Titlebook: Autoxidation in Food and Biological Systems; Michael G. Simic,Marcus Karel Book 1980 Springer Science+Business Media New York 1980 Oxidati

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Activities of FDA’s Division of Nutrition Regarding Cholesterol OxidesAmericans receive safe, sanitary and properly labelled foods, drugs, cosmetics and medical devices. The Division of Nutrition, Bureau of Foods, shares the major responsibility for safeguarding the nutritional quality and safety of the nation’s food supply.

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Degradation Products of L-Tryptophan Reacted with Peroxidizing Methyl Linoleate a,btion of N-formylkynurenine, kynurenine, and diastereomers of dioxindole-3-alanine. A mechanism, consistent with the free-radical pathway for oxidation of polyunsaturated lipids, is proposed for formation of these products from L-tryptophan degradation by peroxidizing lipids.

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Holger Schmeckebier,Dieter Bimbergsaturated fatty acids (PUFA) are among the compounds in food that are the most sensitive to slow deterioration resulting from oxidation by air (autoxidation). Our group has been interested in the mechanism of the autoxidation of PUFA both for this reason and because attack on PUFA in living systems

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https://doi.org/10.1007/978-1-4613-1021-1ils seem to act as sensitizers by absorbing visible light to produce hydroperoxides in unsaturated fatty acids. This reaction has been categorized into two classes, Type I and Type II, as mentioned by Foote (4). Type I reaction involves the production of free radicals by interaction of the excited s

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Giuliano Dall’O’,Simone Ferrariir esters. The sensitivity of cholesterol to autoxidation under relatively mild conditions has compromised studies of the sterol throughout the 20th century up to the present time. Studies of the organic chemistry of cholesterol have not been so bothered by autoxidation, but studies of cholesterol m