不飽和脂肪酸の酸化に対する血液ならびに血液色素の触媒作用

抄録

The blood of mackerel oxidizes the linoleic acid, and the oxidizing action of the blood is caused by the catalytic action of hemin pigment and lipoxidase-like enzyme (Fig. 1).
As mentioned above hemin oxidizes the linoleic acid (vitamin F), but it does not oxidize sorbic acid, eleostearic acid and squalene. These acids and the hydrocarbon are oxidized by the oxide of linoleic acid. The oxides of sorbic acid, eleostearic acid and squalene oxidize the carotinoid pigment as the oxide of the linoleic acid (Fig. 2, 3).