presentazione standard di powerpoint - unifi · mini rev med chem. 2018 apr 23. sourdough mix of...
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H2O2 + Fe2+ → ˙OH + OH− + Fe3+
New Insight into the Role of Reactive Oxygen Species (ROS) in Cellular Signal-Transduction Processes Int. Rev Cell Mol 2015;319:221-54
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Mitochondrial DNA damage and reactive oxygen species inneurodegenerative diseaseFEBS Lett. 2018 Mar;592(5):728-742
ROS Are GoodTrends in Plant Science, 2017, Vol. 22, No. 1
Oxidative Medicine and Cellular Longevity 2016, Article ID 5276130,
Oxidative stress and microRNAsin vascular diseases.Int J Mol Sci. 2013 Aug22;14(9):17319-46
Special issue on oxidative stress in health and disease.Cell Biochem Biophys. 2013 Nov;67(2):215-8
Reactive Oxygen Species in Metabolicand Inflammatory Signaling.Circ Res. 2018 Mar 16;122(6):877-902
Finché la produzione di ROS è bassa l’effetto è benefico in quanto agiscono da molecole segnalatrici
Archives of Biochemistry and BiophysicsVolume 595, 1 April 2016, Pages 33–39
Generation and propagation of radical reactions on proteinsBBA – Bioenergetics . 2001, 1504; 196-219,
Perossidi, idroperossidi,Dimeri, aggregati di proteine
Perossidazionelipidica
Danni al DNA
Free radicals, natural antioxidants, and their reaction mechanismsRSC Adv., 2015, 5, 27986
Role of vitamin E as a lipid-soluble peroxyl radical scavenger: in vitro and in vivo evidence. Free Radic BiolMed. 2014; 66:3-12.
Catechine e antocianine
oleuropeina
SF protects against the incidence and progression of cancer via several mechanisms including inhibiting phase I cytochrome P450 enzymes, inducing cell-cycle arrest and apoptosis, reducing inflammation, and, modulating the nuclear factor-erythroid-2- related factor 2/Kelch-like ECH-associated protein 1 pathway
BROCCOLI
Glucosinolates from pak choi and broccoli induce enzymes and inhibitinflammation and colon cancer differently. Food Funct. 2014 Jun;5(6):1073-81
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Omega-3 fatty acids and inflammatory processes: from molecules to man. Biochem Soc Trans. 2017 Oct 15;45(5):1105-1115
Omega-3 fatty acids in obesity and metabolicsyndrome: a mechanistic update. J Nutr Biochem. 2018 Feb 27;58:1-1
Resveratrol mitigates lipopolysaccharide-mediated acute inflammationin rats by inhibiting the TLR4/NF-κBp65/MAPKs signaling cascadeScientific Reports 2017, 7; Article number: 45006
Benefit of Oleuropein Aglycone for Alzheimer's Disease by Promoting Autophagy. Oxid Med Cell Longev. 2018 Feb20;2018:5010741
Potential Therapeutic Effects of Oleuropein Aglycone in Alzheimer's Disease.Curr Pharm Biotechnol. 2016;17(11):994-1001
Oleuropein improves insulin resistance in skeletal muscleby promoting the translocation of GLUT4. J Clin BiochemNutr. 2017 Nov;61(3):196-202
Anticancer effects of oleuropein.Biofactors. 2017 Jul 8;43(4):517-528
Novel antioxidant and anti‐inflammatorypeptides from the Siamese crocodile(Crocodylus siamensis) hemoglobin hydrolysateBiotechnol Appl Biochem. 2017
Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects. Nutrients 2017 9: 970
Antioxidant and anti-inflammatorypeptide fractionfrom salmon by product proteinhydrolysates by peptic hydrolysis. Food ResearchInternational, 2012. 49(1):92–98
Egg and Soy-Derived Peptides and Hydrolysates: A Review of Their Physiological Actions against Diabetes and Obesity.Nutrients. 2018 Apr 28;10(5)
Anticancer Activity of BacterialProteins and Peptides. Pharmaceutics. 2018 Apr 30;10(2)
Peptide based therapeutics and their use for the treatment of neurodegenerative and otherdiseases.Biomed Pharmacother. 2018 Apr17;103:574-581
Nutraceuticals for Skin Care: A Comprehensive Review of Human Clinical Studies.Nutrients. 2018 Mar 24;10(4).
Bioactive peptides from selectedlatin american food crops - A nutraceutical and molecularapproach.Crit Rev Food Sci Nutr. 2018 Feb1:1-27.
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Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review. Food Chem. 2018; 245:205-222 Production and Functionality of Food-derived bioactive peptides: A review.Mini Rev Med Chem. 2018 Apr 23
SourdoughMix of water and flour fermented bylactobacilli and yeast
Backslopping methodUse of the ”mother dough” to start a newfermentation with fresh water and flour
Better tasteBetter nutritional propertiesLonger shelf life
Idrolisi di glutenine e gliadine
Riduzione del contenuto di glutine
Formazione di prodotti secondari
Formazione di peptidi
Sequenza dei principali peptidi