Abstract
Oxygen is indispensable for aerobic organisms including, of course, human beings, but it is believed that oxygen also may be responsible for undesired phenomena. In particular, oxygen species such as hydrogen peroxide, superoxide radical anion, and singlet oxygen are proposed as agents attacking polyunsaturated fatty acids in cell membranes, giving rise to lipid peroxidation. Several reports have suggested that lipid peroxidation may result in destabilization and disintegration of cell membranes, leading to liver injury and other diseases, and finally, to aging and susceptibility to cancer (4).
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© 1986 Plenum Press, New York
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Namiki, M., Osawa, T. (1986). Antioxidants/Antimutagens in Foods. In: Shankel, D.M., Hartman, P.E., Kada, T., Hollaender, A., Wilson, C.M., Kuny, G. (eds) Antimutagenesis and Anticarcinogenesis Mechanisms. Basic Life Sciences, vol 39. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-5182-5_11
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DOI: https://doi.org/10.1007/978-1-4684-5182-5_11
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