Abstract
The oxidation of fats in food produces rancidity, spoilage, and toxic compounds and is a problem of enormous economic consequences to man.1 The polyunsaturated fatty acids (PUFA) are among the compounds in food that are the most sensitive to slow deterioration resulting from oxidation by air (autoxidation). Our group has been interested in the mechanism of the autoxidation of PUFA both for this reason and because attack on PUFA in living systems causes membrane damage and cellular death.2–6 One of the most intriguing problems in this area is the source of the primordial radicals-- that is, the original radicals that initiate the autoxidation chains. We suggest that for many systems this initiation is caused by ubiquitous environmental pollutants, many of which are known to be able to generate radicals in organic materials.
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Pryor, W.A., Prier, D.G., Lightsey, J.W., Church, D.F. (1980). Initiation of the Autoxidation of Polyunsaturated Fatty Acids (PUFA) by Ozone and Nitrogen Dioxide. In: Simic, M.G., Karel, M. (eds) Autoxidation in Food and Biological Systems. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-9351-2_1
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