**Meet the editor**

Dr Angel Catalá received a Ph.D. in 1965 at the UNLP, Argentina. From 1964 to 1974 he worked as Assistant in Biochemistry at the School of Medicine, UNLP. From 1974 to 1976 he was a Fellow of the NIH at the University of Connecticut, USA. From 1985 to 2004 he served as a Full Professor of Biochemistry at the UNLP. His laboratory has been interested for many years in the lipid per-

oxidation process. Professor Catalá has published over 100 papers in peer reviewed journals, several chapters in books, three edited books including this one. He received awards at 40th International Conference Biochemistry of Lipids 1999, Pan-American Nutrition Food Science 2006, Pharmacology Bernardo Houssay, 2006. Angel Catalá belongs to the Editorial Board of many prestigious journals.

## Contents

#### **Preface** XIII


X Contents



Chapter 19 **Lipid Peroxidation by-Products and the Metabolic Syndrome 409**  Nicolas J. Pillon and Christophe O. Soulage

VI Contents

Chapter 8 **Liposomes as a Tool to Study** 

Chapter 10 **Repeatedly Heated Vegetable** 

Chapter 11 **Effects of Hydroperoxide in** 

Toshiyuki Toyosaki

Chapter 12 **Modification of Fatty Acid Composition**

Gema Nieto and Gaspar Ros

Chapter 13 **Lipid Peroxidation After Ionizing** 

Maria Armida Rossi

Chapter 15 **The Role of Physical Exercise on**

Yaşar Gül Özkaya

Chapter 16 **Reactive Oxygen Species Act**

Teresa Sousa, Joana Afonso,

Chapter 17 **Lipid Peroxidation and**

**Section 4 Lipid Peroxidation in Health and Disease 259**

Chapter 14 **Tissue Occurrence of Carbonyl Products of Lipid**

**Section 3 Lipid Peroxidation in**

**Lipid Peroxidation in Retina 181**  Natalia Fagali and Angel Catalá

Chapter 9 **The Effect of Plant Secondary Metabolites** 

**Oils and Lipid Peroxidation 211**  Kamsiah Jaarin and Yusof Kamisah

**Vegetables, Oils, Plants and Meats 191** 

**on Lipid Peroxidation and Eicosanoid Pathway 193** Neda Mimica-Dukić, Nataša Simin, Emilija Svirčev, Dejan Orčić, Ivana Beara, Marija Lesjak and Biljana Božin

**Lipid Peroxidation on Dough Fermentation 229** 

**in Meat Through Diet: Effect on Lipid Peroxidation and Relationship to Nutritional Quality – A Review 239** 

**Irradiation Leads to Apoptosis and Autophagy 261** Juliann G. Kiang, Risaku Fukumoto and Nikolai V. Gorbunov

**Lipid Peroxidation in Diabetic Complications 293** 

**as Signaling Molecules in Liver Carcinogenesis 315** 

Juan Pablo Parody, Ariel Darío Quiroga and María Paula Ceballos

María Cristina Carrillo, María de Luján Alvarez,

**Antioxidants in Arterial Hypertension 345** 

Félix Carvalho and António Albino-Teixeira

**Peroxidation and Their Role in Inflammatory Disease 279**

Chapter 20 **Region Specific Vulnerability to Lipid Peroxidation in the Human Central Nervous System 437**  Alba Naudí, Mariona Jové, Victòria Ayala, Omar Ramírez, Rosanna Cabré, Joan Prat, Manuel Portero-Otin, Isidre Ferrer and Reinald Pamplona


## Preface

Lipids containing polyunsaturated fatty acids are susceptible to free radical-initiated oxidation and can participate in chain reactions that increase damage to biomolecules. Lipid peroxidation, which leads to lipid hydroperoxide formation often, occurs in response to oxidative stress. Hydroperoxides are usually reduced to their corresponding alcohols by glutathione peroxidases. However, these enzymes are decreased in certain diseases resulting in a temporary increase of lipid hydroperoxides that favors their degradation into several compounds, including hydroxy-alkenals. The best known of these are: 4-hydroxy-2-nonenal (4-HNE) and 4-hydroxy-2-hexenal (4-HHE), which derive from lipid peroxidation of n-6 and n-3 fatty acids, respectively. Compared to free radicals, these aldehydes are relatively stable and can diffuse within or even escape from the cell and attack targets far from the site of the original event. These aldehydes exhibit great reactivity with biomolecules, such as proteins, DNA, and phospholipids, generating a variety of intra and intermolecular covalent adducts. At the membrane level, proteins and amino lipids can be covalently modified by lipid peroxidation products (hydoxy-alkenals). These aldehydes can also act as bioactive molecules in physiological and/or pathological conditions.

The purpose of this book is to concentrate on recent developments on lipid peroxidation. The articles collected in this book are contributions by invited researchers with a long-standing experience in different research areas. We hope that the material presented here is understandable to a broad audience, not only scientists but also people with general background in many different biological sciences. This volume offers you up-to-date, expert reviews of the fast-moving field of Lipid Peroxidation. The book is divided in four mayor sections: Lipid peroxidation: chemical mechanisms, antioxidants, biological implications; Evaluation of lipid peroxidation processes; Lipid peroxidation in vegetables, oils, plants and meats and Lipid peroxidation in health and disease.

> **Angel Catala** Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina

**Lipid Peroxidation: Chemical Mechanisms, Antioxidants, Biological Implications** 
