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Lipid Antioxidants: More than Just Lipid Radical Quenchers

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Lipid Oxidation in Food and Biological Systems

Abstract

Phenolic antioxidants are well-known to inhibit lipid oxidation by quenching radicals. This slows propagation and is a key component of antioxidant action. However, total antioxidant effects reach far beyond early radicals. Phenolic compounds also inhibit initiation by binding metals and quenching singlet oxygen, cause shifts in oxidation pathways by blocking some reactions of lipid radicals, and alter product distributions by diverting hydroperoxides and complexing with lipid oxidation products. To complicate matters further, phenolic compounds modify total system oxidation by reacting with proteins that themselves quench lipid radicals and complex lipid products, and it is not currently known whether this action interferes with or augments lipid oxidation. Both phenol and quinone forms are active. Importantly, these multiple interventions of phenolic antioxidants are missed when only lipid hydroperoxides are analyzed. This chapter looks beyond radical quenching and outlines antioxidant effects at all three stages of lipid oxidation—initiation, propagation, and termination—and on total system oxidation.

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Acknowledgements

This work was supported in part by USDA National Institute of Food and Agriculture Hatch Project 1008424 through the New Jersey Agricultural Experiment Station, Hatch Project NJ10157, and in part by USDA-NIFA grant 2017-67017-26465.

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  1. Department of Food Science, Rutgers University, New Brunswick, NJ, USA

    K. M. Schaich

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  1. Facultad de QuĂ­mica, Dpto QuĂ­mica FĂ­sica, Universidad de Vigo, Vigo, Spain

    Carlos Bravo-Diaz

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Schaich, K.M. (2022). Lipid Antioxidants: More than Just Lipid Radical Quenchers. In: Bravo-Diaz, C. (eds) Lipid Oxidation in Food and Biological Systems. Springer, Cham. https://doi.org/10.1007/978-3-030-87222-9_7

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