Lipid oxidation in food and biological systems
general mechanisms and nutritional and pathological implications
Keywords:
lipid oxidation, food quality, nutrition, atherosclerosis, neoplasms, physiopathology, preventionAbstract
The objective of this work is to describe and analyze the advances in knowledge concerning lipid oxidation reactions in food and biological systems and their implications in the quality of food, nutrition and health. Thus, mechanisms, factors and conditions associated with these reactions are analyzed in food and human body. So, problems like deterioration of color, texture and sensory characteristics of food are evaluated. Nutritional problems caused by chronic ingestion of oxidized food and its physiopathological consequences are also discussed. Furthermore, several pathological states like atherosclerosis, cancer, diabetes, psychological stress, infections (HIV), drug intoxications, nutritional deficiencies and other processes involving formation of oxygen free radicals are related. Finally, the Brazilian population perspectives and the strategies of intervention for effective prevention of these problems are discussed.
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