Lipoxidation

Lipoxidation is a chemical process involving the reaction of lipids, or fats, with oxygen. This process is a type of oxidation that can lead to the formation of hydroperoxides and other oxidized lipid products. It is a significant factor in the degradation of fats and oils, affecting their quality, flavor, and nutritional value.

In biological systems, lipoxidation is often referred to as lipid peroxidation. This occurs when free radicals attack polyunsaturated fatty acids, which are particularly susceptible due to their multiple double bonds. This chain reaction can damage cell membranes and contribute to oxidative stress. Oxidative stress is implicated in various diseases and the aging process.

Factors that promote lipoxidation include exposure to heat, light, and certain metal ions. Antioxidants are compounds that can inhibit or delay lipoxidation by neutralizing free radicals or chelating metal ions. Both natural and synthetic antioxidants are used in food preservation to extend shelf life and maintain product quality. In the body, endogenous antioxidant systems work to combat lipid peroxidation. Understanding lipoxidation is crucial in fields ranging from food science and technology to biochemistry and medicine.