Show simple item record

dc.creatorVERSTRAETEN,SANDRA V.
dc.creatorOTEIZA,PATRICIA I.
dc.creatorFRAGA,CÉSAR G.
dc.date2004-01-01
dc.date.accessioned2019-11-14T12:59:41Z
dc.date.available2019-11-14T12:59:41Z
dc.identifierhttps://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200016
dc.identifier.urihttps://revistaschilenas.uchile.cl/handle/2250/119617
dc.descriptionWe investigated the effects of the interaction between flavanols and related procyanidins (dimer to hexamer) with both cell and synthetic membranes, on bilayer fluidity and susceptibility to oxidation. Cocoa derived dimers (0.05 to 1 µg/ml) protected Jurkat T cells from AMVN-mediated oxidation and increased plasma membrane fluidity. These effects occurred in a concentration- and chain length-dependent manner. In liposomes, procyanidins prevented the Fe2+-induced permeabilization of the membrane. Together, these results support the hypothesis that procyanidins could interact with the polar headgroup of lipids, increasing membrane fluidity and also, preventing the access of molecules that could affect membrane integrity
dc.formattext/html
dc.languageen
dc.publisherSociedad de Biología de Chile
dc.relation10.4067/S0716-97602004000200016
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceBiological Research v.37 n.2 2004
dc.subjectEpicatechin
dc.subjectfree radicals
dc.subjectlipid oxidation
dc.subjectmembrane fluidity
dc.subjectmembrane permeability
dc.subjectprocyanidins
dc.titleMembrane effects of Cocoa Procyanidins in Liposomes and Jurkat T Cells


This item appears in the following Collection(s)

Show simple item record