Difference between revisions of "Lipid peroxidation"
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==Susceptibility to oxidation== | ==Susceptibility to oxidation== | ||
Polyunsaturated fatty acids are more susceptible to lipoxidation than other fatty acids because they contain multiple carbon units with double bonds. | Polyunsaturated fatty acids are more susceptible to lipoxidation than other fatty acids because they contain multiple carbon units with double bonds. | ||
| − | The carbon unit in between two double- | + | The carbon unit in between two double-bonded carbon units is called a methylene bridge. This carbon unit has less energy invested in its bonds with the two hydrogen atoms, |
which makes these hydrogens more reactive. | which makes these hydrogens more reactive. | ||
Revision as of 17:00, 7 February 2013
Lipid peroxidation is the oxidative degradation of lipids, endogenously, or in cooking.
Susceptibility to oxidation
Polyunsaturated fatty acids are more susceptible to lipoxidation than other fatty acids because they contain multiple carbon units with double bonds. The carbon unit in between two double-bonded carbon units is called a methylene bridge. This carbon unit has less energy invested in its bonds with the two hydrogen atoms, which makes these hydrogens more reactive.
