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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 ...
[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]
Oxidation by FAD; Hydration; Oxidation by NAD + Thiolysis; Production of acyl-CoA and acetyl-CoA; The final product of β-oxidation of an even-numbered fatty acid is acetyl-CoA, the entry molecule for the citric acid cycle. [3] If the fatty acid is an odd-numbered chain, the final product of β-oxidation will be propionyl-CoA.
The use of nitrite's precursor nitrate is now limited to a few products such as dry sausage, prosciutto or parma ham. Alkaline polyphosphates: Sodium tripolyphosphate: Increase the water-binding and emulsifying ability of meat proteins, limit lipid oxidation and flavor loss, and reduce microbial growth. Ascorbic acid (vitamin C) n/a
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]
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 ...