Antioxidants protect biomolecules against oxidative stress and thus, may prevent its pathological consequences. Specific fluorescent markers have been established for high-throughput screening of lipid and protein oxidation and its inhibition by antioxidants. These methods are currently being used for the determination of antioxidant activity of edible oils, and their potentially beneficial health effects. The focus of these studies is on pumpkin seed oil, which contains a very favourable fatty acid composition (high content of oleic acid), a variety of antioxidants and other secondary plant components (tocopherols, phytosterols and phytoestrogens) that may be active on the cellular level e.g by inhibiting (pathological) cell growth.
|Effective start/end date||1/01/01 → 31/01/08|