Lipid peroxidation is described as oxidant attack on lipids containing carbon-carbon double bonds, especially PUFAs. In this review it serves as the upstream process that produces MDA and 4-HNE.
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lipid peroxidation
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This review article is focused on reactive species implicated in oxidative processes in meat, on lipid peroxidation mechanisms, heme protein, and nonheme protein oxidation, and on some toxic oxidation and digestion products.
Given the enormity of this field, this review focuses on biochemical concepts of lipid peroxidation...
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The review describes heme protein oxidation as interrelated with lipid peroxidation and significant for food quality.
The review states that nonenzymatic fatty-acid peroxidation chain initiation can proceed through singlet oxygen, hydroxyl radical from the Fenton reaction, and perferrylmyoglobin pathways.
The review identifies lipid peroxidation and protein oxidation as the two main related oxidative processes initiated in meat after slaughter under conditions including antioxidant system loss, reactive species production, oxygen and light exposure, iron, and irradiation.
The review focuses on biochemical concepts of lipid peroxidation and on the production, metabolism, and signaling mechanisms of MDA and especially 4-HNE.