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Occurrence of 4-hydroxy-2-alkenals in foodstuffs: are we facing a challenge?
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Orientador(es)
Resumo(s)
4-hydroxy-2-alkenals are secondary lipid oxidation products, which are formed because of fatty acids degradation in the presence of oxygen and exposure to high temperatures. The most well know 4-hydroxy-2-alkenals are 4-hydroxy-2-nonenal (HNE) and 4-hydroxy-2-hexenal (HHE) which are secondary lipid oxidation products of n-6 and n-3 polyunsaturated fatty acids, respectively. These compounds received particular interest because they are highly reactive substances that can modify proteins, nucleic acids and other important molecules. In this review the occurrence of 4-hydroxy-2-alkenals, namely HNE and HHE, in different food groups (infant formulas, milk and dairy products; meat and meat products; fish and fish products; oils and fats; and other processed foods) is focused and discussed.
Descrição
Palavras-chave
4-hydroxy-2-alkenals Fatty Acids Segurança Alimentar
Contexto Educativo
Citação
Editora
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP