Митху Сторони - Без стресса. Научный подход к борьбе с депрессией, тревожностью и выгоранием

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Оксидативный (окислительный) стресс – процесс повреждения клетки в результате окисления.

L. M. Varela, B. Bermúdez, A. Ortega-Gómez, S. López, R. Sánchez, J. Villar, C. Anguille, F. J. Muriana, P. Roux, and R. Abia, «Postprandial Triglyceride-rich Lipoproteins Promote Invasion of Human Coronary Artery Smooth Muscle Cells in a Fatty-acid Manner through PI3k-Rac1-JNK Signaling». Molecular Nutrition & Food Research 58, no. 6 (Jun. 2014): 1349–1364.

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F. Alisson-Silva, K. Kawanishi, and A. Varki, «Human Risk of Diseases Associated with Red Meat Intake: Analysis of Current Theories and Proposed Role for Metabolic Incorporation of a Non-human Sialic Acid». Molecular Aspects of Medicine 51 (Oct. 2016): 16–30.

B. A. ‘t Hart, «Why Does Multiple Sclerosis only Affect Human Primates?» Multiple Sclerosis Journal 22, no. 4 (Apr. 2016): 559–563.

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L. H. Kushi, C. Doyle, M. McCullough, C. L. Rock, W. DemarkWahnefried, E. V. Bandera, S. Gapstur, A. V. Patel, K. Andrews, and T. Gansler, «American Cancer Society Guidelines on Nutrition and Physical Activity for Cancer Prevention: Reducing the Risk of Cancer with Healthy Food Choices and Physical Activity». CA: A Cancer Journal for Clinicians 62, no. 1 (Jan. – Feb. 2012): 30–67.

R. Sinha, N. Rothman, C. P. Salmon, M. G. Knize, E. D. Brown, C. A. Swanson, D. Rhodes, S. Rossi, J. S. Felton, and O. A. Levander, «Heterocyclic Amine Content in Beef Cooked by Different Methods to Varying Degreesof Doneness and Gravy Madefrom Meat Drippings». Food and Chemical Toxicology 36, no. 4 (Apr. 1998): 279–287.

K. Puangsombat, W. Jirapakkul, and J. S. Smith, «Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties». Journal of Food Science 76, no. 8 (Oct. 2011): T174–180.

M. Gibis and J. Weiss, «Antioxidant Capacity and Inhibitory Effect of Grape Seed and Rosemary Extract in Marinades on the Formation of Heterocyclic Amines in Fried Beef Patties». Food Chemistry 134, no. 2 (Sept. 2012): 766–774.

M. Gibis and J. Weiss, «Inhibitory Effect of Marinades with Hibiscus Extract on Formation of Heterocyclic Aromatic Amines and Sensory Quality of Fried Beef Patties». Meat Science 85, no. 4 (Aug. 2010): 735–742.

A. Nuora, V. S. Chiang, A. M. Milan, M. Tarvainen, S. Pundir, S. Y. Quek, G. C. Smith, J. F. Markworth, M. Ahotupa, D. CameronSmith, and K. M. Linderborg, «The Impact of Beef Steak Thermal Processing on Lipid Oxidation and Postprandial Inflammation related Responses». Food Chemistry 184 (Oct. 2015): 57–64.

Продолжительная готовка в вакуумной упаковке на водяной бане, позволяющая сохранять естественные соки мяса, теряющиеся при варке. Прим. пер .

J. de Vogel, D. S. Jonker-Termont, M. B. Katan, and R. van der Meer, «Natural Chlorophyll but Not Chlorophyllin Prevents Heme-induced Cytotoxic and Hyperproliferative Effects in Rat Colon». Journal of Nutrition 135, no. 8 (Aug. 2005): 1995–2000.

T. Norat, A. Lukanova, P. Ferrari, and E. Riboli, «Meat Consumption and Colorectal Cancer Risk: Dose-response Meta-analysis of Epidemiological Studies». International Journal of Cancer 98 (2002): 241–256.

J. Uribarri, W. Cai, M. Ramdas, S. Goodman, R. Pyzik, X. Chen, L. Zhu, G. E. Striker, and H. Vlassara, «Restriction of Advanced Glycation End Products Improves Insulin Resistance in Human Type 2 Diabetes: Potential Role of AGER1 and SIRT1». Diabetes Care 34 (2011): 1610–1616.

M. Negrean, A. Stirban, B. Stratmann, T. Gawlowski, T. Horstmann, C. Gotting, K. Kleesiek, M. Mueller-Roesel, T. Koschinsky, J. Uribarri, H. Vlassara, and D. Tschoepe, «Effects of Lowand High-advanced Glycation End Product Meals on Macroand Microvascular Endothelial Function and Oxidative Stress in Patients with Type 2 Diabetes mellitus». American Journal of Clinical Nutrition 85 (2007): 1236–1243.

G. Zhang, G. Huang, L. Xiao, and A. E. Mitchell, «Determination of Advanced Glycation End Products by LC – MS/MS in Raw and Roasted Almonds ( Prunus dulcis )». Journal of Agricultural and Food Chemistry 59 ( 2011): 12037–12046.

J. Uribarri, S. Woodruff, S. Goodman, W. Cai, X. Chen, R. Pyzik, Yong, G. E. Striker, and H. Vlassara, «Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet». Journal of the American Dietetic Association 110 (2010): 911–916.

L. Pruimboom, C. L. Raison, and F. A. Muskiet, «Physical Activity Protects the Human Brain against Metabolic Stress Induced by a Postprandial and Chronic Inflammation». Behavioural Neurology 2015: 569869.

M. A. Faris, S. Kacimi, R. A. Al-Kurd, M. A. Fararjeh, Y. K. Bustanji, M. K. Mohammad, and M. L. Salem, «Intermittent Fasting during Ramadan Attenuates Proinflammatory Cytokines and Immune Cells in Healthy Subjects». Nutrition Research 32, no. 12 (Dec. 2012): 947–955.

T. Moro, G. Tinsley, A. Bianco, G. Marcolin, Q. F. Pacelli, G. Battaglia, Palma, P. Gentil, M. Neri, and A. Paoli, «Effects of Eight Weeks of Time-restricted Feeding (16/8) on Basal Metabolism, Maximal Strength, Body Composition, Inflammation, and Cardiovascular Risk Factors in Resistance-trained Males». Journal of Translational Medicine 14, no. 1 (Oct. 2016): 290.

J. L. Mauriz, P. S. Collado, C. Veneroso, R. J. Reiter, and J. GonzálezGallego, «A Review of the Molecular Aspects of Melatonin’s Antiinflammatory Actions: Recent Insights and New Perspectives». Journal of Pineal Research 54, no. 1 (2013): 1–14.

L. Fontana, «Neuroendocrine Factors in the Regulation of Inflammation: Excessive Adiposity and Calorie Restriction». Experimental Gerontology 44 (2009): 41–45.

S. D. Katewa, K. Akagi, N. Bose, K. Rakshit, T. Camarella, X. Zheng, D. Hall, S. Davis, C. S. Nelson, R. B. Brem, A. Ramanathan, A. Sehgal, J. M. Giebultowicz, and P. Kapahi, «Peripheral Circadian Clocks Mediate Dietary Restriction-Dependent Changes in Lifespan and Fat Metabolism in Drosophila». Cell Metabolism 23, no. 1 (Jan. 2016): 143–154.

F. Molica, S. Morel, B. R. Kwak, F. Rohner-Jeanrenaud, and S. Steffens, «Adipokines at the Crossroad between Obesity and Cardiovascular Disease». Thrombosis and Haemostasis 113, no. 3 (Mar. 2014): 553–566.

T. Karrasch and A. Schaeffler, «Adipokines and the Role of Visceral Adipose Tissue in Inflammatory Bowel Disease». Annals of Gastroenterology 29, no. 4 (Oct. – Dec. 2016): 424–438.

I. Schlecht, B. Fischer, G. Behrens, and M. F. Leitzmann, «Relations of Visceral and Abdominal Subcutaneous Adipose Tissue, Body Mass Index, and Waist Circumference to Serum Concentrations of Parameters of Chronic Inflammation». Obesity Facts 9, no. 3 (2016): 144–157.

A. Gummesson, L. M. Carlsson, L. H. Storlien, F. Bäckhed, P. Lundin, L. Löfgren, K. Stenlöf, Y. Y. Lam, B. Fagerberg, and B. Carlsson, «Intestinal Permeability Is Associated with Visceral Adiposity in Healthy Women». Obesity 19, no. 11 (Nov. 2011): 2280–2282.

G. Escobedo, E. López-Ortiz, and I. Torres-Castro, «Gut Microbiota as a Key Player in Triggering Obesity, Systemic Inflammation and Insulin Resistance». Revista de Investigación Clínica 66, no. 5 (Sept. – Oct. 2014): 450–459.

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H. Li, C. Lelliott, P. Håkansson, et al., «Intestinal, Adipose, and Liver Inflammation in Diet-induced Obese Mice». Metabolism: Clinical and Experimental 57 ( 2008): 1704–1710.