Oxidation in the body (in vivo)
When eating foods the oxidation continues into the
gastrointestinal tract. Previous studies have shown that there are pro-oxidant
present in the stomach, like oxygen, metal ions (e.g Fe2+ and Cu2+),
reactive nitrogen, sulphite and nitrite species. This, combined with a low pH,
free fatty acids from the action of the gastric lipase, and the presence of
oxygen makes the stomach a potential good oxidative environment. Thus, it is
likely that oxidation of food lipids continues also inside the body. Certain
bile salts have been shown to be good pro-oxidants. This, combined with the
emulsification of lipids in the small intestine, increasing the lipid droplet
surface, suggests that there is a potential of initiating oxidation also within
the small intestine.
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