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Peroxisomes01:24

Peroxisomes

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Peroxisomes are specialized organelles present in fungi, plant, and animal cells. It can vary in number, size, morphology, and activity depending on the type of tissue and the nutritional state of the cell. For example, cells with active lipid metabolism, such as adipocytes, neurons, and hepatocytes, have more peroxisomes than other cells in the body. Besides their primary role in breaking down complex organic molecules, peroxisomes can also synthesize specific macromolecules and participate in...
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Oxidation of Phenols to Quinones01:17

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In the presence of oxidizing agents, phenols are oxidized to quinones. Quinones can be easily reduced back to phenols using mild reducing agents. The electron-donating hydroxyl group enhances the reactivity of the aromatic ring, enabling oxidation of the ring even in the absence of an α hydrogen.
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Radical Autoxidation01:20

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The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...
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Ethers represent a class of chemical compounds that become more dangerous with prolonged storage because they tend to form explosive peroxides when standing in the air. Autoxidation is the spontaneous oxidation of a compound in air. In the presence of oxygen, ethers slowly oxidize to form hydroperoxides and dialkyl peroxides.
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Vitamin E intake and paraoxonase 1 (

Quynh-Anh Bui1, Madhawa Gunathilake2, Jeonghee Lee2

  • 1Department of Cancer Control and Population Health, Graduate School of Cancer Science and Policy, National Cancer Center, Goyang-si, Gyeonggi-do, South Korea.

International Journal of Food Sciences and Nutrition
|June 7, 2023
PubMed
Summary

Higher vitamin E intake is linked to reduced colorectal cancer (CRC) risk. This effect is amplified in individuals with the CC genotype of the paraoxonase 1 (PON1) rs662 polymorphism.

Keywords:
PON1Vitamin Ecolorectal cancerparaoxonase 1

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Area of Science:

  • Oncology
  • Nutritional Science
  • Genetics

Background:

  • Vitamin E and paraoxonase 1 (PON1) are implicated in cancer development.
  • The interactive effect of vitamin E and PON1 on colorectal cancer (CRC) risk requires further investigation.

Purpose of the Study:

  • To examine the association between vitamin E intake and CRC risk.
  • To investigate the interaction between vitamin E intake and PON1 rs662 polymorphism in relation to CRC risk.

Main Methods:

  • A case-control study was conducted with 1,351 CRC patients and 2,670 controls.
  • Data on vitamin E intake and PON1 rs662 polymorphism were collected.
  • Statistical analyses, including odds ratios (OR) and 95% confidence intervals (CI), were performed.

Main Results:

  • Inverse association found between vitamin E intake and CRC risk (OR = 0.31; 95% CI = 0.22-0.42).
  • Reduced CRC risk observed in individuals with the CC genotype of PON1 rs662 polymorphism compared to T allele carriers (OR = 0.74; 95% CI = 0.61-0.90).
  • Significant interaction between vitamin E intake and PON1 rs662 variants, particularly in subjects with the CC genotype (p-interaction = 0.014).

Conclusions:

  • Vitamin E intake is associated with lower odds of CRC.
  • The protective effect of vitamin E against CRC is enhanced in individuals carrying the C allele of the PON1 rs662 polymorphism.