could be bleeding, flushing, or anaphylaxis. Secondary Outcome Measures strwss Measure levels of flaxseed metabolism in the blood of patients with cystic fibrosis [ Time Frame: one month ] 10 patients with cystic fibrosis consumed 40 grams of flaxseed daily. One time per week four times totalblood was drawn to assess systemic levels of flaxseed metabolites. Measure biomarkers of systemic oxidative stress [ Time Frame: one month ] 10 patients with CF who had consumed 40 grams daily of flaxseed had urine and blood collected once weekly to ascertain potential effects of flaxseed consumption on systemic biomarkers of oxidative stress, including F2-isoprostanes, 8-oxo-dGuo, TNFa, IL-6, IFNg.
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