NU FS305 Lecture Notes - Lecture 12: Vitamin A Deficiency, Hydroperoxyl, Vitamin

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS305
• Professor: Donna Vine

Document Summary

Produced during normal metabolism, found in foods or environment. Participate in other reactions involving transfer of electrons and this can initiate and propagate chain reactions leading to molecular-cellular damage. Antioxidants will stabilize, and no free radical will form. Lipid radicals formed when hydroxyl radical attack pufa. Lipid radicals can react with oxygen to form lipid peroxyl radical. Lipid peroxyl radicals abstract hydrogen atom from other organic lipid compounds to form lipid peroxides and lipid radicals. Free radicals and ros cause damage to: cell membranes, lipoproteins, proteins, lipids and macromolecules in the cell, genetic material (dna) This damage can cause or contribute to the pathology of disease states: cancer, heart disease, i(cid:374)fla(cid:373)(cid:373)atio(cid:374), (cid:272)atara(cid:272)ts, dia(cid:271)etes, arthritis, alzhei(cid:373)er(cid:859)s disease, parki(cid:374)so(cid:374)(cid:859)s disease, a(cid:374)d is i(cid:374)(cid:448)ol(cid:448)ed i(cid:374) aging. Nutrient or non-nutrient (phytochemicals) in foods that significantly decrease adverse effects of free radical and ros on physiological functions. Some minerals function within an antioxidant enzyme system. Loo + lh looh + l chain reaction.