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Ascorbate peroxidase (or L-ascorbate peroxidase, APX or APEX) (EC 1.11.1.11) is an enzyme that catalyzes the chemical reaction. L-ascorbate + H 2 O 2 dehydroascorbate + 2 H 2 O. It is a member of the family of heme-containing peroxidases.
In some species that synthesize ascorbate in the liver (including mammals and perching birds), the glucose is extracted from glycogen; ascorbate synthesis is a glycogenolysis-dependent process. [65] In humans and in animals that cannot synthesize vitamin C, the enzyme l -gulonolactone oxidase (GULO), which catalyzes the last step in the ...
Glutathione peroxidase 1 is the most abundant and is a very efficient scavenger of hydrogen peroxide, while glutathione peroxidase 4 is most active with lipid hydroperoxides. Surprisingly, glutathione peroxidase 1 is dispensable, as mice lacking this enzyme have normal lifespans, [123] but they are hypersensitive to induced oxidative stress. [124]
Peroxidase can be used for treatment of industrial waste waters. For example, phenols, which are important pollutants, can be removed by enzyme-catalyzed polymerization using horseradish peroxidase. Thus phenols are oxidized to phenoxy radicals, which participate in reactions where polymers and oligomers are produced that are less toxic than ...
An enzyme inhibitor stops ("inhibits") this process, either by binding to the enzyme's active site (thus preventing the substrate itself from binding) or by binding to another site on the enzyme such that the enzyme's catalysis of the reaction is blocked. Enzyme inhibitors may bind reversibly or irreversibly.
This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin.
Antifoaming agents reduce or prevent foaming in foods. Antioxidants Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. Bulking agents Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. Food coloring
In enzymology, a L-ascorbate oxidase (EC 1.10.3.3) is an enzyme that catalyzes the chemical reaction 2 L-ascorbate + O 2 ⇌ {\displaystyle \rightleftharpoons } 2 dehydroascorbate + 2 H 2 O Thus, the two substrates of this enzyme are L- ascorbate and O 2 , whereas its two products are dehydroascorbate and H 2 O .