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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 ...
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 ...
Another method of termination is the reaction between a lipid radical and a lipid peroxide, or the combination of two lipid peroxide molecules, resulting in stable nonreactive molecules. [4] [5] Reinforced lipids that become part of the membrane if consumed with heavy isotope diet also inhibit peroxidation. [6]
4-Hydroxynonenal, or 4-hydroxy-2E-nonenal or 4-hydroxy-2-nonenal or 4-HNE or HNE, (C 9 H 16 O 2), is an α,β-unsaturated hydroxyalkenal that is produced by lipid peroxidation in cells. 4-HNE is the primary α,β-unsaturated hydroxyalkenal formed in this process. It is a colorless oil.
The deuterium-reinforced lipids resists the non-enzymatic lipid peroxidation (LPO) through isotope effect — a non-antioxidant based mechanism that protects mitochondrial, neuronal and other lipid membranes, thereby greatly reducing the levels of numerous LPO-derived toxic products such as reactive carbonyls. [4] [5]
Assay of TBARS measures malondialdehyde (MDA) present in the sample, as well as malondialdehyde generated from lipid hydroperoxides by the hydrolytic conditions of the reaction. [4] MDA is one of several low-molecular-weight end products formed via the decomposition of certain primary and secondary lipid peroxidation products.
4-Oxo-2-nonenal is a lipid peroxidation product that can structurally alter proteins and induce α-synuclein oligomers. [1] References
The browning of many foods, such as skinned apples, can be considered an autoxidation process, although it is generally an enzymatic process such as lipid peroxidation which proceeds via a different mechanism to the one shown above.