Antioxidants and Their Importance During Muscular Exercise: A Review

Bjelakovic, Ljiljana; Kocić, Gordana; Radovanović, Dragan; Antić, Vladimir; Bjelaković, Bojko; Antić, Zorica

doi:10.22190/fumb160918002b

Cited by 1 publication

(3 citation statements)

References 65 publications

(104 reference statements)

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“…These compounds possess a phenolic structure that neutralises free radicals by forming an α-tocopherylquinone radical, which has low energy and does not contribute to the further development of lipid peroxidation processes [ 82 ]. Tocopherols exist in nature in four isomeric forms, with their antioxidant activity following the order δ- > γ- > β- > α- [ 114 , 214 ]. In meat products, mixtures of plant tocopherol isomers have been found to be more effective antioxidants than pure α-tocopherol [ 114 , 144 ].…”

Section: Oxidative Stability Of Muscle Lipidsmentioning

confidence: 99%

“…Ubiquinone, also known as coenzyme Q, is a chemical compound with an isoprenoid lateral chain [ 214 ]. Present in mitochondria, it acts to inhibit lipid peroxidation by deactivating free radicals [ 218 ].…”

Section: Oxidative Stability Of Muscle Lipidsmentioning

confidence: 99%

“…Urate, which contains an amino group, inhibits oxidation reactions [ 214 ] by binding iron and removing free radicals from the system [ 31 , 82 ].…”

Section: Oxidative Stability Of Muscle Lipidsmentioning

confidence: 99%

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Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

Dragoev

2024

Foods

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The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.

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