Increased Resistance to Oxidation of Betalain-enriched Human Low Density Lipoproteins

References

• Kanner, J., Harel, S. and Granit, R. (2001) "Betalains. A new class of dietary cationized antioxidants", J. Agric. Food Chem. 49, 5178–5185.
   PubMed Web of Science ®Google Scholar
• Butera, D., Tesoriere, L., Di Gaudio, E, Bongiorno, A., Allegra, M., Pintaudi, A.M., Koen, R. and Livrea, M.A. (2002) "Antioxidant activities of Sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: betanin and indicaxantihin", J. Agric. Food Chem. 50, 6895–6901.
   PubMed Web of Science ®Google Scholar
• von Elbe, J.H. (1975) "Stability of betalains as food colorants", Food Technol. 29, 42–46.
   Google Scholar
• Jimenez-Aparicio, A. and Gutierrez-Lopez, G. (1999) "Pro-ductions of food related colorants by culture of plant cells. The case of betalains", Adv. Exp. Med. Biol. 464, 195–210.
   PubMed Web of Science ®Google Scholar
• Stintzing, F.C., Schieber, A. and Carle, R. (2000) "Rote Beete als färbendes Lebensmittel-eine Bestandsaufnahme", Obst Gemuese Kartoffelverarbeitung (Fruit Vegetable Potato Proces) 85, 196–204.
   Google Scholar
• Mabry, T.J. (2001) "Selected topics from forty years of natural products research: betalains to flavonoids, antiviral proteins, and neurotoxic nonprotein amino acids", J. Nat. Prod. 64, 1596–1604.
   PubMed Web of Science ®Google Scholar
• Piattelli, M., Minale, L. and Prota, G. (1964) "Isolation structure and absolute configuration of indicaxanthin", Tetrahedron 20, 2325–2329.
   Web of Science ®Google Scholar
• Kobayashi, N., Schmidt, J., Nimtz, M., Wray, V. and Schliemann, W. (2000) "Betalains from christmas cactus", Phytochemistry 54, 419–426.
   PubMed Web of Science ®Google Scholar
• Escribano, J., Pedreflo, M.A., Garcia-Carmona, F. and Muftoz, R. (1998) "Characterization of the antiradical activity of betalains from Beta vulgaris L. roots", Phytochem. Anal. 9, 124–127.
   Web of Science ®Google Scholar
• Schwartz, S.J. and von Elbe, J.H. (1980) "Quantitative determination of individual betacyanin pigments by high-performance liquid chromatography", J. Agric. Food Chem. 28, 540–543.
   Web of Science ®Google Scholar
• Kleinveld, H.A., Hak-Lemmers, H.L.M., Stalenhoef, A.F.H. and Demaker, P.N.M. (1992) "Improved measurement of low density lipoprotein susceptibility to copper-induced oxi-dation: Application of a short procedure for isolating low-density lipoprotein", Clin. Chem. 38, 2066–2072.
   PubMed Web of Science ®Google Scholar
• Bradford, M.M. (1976) "A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye binding", Anal. Biochem. 72,248–254.
   PubMed Web of Science ®Google Scholar
• Pryor, W.A. and Castle, L. (1984) "Chemical methods for detection of lipid hydropermddes", In: Packer, L., ed, Methods in Enzymology (Academic Press, Orlando, FL) 105, pp 293–299.
   Web of Science ®Google Scholar
• Esterbauer, H., Gebicki, J., Puhl, H. and Jiirgens, G. (1992) "The role of lipid peroxidation and antioxidants in oxidative modification of LDL", Free Radic. Biol. Med. 13, 341–390.
   PubMed Web of Science ®Google Scholar
• Schwartz, S.J. and von Elbe, J.H. (1980) "Quantitative determination of individual betacyanin pigments by high-performance liquid chromography", J. Agric. Food Chem. 28, 540–543.
   Web of Science ®Google Scholar
• Jackman, R.L. and Smith, J.L. (1966) "Anthocyanins and betalains", In: Heandry, G.A.F. and Houghton, J.D., eds, Natural Food Colorants (Chapman and Hall, London, UK), pp 244–309.
   Google Scholar
• Esterbauer, H., Striegl, G., Puhl, H. and Rotheneder, M. (1989) "Continuous monitoring of the in vitro oxidation of human low density lipoprotein", Free Radic. Res. Commun. 6, 67–75.
   PubMed Web of Science ®Google Scholar
• Livrea, M.A., Tesoriere, L., Bongiorno, A., Pintaudi, A.M., Ciaccio, M. and Riccio, A. (1995) "Contribution of vitamin A to the oxidation resistance of human low density lipopro-teins", Free Radic. Biol. Med. 18, 401–409.
   PubMed Web of Science ®Google Scholar
• Buettner, G.R. (1993) "The pecking order of free radicals and antioxidants: lipid peroxidation, ek-tocopherol, and ascorb-ate", Arch. Biochem. Biophys. 300, 535–543.
   PubMed Web of Science ®Google Scholar
• Fukumoto, L.R. and Mazza, G. (2000) "Assessing antioxidant and promddant activities of phenolic compounds", J. Agric. Food Chem. 48, 3597–3604.
   PubMed Web of Science ®Google Scholar
• Decker, E.A. (1997) "Phenolics: prooxidants or antioxi-dants?", Nutr. Rev. 55, 396–398.
   PubMed Web of Science ®Google Scholar
• Wyler, H. (1972) "Biogenesis of betalains", Hoppe-Seyler's Zeitschrift fur Physiologische Chemie 353, 126–127.
   PubMedGoogle Scholar
• Delgado-Vargas, F., Jimenez, A.R. and Parades-Lopez, 0. (2000) "Natural pigments: carotenoids, anthocyanins, and betalains-characteristics, biosynthesis, processing, and stability", Crit. Rev. Food Sci. Nutr. 40, 173–289.
   Google Scholar
• Kobayashi, N., Schmidt, J., Wray, V. and Schliemann, W. (2002) "Formation and occurrence of dopamine-derived betacyanins", Phytochemistry 56, 429–436.
   Web of Science ®Google Scholar
• Belitz, H.D. and Grosch, W. (1987) Food Chemistry (Springer-Verlag, Berlin, Germany), p 177.
   Google Scholar
• Lin, J.C. and Olcott, H.S. (1995) "Ethoxyquin nitroxide", I. Agric. Food Chem. 23, 798–800.
   Google Scholar
• Patel, P.R., Boersma, B.J., Crawford, J.H., Hogg, N., Kirk, M., Kalyanaraman, B., Parks, D.A., Barnes, S. and Darley-Usmar, V. (2001) "Antioxidant mechanisms of isoflanones in lipid systems: Paradoxical effects of peroxyl radical scavenging", Free Radic. Biol. Med. 31, 1570–1581.
   PubMed Web of Science ®Google Scholar