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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Yao, D. C. | en |
| dc.contributor.author | Vlessidis, A. G. | en |
| dc.contributor.author | Evmiridis, N. P. | en |
| dc.contributor.author | Zhou, Y. K. | en |
| dc.contributor.author | Xu, S. Q. | en |
| dc.contributor.author | Zhou, H. R. | en |
| dc.date.accessioned | 2015-11-24T16:42:51Z | - |
| dc.date.available | 2015-11-24T16:42:51Z | - |
| dc.identifier.issn | 0003-2670 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8609 | - |
| dc.rights | Default Licence | - |
| dc.subject | superoxide anions | en |
| dc.subject | chemiluminescence | en |
| dc.subject | luminol | en |
| dc.subject | dry-cured meat | en |
| dc.subject | nitric-oxide synthase | en |
| dc.subject | endothelial-cells | en |
| dc.subject | dismutase activity | en |
| dc.subject | ascorbic-acid | en |
| dc.subject | luminescence | en |
| dc.subject | inflammation | en |
| dc.subject | oxygen | en |
| dc.subject | iron | en |
| dc.subject | dehydrogenase | en |
| dc.subject | fluorescence | en |
| dc.title | Novel chemiluminescence method for detection of superoxide anions and its application to dry-cured meat | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | Doi 10.1016/S0003-2670(02)00099-5 | - |
| heal.identifier.secondary | <Go to ISI>://000177899000016 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0003267002000995/1-s2.0-S0003267002000995-main.pdf?_tid=9c1de202-356a-11e3-a54e-00000aacb35e&acdnat=1381821955_a3bfb4a2efb567df5177cdfff5d9d7f7 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2002 | - |
| heal.abstract | A novel method for detection of superoxide anions (O-2(circle-)) is developed through a luminol-enhanced chemiluminescence (CL) reaction. The superoxide anions in different tissues of rats are extracted with dimethyl sulfoxide and tetrabutylammonium chloride (DMSO-TBAC) solution, and assayed by CL detection. Background or other interference due to other reactive oxygen species (ROS) is minimized and the CL emission conditions are optimized. This system is used to evaluate the levels of superoxide anions in rats that were fed large amounts of dry-cured meat in China. The possible concentration Of O-2(circle-) in the rat tissues is evaluated in the range of 10(-8) to 10(-7) M. The results showed that rats belonging to the dry-cured meat group have much higher levels of O-2(circle-) than the control group, which could lead to tissue damage, such as inflammation and especially acute gingivitis when the inflammation occurs in the mouth. (C) 2002 Elsevier Science B.V. All rights reserved. | en |
| heal.publisher | Elsevier Masson | en |
| heal.journalName | Analytica Chimica Acta | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Yao-2002-Novel chemiluminesce.pdf | 106.77 kB | Adobe PDF | View/Open Request a copy |
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