Choe Eunok, Min David B
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH, 43210, USA.
Crit Rev Food Sci Nutr. 2006;46(1):1-22. doi: 10.1080/10408390500455474.
Reactive oxygen species (ROS) are formed enzymatically, chemically, photochemically, and by irradiation of food. They are also formed by the decomposition and the inter-reactions of ROS. Hydroxy radical is the most reactive ROS, followed by singlet oxygen. Reactions of ROS with food components produce undesirable volatile compounds and carcinogens, destroy essential nutrients, and change the functionalities of proteins, lipids, and carbohydrates. Lipid oxidation by ROS produces low molecular volatile aldehydes, alcohols, and hydrocarbons. ROS causes crosslink or cleavage of proteins and produces low molecular carbonyls from carbohydrates. Vitamins are easily oxidized by ROS, especially singlet oxygen. The singlet oxygen reaction rate was the highest in ss-carotene, followed by tocopherol, riboflavin, vitamin D, and ascorbic acid.
活性氧（ROS）可通过酶促、化学、光化学方式以及食品辐照产生。它们也可由ROS的分解和相互反应形成。羟基自由基是反应活性最高的ROS，其次是单线态氧。ROS与食品成分的反应会产生不良挥发性化合物和致癌物，破坏必需营养素，并改变蛋白质、脂质和碳水化合物的功能。ROS引发的脂质氧化会产生低分子挥发性醛、醇和碳氢化合物。ROS导致蛋白质交联或裂解，并从碳水化合物中产生低分子羰基化合物。维生素很容易被ROS氧化，尤其是单线态氧。单线态氧与β-胡萝卜素的反应速率最高，其次是生育酚、核黄素、维生素D和抗坏血酸。
