[The effect of parmidine on the lipid peroxidation processes in coronary atherosclerosis]

During the formation and development of atherosclerosis the intensity of lipid peroxidation and the activity of antioxidant defence system significantly change. The use of parmidine decreases the contents of primary and secondary products of lipid peroxidation, reduces peroxide hemolysis of erythrocytes and increases the content of reduced glutathione in erythrocytes of patients with atherosclerosis. This shows that parmidine possessing the antioxidant properties stabilizes lipid peroxidation processes and normalizes the physiological antioxidant system.