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Chimia Sep 2021Some of the most important features of ferrocene chemistry - structure, reactivity, redox properties, and applications - are presented. Their value in the context of...
Some of the most important features of ferrocene chemistry - structure, reactivity, redox properties, and applications - are presented. Their value in the context of conveying many fundamental aspects of molecular chemistry is considered.
Topics: Metallocenes; Molecular Structure; Oxidation-Reduction
PubMed: 34526190
DOI: 10.2533/chimia.2021.805 -
Molecules (Basel, Switzerland) Dec 2023With increasing environmental awareness and consumer demand for high-quality food products, industries are strongly required for technical innovations. The use of... (Review)
Review
With increasing environmental awareness and consumer demand for high-quality food products, industries are strongly required for technical innovations. The use of various emerging techniques in food processing indeed brings many economic and environmental benefits compared to conventional processes. However, lipid oxidation induced by some "innovative" processes is often "an inconvenient truth", which is scarcely mentioned in most studies but should not be ignored for the further improvement and optimization of existing processes. Lipid oxidation poses a risk to consumer health, as a result of the possible ingestion of secondary oxidation products. From this point of view, this review summarizes the advance of lipid oxidation mechanism studies and mainly discloses the shade of innovative food processing concerning lipid degradation. Sections involving a revisit of classic three-stage chain reaction, the advances of polar paradox and cut-off theories, and potential lipid oxidation factors from emerging techniques are described, which might help in developing more robust guidelines to ensure a good practice of these innovative food processing techniques in future.
Topics: Food Handling; Oxidation-Reduction; Lipolysis; Lipids
PubMed: 38138626
DOI: 10.3390/molecules28248138 -
Annual Review of Food Science and... Mar 2023It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods, but these nutrients are particularly sensitive to oxidation, and... (Review)
Review
It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods, but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be developed to prevent this deleterious reaction. In food oil-in-water emulsions, the oil-water interface is a crucial area when it comes to the initiation of lipid oxidation. Unfortunately, most available natural antioxidants, such as phenolic antioxidants, do not spontaneously position at this specific locus. Achieving such a strategic positioning has therefore been an active research area, and various routes have been proposed: lipophilizing phenolic acids to confer them with an amphiphilic character; functionalizing biopolymer emulsifiers through covalent or noncovalent interactions with phenolics; or loading Pickering particles with natural phenolic compounds to yield interfacial antioxidant reservoirs. We herein review the principles and efficiency of these approaches to counteract lipid oxidation in emulsions as well as their advantages and limitations.
Topics: Antioxidants; Emulsions; Oxidation-Reduction; Lipids; Water
PubMed: 36972155
DOI: 10.1146/annurev-food-060721-021636 -
MBio Jun 2022
Topics: Electron Transport; Fimbriae Proteins; Fimbriae, Bacterial; Geobacter; Nanowires; Oxidation-Reduction
PubMed: 35642973
DOI: 10.1128/mbio.00850-22 -
Organic Letters Jul 2022The development of sustainable C(sp)-H functionalization methods is of great interest to the pharmaceutical and agrochemical industries. Anodic oxidation is an efficient...
The development of sustainable C(sp)-H functionalization methods is of great interest to the pharmaceutical and agrochemical industries. Anodic oxidation is an efficient means of producing benzylic cations that can undergo subsequent nucleophilic attack to afford functionalized benzylic products. Herein, we demonstrate the suitability of carboxylic acids as nucleophiles to yield benzylic esters. This method employs a series of secondary benzylic substrates and functionalized carboxylic acids and is demonstrated on a gram scale in flow.
Topics: Carboxylic Acids; Catalysis; Esters; Molecular Structure; Oxidation-Reduction
PubMed: 35829756
DOI: 10.1021/acs.orglett.2c01930 -
Redox Biology May 2019
Topics: Disease Susceptibility; Humans; Lipid Metabolism; Oxidation-Reduction; Oxidative Stress
PubMed: 31129033
DOI: 10.1016/j.redox.2019.101208 -
Frontiers in Cellular and Infection... 2021is an important health problem in human and animals, and the highlighting side effects of launched therapeutic chemicals cannot be ignored. Thus, it is urgent to...
is an important health problem in human and animals, and the highlighting side effects of launched therapeutic chemicals cannot be ignored. Thus, it is urgent to develop new drugs to against the infection. Myrislignan originated from nutmeg exhibited excellent anti- activity and , and was able to destroy mitochondrial function. However, the exact mechanism of action is still unknown. In this study, combining RNAs deep-sequencing analysis and surface plasmon resonance (SPR) analysis, the differentially expressed genes (DEGs) and high affinity proteins suggested that myrislignan may affect the oxidation-reduction process of . Furthermore, the upregulating ROS activity after myrislignan incubation verified that myrislignan destroyed the oxidant-antioxidant homeostasis of tachyzoites. Transmission electron microscopy (TEM) indicated that myrislignan induced the formation of autophagosome-like double-membrane structure. Moreover, monodansyl cadaverine (MDC) staining and western blot further illustrated autophagosome formation. Myrislignan treatment induced a significant reduction in flow cytometry analysis. Together, these findings demonstrated that myrislignan can induce the oxidation-reduction in , lead to the autophagy, and cause the death of
Topics: Animals; Autophagy; Humans; Lignans; Oxidation-Reduction; Toxoplasma
PubMed: 34540720
DOI: 10.3389/fcimb.2021.730222 -
Redox Biology May 2019Polyunsaturated fatty acids present in plant membranes react with reactive oxygen species through so-called lipid oxidation events. They generate great diversity of... (Review)
Review
Polyunsaturated fatty acids present in plant membranes react with reactive oxygen species through so-called lipid oxidation events. They generate great diversity of highly-reactive lipid-derived chemical species, which may be further degraded enzymatically or non-enzymatically originating new components like Reactive Carbonyl Species (RCS). Such RCS are able to selectively react with proteins frequently producing loss of function through lipoxidation reactions. Although a basal concentration of lipoxidation products exists in plants (likely involved in signaling), their concentration and variability growth exponentially when plants are subjected to biotic/abiotic stresses. Such conditions typically increase the presence of ROS and the expression of antioxidant enzymes, together with RCS and also metabolites resulting from their reaction with proteins (advanced lipoxidation endproducts, ALE), in those plants susceptible to stress. On the contrary, plants designed as resistant may or may not display enhanced levels of ROS and antioxidant enzymes, whereas levels of lipid oxidation markers as malondialdehyde (MDA) are typically reduced. Great efforts have been made in order to develop methods to identify and quantify RCS, ALE, and other adducts with high sensitivity. Many of these methods are applied to the analysis of plant physiology and stress resistance, although their use has been extended to the control of the processing and conservation parameters of foodstuffs derived from plants. These foods may accumulate either lipid oxidation/lipoxidation products, or antioxidants like polyphenols, which are sometimes critical for their organoleptic properties, nutritional value, and health-promoting or detrimental characteristics. Future directions of research on different topics involving these chemical changes are also discussed.
Topics: Biomarkers; Lipid Metabolism; Lipid Peroxidation; Oxidation-Reduction; Oxidative Stress; Plant Development; Plants; Reactive Oxygen Species
PubMed: 30772285
DOI: 10.1016/j.redox.2019.101136 -
Journal of Experimental Botany Aug 2021
Topics: Oxidation-Reduction; Oxidative Stress; Plants; Reactive Nitrogen Species; Reactive Oxygen Species
PubMed: 34378048
DOI: 10.1093/jxb/erab324 -
Cells Jan 2023Oxysterols, derived from cholesterol oxidation, are formed either by autoxidation, via enzymes, or by both processes [...].
Oxysterols, derived from cholesterol oxidation, are formed either by autoxidation, via enzymes, or by both processes [...].
Topics: Oxysterols; Cholesterol; Oxidation-Reduction
PubMed: 36672175
DOI: 10.3390/cells12020241