| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5853677 | Food and Chemical Toxicology | 2012 | 7 Pages |
Abstract
⺠This study establishes the effects of the dietary fats on MeHg+ mediated oxidative stress. ⺠A significant reduction in cellular antioxidative enzymes in liver and kidney due to MeHg+. ⺠MeHg+ administration altered lipid peroxidation, hepatic markers, protein synthesis. ⺠α-Linolenic and α-eleostearic acid individually acts against MeHg+. ⺠The ameliorative activity was best showed by high dose of (1.0%) α-linolenic acid.
Keywords
EPASH-groupsα-Eleostearic acidMDAMeHgALTRBCCLACLnAGPXGSHTCATBACAT2-Thiobarbituric acidROSASTAspartate aminotransferaseAlanine aminotransferaseAntioxidantα-linolenic acidTrichloro acetic acidEicosapentaenoic aciddocosahexaenoic acidRNAribonucleic acidconjugated linolenic acidconjugated linoleic acidPolyunsaturated fatty acidPUFAOxidative stressMercuryOrganic mercuryMethyl mercuryDHASODSuperoxide dismutasemalondialdehydeCatalasereduced glutathioneMethylmercury chlorideSulfhydryl groupsred blood cellglutathione peroxidaseReactive oxygen species
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Authors
Moumita Pal, M. Ghosh,