Ad
related to: lipid peroxidation and antioxidant protection of food water chemicals
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 ...
Secoisolariciresinol diglucoside (SDG) is an antioxidant [1] phytoestrogen present in flax, sunflower, sesame, and pumpkin seeds. In food, it can be found in commercial breads containing flaxseed. [2] It is a precursor of mammal lignans [3] which are produced in the colon from chemicals in foods.
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. A combination of ...
Malondialdehyde results from lipid peroxidation of polyunsaturated fatty acids. [3] It is a prominent product in thromboxane A2 synthesis wherein cyclooxygenase 1 or cycloxygenase 2 metabolizes arachidonic acid to prostaglandin H2 by platelets and a wide array of other cell types and tissues.
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. [42]
[12] [13] The electron-donating alkyl groups on the ortho and para positions of BHT increase the electron density of the phenolic hydroxyl moiety through the inductive effect and the hyperconjugation effect, [14] reduce the bond dissociation energy of the phenolic hydroxyl group, and enhance its reactivity to lipid free radicals.
In the chemical industry, many organic chemicals are produced by autoxidation: in the cumene process, isopropylbenzene undergoes autoxidation to give cumene hydroperoxide. This compound is then converted to phenol and acetone, both commodity chemicals. are made from benzene and propylene. Many variations of this reaction have been developed, e ...