| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5852983 | Food and Chemical Toxicology | 2012 | 8 Pages |
Abstract
⺠This study establishes the effects of the dietary fats against methyl mercury chloride (MeHgCl) stress. ⺠MeHgCl significantly affects cellular antioxidative enzymes and lipid peroxidation. ⺠Both linolenic acid isomers ameliorate oxidative damage due to MeHgCl administration. ⺠Both linolenic acid isomers reduce deoxyribo nucleic acid (DNA) damage and maintain red blood cell (RBC) membrane integrity. ⺠The ameliorative activity was best showed by high dose of (1.0%) α-linolenic acid.
Keywords
EGMTACFRAPCLAGPXGSHTCAALATBACATRBCMeHgMDA-SHAEAdeoxyribo nucleic acidα-Eleostearic acidEPASH-groupsAFM2-Thiobarbituric acidDNAROSDNA damageα-linolenic acidTrichloro acetic aciddocosahexaenoic acidconjugated linoleic acidPolyunsaturated fatty acidPUFAOxidative stressferric reducing ability of plasmaThiolMercuryDHAComet assaySODSelenolSuperoxide dismutaseTotal antioxidant capacitymalondialdehydeMethylmercuryCatalasereduced glutathioneMethylmercury chlorideSulphydryl groupsred blood cellglutathione peroxidaseReactive oxygen species
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Authors
Moumita Pal, M. Ghosh,