Generation of lipid peroxyl radicals from edible oils and their
biological activities: A need for consideration for anti-radical components and
purification processing
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
(LOO^{\cdot }) 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
L^{\cdot} or LO^{\cdot}. It was also
shown that LOO^{\cdot } thus formed exhibits cytotoxicity
and caused DNA damages including strand breakage and abasic site formation.
This highly toxic LOO^{\cdot } 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-LOO^{\cdot } scavenging activity, which exhibits
potent anti-oxidant activity as well; whereas highly purified oils are scanty
in such components and LOO^{\cdot } 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.
Journal: BioFactors, vol. 13, no. 1-4, pp. 187-193, 2000
