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The carotenoids β‐carotene, canthaxanthin and zeaxanthin inhibit macrophage‐mediated LDL oxidation
Author(s) -
Carpenter Keri L.H,
van der Veen Carina,
Hird Rachel,
Dennis Ian F,
Ding Tina,
Mitchinson Malcolm J
Publication year - 1997
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/s0014-5793(96)01488-3
Subject(s) - canthaxanthin , zeaxanthin , carotenoid , chemistry , beta carotene , biochemistry , lutein , thiobarbituric acid , agarose gel electrophoresis , carotene , pigment , autoxidation , low density lipoprotein , chromatography , food science , antioxidant , astaxanthin , cholesterol , lipid peroxidation , organic chemistry , gene
Human monocyte‐macrophages were incubated for 24 h in Ham's F‐10 medium with human low‐density lipoprotein (LDL) in the presence or absence of β‐carotene, canthaxanthin or zeaxanthin, at final concentrations of 2.5, 12.5 and 25 mg/l. LDL oxidation, measured by agarose gel electrophoresis, the thiobarbituric acid assay and gas chromatography, was inhibited by each of the carotenoids in a concentration‐dependent manner. Canthaxanthin was more effective when incorporated into LDL before addition to the cultures whereas β‐carotene and zeaxanthin were more effective when added simultaneously with LDL. The results suggest that dietary carotenoids might help slow atherosclerosis progression.