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Metals and lipid oxidation. Contemporary issues

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Lipids

Abstract

Lipid oxidation is now recognized to be a critically important reaction in physiological and toxicological processes as well as in food products. This provides compelling reasons to understand what causes lipid oxidation in order to be able to prevent or control the reactions. Redox-active metals are major factors catalyzing lipid oxidation in biological systems. Classical mechanisms of direct electron transfer to double bonds by higher valence metals and of reduction of hydroperoxides by lower valence metals do not always account for patterns of metal catalysis of lipid oxidation in multiphasic or compartmentalized biological systems. To explain why oxidation kinetics, mechanisms, and products in molecular environments which are both chemically and physically complex often do not follow classical patterns predicted by model system studies, increased consideration must be given to five contemporary issues regarding metal catalysis of lipid oxidation: hypervalent non-heme iron or iron-oxygen complexes, heme catalysis mechanism(s), compartmentalization of reactions and lipid phase reactions of metals, effects of metals on product mixes, and factors affecting the mode of metal catalytic action.

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Abbreviations

ADP:

adenosine diphosphate

EDTA:

ethylenedi-aminetetraacetic acid

EPR:

electron paramagnetic resonance

NHE:

normal hydrogen electrode

NMR:

nuclear magnetic resonance

SOD:

superoxide dismutase

TBA:

thiobarbituric acid

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  1. K. M. Schaich

    Present address: Department of Food Science, Cook College, Rutgers University, P.O. Box 231, 08903, New Brunswick, New Jersey

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    Schaich, K.M. Metals and lipid oxidation. Contemporary issues. Lipids 27, 209–218 (1992). https://doi.org/10.1007/BF02536181

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