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Lipid peroxidation, or lipid oxidation, is a complex chemical process that leads to oxidative degradation of lipids, [1] resulting in the formation of peroxide and hydroperoxide derivatives. [2] It occurs when free radicals , specifically reactive oxygen species (ROS), interact with lipids within cell membranes , typically polyunsaturated fatty ...
Despite concerns among the scientific community, there is little data on the health effects of rancidity or lipid oxidation in humans. [8] [9] Animal studies show evidence of organ damage, inflammation, carcinogenesis, and advanced atherosclerosis, although typically the dose of oxidized lipids is larger than what would be consumed by humans.
Many common phenomena can be attributed to autoxidation, such as food going rancid, [2] the 'drying' of varnishes and paints, and the perishing of rubber. [3] It is also an important concept in both industrial chemistry and biology. [4] Autoxidation is therefore a fairly broad term and can encompass examples of photooxygenation and catalytic ...
The lysine adduct ((4-HNE)-lysine or 4-hydroxynonenallysine) has been referred to as an "oxidation-specific epitope" and a lipid oxidation "degradation product". [8] [9] It is generated by the oxidative modification of low-density lipoprotein through the direct addition of carbonyl groups from 4-HNE onto lysine. [8] [9]
In food, oxygen is readily available for lipid oxidation reactions. Oxygen also helps maintain high respiration rates of fresh produce, which contribute to shortened shelf life. [ 3 ] From a microbiological aspect, oxygen encourages the growth of aerobic spoilage microorganisms . [ 2 ]
It catalyzes the oxidation and aggregation of protein, the formation of cytotoxic lipid peroxide via lipid peroxidation and damages DNA through oxidative stress. Due to its lipophilic properties, it impairs lipid bilayers in organelles such as mitochondria and nuclei. [ 47 ]
In animals, these fats are obtained from food and are synthesized by the liver. [1] Lipogenesis is the process of synthesizing these fats. [2] [3] The majority of lipids found in the human body from ingesting food are triglycerides and cholesterol. [4] Other types of lipids found in the body are fatty acids and membrane lipids.
The FOX assay relies on the oxidation of Fe 2+ to Fe 3+ in acidic conditions. [2] After this initial oxidation, the xylenol orange within the assay is also oxidized to produce the product that has the 560 nm absorbance via colorimetric determination. The method itself is practical because of its relative cheapness and because the FOX reagent is ...