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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 1994.10
- 수록면
- 867 - 878 (12page)
이용수
초록· 키워드
오류제보하기
A general overview of the lipid peroxidation and its nutritional significance are presented, with emphasis on the reaction mechanisms, peroxidized products, further interaction and nutritional / biological deterioration in a series of oxidative processes. Overall mechanism with various factors and elements for initiation, propagation and termination of free radical reaction is reviewed and the primary / secondary products of peroxidized lipids are defined. Since these products are potentially reactive substances that can cause deterioration of proteins /amino acids and vitamins (carotene, tocopherols and ascorbic acid etc), mechanisms and actual damages of their deteriorations in some foods and biological models are outlined. Especially, chemical changes caused by interaction of peroxidized products (related hydroperoxides, radicals and malonaldehyde etc) and protein are emphasized here. And also, the detailed mechanisms on radical scavenging of these vitamins which are the most prominent natural antioxidants are presented. Additionally, the possible roles of peroxidized lipids and their secondary products in the processes of aging and carcinogenesis are briefly discussed. However, it is important to note that more detailed and integrated studies on the reaction kinetics, energetics of peroxidation, their decomposed products, biochemical interaction, potential damaging / aging / carcinogenic effects, protection from their oxidative spoilage and novel antioxidants in food and heterogeneous biological systems will be essential in order to assessing the implication of lipid peroxidation to human nutrition and health.
목차
Abstract
서론
과산화반응 메카니즘
과산화반응 생성물들과 단백질 및 아미노산과의 반응
과산화생성물에 의한 노화(老化), 발암(發癌) 기타 질병 유발
결언
문헌
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UCI(KEPA) : I410-ECN-0101-2009-511-018073539