Lipid oxidation results in the formation of hydroperoxides and diverse types of other products, many of which are aldehydic. Since aldehydes can modify physiologically important biomolecules such as proteins and DNA, the mechanisms of their formation during lipid oxidation in food or in human tissues is of great interest. The most bioactive aldehydes include very small saturated ones such as formaldehyde and acetaldehyde; small 2-enals such as acrolein and crotonaldehyde; small dicarbonyl compounds such as glyoxal and malondialdehyde; 2-hydroxy-aldehydes such as glycolaldehyde and 2-hydroxy-heptanal; 4-hydroperoxy (or oxo- or hydroxy-)-2-alkenals such as 4-hydroperoxy(or oxo- or hydroxy)-2-nonenal ; dienals such as 2,4-nonadienal and 2,4-decadienal; as well as epoxy aldehydes such as glycidaldehyde, 2,3-epoxybutanal and 4,5-epoxy-2-decenal. Although the exact pathways of formation of most of these aldehydes have for long been poorly understood, this situation has begun to change, thanks to a few recent articles. The objective of this paper is to review the major types of reactions suggested in the recently proposed pathways, and to show that these reactions and/or modifications of the same might be involved in the formation of most types of aldehydic lipid oxidation products.

Mechanisms of formation of bioactive aldehydes during lipid oxidation

246th National Meeting (2013)

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