Costa Marlene, Losada-Barreiro Sonia, Paiva-Martins Fátima, Bravo-Díaz Carlos
REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal.
Department of Physical Chemistry, Faculty of Chemistry, Universidad de Vigo, 36200 Vigo, Spain.
Foods. 2021 Mar 5;10(3):539. doi: 10.3390/foods10030539.
The autoxidation of lipids in complex systems such as emulsions or biological membranes, although known to occur readily and to be associated with important pathological events, is lacking in quantitative data in spite of the huge efforts that have been made in attempting to unravel the complex mechanisms of lipid oxidation and its inhibition by antioxidants. Lipids are present as oil-in-water emulsions in many foods and pharmaceutical formulations, and the prevalent role of the interfacial region is critical to understand the antioxidant behavior and to correctly interpret antioxidant efficiencies. The aim of this review is to summarize the current knowledge on the chemical fate of antioxidants before they react with peroxyl radicals. Many researchers highlighted the predominant role of interfaces, and although some attempts have been made to understand their role, in most instances, they were essentially qualitative and based on putative hypotheses. It is only recently that quantitative reports have been published. Indeed, knowledge on the effects of relevant experimental variables on the effective concentrations of antioxidants is necessary for a successful design of alternate, effective antioxidative solutions.
在诸如乳液或生物膜等复杂体系中，脂质的自动氧化虽然已知容易发生且与重要的病理事件相关，但尽管人们为试图阐明脂质氧化及其被抗氧化剂抑制的复杂机制付出了巨大努力，却仍缺乏定量数据。脂质在许多食品和药物制剂中以水包油乳液的形式存在，界面区域的普遍作用对于理解抗氧化行为和正确解释抗氧化效率至关重要。本综述的目的是总结目前关于抗氧化剂在与过氧自由基反应之前的化学命运的知识。许多研究人员强调了界面的主要作用，尽管已经有人尝试去理解它们的作用，但在大多数情况下，这些尝试本质上是定性的且基于假定的假设。直到最近才有定量报告发表。事实上，了解相关实验变量对抗氧化剂有效浓度的影响对于成功设计替代的有效抗氧化解决方案是必要的。
