Abstract
Oxygen may act not only as an oxidant to initiate free radical reactions, but it can also act as a substrate for the propagation of these reactions. The spontaneous reaction of molecular oxygen with radicals is commonly referred to as autoxidation. Autoxidation is responsible for the deterioration of many manufactured plastics and rubber goods. Rancidity and spoilage of foodstuffs is a direct result of the autoxidation of fats, which are most susceptible to air oxidation and present, to a large extent, in virtually all foods.
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© 1987 Plenum Press, New York
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Porter, N.A. (1987). Autoxidation and Enzymatic Oxidation of Unsaturated Lipids. In: Cerutti, P.A., Nygaard, O.F., Simic, M.G. (eds) Anticarcinogenesis and Radiation Protection. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6462-1_2
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DOI: https://doi.org/10.1007/978-1-4615-6462-1_2
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