Research Topics
| J KannerSummaryAffiliation: Bet Dagan Country: Israel Publications
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Detail Information
Publications
The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidantsJ Kanner
Department of Food Science, ARO, The Volcani Center, Bet Dagan, Israel
Free Radic Biol Med 31:1388-95. 2001..The results indicate the potentially harmful effects of oxidized fats intake in the presence of endogenous catalysts found in foods, and the major benefit of including in the meal plant dietary antioxidants...- Dietary advanced lipid oxidation endproducts are risk factors to human healthJoseph Kanner
Department of Food Science, Volcani Center, ARO, Israel
Mol Nutr Food Res 51:1094-101. 2007..This could explains the health benefit of diets containing large amounts of dietary antioxidants such those present in fruits and vegetables, or products such as red-wine or tea consuming during the meal... - The dual function of nitrite under stomach conditions is modulated by reducing compoundsJ Volk
Department of Food Science, ARO, The Volcani Center, Bet Dagan 50250, Israel
Free Radic Biol Med 47:496-502. 2009..Therefore, to promote NO. production and to achieve better control of the lipid peroxidation process in the stomach, a nitrite-rich meal should be consumed simultaneously with food rich in polyphenols... - Oxymyoglobin oxidation and membrane lipid peroxidation initiated by iron redox cycle: prevention of oxidation by enzymic and nonenzymic antioxidantsS Gorelik
Department of Food Science, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, P.O. Box 6, Bet Dagan 50250, Israel
J Agric Food Chem 49:5945-50. 2001..Maximum inhibition could be achieved only by introducing inhibitors of both pathways into the system... - Enhancement of polyphenol recovery from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) by enzyme-assisted ensiling (ENLAC)Z G Weinberg
Forage Preservation and By Products Research Unit and Department of Food Science, ARO, The Volcani Center, Bet Dagan 50250, Israel
J Agric Food Chem 47:2959-62. 1999..Comparison between direct blending and cold extraction revealed similar efficiency of polyphenol recovery... - Betalains--a new class of dietary cationized antioxidantsJ Kanner
Department of Food Science, Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, P O Box 6, Bet Dagan 50250, Israel
J Agric Food Chem 49:5178-85. 2001..The calculated amount of betacyanins found in the urine was 0.5-0.9% of that ingested. Red beet products used regularly in the diet may provide protection against certain oxidative stress-related disorders in humans... - Oxymyoglobin oxidation and membranal lipid peroxidation initiated by iron redox cycleS Gorelik
Department of Food Science, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, P.O. Box 6, Bet Dagan 50250, Israel
J Agric Food Chem 49:5939-44. 2001..Increasing the concentration of oxymyoglobin from 20 to 80 microM inhibited lipid peroxidation by >90% and partially prevented oxymyoglobin oxidation... - Effects of vitamin E supplementation on lipid peroxidation and color retention of salted calf muscle from a diet rich in polyunsaturated fatty acidsR Granit
Department of Food Science, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
J Agric Food Chem 49:5951-6. 2001.... - Lipid peroxidation and coupled vitamin oxidation in simulated and human gastric fluid inhibited by dietary polyphenols: health implicationsShlomit Gorelik
Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel
J Agric Food Chem 53:3397-402. 2005..The present data may explain the major benefits to our health and the crucial role of consuming food products rich in dietary antioxidants such as fruits, vegetables, red wines, or green tea during the meal... - Lipid peroxidation by "free" iron ions and myoglobin as affected by dietary antioxidants in simulated gastric fluidsTair Lapidot
Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel
J Agric Food Chem 53:3383-90. 2005..0. The results show a high antioxidant activity of polyphenols with orthodihydroxylated groups at the B ring, unsaturation, and the presence of a 4-oxo group in the heterocyclic ring, as demonstrated by quercetin... - Lipid hydroperoxidase activity of myoglobin and phenolic antioxidants in simulated gastric fluidTair Lapidot
Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel
J Agric Food Chem 53:3391-6. 2005.... - Antioxidant and prooxidant effects of phenolics on pancreatic beta-cells in vitroTair Lapidot
Department of Food Science, ARO Volcani Center, Bet Dagan 50250, Israel
J Agric Food Chem 50:7220-5. 2002..It is concluded that provided artifactual prooxidant effects are avoided, preincubation of beta-cells with relatively hydrophobic natural phenolics can confer protection against oxidative stress... - Can apple antioxidants inhibit tumor cell proliferation? Generation of H(2)O(2) during interaction of phenolic compounds with cell culture mediaTair Lapidot
Department of Food Science, ARO Volcani Center, Bet Dagan 50250, Israel
J Agric Food Chem 50:3156-60. 2002..The use of tumor cells and "nontumor cells" in a bioassay to measure antioxidant activity, in this context, is potentially misleading and should be applied with caution... - A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation productsShlomit Gorelik
Department of Pharmaceutics, David R Bloom Center of Pharmacy, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem, Israel
FASEB J 22:41-6. 2008..These findings explain the potentially harmful effects of oxidized fats found in foods and the important benefit of dietary polyphenols in the meal... - The stomach as a "bioreactor": when red meat meets red wineShlomit Gorelik
Department of Pharmaceutics, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem, Israel
J Agric Food Chem 56:5002-7. 2008..These findings explain the potentially harmful effects of oxidized fats in foods and the important benefit of consuming dietary polyphenols during the meal...