Antioxidants/antimutagens in food

作者：Mitsuo Namiki · 发表于：Critical Reviews in Food Science and Nutrition · 年份：1990 · DOI：10.1080/10408399009527528 · 被引用次数：903 · 研究领域：Antioxidant Activity and Oxidative Stress、Phytochemicals and Antioxidant Activities、Free Radicals and Antioxidants

Oxygen is indispensable for aerobic organisms including, of course, human beings, but it is believed that oxygen also may be responsible for undesired phenomena. In particular, oxygen species such as hydrogen peroxide, superoxide radical anion, and singlet oxygen are proposed as agents attacking polyunsaturated fatty acids in cell membranes, giving rise to lipid peroxidation. Several reports have suggested that lipid peroxidation may result in destabilization and disintegration of cell membranes, leading to liver injury and other diseases, and finally, to aging and susceptibility to cancer (4).