Lipid Hydroperoxide-Derived Modification of Biomolecules - Kato, Yoji.; SpringerLink (Online service) (Dordrecht : Springer Netherlands : Imprint: Springer, 2014)
Preface. I Lipid peroxidation and small molecule adducts -- Lipid hydroperoxides as a source of singlet molecular oxygen -- The formation of lipid hydroperoxide-derived amide-type lysine adducts on proteins: a review of current knowledge -- Lipid hydroperoxide-derived adduction to amino-phospholipid in biomembrane -- Amide-type adduct of dopamine - Plausible cause of Parkinson diseases -- Determination of HEL (hexanoyl-lysine adduct): a novel biomarker for omega-6 PUFA oxidation -- Hexanoyl-lysine as a deterioration marker for rice during storage -- Cholesterol hydroperoxides and their degradation mechanism. II Pathophysiological consequences -- Amide-adducts in atherosclerosis -- Oxidative Modification of Lipoproteins -- Immunochemical Detection of Lipid Hydroperoxide- and Aldehyde-Modified Proteins in Diseases -- Role of Lipid Peroxide in the Neurodegenerative Disorders -- Lipid Hydroperoxide-Derived Modification of Proteins in Gastrointestinal Tract. III Applications for diagnosis and development of functional food -- Low-cost and easy-to-use "on-chip ELISA" for developing health-promoting foods -- Hexanoyl-lysine as an oxidative-injured marker - application of development of functional food -- Potential role of oxidative protein modification in energy metabolism in exercise -- Suppressive effects of cacao polyphenols on the development of atherosclerosis in apolipoprotein E-deficient mice -- Index.
Keywords: Cancer research; Posttranslational modification; Food-Biotechnology.; Cancer Research; Posttranslational Modification; Food Science