Biochemical effects of excited state molecular oxygen

Bland, Jeffrey S.

doi:10.1021/ed053p274

Cited by 36 publications

(5 citation statements)

References 58 publications

(63 reference statements)

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“…Common chain-breaking antioxidants used in food lipids include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), butylated hydroquinone (TBHQ), and propyl gallate. These compounds generally lose their efficiency at elevated temperatures because of homolytic decomposition of hydroperoxides formed by reaction (5) and because of a reaction of the antioxidants with oxygen (7).…”

Section: Roo + Ah<=t[ah-roo•jmentioning

confidence: 99%

Lipid oxidation

Frankel¹

2005

859

722

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A. Oleate B. Linoleate C. Linolenate III. FATTY ACID OXIDATION BY SINGLET OXYGEN IV. OXIDATION OF MIXTURES OF FATTY ACIDS AND VEGETABLE OILS V. DECOMPOSITION OF HYDROPEROXIDES VI. FLAVOR REVERSION A. Causes of flavor reversion I. Linolenic acid 2. Phosphatides 3. Nonglyceride components B. Control measures 1. Metal inactivators 2. Processing with minimum exposure to oxidation 3. Hydrogenation VII. CONCLUSIONS VIII. REFERENCES

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Section: Roo + Ah<=t[ah-roo•jmentioning

confidence: 99%

Lipid oxidation

Frankel¹

2005

859

722

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“…Oxygen could quench excited states or scavenge photochemical intermediates. It is even possible that singlet 02 is produced by dye sensitization (22). Singlet 02 reacts selectively with the bitter components of hops producing compounds which are also bitter (23).…”

Section: (B) Spectroscopy and Primary Photoprocessesmentioning

confidence: 99%

Photochemistry and beer

Vogler¹,

Kunkely²

1982

J. Chem. Educ.

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“…Recently Bland et al ( 107) have shown that photo-oxidation induced damage to red blood cell membrane lipids can be effectively prevented by inclusion of vitamin E in the medium, and that the active peroxidizing species in this photohemolysis process appears to be singlet oxygen (108).…”

Section: Effects Of Biochemical Antioxidants On Lipid Peroxidationmentioning

confidence: 99%

Biochemical consequences of lipid peroxidation

Bland¹

1978

J. Chem. Educ.

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Biochemical Consequences of Lipid PeroxidationLipid peroxides formed by abberant oxidation reactions of unsaturated lipid material have been identified as important degradative biomolecules involved in the cellular aging process (1), in oxygen toxicity (2), in air pollution oxidant damage to cells (3), and a host of other degenerative biochemical transformations. The mechanism of formation of these lipid peroxides and their biochemical role in observed changes in cellular proteins, enzymes, and nucleotides, lipofusion and ceroid pigment formation, cellular aging, membrane alteration, cross-linking of collagen, and drug/chemical-induced pathologies constitute the focus of this report. The Production and Biochemical Significance of Lipid PeroxidesThe formation of lipid peroxides involves the reaction of biochemical oxidants with polyunsaturated lipids. This process as diagrammed in Figure 1 is most commonly mediated through free radical intermediates (4).Free radical intermediates occur in almost all biological systems (5, 6). The radicals can be produced by three types of processes: 1) thermal homolysis of bonds, 2) one-electron redox reactions, 3) high energy radiation, and photolysis (7). These three processes are illustrated below.

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Biochemical effects of excited state molecular oxygen

Cited by 36 publications

References 58 publications

Lipid oxidation

Lipid oxidation

Photochemistry and beer

Biochemical consequences of lipid peroxidation

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