Lipid Antioxidants: More than Just Lipid Radical Quenchers

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Scopus citations


Phenolic antioxidants are well-known to inhibit lipid oxidation by quenching radicals. This slows propagation and is a key component of antioxidant action. However, total antioxidant effects reach far beyond early radicals. Phenolic compounds also inhibit initiation by binding metals and quenching singlet oxygen, cause shifts in oxidation pathways by blocking some reactions of lipid radicals, and alter product distributions by diverting hydroperoxides and complexing with lipid oxidation products. To complicate matters further, phenolic compounds modify total system oxidation by reacting with proteins that themselves quench lipid radicals and complex lipid products, and it is not currently known whether this action interferes with or augments lipid oxidation. Both phenol and quinone forms are active. Importantly, these multiple interventions of phenolic antioxidants are missed when only lipid hydroperoxides are analyzed. This chapter looks beyond radical quenching and outlines antioxidant effects at all three stages of lipid oxidation-initiation, propagation, and termination-and on total system oxidation.

Original languageEnglish (US)
Title of host publicationLipid Oxidation in Food and Biological Systems
Subtitle of host publicationA Physical Chemistry Perspective
PublisherSpringer International Publishing
Number of pages34
ISBN (Electronic)9783030872229
ISBN (Print)9783030872212
StatePublished - Jan 1 2022

All Science Journal Classification (ASJC) codes

  • General Engineering
  • General Agricultural and Biological Sciences


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