What is lipid peroxidation

Lipid peroxidation is actually a product of the reaction between oxygen free radicals and polyunsaturated fatty acids. It is widely used in clinical practice. It has a great reaction to the active stage of chronic hepatitis, the decompensated stage of cirrhosis, liver fat, drug-induced liver injury, etc. However, we must also pay attention to its effects on the human body, which may harm the health of the body and damage cells.

1. Introduction

Lipid peroxides are the products of the reaction between oxygen free radicals and polyunsaturated fatty acids. Under normal circumstances, the LPO content is extremely low, but in pathological conditions, the enhanced lipid peroxidation reaction can lead to an increase in LPO. An increase in LPO can cause various damages to the structure and function of cells and cell membranes. Lipid peroxides are peroxides formed by the action of unsaturated fatty acids through free radicals. Lipid peroxides and oxygen free radicals can destroy biological membranes, RNA and DNA. They are related to indicators such as superoxide dismutase and oxygen free radicals and aging. They can inhibit immune function and are related to tumors. They are related to the production of certain denatured proteins and can enhance platelet aggregation.

2. Clinical Significance of Lipid Peroxides

Active chronic hepatitis, decompensated cirrhosis, fatty liver, drug-induced liver damage, alcoholic liver disease.

3. Hazards of lipid peroxides

(1) Lipid peroxides can react with almost any substance in food, reducing the quality of the food. Example: The reaction of lipid peroxides and proteins can reduce protein solubility (protein cross-linking), change color (browning), and reduce nutritional value (loss of essential amino acids).

(2) Hydrogen peroxide can react with almost all molecules or cells in the human body, destroying DNA and cell structure. If the -NH2 in the enzyme molecule undergoes the aforementioned cross-linking reaction with propylene glycol, it will lose its activity. After proteins become cross-linked, they lose their biological activity. After being engulfed by lysosomes, these damaged cellular components cannot be digested by hydrolases, and accumulate in the body, causing age spots.