In the animal model, chokeberry anthocyanins decrease lipid peroxidation [ 11].
As lower PUFA levels may lead to decreased lipid peroxidation and lower oxidative damage (Pamplona et al., 2002; Puca et al., 2007), the plasma lipidome of female offspring in contrast to that of controls may be less prone to lipid peroxidation.
Since the energy consumed in muscle during exercise is mainly supplied by carbohydrates and lipids, the exercise-induced lipid utilization may decrease the energy obtained from carbohydrates, further decreasing the lactate/proton production, or lactic acidosis.
Glucuronide and sulphatic derivatives (sulphates) of urolithins transported with blood may have a beneficial effect on the level and proportions of cholesterol fractions [ 20, 21], may decrease the blood level of lipids [ 22] and influence remote organs [ 21] and have effects in the vascular inflammation [ 23].
Thus, when competing for reaction intermediates, lipid degradation products may decrease the Maillard flavors during cooking.
These measures may decrease insulin resistance, improve glycemic control, lipid abnormalities, and hypertension.
Physical activity may decrease renal cancer risk by reducing obesity, blood pressure, insulin resistance, and lipid peroxidation.
Taken together, it may be suggested that high lipid and/or cholesterol intake as occurs when consuming animal-derived ingredients, may decrease expression of genes related to antioxidant enzymes and subsequently increase oxidative stress in the liver.
