Abstract
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).
Keywords
Food scienceBiologyChemistryBiotechnology
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Publication Info
- Year
- 1990
- Type
- review
- Volume
- 29
- Issue
- 4
- Pages
- 273-300
- Citations
- 896
- Access
- Closed
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Cite This
Mitsuo Namiki
(1990).
Antioxidants/antimutagens in food.
Critical Reviews in Food Science and Nutrition
, 29
(4)
, 273-300.
https://doi.org/10.1080/10408399009527528
Identifiers
- DOI
- 10.1080/10408399009527528