Initiation of lipid peroxidation by a reduced metal ion
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Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef
2013, Meat ScienceCitation Excerpt :Moreover, Greene and Price (1975) propose a direct correlation between the oxidized state of iron in myoglobin due to oxidation and the development of oxidative rancidity (as indicated by lipid oxidation). In their analysis, Greene and Price (1975) reviewed the works of researchers (Brown, Harris, & Scott, 1963; Smith & Dunkley, 1962), who observed the oxidation of ferrous to ferric iron prior to the induction of fatty acid oxidation. Later research by Koizumi, Nonaka, and Brown (1973) indicated that the oxidation to metmyoglobin was necessary for accelerated lipid oxidation catalysis, suggesting an intrinsic connection between lipid and pigment oxidation.
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2012, Handbook of Clinical NeurologyCitation Excerpt :This non-enzymatic initiation and propagation of lipid peroxidation causes disruption of membranes of subcellular organelles, degrades deoxyribose and amino acids, and yields diene conjugates and fluorescent chromophores (Baker and Wilson, 1966; Niehaus and Samuelsson, 1968; Triggs and Willmore, 1984). Inorganic iron salts, hematin, and hemoproteins will stimulate peroxidation of lipids of microsomes and mitochondria, as well as change cellular thiodisulfide function (Smith and Dunkley, 1962; Willmore and Habu, 1996). Alkyl hydroxyl and peroxyl species of fatty acids propagate until a termination reaction occurs with a membrane constituent capable of electron donation without formation of a free radical.
Effect of [dl]-α-tocopherol on FeCl<inf>2</inf>-induced lipid peroxidation in rat amygdala
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1992, Neurologic ClinicsLipid peroxidation in testis and epididymis of the bull
1989, Animal Reproduction Science
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