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Related Concept Videos

Radical Autoxidation01:20

Radical Autoxidation

The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...
Phase I Oxidative Reactions: Overview01:19

Phase I Oxidative Reactions: Overview

Phase I biotransformation, or functionalization, is a crucial chemical process that converts drugs and other xenobiotics into more water-soluble forms, facilitating expulsion from the body. It involves oxidative, reductive, and hydrolytic reactions that add or unveil polar functional groups on lipophilic substrates. Key players in phase I reactions are the mixed-function oxidases. Situated in liver cell microsomes, these enzymes predominantly carry out drug metabolism. They require molecular...
Oxidation of Phenols to Quinones01:17

Oxidation of Phenols to Quinones

In the presence of oxidizing agents, phenols are oxidized to quinones. Quinones can be easily reduced back to phenols using mild reducing agents. The electron-donating hydroxyl group enhances the reactivity of the aromatic ring, enabling oxidation of the ring even in the absence of an α hydrogen.
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox property is crucial in...
Peroxisomes01:24

Peroxisomes

Peroxisomes are specialized organelles present in fungi, plant, and animal cells. It can vary in number, size, morphology, and activity depending on the type of tissue and the nutritional state of the cell. For example, cells with active lipid metabolism, such as adipocytes, neurons, and hepatocytes, have more peroxisomes than other cells in the body. Besides their primary role in breaking down complex organic molecules, peroxisomes can also synthesize specific macromolecules and participate in...
Peroxisomes01:24

Peroxisomes

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Lipid Catabolism

Triglycerides serve as crucial long-term energy storage molecules in microorganisms, providing a dense source of metabolic energy. Their breakdown is mediated by lipases, which hydrolyze triglycerides into glycerol and free fatty acids. Each of these components follows distinct metabolic pathways, ultimately contributing to ATP synthesis and cellular energy homeostasis.Glycerol MetabolismGlycerol, released from triglyceride hydrolysis, is phosphorylated by glycerol kinase to form...

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Updated: Jun 11, 2026

Cell-free Biochemical Fluorometric Enzymatic Assay for High-throughput Measurement of Lipid Peroxidation in High Density Lipoprotein
07:29

Cell-free Biochemical Fluorometric Enzymatic Assay for High-throughput Measurement of Lipid Peroxidation in High Density Lipoprotein

Published on: October 12, 2017

Lipid oxidation and improving the oxidative stability.

Fereidoon Shahidi1, Ying Zhong

  • 1Department of Biochemistry, Memorial University of Newfoundland, St.John's, NL, Canada A1B 3X9.

Chemical Society Reviews
|July 10, 2010
PubMed
Summary
This summary is machine-generated.

Lipid oxidation negatively impacts food quality and health. This review covers lipid oxidation mechanisms, influencing factors, and antioxidant strategies for improving oxidative stability in food and medicine.

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Last Updated: Jun 11, 2026

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Area of Science:

  • Biochemistry
  • Food Science
  • Nutritional Science

Background:

  • Lipids are essential cellular components and major food constituents.
  • Lipids are susceptible to oxidation via multiple pathways, impacting quality and health.
  • Oxidative stability is influenced by fatty acid unsaturation, environmental factors, and antioxidants.

Purpose of the Study:

  • To review the mechanisms and factors contributing to lipid oxidation.
  • To explore strategies for enhancing the oxidative stability of lipid products.
  • To provide essential knowledge for food and medicinal applications.

Main Methods:

  • Literature review of lipid oxidation mechanisms.
  • Analysis of intrinsic and extrinsic factors affecting lipid stability.
  • Compilation of antioxidant strategies for lipid preservation.

Main Results:

  • Lipid oxidation leads to detrimental effects on food quality and human health.
  • Various factors significantly influence the rate and extent of lipid oxidation.
  • Antioxidant strategies are effective in preserving lipid products and mitigating health risks.

Conclusions:

  • Understanding lipid oxidation is crucial for food preservation and human health.
  • Minimizing lipid oxidation requires careful control of influencing factors.
  • Antioxidant interventions offer viable solutions for improving lipid oxidative stability.