Cytotoxicity and genotoxicity of lipid-oxidation products.

  title={Cytotoxicity and genotoxicity of lipid-oxidation products.},
  author={Hermann Esterbauer},
  journal={The American journal of clinical nutrition},
  volume={57 5 Suppl},
          779S-785S; discussion 785S-786S
  • H. Esterbauer
  • Published 1 May 1993
  • Biology
  • The American journal of clinical nutrition
The autoxidation of unsaturated lipids contained in oils, fats, and food and the endogenous oxidative degradation of membrane lipids by lipid peroxidation result in the formation of a very complex mixture of lipid hydroperoxides, chain-cleavage products, and polymeric material. 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. The oral toxicity of oxidized… 

Induction of lipid peroxidation in biomembranes by dietary oil components.

Genotoxic lipid peroxidation products: their DNA damaging properties and role in formation of endogenous DNA adducts.

This review surveys the genotoxic properties of the major classes of lipid peroxidation products, focusing on their chemistry of DNA adduction, the mutagenic properties of such damage and the evidence that it occurs in intact biological systems.

Lipid peroxidation: mechanisms, inhibition, and biological effects.

Oxidation of fish lipids during gastrointestinal in vitro digestion

Reactive aldehydes are formed during GI in vitro digestion of fish lipids, which may counteract the anti-inflammatory properties of LC n-3 PUFA.

Biological Implications of Lipid Oxidation Products

While lipid oxidation produces literally hundreds of oxidation products, this review focused on acrolein, 4-hydroxy-trans-nonenal,4-Hydroxy- trans-hexanal, crotonaldehyde, malondialdehyde, and cholesterol as they are the most reactive oxidation products and also the most studied.

Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review.

Reports by some researchers who suggest that dietary lipid and protein oxidation products and heme iron from red meat are in part cytotoxic and/or genotoxic are suggested.

Carnosic acid protects biomolecules from free radical-mediated oxidative damage in vitro

It might be possible to use CA to prevent or treat the oxidative stress-related disorders and diseases, as well as to inhibit the oxidative damages caused by various types of free radicals.