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Figure 2 | Lipids in Health and Disease

Figure 2

From: When cholesterol is not cholesterol: a note on the enzymatic determination of its concentration in model systems containing vegetable extracts

Figure 2

Vegetable extracts interfere with cholesterol analyses in phosphate buffered saline based systems using cholesterol oxidase peroxidase-coupled reactions. Both cocoa (a) and tea-derived (b) extracts showed, in a dose dependent fashion, reactivity in systems used for cholesterol analyses using cholesterol oxidase-peroxidase coupled reactions. Cholesterol independent fluorescence was defined as fluorescence arising from the complete system without the enzymes cholesterol oxidase and cholesterol esterase. Cholesterol content was obtained by subtracting cholesterol independent fluorescence from the complete system. c. Interference was not sensible to heat-denaturation (96°C, 3 min) or metal chelation (EDTA and DTPAC 1 mM), but to catalase (7 mg/ml). Linearity of a cholesterol standard curve was sensible to the presence of either cocoa (d) and tea-derived (e) extracts diluted in phosphate buffered saline in different concentrations (from 0 to 20 mg/ml). Values are means ± SEM. Statistical analysis was done by ANOVA followed by Tukey HSD post hoc test (* p < 0.05).

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Lipids in Health and Disease

ISSN: 1476-511X