Generation of lipid peroxyl radicals from edible oils and their biological activities: A need for consideration for anti-radical components and purification processing

Ayako Kanazawa, Tomohiro Sawa, Takaaki Akaike, Shigeru Morimura, Kenji Kida, Hiroshi Maeda

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)

Abstract

Lipid hydroperoxides (LOOH or oxidized oils) are known as unfavorable food components. Molecular details of the fate and mechanisms of LOOH to exert adverse effects in vivo are, however, little understood. In the present study, we demonstrated that LOOH generated alkylperoxyl radical (LOȮ) after reaction with various heme compounds such as myoglobin, cytochrome c, hemin, hematin, etc., but little formation of other radical species was noticed such as L̇ or LȮ. It was also shown that LOȮ thus formed exhibits cytotoxicity and caused DNA damages including strand breakage and abasic site formation. This highly toxic LOȮ is effectively scavenged by hot water extracts of vegetable (soup), flavonoids, polyphenols as well as tocopherols. Another important finding is that crude vegetable oils are rich in potent-LOȮ scavenging activity, which exhibits potent anti-oxidant activity as well; whereas highly purified oils are scanty in such components and LOȮ scavenging activity. These findings imply that a considerate processing in the refining of oils should be needed to retain such potent endogenous anti-oxidative radical scavenging-components.

Original languageEnglish
Pages (from-to)187-193
Number of pages7
JournalBioFactors
Volume13
Issue number1-4
DOIs
Publication statusPublished - 2000
Externally publishedYes

ASJC Scopus subject areas

  • Biochemistry
  • Molecular Medicine
  • Clinical Biochemistry

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