Thesis (Ph. D.)--Virginia Commonwealth University, 2008. / Prepared for: Dept. of Human Genetics. Bibliography: leaves 167-205.

Thesis (Ph.D.)--Virginia Commonwealth University, 2008. / Prepared for: Dept. of Human Genetics. Title from thesis description page. Includes bibliographical references.

Thesis (Ph.D.)--University of Nebraska-Lincoln, 2006. / Title from title screen (site viewed on Nov. 22, 2006). PDF text: 143 p. : ill. ; 5.19Mb. UMI publication number: AAT 3217531. Includes bibliographical references. Also available in microfilm and microfiche format.

Master of Science / Food Science Institute / Kelly J. K. Getty / In response to recent claims that synthetic antioxidants have the potential to cause toxicological effects and consumers’ increased interest in purchasing natural products, the meat and poultry industry has been seeking sources of natural antioxidants to replace synthetic antioxidants, which are currently being used by the industry. Due to their high phenolic compound content, fruits and other plant materials provide a good alternative to conventional antioxidants. Plum, grape seed extract, cranberry, pomegranate, bearberry, pine bark extract, rosemary, oregano, other spices, irradiated almond skins, and green tea have functionality as antioxidants in meat and poultry products. Pomegranate, pine bark extract, cinnamon, and cloves have exhibited stronger antioxidant properties than some of the synthetic antioxidants currently used by the meat and poultry industry. Of the discussed natural antioxidants, grape seed extract, cranberry, sage extract, thyme extract, basil extract, ginger extract, pine bark extract, and a Chinese 5-spice blend had the highest percent antioxidant activity (% AOA). (The quality of the antioxidant used may also impact its ability to function as an antioxidant). Some of these natural antioxidants have influenced color and sensory properties of finished meat and poultry products. Plum products used in meat and poultry products have increased redness of the finished product. In some products such as pork sausage or uncured meats, an increase in red color may be desired. Grape seed extract, pine bark extract, rosemary, almond skin powder, some spices and green tea extract have been shown to impact the color of finished meat or poultry products. Plum products and many other spices affect the overall sensory properties of meat or poultry products as well. Depending on the finished product, consumers may view these changes as positive or as negative. When selecting a natural antioxidant to use in a meat or poultry product, the sensory and quality impact on the product should be considered in order to achieve a product with the desired traits.

Yang, Yaping. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2013. / Includes bibliographical references (leaves 156-165). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstracts also in Chinese.

Thesis (Master)--İzmir Institute of Technology, İzmir, 2005. / Keywords: Antioxidants, gene expression, tumor suppressor genes. Includes bibliographical references (leaves. 51-63).

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Call number: LD2668 .T4 1949 O8 / Master of Science

Sepsis is a life threatening progression of a trauma or pathogen initiated systemic inflammatory response. Current treatment is supportive and depends mainly on antibiotics, fluids, and the careful administration of oxygen therapy. As sepsis progresses, it becomes a dysregulated inflammatory response, characterised by oxidative stress and excessive production of inflammatory cytokines, mitochondrial dysfunction and loss of antioxidant protection. Previous work on cells and animals has shown that novel antioxidants targeted to mitochondria may have a beneficial effect. To induce an inflammatory response and mitochondrial dysfunction, a human umbilical vein endothelial cell (HUVEC) in vitro mixed sepsis model with 0.2 μg/ml lipopolysaccharide (LPS) plus 20 μg/ml peptidoglycan (PepG) was used in the presence of a mitochondrially targeted vitamin E derivative, MitoVit E, and compared to the non-targeted vitamin E forms, Trolox and DL α-tocopherol acetate. Gene expression analysis was performed by quantitative polymerase chain reaction (qPCR) of the Toll-like receptor (TLR) 2 and 4 pathways from cells treated with the antioxidant +/- LPS/PepG for 4 h. Results showed that MitoVit E differentially regulated 11 genes compared to just four genes for the non-targeted forms of vitamin E. MitoVit E, Trolox and vitamin E were able to blunt IL-6 and IL-8 cytokine response in a dose-dependent manner. Inhibition of NFĸB gene and accessory protein expression was different for each antioxidant investigated along with effects on other inflammatory signalling proteins STAT 3 and MyD88. In addition, the antioxidants regulated radical production to similar extents, but had different effects on the reduced glutathione/oxidised glutathione, mitochondrial metabolic activity, mitochondrial membrane potential, oxygen consumption and mitochondrial number. In conclusion, MitoVit E showed encouraging effects in preventing dysregulation of the inflammatory response, maintaining mitochondrial membrane potential and radical production and normal cell function.

published_or_final_version / Biochemistry / Doctoral / Doctor of Philosophy