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Padma, P. R.
- Solanum nigrum Leaves Improve the Oxidative Status of Liver Tissue In vitro
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Authors
P. R. Padma
1,
K. Kalaivani
2
Affiliations
1 Department of Biochemistry, Biotechnology and Bioinformatics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, IN
2 Department of Biochemistry, Kongunadu Arts and Science College, Coimbatore-641 029, IN
1 Department of Biochemistry, Biotechnology and Bioinformatics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, IN
2 Department of Biochemistry, Kongunadu Arts and Science College, Coimbatore-641 029, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 11 (2013), Pagination: 440-449Abstract
All biological systems exist in a constant rage of redox reactions, which are a normal component of the metabolism. The oxidation- reduction status of a cell or tissue is maintained in a balanced state by various components in the cells. When this balance is tipped in favour of the oxidation reactions, a condition called oxidative stress ensues. Severe oxidative stress can result in several pathological conditions like diabetes, hypertension, cardiovascular disorders, neurological disorders and cancer. All aerobic organisms are equipped with an effective antioxidant defence system, which can efficiently counteract the oxidative stress.
References
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- Book Review
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The Indian Journal of Nutrition and Dietetics, Vol 45, No 2 (2008), Pagination: 77-78Abstract
Book Review Title:
* Good Clinical Diagnostic Practice - WHO Regional Publications Eastern Mediterranean Series - 27.
* Nutrtion and Fitness: Obesity, The Metabolic Syndrome, Cardiovascular Disease and Cancer.
- Book Review
Abstract Views :163 |
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The Indian Journal of Nutrition and Dietetics, Vol 42, No 8 (2005), Pagination: 385-386Abstract
Book Review Title:
* Natural Antioxidants and Anticarcinogens in Nutrition, Health and Disease.
- Effect of Heat on the Antioxtoant Status of Selected Green Leafy Vegetables
Abstract Views :216 |
PDF Views:1
Authors
P. R. Padma
1,
R. Anitha
1
Affiliations
1 Department of Biochemistry & Biotechnology, Avinashilingam Deemed University, Coimbatore -641 043, IN
1 Department of Biochemistry & Biotechnology, Avinashilingam Deemed University, Coimbatore -641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 42, No 6 (2005), Pagination: 248-258Abstract
One of the major changes that occur during processing, distribution and final preparation of food is oxidation. Oxidation of lipids initiates other changes in the food system that affect its nutritional quality, wholesomeness, safety, colour, flavour and texture. Antioxidants are among the principal ingredients that protect food quality by preventing oxidative deterioration of lipids.- Book Review
Abstract Views :162 |
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The Indian Journal of Nutrition and Dietetics, Vol 42, No 2 (2005), Pagination: 91-92Abstract
Book Review Title:
* WHO Food Additives Series:49 "Toxicological Evaluation of Certain Veterinary Drug Residues in Food" Prepared by the Fifty Eighth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
- Lipid Profile in Maternal and Umbilical Cord Blood and the Influence of Maternal Dietary Lipid
Abstract Views :170 |
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Authors
Affiliations
1 Department of Biochemistry, Avinashilingam Deemed University, Coimbatore - 641 043, IN
1 Department of Biochemistry, Avinashilingam Deemed University, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 39, No 3 (2002), Pagination: 105-116Abstract
Umbilical Cord Blood (UCB) was considered to be one of the least significant products of birth. But research has shown that the advantages of using UCB are many. It can be stored indefinitely, and therefore, can be transplanted back to its owner, removing the need to find a matched donor. It can also be donated to an unrelated recipient because of its reduced immune reactivity.- Book Review
Abstract Views :175 |
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The Indian Journal of Nutrition and Dietetics, Vol 35, No 7 (1998), Pagination: 194-194Abstract
Book Review Title:
*Food Nutrition and the Prevention of Cancer: A Global Perspective.
- The Activities of Enzymic Antioxidants in Selected Green Leaves
Abstract Views :158 |
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Authors
Affiliations
1 Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, IN
1 Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 35, No 1 (1998), Pagination: 1-3Abstract
Mankind is exposed to an everwidening spectrum of economically useful but structurally diverse chemicals. The omnious realization is that a large percentage of human cancer owes its origin to environmental factors of which synthetic and naturally occurring chemicals constitute a major part. It appears that several of the human cancers are caused due to environmental factors, most of which probably being preventable.- Identification of Mutagens, Co-Mutagens and Antimutagens in Selected Indian Foods IV Beverages
Abstract Views :190 |
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Authors
Affiliations
1 Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore 641 043, IN
1 Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 29, No 7 (1992), Pagination: 213-216Abstract
Dietary factors are now recognised as one of the major determinants in the incidence of human cancer. The presence of naturally occurring mutagens and carcinogens has been reported with the help of short-term tests for detecting mutagens. Studies by Miller and his colleagues have contributed to the identification of many naturally occurring mutagens and carcinogens in the human diet.- Identification of Mutagens Co-Mutagens and Antimutagens in Selected Components of the Indian Diet III Components of Medicinal Value
Abstract Views :161 |
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Affiliations
1 Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, IN
1 Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 29, No 5 (1992), Pagination: 148-155Abstract
Humans are exposed to a multitude of environmental toxins, like mutagens and carcinogens. These exposures lead to different types of cancer. Many epidemiological studies and WHO reports clearly indicate that 80 per cent of human cancers are caused by environmental factors associated with food, water and air.- Identification of Mutagens, Co-Mutagens and Antimutagens in Indian Foods II. Some Vegetables
Abstract Views :176 |
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Authors
Affiliations
1 Dept. of Biochemistry, Avinashilingam Deemed University, Coimbatore - 641 043, IN
1 Dept. of Biochemistry, Avinashilingam Deemed University, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 29, No 4 (1992), Pagination: 120-125Abstract
Humans are exposed to a multitude of environmental poisons like mutagens and carcinogens. These exposures lead to different types of cancer. Many epidemiological studies and WHO reports clearly indicate that 80 per cent of human cancers are caused by environmental factors associated with food, water and air.- Identification of Mutagens, Co-Mutagens Antimutagens in Indian Foods - I Fruits
Abstract Views :164 |
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Affiliations
1 Department of Biochemistry, Avinashilingam Deemed University, Coimbatore - 43, IN
1 Department of Biochemistry, Avinashilingam Deemed University, Coimbatore - 43, IN