The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Chemistry and Reactions of Reactive Oxygen Species in Foods
Abstract
Reactive oxygen species (ROS) are formed enzymatically, chemically, photochemically, and by irradiation of food. They are also formed by the decomposition and the inter-reactions of ROS. Hydroxy radical is the most reactive ROS, followed by singlet oxygen. Reactions of ROS with food components produce undesirable volatile compounds and carcinogens, destroy essential nutrients, and change the functionalities of proteins, lipids, and carbohydrates. Lipid oxidation by ROS produces low molecular volatile aldehydes, alcohols, and hydrocarbons. ROS causes crosslink or cleavage of proteins and produces low molecular carbonyls from carbohydrates. Vitamins are easily oxidized by ROS, especially singlet oxygen. The singlet oxygen reaction rate was the highest in ss-carotene, followed by tocopherol, riboflavin, vitamin D, and ascorbic acid.
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Cited by
Pattison, D. I., Rahmanto, A. S., & Davies, M. J. (2012) · Photochemical & Photobiological Sciences · doi:10.1039/c1pp05164d · Cited by 573
McCall, A. S., Kraft, S., Edelhauser, H. F., Kidder, G. W., Lundquist, R. R., Bradshaw, H. E., Dedeic, Z., Dionne, M. J. C., Clement, E. M., & Conrad, G. W. (2010) · Investigative Opthalmology & Visual Science · doi:10.1167/iovs.09-3738 · Cited by 306
Superoxide dismutase: An updated review on its health benefits and industrial applications
Islam, M. N., Rauf, A., Fahad, F. I., Emran, T. B., Mitra, S., Olatunde, A., Shariati, M. A., Rebezov, M., Rengasamy, K. R. R., & Mubarak, M. S. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1913400 · Cited by 307
The Chemistry of Protein Oxidation in Food
Hellwig, M. (2019) · Angewandte Chemie International Edition · doi:10.1002/anie.201814144 · Cited by 259
Wearable and Mobile Sensors for Personalized Nutrition
Sempionatto, J. R., Montiel, V. R.-V., Vargas, E., Teymourian, H., & Wang, J. (2021) · ACS Sensors · doi:10.1021/acssensors.1c00553 · Cited by 237
Metadata
- Authors
- Choe, E., & Min, D. B.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2006-01
- Volume
- 46
- Issue
- 1
- Pages
- 1-22
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W1990736410
- Cited by
- 346
- References
- 4
- FWCI
- 7.48
- Type
- journal article
- Language
- en
- Open access
- closed
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