Types, Sources and Generation of Free Radicals
Dietary source of ellagic acid is known as:
Berries
Walnuts
Pomegranates
all of above
all of above
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Dietary source of α -lipoic acid is included as:A. liver only
B. red meat only
C. carrots
D. liver and red meat
Acceleration of lipid peroxidation is prevented by combination of free hemoglobin to:
A. Bilirubin
B. Haptoglobin
C. Uric acid
D. Albumin
Reactive oxygen species are involved in damaging proteins by:
A. Cross-linking
B. Fragmentation
C. Aggregation
D. all of above
Red color of a tomato is due to a pigment that has an antioxidant property called:
A. Lutein
B. Lycopene
C. Zeaxanthin
D. Chlorophyll
Estimated percentage of oxygen that is converted into free radicals in body is:
A. 1-2%
B. 1-3%
C. 1-4%
D. 1-6%
Causative agent for Rheumatoid arthritis is free radicals produced by:
A. Basophils
B. Neutrophils
C. Eosinophils
D. Red blood cells
Almost 10% of total oxygen being taken up in macrophages used for generation of the:
A. Adenosine Triphosphate (ATP))
B. Nicotinamide adenine dinucleotide phosphate (NADP)
C. Free radicals
D. Energy
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