Analysis of Lipid Hydroperoxide Formation in Food and Biological Systems

This review is based on the article that qualified for the 2000 Japan Oil Chemists' Society Award. Peroxidative stress on lipid molecules not only invites diminution of the nutritive value of foods, but also takes part in several biochemical consequences, aging and the pathophysiology of diseases. It is important to measure lipid hydroperoxide as a primary oxidation product in order to determine the degree of lipid oxidized in foods and in the biomembranes of the body, and also to maintain health and the wholesomeness of foods. In 1987, we established a new methodology called chemiluminescence detection high performance liquid chromatography (CLHPLC), which is sensitive and selective enough to determine the hydroperoxide lipid class level in foods and human blood plasma. The unique post-column chemiluminescence reagent consists of cytochrome C and luminol in an alkaline borate buffered solution. Using CL-HPLC, we confirmed bis-hydroperoxides formation other than mono-hydroperoxides in the initial stage of triacylglycerol oxidation in food oils. Long-term fish oil consumption in animals invites a high risk of membrane lipid peroxidation together with an increased need for ƒ¿-tocopherol. The principal cause of cellular lipid peroxidation is aging (senescence) of the body. Membrane lipid peroxidation is essential to the pathogenesis of atherosclerosis, diabetes, Alzheimer's disease, and other diseases.