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Bioactive Components of Garlic and their Effect on the Reduction of Cadmium Toxicity in Food 10,50zł

Autor: Małgorzata Dżugan

ISBN: 978-83-7338-876-5

Rok wydania: 2013

Liczba stron: 126

Format: B5

Oprawa: broszurowa

Cena: 10,50 zł (z VAT)

 

 

Contents:

 

Abstract

 

Used abbreviations

 

1. Introduction

1.1. Cultivated and wild garlic

1.2. Chemistry of garlic

1.3. Health benefits of garlic

1.4. Organosulfur compounds as protectors against cadmium toxicity

1.5. Using “in ovo” model in toxicity studies

 

2. Purpose of the study

 

3. Materials and methods

3.1. Chemicals

3.2. Garlic

3.3. Animals

3.4. “In ovo” experiment

3.4.1. Injection procedure

3.4.2. Experiment 1: A Protective effect of glutathione

3.4.3. Experiment 2: A protective effect of  N-acetylcysteine

3.4.4. Experiment 3: A protective effect of garlic extracts

3.5. Chemical analysis

3.5.1. AAS method

3.5.2. LA-ICP-MS method

3.5.3. Total sulfur content

3.5.4. GC-MS analysis

3.5.5. UPLC analysis

3.6. Biochemical analysis

3.6.1. Thiols content

3.6.2. FRAP

3.6.3. DPPH assay

3.6.4. Total phenolic content (TPC)

3.6.5. Enzyme assays

3.7. Antibacterial activity

3.8. Statistical analysis

 

4. Results

4.1. Bioactive components of garlic

4.1.1. Mineral composition

4.1.2. Antioxidant activity

4.1.3. Organosulfur compounds

4.1.4. Antibacterial activity

4.2. Protective effect of sulfur compounds against cadmium toxicity using in ovo model

4.2.1. Glutathione action

4.2.2. N-acetylcysteine action

4.2.3. Garlic extracts action

 

5. Discussion

 

6. Conclusions

 

Streszczenie

 

References

Data dodania pozycji do sklepu: czerwiec 2013.
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