Lipid Peroxidation and Its Inhibition : Overview and Perspectives

抄録

Lipid peroxidation and its inhibition have received much attention as one of the most important issues in the field of oleo-science. The essential bioactive compounds are formed in vivo by lipid peroxidation, but it is also knowm to cause oxidative damage of foods, cosmetics, and oil products and furthermore to be involved in the oxidative stress in vivo. For example, the lipid peroxidation in the membranes induces the disturbance of its fine structure and function and the oxidative modification of low density lipoprotein is accepted as a key initial event in the progression of atherosclerosis. Consequently, the role of antioxidants has been appreciated against the oxidative damage both in vitro and in vivo. The states-of-art and perspectives of the lipid peroxidation and its inhibition are briefly reviewed with special emphasis on their dynamics in heterogeneous systems.