{"refrec":{"BRefID":10672,"RR":"<b>Olcott, H.S.</b> (1962). Oxidation of fish lipids, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 112-115","BEntID":10672,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":", <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 112-115","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Olcott, H.S.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Olcott, H.S.","Englishabstract":"The highly unsaturated lipids of fish are readily susceptible to attack by molecular oxygen. The reaction proceeds by a free radical mechanism, and is therefore by an induction period followed by an accelerating rate of oxygen absorbtion with concurrent irradiation, and heavy metals. Free radicals react with oxygen to yield peroxy radicals, which then abstract hydrogen from substrate yielding hydroperoxides and new free radicals. Ultimately a plethora of reaction products results.The attack of fish lipids by oxygen can be hindered by added antioxidants, which act as free radical chain breakers or as peroxide-decomposers. Unusual synergistic effects are demonstrable with mixtures of antioxidants. No satisfactory theory is available to explain the variations observable with different antioxidants or mixtures, since the results depend to an impredictable extent on the nature of the substrate, the temperature, and other variables. Examples will be given.Nutritional damage from the ingestion of oxidized fish lipids is caused by the toxity of the peroxides, either elicited as such or from further oxidative reactions <i>in vivo</i>. Polymers would be expected to be damaging, insofar as they are no longer nutrionally available. Other of the numerous end-products of oxidation may also have deleterious effects. In general the adverse effects of fish oils ixidized <i>in vitro</i> or <i>in vivo</i> reflect secondary damage, due to the formation of free radicals from the decomposition of peroxides. Thus the ability of free radicals or peroxides to destroy vitamins A and E is reflected by various symptoms. Loss of lysine in stored or heated fish meals is probably due to reaction of carbonyl compounds.","AbstractOtherLang":"Les lipides du poisson contiennent des acides gras hautement insaturés, qui les rendent susceptibles d'être facilement attaqués par l'oxygène. La réactions'effectue par un méchanisme à radicaux libres, et elle est caractérisée de ce fait par une période d'introduction suivi par une absorption à vitesse accélerée de l' oxygène avec un développement corrélatif de peroxides, d'oduers rances et de produits de polymérisation. La vitesse d'initiation des chaines de radicaux libres est augmentée par la lumière, la chaleur, l'irradiation et les metaux lourds.Les radicaux libres réagissent avec l'oxygène pour foumir des radicaux peroxy, qui alors soustrayent l'hydrogène des hydroperoxydes du substrat et des nouveaux radicaux libres. Une chaîne simple est ainsi poursuivie; mais de nouvelles chaînes résultent de la rupture des hydroperoxydes pour donner de nouveaux radicaux libres. En fin de compte, il en résulte une pléthore de produits de réaction. L'attaque des lipides du poisson par l'oxygène peut être retardée par l'addition d'antioxydants agissant par rupture des chaînes de radicaux libres ou par décomposition des peroxydes. Des effets synergétiques inhabituels peuvent être constatés avec des mélanges d'antioxydants. On ne dispose encore d'aucune théorie satisfaisante pour expliquer les variations qu'on peut observer avec les différents antioxydants ou mélanges d'antioxydants, car les résultats dépendent d'une façon imprévisible de la nature du substrat, de la température et d'autres variables. On foumit des exemples. Les dangers alimentaires d'une ingestion de lipides oxydés de poisson sont provoqués par la toxicité des peroxydes, soit d'origine immédiate, soit issus de réactions d'oxydation ultérieure <i>in vivo</i>. On devrait s'attendre à ce que les polymères soient nocifs, s'ils étaient disponibles plus longtemps pour la nutrition. Certains autres des nombreux produits finaux de l'oxydation peuvent également présenter des effets délétères. En général, les effets nocifs des huiles de poisson oxydées <i>in vitro</i> ou <i>in vivo</i> traduisent des dégats secondaires dus à la formation des radicaux libres par la décomposition des peroxydes. Ainsi la capacité des radicaux libres ou des peroxydes à détruire les vitamins A et E est mise en évidence par divers symptomes de déficience. La perte en lysine dans les farines de poisson entreposées ou cuites est probablement due à la réaction des composés carbonylés.","BibLvlCode":"AM","StandardTitle":"Oxidation of fish lipids","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2001-06-06","DateCreate":"2001-06-06","SecASFANote":null,"ConfID":null,"PeerRev":null,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10672,"PubliDate":1962,"Pagination":"112-115","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"<b>Heen, E.; Kreuzer, R.</b> (1962). Fish in nutrition. Fishing News (Books): London. 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