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Oxygen radicals in living systems and in food
Author(s) -
DONNELLY JUDITH K.,
ROBINSON DAVID S.
Publication year - 1990
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/j.1467-3010.1990.tb00074.x
Subject(s) - radical , chemistry , polyunsaturated fatty acid , reactive oxygen species , oxygen , biochemistry , enzyme , photochemistry , food science , organic chemistry , fatty acid
Summary Oxygen‐derived free radicals are produced both within cells of living systems and in fresh and processed foods by electron transfer reactions usually catalysed by enzymes or transition metal ions, or by ultraviolet or other types of radiation. The production of free radicals is a normal biochemical event, but if reactive radicals are allowed to come into contact with susceptible molecules this may result in damage, e.g. to DNA, enzymes and other proteins, as well as polyunsaturated fatty acids (PUFA) in cell membranes. Reactive free radicals cause deterioration of the nutritional value of foods through free radical chain reactions which may also be responsible for the alteration of the colour and flavour of food. The deleterious action of free radicals in living tissue and during the storage or processing of fresh foods may be prevented by their rapid conversion to non‐radical (stable) products; this may occur through radical‐radical interactions or by the action of antioxidants.