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In freshly prepared low density lipoprotein (LDL), ascorbate inhibited LDL oxidation by macrophages at the higher concentrations tested (60-100 microM). In contrast, with LDL that had been allowed to autoxidise in the refrigerator (3 degrees C) for at least 10 weeks after isolation (mildly oxidised or minimally-modified LDL), ascorbate did not inhibit the(More)
Ascorbate at concentrations of 60-100 microM inhibits the modification of freshly prepared low-density lipoprotein (LDL) by macrophages. With 'moderately oxidized' LDL (produced by prolonged storage in a refrigerator), however, ascorbate does not inhibit LDL modification by macrophages and actually modifies the LDL itself in the absence of macrophages(More)
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