Preservation of Paraoxonase Activity by Wine Flavonoids
- 1 May 2002
- journal article
- Published by Wiley in Annals of the New York Academy of Sciences
- Vol. 957 (1) , 321-324
- https://doi.org/10.1111/j.1749-6632.2002.tb02933.x
Abstract
Paraoxonase is an esterase physically associated with HDL, and its activity has been shown to be inversely related to the risk of cardiovascular diseases. We have shown that paraoxonase can hydrolyze specific lipid peroxides in oxidized lipoproteins and in atherosclerotic lesions. Paroxonase was shown to be inactivated by oxidative stress. Consumption of wine flavonoids was shown to preserve paraoxonase activity by reducing the oxidative stress in apolipoprotein E-deficient mice, thereby contributing to paraoxonase hydrolytic activity on lipid peroxides in oxidized lipoproteins and atherosclerotic lesions.Keywords
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