Lipid Oxidation, Secondary Reactions, and Water Activity of Foods

@inproceedings{Karel1980LipidOS,
  title={Lipid Oxidation, Secondary Reactions, and Water Activity of Foods},
  author={Marcus Karel},
  year={1980}
}
Water acts as an antioxidant at very low levels by decreasing the catalytic activity of metal catalysts, by promoting recombination (quenching) of free radicals, and by promoting nonenzymatic browning which causes production of active antioxidants. Hydration of lipid hydroperoxides, or their concentration at lipid-water interfaces, also changes the mechanism of hydroperoxide decomposition and reduces the rate of free-radical formation. 

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