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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 peroxide value is defined as the amount of peroxide oxygen per 1 kilogram of fat or oil. Traditionally this was expressed in units of milliequivalents, although in SI units the appropriate option would be in millimoles per kilogram (N.B. 1 milliequivalents = 0.5 millimole; because 1 mEq of O2 =1 mmol/2 of O2 =0.5 mmol of O2, where 2 is valence).
Lipid oxidation is a chain reaction process in which oxygen attacks the double bond in a fatty acid, to yield peroxide linkages. Eventually, the process will produce aldehydes and ketones. Eventually, the process will produce aldehydes and ketones.
Acetyl-CoA (acetyl coenzyme A) is a molecule that participates in many biochemical reactions in protein, carbohydrate and lipid metabolism. [2] Its main function is to deliver the acetyl group to the citric acid cycle (Krebs cycle) to be oxidized for energy production.
Metabolism (/ m ə ˈ t æ b ə l ɪ z ə m /, from Greek: μεταβολή metabolē, "change") is the set of life-sustaining chemical reactions in organisms.The three main functions of metabolism are: the conversion of the energy in food to energy available to run cellular processes; the conversion of food to building blocks of proteins, lipids, nucleic acids, and some carbohydrates; and the ...
[1] [2] The need for this technology for food arises from the short shelf life of food products such as meat, fish, poultry, and dairy in the presence of oxygen. 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]