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1.
A factorial design was used to study the effect of dietary oxidized sunflower oils (fresh, heated at low temperatures, and heated at high temperatures), DL-alpha-tocopheryl acetate (0 or 100 mg/kg), and Zn supplementation (0 or 600 mg/kg) on the composition, oxidative stability, and sensory quality of dark chicken meat with skin from animals fed with a Se supplement (Se-enriched yeast, 0.6 mg of Se/kg). The positional and geometrical isomers of linoleic acid were increased in raw meat from chickens fed oils oxidized at high temperatures. In addition, supplementation with alpha-tocopheryl acetate increased the alpha-tocopherol content, whereas 2-thiobarbituric acid (TBA) values and lipid hydroperoxide content were reduced. Likewise, TBA values, rancid aroma, and rancid flavor also decreased in cooked dark meat. However, none of the dietary factors studied affected consumer acceptability scores of cooked meat. Furthermore, Zn supplementation increased the Se content in raw meat.  相似文献   

2.
This study evaluates the effects of replacing beef tallow added to rabbit feeds (3% w/w) by different doses (0%, 1.5% and 3% w/w) of n-6- or n-3-rich vegetable fat sources (sunflower and linseed oil, respectively) and alpha-tocopheryl acetate supplementation (0 and 100 mg/kg) on the fatty acid composition, alpha-tocopherol content, and oxidation levels [assessed by analyzing thiobarbituric acid (TBA) and lipid hydroperoxide values] in rabbit meat. We also measured these parameters after cooking and refrigerated storage of cooked rabbit meat. Both dietary alpha-tocopheryl acetate supplementation and the dose and source of fat added to feeds influenced meat fatty acid composition, modifying the n-6/n-3 ratio, which was more nutritionally favorable when linseed oil was used. Furthermore, the addition of linseed oil and the supplementation with alpha-tocopheryl acetate enhanced long-chain PUFA biosynthesis. However, the addition of 3% linseed oil increased meat oxidation, and although it was reduced by dietary supplementation with alpha-tocopheryl acetate in raw meat, this reduction was not as effective after cooking. Therefore, dietary supplementation with 1.5% linseed oil plus 1.5% beef tallow and with alpha-tocopheryl acetate would be recommended to improve the nutritional quality of rabbit meat.  相似文献   

3.
This study investigated the effect of feeding broilers with diets differing in dietary fat source (lard, sunflower oil, olive oil) and vitamin E (basal vs supplemented with 200 mg of alpha-tocopheryl acetate/kg) on meat lipid oxidative stability. The diets differed by their degree of unsaturation and included the natural antioxidant alpha-tocopherol (vitamin E). Glutathione peroxidase (GSHPx) activity was measured in raw meat and ranged from 3.62 to 8.06 nmol NADPH/min/mg protein. The enzyme activity was influenced by the degree of unsaturation of the diet. Capillary gas chromatography analyses showed that dietary alpha-tocopherol accumulated in the muscle tissue and contributed to a better oxidative stability of the raw and cooked meat. Thigh meat alpha-tocopherol levels ranged from 2.73 to 3.62 microg/g in unsupplemented chickens whereas levels from 8.69 to 13.37 microg/g were observed in the thigh meat from alpha-tocopherol supplemented animals. The inclusion of olive oil and alpha-tocopherol in the animal diet gave lower thiobarbituric acid reactive substance (TBARS) values and lower GSHPx activity. High correlations were found between the parameters studied. The results suggest that the glutathione peroxidase activity could be used as an indicator of the meat oxidative stability. A negative relationship was observed between GSHPx activity and tissue alpha-tocopherol levels, and a positive relationship was evidenced between TBARS and antioxidant enzyme activity.  相似文献   

4.
Ninety, 21-day-old, Japanese quail (Coturnix coturnix japonica) divided into three groups with five subgroups each were fed a basal diet that served as control or a basal diet containing 5 or 10% of dried tomato pulp (DTP), a byproduct of the tomato-processing industry. The DTP contained lycopene and beta-carotene at 281 and 24.3 mg kg(-)(1) of dry weight, respectively. On day 42 of age, birds were slaughtered, and carcasses were trimmed for breast meat. To assess the effect of dietary treatment on the oxidative stability of raw and cooked meat, raw meat was subjected to iron-induced lipid oxidation, whereas both raw and cooked meats were subjected to refrigerated storage at 4 degrees C. The extent of lipid oxidation was determined on the basis of the malondialdehyde (MDA) formed through the use of third-order derivative spectrophotometry. Results showed that after 6 and 9 days of refrigerated storage, MDA values in raw meat were increased. The increase was higher (P < 0.05) for the 10% DTP group and lower (P < 0.05) for the 5% DTP group, compared to control. An analogous oxidation profile was observed for cooked meat at 3, 6, and 9 days of storage. Iron-induced lipid oxidation of raw meat showed that the 10% DTP group as well as the control group exhibited MDA values that did not differ (P > 0.05) from each other at all time points, whereas the 5% DTP group presented MDA values that, although not differing from those of the other groups at 0 and 50 min, were significantly (P < 0.05) lower than those of the other groups at 100 and 150 min of iron-induced lipid oxidation. These results suggested that inclusion of dried tomato pulp in feed at a level of 5% exerted an antioxidant effect, whereas addition at level of 10% exerted a prooxidant effect. Mean alpha-tocopherol levels in the control, 5% DTP, and 10% DTP groups were 2.2, 2.1, and 1.4 mg kg(-)(1) of meat, respectively. Fatty acid analysis showed that the 10% DTP group had a higher (P < 0.05) content of total polyunsaturated fatty acids and a greater (P < 0.05) unsaturated/saturated fatty acid ratio compared to control. There might be an interaction between DTP and alpha-tocopherol that is of importance for the balance between pro- and antioxidative activities. Future experiments should be designed to explore the interaction between individual carotenoids and tocopherols in order to better elucidate their role in oxidative changes.  相似文献   

5.
The effects of dietary oregano essential oil and alpha-tocopheryl acetate supplementation on the oxidative stability of long-term frozen stored turkey meat were investigated. Thirty 12-week-old turkeys, randomly divided into five groups, were given a basal diet or a basal diet supplemented with 200 mg of alpha-tocopheryl acetate kg(-1), or 100 or 200 mg of oregano oil kg(-1), or 100 mg of oregano oil plus 100 mg of alpha-tocopheryl acetate kg(-1) for 4 weeks prior to slaughter. Lipid oxidation in breast and thigh meat was assessed after 1, 3, 6, and 9 months of frozen storage at -20 degrees C prior to or following 7 days of refrigerated storage at 4 degrees C. Results showed that oregano oil increased the oxidative stability of breast and thigh meat during the frozen storage. Dietary oregano oil at the inclusion level of 200 mg kg(-1) feed was significantly (p < 0.05) more effective in delaying lipid oxidation compared to the level of 100 mg kg(-1), but equivalent to dietary alpha-tocopheryl acetate supplementation at 200 mg kg(-1), which in turn was inferior to dietary supplementation of 100 mg kg(-1) oregano essential oil plus 100 mg kg(-1) alpha-tocopheryl acetate that was significantly (p < 0.05) superior to all other treatments. Thigh meat was more susceptible to oxidation than breast meat, although the former contained alpha-tocopherol at markedly higher levels. Mean alpha-tocopherol levels in breast and thigh meat from all treatments decreased during the frozen storage, the decrease being sharper between 1 and 3 months of frozen storage for breast and between 3 and 6 months for thigh meat. Oregano oil supplementation increased (p < 0.05) the retention of alpha-tocopherol in meat, the increase being positively correlated with the supplementation level. However, the retention of alpha-tocopherol in meat could only partly elucidate the antioxidant activity exhibited by dietary oregano oil supplementation.  相似文献   

6.
Procyanidins from Vitis vinifera seeds: in vivo effects on oxidative stress   总被引：3，自引：0，他引：3  
The purpose of this study was to evaluate the effect of supplementation with procyanidins from Vitis vinifera on markers of oxidative stress. Ten healthy volunteers received a daily dose of 110 mg of procyanidins for 30 days. Fasting venous blood samples were taken before and at the end of the supplementation period and after 7 days of wash-out. The total antioxidant activity and the plasma concentrations of alpha-tocopherol were not modified. Conversely, the levels of alpha-tocopherol in red blood cell membranes increased significantly from 1.8 +/- 0.1 to 2.8 +/- 0.2 mg/g. Similarly, the lymphocyte oxidized DNA [8-oxo-7,8-dihydro-2'-deoxyguanosine/2'-deoxyguanosine ratio] was reduced from 7.23 +/- 2.47 to 2.34 +/- 0.51, and the red blood cell membrane fatty acid composition shifted to a higher level of polyunsaturated fatty acids. On the basis of these results, it may be suggested that dietary procyanidins exert their antioxidant protection in vivo by sparing liposoluble vitamin E and reducing DNA oxidative damage.  相似文献   

7.
The color of fresh meat is one of the most important quality criteria of raw muscle foods. This red color is principally due to the presence of oxymyoglobin. The present study was undertaken to examine the effect of a diet rich in polyunsaturated fatty acids (PUFA), the addition of NaCl, and the influence of dietary supplementation with vitamin E on calf muscle oxymyoglobin oxidation (color) and lipid peroxidation. Vitamin E was added to the feed at a concentration of 4000 mg/day for 90 days before slaughter. This diet increased the alpha-tocopherol concentration in muscle membrane from 2.6-2.8 to 6.5-7.0 microg/g of fresh weight. It was found that the diet rich in PUFA and, especially, the addition of NaCl increased muscle lipid peroxidation and oxymyoglobin oxidation as indicated by the contents of thiobarbituric acid-reactive substances and substances that impaired color value readings during storage at 4 degrees C. Both undesirable reactions during storage were controlled very efficiently by the presence of a critically high concentration of alpha-tocopherol in the muscle tissues. The findings concerning the antioxidant activity of alpha-tocopherol in this study form additional evidence of its efficient protection against oxidative reactions during storage of muscle tissues and its potential to maintain a high nutritional value in them.  相似文献   

8.
Polyunsaturated fatty acids (PUFAs) and exercise-induced stress are known to increase the oxidative susceptibility of lipids in muscle tissue. In contrast, antioxidative enzymes, e.g., catalase, superoxide dismutase, and glutathione peroxidase, are known to help sustain the delicate oxidative balance in biological tissue upon the application of stressors. The present study investigates the combined effect of different diet-induced muscle PUFA contents and preslaughter stress on the activity of antioxidative muscle enzymes and the oxidative stability of cooked meat. An increased content of unsaturated fatty acids in the tissue led to a decreased activity of lactate dehydrogenase in the plasma, indicating increased cell integrity. Catalase activity in the muscle tissue increased with increasing PUFA levels. However, this upregulation in antioxidative status of the muscle could not counteract the subsequent development of accelerated lipid oxidation in cooked meat as measured in terms of thiobarbituric acid reactive substances. Moreover, preslaughter stress induced increasing oxidative changes with elevated PUFA levels in the muscle tissue.  相似文献   

9.
The application of lipid UV absorption (235, 269, and 280 nm) to follow up lipid oxidation in dark chicken meat has been evaluated using raw and cooked samples with different alpha-tocopherol contents (modulated by dietary supplementation). To this purpose, when absorption was measured at 235 nm, second-derivative spectrophotometry did not show any significant advantage over nonderivative spectrophotometry. For absorption at 269 and 280 nm, nonderivative spectrophotometry more sensitively monitored lipid oxidation than second- and third-derivative spectrophotometry. In addition, only direct measurements at 235 and 269 nm and second-derivative measurements at 235 nm showed a limited usefulness to follow up lipid oxidation in our samples. However, these UV absorption parameters were much less effective than lipid hydroperoxide values measured through a ferrous oxidation-xylenol orange method and 2-thiobarbituric acid values determined by a third-derivative spectrophotometric method with acid aqueous extraction.  相似文献   

10.
The objectives of this study were to investigate the effects of dietary fat (6% lard and sunflower and olive oil) and supplementation of alpha-tocopheryl acetate or beta-carotene on vitamin E content and lipid oxidation in raw, cooked, and chilled-stored broiler leg meat. Vitamin E increased its tissue level, reducing lipid oxidation. The oxidative stability of leg meat tended to decrease with dietary sunflower oil. Effects of beta-carotene on vitamin E levels and oxidation depended on dietary fat and its concentration in feed, decreasing vitamin E, mainly at 50 ppm. beta-Carotene at 15 ppm acted as antioxidant in fresh and cooked meat in the sunflower and olive oil diets. However, in stored meat, beta-carotene at 50 ppm increased TBARS, probably due to a decrease in vitamin E content and direct prooxidant effects per se. It is suggested that the antioxidant effect of beta-carotene requires the presence of vitamin E in tissues.  相似文献   

11.
The volatile compounds generated in meat from Iberian and lean pigs after four different treatments (raw, refrigerated, cooked, and refrigerated cooked meat) were analyzed. The different treatments showed different volatile profiles. Methyl alcohols and ketones (such as 2-ethyl-hexan-1-ol, 2-methyl-butan-1-ol, 3-methyl-butan-1-ol, and 3-hydroxy-butan-2-one) were the most representative in refrigerated meat because of the degradation of carbohydrates and proteins together with the Strecker degradation pathway. Lipid-derived volatiles were the most abundant in cooked meat and refrigerated cooked meat. Meat from different pig breeds presented different volatile profiles, probably due to different enzymatic and oxidative deterioration susceptibility. Otherwise, the fat content and its compositional characteristics also played an important role in the generation of volatiles. As compared to samples from lean pigs, muscles from Iberian pigs showed a higher content of heme iron that may have promoted the generation of higher content of total lipid-derived volatiles during the refrigeration of cooked meat. Despite that, the formation of volatiles with low thresholds and related to intense rancidity perception likely to be derived from polyunsaturated fatty acids was higher in lean pork than in meat from Iberian pigs. This might be expected to lead to a more intense development of a warmed over flavor during refrigeration of cooked samples from lean pigs.  相似文献   

12.
Cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils were evaluated for their fatty acid composition, carotenoid content, tocopherol profile, total phenolic content (TPC), oxidative stability index (OSI), peroxide value, and antioxidant properties. All tested seed oils contained significant levels of alpha-linolenic acid ranging from 19.6 to 32.4 g per 100 g of oil, along with a low ratio of n-6/n-3 fatty acids (1.64-3.99). The total carotenoid content ranged from 12.5 to 30.0 micromoles per kg oil. Zeaxanthin was the major carotenoid compound in all tested berry seed oils, along with beta-carotene, lutein, and cryptoxanthin. Total tocopherol was 260.6-2276.9 mumoles per kg oil, including alpha-, gamma-, and delta-tocopherols. OSI values were 20.07, 20.30, and 44.76 h for the marionberry, red raspberry, and boysenberry seed oils, respectively. The highest TPC of 2.0 mg gallic acid equivalents per gram of oil was observed in the red raspberry seed oil, while the strongest oxygen radical absorbance capacity was in boysenberry seed oil extract (77.9 micromol trolox equivalents per g oil). All tested berry seed oils directly reacted with and quenched DPPH radicals in a dose- and time-dependent manner. These data suggest that the cold-pressed berry seed oils may serve as potential dietary sources of tocopherols, carotenoids, and natural antioxidants.  相似文献   

13.
Two types of commercial meat patties were analyzed to evaluate the effect of two applied cooking methods on the lipid fraction and the cholesterol oxidation process during heating. Microwave heating hardly modified the fatty acid profiles of both chicken and beef patties, whereas frying in olive oil increased oleic and eicosapentaenoic acids and decreased linoleic and docosahexaenoic acids in both types of products. Frying improved the omega6/omega3 fatty acids ratio in beef patties from 10.67 (raw) to 5.37 (fried). Total cholesterol oxidation product (COP) increments were 5.3-6.1-fold with microwave heating and 1.5-2.6-fold with frying. Chicken patties, raw and cooked, had a COP content twice as high as the corresponding beef ones.  相似文献   

14.
The effects of oxidized dietary lipid and the role of vitamin E on lipid profile, retained tocopherol levels, and lipid oxidation of juvenile Atlantic cod (Gadus morhua) were evaluated following a 9-week feeding trial. Four isonitrogenous experimental diets containing fresh or oxidized (peroxide value of 94 mequiv/kg) fish oil with or without added vitamin E (alpha-tocopherol or mixed tocopherols) were fed to juvenile cod in duplicate tanks. There was no significant (P > 0.05) influence on major lipid classes of cod liver and muscle by diet with the exception of sterols. Sterols content was increased in liver but decreased in muscle by oxidized dietary oil in the absence of vitamin E. Dietary vitamin E supplementation decreased the sterols level in cod liver but with no significant (P > 0.05) effect on their level in the muscle. Fatty acid composition varied between lipid fractions in muscle tissue and was affected by the diet. Oxidized oil significantly (P < 0.05) decreased the deposition of alpha-tocopherol in liver but not in muscle. gamma- and delta-Tocopherols from dietary tocopherol mixtures were retained at very low levels in liver, but higher retention was observed in muscle tissue. The oxidative state of both liver and muscle, as measured by the 2-thiobarbituric acid reactive substances (TBARS) and headspace propanal, negatively correlated with tissue vitamin E levels. It is suggested that oxidized oil affected juvenile Atlantic cod by causing vitamin E deficiency in certain tissues and that these effects could be alleviated by supplementation of a sufficient amount of dietary vitamin E. The results also indicate that mixed tocopherols were good antioxidants for Atlantic cod, although less effective than alpha-tocopherol alone in many tissues with the exception of muscle, where gamma- and delta-tocopherols were deposited at relatively high levels.  相似文献   

15.
The fatty acid profile of the subcutaneous fat of pigs and its evolution throughout fattening as affected by dietary conjugated linoleic acid (CLA), monounsaturated fatty acids (MUFA), and their interaction (CLAxMUFA) were studied. Three levels (0, 1, and 2%) of an enriched CLA oil (28% cis-9, trans-11 and 28% trans-10, cis-12 CLA) were combined with two levels of MUFA (low, 19% average; and high, 39% average) for pig feeding (288 gilts). Subcutaneous shot-biopsies were taken from 48 animals at the beginning of the trial (S1, 70 kg), 14 days later (S2, 80 kg), and at slaughter (S3, 107 kg). Inclusion of CLA in the diet caused an increase during fattening in cis-9, trans-11 CLA, trans-10, cis-12 CLA, and saturated fatty acids (SFA) contents of pig backfat and a decrease in MUFA and polyunsaturated fatty acids (PUFA). MUFA supplementation also led to a MUFA enrichment of backfat. The interaction CLAxMUFA affected the SFA content. The rates of accumulation of CLA isomers, SFA, and MUFA throughout the trial did not follow a linear behavior, such rates being higher from S1 to S2 than from S2 to S3. These rates were also influenced by dietary CLA and MUFA levels. The increase in the ratio of saturated to unsaturated fatty acids of backfat caused by dietary CLA might be balanced by supplementation of pig diets with MUFA.  相似文献   

16.
A ferrous oxidation-xylenol orange (FOX) method was adapted to measure lipid hydroperoxides (LHP) in raw and cooked dark chicken meat. Its applicability was evaluated using samples with different alpha-tocopherol contents or unsaturation degrees (both modulated by dietary supplementation). The FOX assay can work as an induced method because there is some oxidation of the sample extract during the incubation of the reaction. Consequently, it allows assessment of sample susceptibility to oxidation (response after some hours of incubation) and comparison of samples that are highly oxidized or readily susceptible to oxidation through their absorbance after 30 min of incubation. It is highly specific for LHP and showed a linear relationship between volume of meat extract and absorbance. However, the most suitable volume of extract and incubation time must be studied for each kind of sample. The use of butylated hydroxytoluene during this incubation is strongly discouraged because it attenuated the reaction by radical stabilization, thus diminishing Fe(III) formation and leading to a lower response.  相似文献   

17.
The balance between the vitamin E (tocochromanols) and polyunsaturated fatty acid (PUFA) contents mainly determines the susceptibility to lipid peroxidation and the storage stability of corn oil. In 1997, field experiments were conducted at two different locations to evaluate a collection of 30 corn hybrids for fatty acid profiles and tocochromanol contents. Hybrids differed significantly (p < 0.01) for major fatty acids, as well as for tocochromanol contents and composition. The major fatty acids were palmitic, oleic, and linoleic acids, whose contents were in the ranges 9.2-12.1%, 19.5-30.5%, and 53.0-65.3%, respectively. The tocopherol contents ranged as follows: alpha-tocopherol, 67-276 mg (kg of oil)(-1); beta-tocopherol, 0-20 mg (kg of oil)(-1); gamma-tocopherol, 583-1048 mg (kg of oil)(-1); delta-tocopherol, 12-71 mg (kg of oil)(-1); total tocopherol, 767-1344 mg (kg of oil)(-1). gamma-Tocopherol was the predominant derivative among all tocopherols. The tocotrienol contents were in the ranges 46-89, 53-164, and 99-230 mg (kg of oil)(-1) for alpha-, gamma-, and total tocotrienol contents, respectively. The tocotrienol profile was not characterized by the predominance of any tocotrienol homologue. alpha-Tocopherol was positively correlated with PUFA (r = 0.41) and with the vitamin E equivalent (vit E equiv) (r = 0.84), and it was not correlated with gamma-tocopherol. gamma-Tocopherol was highly correlated with total tocopherol and tocochromanol contents (r = 0.93 and r = 0.90, respectively), indicating that the contribution of this vitamer to the total tocochromanol content is the most important among all tocochromanols. The high positive correlation found between the vit E/PUFA ratio and the vit E equiv, as well as the absence of correlation between this ratio and PUFA indicates that a higher vit E/PUFA ratio can be easier achieved be increasing the vitamin E content than by modifying fatty acid profile in corn oil.  相似文献   

18.
Headspace oxygen in sample vial for the purge-and-trap dynamic headspace/gas chromatography method oxidizes meat if held hours before purging, influences volatile profiles, and misrepresents the true composition of volatiles. Helium flush and helium flush plus oxygen absorber were used to eliminate residual oxygen and minimize oxidative changes in meat during sample holding time. Both helium flush and helium flush plus oxygen absorber treatments were effective in preventing an increase in 2-thiobarbituric acid reactive substances (TBARSs) and volatiles production in raw meat for up to 640 min of sample holding. With helium flush plus oxygen absorber, only 1-octen-3-ol increased during the 1280-min sample holding time. However, the hexanal peak in raw meat was interfered by 2,6-dimethyl heptane when oxygen absorber was added. Therefore, use of oxygen absorber was not appropriate for raw meat. Helium flush reduced oxidative changes in cooked meat during sample holding time but was not able to stop oxidative changes in meat after 160 min sample holding. A combination of helium flush and oxygen absorber was effective in preventing volatiles production in cooked meat for over 20 h of sample holding at 4 degrees C.  相似文献   

19.
The chemical composition (fatty acids, tocopherols, and sterols) of the oil from 14 samples of turpentine (Pistacia terebinthus L.) fruits is presented in this study. The oil content of the samples varied in a relatively small range between 38.4 g/100 g and 45.1 g/100 g. The dominating fatty acid of the oil is oleic acid, which accounted for 43.0 to 51.3% of the total fatty acids. The total content of vitamin E active compounds in the oils ranged between 396.8 and 517.7 mg/kg. The predominant isomers were alpha- and gamma-tocopherol, with approximate equal amounts between about 110 and 150 mg/kg. The seed oil of P. terebinthus also contained different tocotrienols, with gamma-tocotrienol as the dominate compound of this group, which amounted to between 79 and 114 mg/kg. The total content of sterols of the oils was determined to be between 1341.3 and 1802.5 mg/kg, with beta-sitosterol as the predominent sterol that accounted for more than 80% of the total amount of sterols. Other sterols in noteworthy amounts were campesterol, Delta5-avenasterol, and stigmasterol, which came to about 3-5% of the total sterols.  相似文献   

20.
In this present study, we investigated the effects of cocoa extract containing polyphenols and methylxanthines prepared from cocoa powder on the biochemical parameters of obese-diabetic (Ob-db) rats. Obese-diabetic (Ob-db) rats were developed using a high-fat diet (49% fat, 32% carbohydrate, and 19% protein from total energy, kcal) for 3 months, followed by a low dose (35 mg/kg body weight) streptozotocin (STZ) injection. Cocoa extract (600 mg/kg body weight/day) was given to the rats for 4 weeks. The results indicated that there were no significant differences in fasting plasma glucose and insulin level after 4 weeks of cocoa extract administration. Oral glucose tolerance test revealed that cocoa supplementation in Ob-db rats significantly (p < 0.05) reduced plasma glucose at 60 and 90 min compared to unsupplemented Ob-db rats. Plasma free fatty acid and oxidative stress biomarker (8-isoprostane) were significantly (p < 0.05) reduced after cocoa supplementation. Superoxide dismutase activity was enhanced in Ob-db compared to that in nonsupplemented rats. However, no change was observed in catalase activity. The results showed that cocoa supplementation had an effect on postprandial glucose control but not for long term (4 weeks). Moreover, cocoa supplementation could reduce circulating plasma free fatty acid and 8-isoprostane and may enhance the antioxidant defense system.  相似文献   

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