Biological Implications of Lipid Oxidation Products

@article{Vieira2017BiologicalIO,
  title={Biological Implications of Lipid Oxidation Products},
  author={S. D. A. Vieira and Guodong Zhang and Eric Andrew Decker},
  journal={Journal of the American Oil Chemists' Society},
  year={2017},
  volume={94},
  pages={339-351}
}
Essentially all fat-containing foods have the potential to undergo lipid oxidation even where unsaturated fatty acid compositions are low. Therefore, consumption of lipid oxidation products is potentially common with risk of consuming lipid oxidation products increasing in foods with high amounts of unsaturation (e.g. foods with omega-3 fatty acids), foods subjected to extensive thermal processing (e.g. fried foods), or food high in pro-oxidants (e.g. meats). Lipid oxidation generates… 
Lipid oxidation and its implications to meat quality and human health
  • Xi Huang, D. Ahn
  • Medicine, Chemistry
    Food science and biotechnology
  • 2019
TLDR
Prevention of lipid oxidation in meat is important for meat quality and for human health as well and supply of extra antioxidants through food can help maintaining the balance in favor of antioxidants and help preventing various diseases and malfunctions of the authors' body.
In Vitro Digestion of Grape Seed Oil Inhibits Phospholipid-Regulating Effects of Oxidized Lipids
TLDR
The gastric conditions inhibited the phospholipid-regulating effect of oxidized triacylglycerols (oxTAGs), with potential implications in lipid absorption.
Lipid Oxidation Products on Inflammation-Mediated Hypertension and Atherosclerosis: A Mini Review
TLDR
This review aims to summarize the current evidence of lipid oxidation products on hypertension and atherosclerosis via inflammatory pathway, and toxic lipid oxidation Products such as malondialdehyde and 4-hydroxy-2-nonenal are taken into account.
Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems
TLDR
An overview of marine-based omega-3 fatty acid sources is provided, their health benefits are discussed, the challenges involved with their utilization in functional foods are highlighted, and the different encapsulation technologies that can be used to improve their performance are presented.
Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions.
TLDR
The results suggest that the combination of milk and polyphenol-rich beverages increases the antioxidant activity and synergistically reduces the formation of toxic lipid oxidation species during simulated digestion of PUFA-rich foods.
Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion.
TLDR
It is suggested that the mechanism of emulsion destabilization in the gastric environment and the type of protein can modulate lipolysis and oxidation during in vitro digestion.
Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems
TLDR
This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods and concludes that selecting proper methods for specific foods is essential for accurately evaluating lipid oxidation or antioxidant capacity.
Different Effects of Vitamin C-Based Supplements on the Advance of Linseed Oil Component Oxidation and Lipolysis during In Vitro Gastrointestinal Digestion
TLDR
The effect of seven commercial supplements and of pure l-ascorbic acid and ascorbyl palmitate on linseed oil during in vitro gastrointestinal digestion was tackled, finding a decreased lipid bioaccessibility was noticed in the presence of the highest dose of l-ASCorbic Acid.
Selective labeling for the identification and semi-quantification of lipid aldehydes in food products
TLDR
A novel normal-phase LC method that uses selective labeling of aldehydes and epoxides with 7-(diethylamino) coumarin-3-carbohydrazide for identification and semi-quantification is described, suitable for monitoring secondary lipid oxidation products in the early stages of shelf life.
Plant-Derived Natural Antioxidants in Meat and Meat Products
TLDR
The present review aims to describe the major chemical groups of plant-derived antioxidants and their courses of action, and present the application of spices, herbs and fruits as antioxidants in meat systems, and discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 74 REFERENCES
Dietary advanced lipid oxidation endproducts are risk factors to human health.
  • J. Kanner
  • Chemistry, Medicine
    Molecular nutrition & food research
  • 2007
TLDR
It is believed that repeated consumption of oxidized fat in the diet poses a chronic threat to human health and high concentration of dietary antioxidants could prevent lipid oxidation and ALEs generation not only in foods but also in stomach condition and thereby potentially decrease absorption of ALEs from the gut.
Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements
TLDR
The contents of hydroperoxides and alkenals in omega-3 supplements are higher than in vegetable oils and after heating vegetable oils, a large increase in alkenal concentration was observed.
Mechanisms of lipid oxidation in food dispersions
As the continues to improve the nutritional content of their products, challenges in prevention of rancidity have increased due to the presence of more polyunsaturated fatty acids. In addition,
Cytotoxicity and genotoxicity of lipid-oxidation products.
  • H. Esterbauer
  • Chemistry, Medicine
    The American journal of clinical nutrition
  • 1993
TLDR
Experimental animal studies and biochemical investigations lend support to the hypothesis that lipid-oxidation products, ingested with food or produced endogenously, represent a health risk and the oral toxicity of oxidized lipids is unexpectedly low.
Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion.
TLDR
Interestingly, F&V played a protective role by totally inhibiting the accumulation of CD while largely decreasing the formation of TBARS, and the polyphenol extract similarly slowed down the TBARS formation although it had no effect on the CD accumulation.
Dietary iron-initiated lipid oxidation and its inhibition by polyphenols in gastric conditions.
TLDR
Model emulsions may be valuable tools to study the gastric stability of polyunsaturated lipids and its inhibition by dietary polyphenols in gastric-like conditions and lipid oxidation induced by heme and nonheme iron was studied.
Dietary ALEs are a risk to human health--NOT!
  • J. Baynes
  • Biology, Medicine
    Molecular nutrition & food research
  • 2007
Advanced lipoxidation end-products (ALEs) are formed by reaction of protein with lipid-derived reactive peroxyl and carbonyl compounds produced during food processing and cooking. There is concern
The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses.
TLDR
High levels of conjugated dienes were measured in the HDL fraction, suggesting that the protective effect of HDL may extend to the reverse-transport of oxidised lipid species, which in a single meal may influence postprandial oxidative stress and inflammation.
The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants.
TLDR
It is suggested that human gastric fluid may be an excellent medium for enhancing the oxidation of lipids and other dietary constituents and the major benefit of including in the meal plant dietary antioxidants.
Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines.
TLDR
This study studied the formation of malondialdehyde, 4-hydroxy-nonenal, and hexanal during in vitro digestion of a cooked low-fat and high-fat beef product in response to the addition of reducing compounds to find out whether higher LOP in the digests resulted in a higher cyto- and genotoxicity in Caco-2, HT-29 and HCT-116 cell lines.
...
1
2
3
4
5
...