Oxidized lipids formed non-enzymatically by reactive oxygen species.
نویسندگان
چکیده
منابع مشابه
Chemistry and reactions of reactive oxygen species in foods.
Reactive oxygen species (ROS) are formed enzymatically, chemically, photochemically, and by irradiation of food. They are also formed by the decomposition and the inter-reactions of ROS. Hydroxy radical is the most reactive ROS, followed by singlet oxygen. Reactions of ROS with food components produce undesirable volatile compounds and carcinogens, destroy essential nutrients, and change the fu...
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عنوان ژورنال:
- The Journal of biological chemistry
دوره 283 23 شماره
صفحات -
تاریخ انتشار 2008