Inhibition of peroxidation of membranes.
Inhibition of peroxidation of membranes.
复制标题
抑制膜的过氧化。
DOI：
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发表时间：
1988
期刊：
影响因子：
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通讯作者：
E. Komuro
中科院分区：
文献类型：
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作者：
E. Niki;E. Komuro
越来越多的观察表明，氧自由基参与食物的变质，并参与各种形式的组织损伤和病理事件的发展，如心脏病，癌症和衰老。人们普遍认为，膜的非酶、自由基介导的链氧化发挥着至关重要的作用。需氧生物通过一系列防御系统保护免受这种氧毒性，6-8分为两类：预防性抗氧化剂和链断裂抗氧化剂。预防性抗氧化剂使活性物质和自由基的可能前体失活，从而抑制自由基的产生并降低链引发速率。
There is an increasing number of observations that suggest the involvement of oxygen radicals in the deterioration of food and in the development of a variety of forms of tissue damage and pathological events such as heart disease, cancer, and aging. It is accepted that the non-enzymatic, free radical-mediated chain oxidation of the membranes plays a crucial role. Aerobic organisms are protected from such oxygen toxicity by an array of defense systems,6–8 which are divided into two categories: the preventive antioxidants and chain-breaking antioxidants. The preventive antioxidants deactivate the active species and possible precursors of free radicals, thereby suppressing the generation of free radicals and reducing the rate of chain initiation.