Rabbit Serum amyloid A ELISA Kit

Experimental and clinical studies have demonstrated the effect of phytosterols (PS) on reducing plasma levels of cholesterol and LDL-c, but the effects of plant sterols beyond cholesterol-lowering are still questionable. Since inflammation and endothelial dysfunction are involved in the pathogenesis of atherosclerosis, this study aims to evaluate the effect of PS on biomarkers involved in atherosclerosis progression and whether these effects are independent of alterations in plasma LDL-c levels. Thirty-eight moderately hypercholesterolemic volunteers (58 +/- 12 years; LDL-c >= 130 mg/dL) were randomly assigned to consume 400 mL/day of soy milk or soy milk + PS (1.6 g/day) for 4 weeks in a double-blind, placebo-controlled, cross-over study. Blood samples were collected and lipid profiles and biomarkers for inflammation and endothelial dysfunction determined. The results showed that PS treatment reduced endothelin-1 plasma concentration by 11% (p = 0.02) independently of variations in plasma levels of LDL-c. No alterations were observed regarding fibrinogen, IL-6, hs-CRP, SAA, TNF alpha, or VCAM-1 between placebo and PS-treated groups. Furthermore, PS reduced total plasma cholesterol concentration (-5,5%, p < 0.001), LDL-c (-6.4%, p < 0.05), triglycerides (-8.3%, p < 0.05), and apo B (-5.3%, p < 0.05), without changing HDL-c concentration (p > 0.05). Therefore, PS supplementation effectively lowers endothelin-1 independently of the reductions in plasma levels of LDL-c, contributing to the comprehension of the effect of plant sterols on endothelial function and prevention of cardiovascular diseases.

Advances in food science ineludibly require a profound study of food chemistry fundamentals. Consequently, we need to explore the environment where life and all underlying biological processes occur: the molecular level. The progress made in the last few years in relation to meat protein biochemistry enables revisiting the role that sulphur amino acids (SAA) play as redox-active muscle components. Beyond their participation as building blocks in the de novo synthesis of muscle proteins, protein thiols and other sulphur-containing species are active in controlling metabolic pathways, enzymatic processes, and redox reactions. Supplementation of SAA over nutritional requirements has been found to protect muscle lipids and proteins against oxidation, with subsequent benefits in terms of water-holding capacity, colour stability and sensory properties. As strong nucleophilic compounds, protein thiols establish assorted molecular interactions with other meat and non-meat electrophilic species (i.e. phytochemicals). Those interactions have been found to display remarkable effects on the redox properties, functionality and digestibility of meat proteins. The comprehension of these chemistry fundamentals enables a rationale manipulation of SAA via animal nutrition and/or food formulation to guarantee meat quality and safety and furthermore, develop novel, safer and more nutritious muscle foods, with increased oxidative stability.