Brasil | Artículos de revistas
dc.creatorBARBOSA, Ana C. L.
dc.creatorLAJOLO, Franco M.
dc.creatorGENOVESE, Maria I.
dc.date.accessioned2012-10-19T03:15:20Z
dc.date.accessioned2018-07-04T14:55:04Z
dc.date.available2012-10-19T03:15:20Z
dc.date.available2018-07-04T14:55:04Z
dc.date.created2012-10-19T03:15:20Z
dc.date.issued2011
dc.identifierJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, v.91, n.4, p.721-731, 2011
dc.identifier0022-5142
dc.identifierhttp://producao.usp.br/handle/BDPI/19457
dc.identifier10.1002/jsfa.4242
dc.identifierhttp://dx.doi.org/10.1002/jsfa.4242
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1616244
dc.description.abstractBACKGROUND: The objective of this study was to investigate the effect of chronic ingestion of free and protein-associated soy isoflavones on the antioxidant status in male Wistar rats. Free isoflavone (iso), protein-associated soy isoflavone (iso + prot) and soy protein (prot) extracts were administered for 30 days by gavage to the rats at a dosage of 1 mg aglycone isoflavones per 200 g body weight, adjusted daily, and the prot group was given the same concentration of soy protein received by the iso + prot group. Antioxidant capacity of plasma, thiobarbituric acid-reactive substance (TBARS) and glutathione (GSH) levels and catalase (CAT), glutathione peroxidase (GPx) and superoxide dismutase (SOD) activities in plasma, erythrocytes and tissues and gene expression levels in liver and kidney were evaluated. RESULTS: Chronic ingestion of free but not of protein-associated soy isoflavones nor of solely soy protein increased plasma antioxidant capacity and GPx activity in erythrocytes. Soy protein increased CAT activity and gene expression in liver. SOD activity in erythrocytes was increased by all treatments. CONCLUSION: The overall results confirm that dietary soy isoflavones have a positive effect on antioxidant status, enhancing antioxidant capacity of plasma and antioxidant enzymes in various tissues, but the effects are dependent on the form of administration and on a complex mechanism of antioxidant status balance on the organism. (C) 2010 Society of Chemical Industry
dc.languageeng
dc.publisherWILEY-BLACKWELL
dc.relationJournal of the Science of Food and Agriculture
dc.rightsCopyright WILEY-BLACKWELL
dc.rightsrestrictedAccess
dc.subjectantioxidant status
dc.subjectantioxidant enzymes
dc.subjectisoflavones
dc.subjectmRNA
dc.subjectsoybean
dc.subjectsoy protein
dc.titleEffect of free or protein-associated soy isoflavones on the antioxidant status in rats
dc.typeArtículos de revistas


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