Toxic Oxygenated alpha,beta-Unsaturated Aldehydes and their Study in Foods: A Review
The oxidation of lipids containing polyunsaturated omega-3 or omega-6 acyl groups, such as docosahexenoic, eicosapentenoic, linolenic, arachidonic or linoleic groups, and of the corresponding fatty acids, generates among other compounds α,β-unsaturated aldehydes supporting different functional group...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2008 |
| País: | España |
| Institución: | Universidad del País Vasco |
| Repositorio: | Addi. Archivo Digital para la Docencia y la Investigación |
| OAI Identifier: | oai:addi.ehu.eus:10810/72351 |
| Acceso en línea: | http://hdl.handle.net/10810/72351 |
| Access Level: | acceso abierto |
| Palabra clave: | 4-hydroxy-trans-2-nonenal and oxygenated α,β-unsaturated aldehydes oxidation polyunsaturated omega-3 and omega-6 lipids reactivity biological activity pathways of formation determination methods occurrence in foods |
| Sumario: | The oxidation of lipids containing polyunsaturated omega-3 or omega-6 acyl groups, such as docosahexenoic, eicosapentenoic, linolenic, arachidonic or linoleic groups, and of the corresponding fatty acids, generates among other compounds α,β-unsaturated aldehydes supporting different functional groups containing oxygen, which can be named oxygenated α,β-unsaturated aldehydes (OαβUAs). These compounds can be produced in cells and tissues of living organisms or in foods during processing or storage, and from these latter can be absorbed through the diet. In the last years, OαβUAs are receiving a great deal of attention because they are being considered as possible causal agents of numerous diseases, such as chronic inflammation, neurodegenerative diseases, adult respiratory distress syndrome, atherogenesis, diabetes and different types of cancer. This review deals with the nature of the different kinds of OαβUAs detected until now, their reactivity and consequent biological activity; the several pathways proposed for their formation; the current knowledge about the influence of both oxidative conditions and lipids nature in the rate of formation and yield of each kind of OUAs in edible oils; the methods described until now to determine the presence in foods of some of these compounds, such as 4-hydroxy-trans-2-nonenal, 4-hydroxy-trans-2-octenal, 4-hydroxy-trans-2-hexenal and 4-oxo-trans-2-hexenal; and finally, the levels found of some of them in several foods. |
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