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Autoxidation in Food and Biological Systems pp 563–587Cite as

Intracellular Mechanisms for Lipid Peroxide Decomposition

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Abstract

Polyunsaturated fatty acids, a major component of many vegetable or fish oils, undergo autoxidation at ambient temperatures to yield hydroperoxides and a wide range of secondary degradation products associated with subsequent rancidity. Thus high peroxide values occur after prolonged storage, exposure to sunlight, increased temperatures and contact with iron or copper as in cooking vessels (Frazer, 1962). Dietary fatty acid hydro-Deroxides can be toxic to the gastrointestinal tract and can be carcinogenic (Cutler and Hayward, 1974; Cutler and Schneider, 1973). Peroxidation of the lipids of animal tissues in vivo may also occur and be enhanced by a Vitamin E or a selenium deficient diet particularly if the diet is rich in polyunsaturated fatty acids. Peroxidation of the lipids of animal tissues in vivo may also be induced by carbon tetrachloride, ethanol or orotic acid, in oxidant induced lung damage as during air pollution, in oxygen toxicity, in some phases of atherosclerosis and by various drugs, herbicides, pesticides or carcinogens. The metals, iron, copper or lead also enhance lipid peroxidation in vivo (Hoechstra, 1980). The addition of antioxidants, Vitamin E, selenium or sulfur amino acids to the diet greatly reduced the associated biochemical and pathological changes of these conditions.

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Authors and Affiliations

  1. Department of Biochemistry, Memorial University of Newfoundland, St. John’s Newfoundland, AlB 3X9, Canada

    Peter J. O’Brien

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  1. Center for Radiation Research, National Bureau of Standards, Washington, D.C., USA

    Michael G. Simic

  2. Massachusetts Institute of Technology, Cambridge, Massachusetts, USA

    Marcus Karel

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O’Brien, P.J. (1980). Intracellular Mechanisms for Lipid Peroxide Decomposition. 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_29

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