Search results
Results From The WOW.Com Content Network
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 ...
Deuterium-reinforced lipids can be used for protecting living cells by slowing the chain reaction of lipid peroxidation. [1] The lipid bilayer of the cell and organelle membranes contain polyunsaturated fatty acids (PUFA) are key components of cell and organelle membranes. Any process that either increases oxidation of PUFAs or hinders their ...
It is well known that fats, especially polyunsaturated fats, become rancid, even when kept at low temperatures, [19] however many other foods are susceptible to autoxidation. The complex mixture of compounds found in wine, including polyphenols , polysaccharides, and proteins, can undergo autoxidation during the aging process, leading to wine ...
Alpha-tocopherol is a fat-soluble antioxidant functioning within the glutathione peroxidase pathway, [15] and protecting cell membranes from oxidation by reacting with lipid radicals produced in the lipid peroxidation chain reaction. [3] [16] This removes the free radical intermediates and prevents the oxidation reaction from continuing.
In most organisms, excess carbohydrates are regularly catabolised to form acetyl-CoA, which is a feed stock for the fatty acid synthesis pathway; fatty acids, triglycerides, and other lipids are commonly used for long-term energy storage. The hydrophobic character of lipids makes them a much more compact form of energy storage than hydrophilic ...
The natural antioxidants tend to be short-lived, [13] so synthetic antioxidants are used when a longer shelf-life is preferred. The effectiveness of water-soluble antioxidants is limited in preventing direct oxidation within fats, but is valuable in intercepting free radicals that travel through the aqueous parts of foods.
The energy yield from a gram of fatty acids is approximately 9 kcal (37 kJ), much higher than the 4 kcal (17 kJ) for carbohydrates. Since the hydrocarbon portion of fatty acids is hydrophobic, these molecules can be stored in a relatively anhydrous (water-free) environment. Carbohydrates, on the other hand, are more highly hydrated.
Physiological antioxidants are classified into two broad divisions, depending on whether they are soluble in water (hydrophilic) or in lipids . In general, water-soluble antioxidants react with oxidants in the cell cytosol and the blood plasma, while lipid-soluble antioxidants protect cell membranes from lipid peroxidation. [32]