Quantitative Evaluation of Oxidative Stability of Biomembrane Lipids in the Presence of Vitamin E

Abstract

In this report, the oxidation of biomembrane lipids, phospholipid and cholesterol (ChH), was examined experimentally in the presence of vitamin E (VEH) by using a liposome system, which is widely used as a biomembrane model. A kinetic model was constructed by taking into account mechanisms of antioxidation and pro‐oxidation by VEH and the co‐oxidation mechanisms of biomembrane lipids reported previously. The model quantitatively described oxidation behavior in the liposome system under various VEH addition conditions. The model also predicted oxidation behavior in vivo under various oral ingestion conditions of VEH. The results suggest that ChH oxidation, which causes various diseases, can be suppressed effectively by taking a certain amount of VEH once a day to avoid a reduction in the VEH concentration present in the biomembrane. The proposed kinetic approach should be a useful tool for quantitatively characterizing complicated reaction systems, such as biomembrane oxidation.

Highly Accurate Prediction of Edible Oil Oxidative Stability by Multivariate Analysis Incorporating Chemiluminescence Data

“…One cause of this poor predictive capacity is the complexity of the oxidation reactions of edible oils. The oxidation of these compounds is complex and involves radical chain reaction mechanisms. − Specifically, the oxidation begins with initiation reactions in which fatty acid groups (RH) react with oxygen to form highly reactive peroxyl radicals (ROO•), as shown in eqs and . RH + normalO 2 → normalR • + normalH normalO 2 • normalR • + normalO 2 → normalR normalO normalO • …”