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008			131228s2014 ne | s |||| 0|eng d
020			_a9789400779204
024	7		_a10.1007/978-94-007-7920-4 _2doi
040			_aES-MaUEC
050		4	_aQP751 _b.L57 2014 EB
082	0	4	_a614.5999
245	0	0	_aLipid Hydroperoxide-Derived Modification of Biomolecules _cedited by Yoji Kato
260			_aDordrecht, Netherlands _bSpringer _c2014
300			_a1 recurso en línea (VIII, 202 p.) _b78 ilustraciones, 27 ilustraciones en color
336			_aTexto (visual) _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
490	1		_aSubcellular Biochemistry _x0306-0225 _v77
505	0		_aPreface. 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
520			_aThis volume focusses on oxidative modifications of lipid molecules and the successive generation of singlet oxygen. The book also covers the secondary adductions of these reactive species with proteins and aminophospholipids. During lipid peroxidation, the initial event is the formation of lipid hydroperoxide, which is followed by an oxidation event that starts a chain-reaction. The formed lipid hydroperoxide gradually decomposes into harmful aldehydes, which are the advanced end-products of lipid peroxidation. The book consists of three sections: ÂСrt I, entitled Lipid peroxidation and small molecule adducts focusses on the biochemical events that are involved in lipid peroxidation and to the formation of small molecules like singlet molecular oxygen. This part of the book also introduces the hexanoyl-lysine adduct. Part II, entitled Pathophysiological consequences covers a range of damaging physiological consequences of lipid peroxidation, ranging from atherosclerosis to neurodegenerative disorders. Finally, Part III, entitled Applications for diagnosis and development of functional food looks into potential diagnostic uses of lipid peroxidation, the possible beneficial effects that can be achieved and new assays in food safely that have been developed
710	2		_aSpringerLink (Online service) _0Local _9106996
942			_2lcc _cLE
988			_aEBOOK, EBSPRINGER
650		7	_aLípidos _0comprobar BNE19901029068 _2embne _9142933
650		7	_aOncología _0comprobar BNE19900969554 _2embne _9139207
700	1		_aKato, Yoji _eeditor _986299 _0Local
830		0	_aSubcellular Biochemistry _x0306-0225 _v77 _9133378
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://link.springer.com/book/10.1007/978-94-007-7920-4 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
901			_ai9789400779204
907			_a.b12825268 _b10-10-17 _c01-10-14
998			_am _a_alco _a_vill _b22-07-17 _cm _dz _ei _feng _gne _h0
945			_aQP751 .L57 2014 EB _g1 _ieBOOK _j0 _lmae _o- _pEUR0.00 _q- _r- _sb _t15 _u0 _v0 _w0 _x0 _y.i11554472 _z06-04-17
999			_c76908 _d76908 _x1