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Food Chemistry, Function and Analysis
Vitamin E: Chemistry and Nutritional Benefits
Edited by
Etsuo Niki
Etsuo Niki
University of Tokyo, Japan
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Hardback ISBN:
978-1-78801-240-9
PDF ISBN:
978-1-78801-621-6
EPUB ISBN:
978-1-78801-733-6
Special Collection:
2019 ebook collection
No. of Pages:
270
Published online:
04 Feb 2019
Published in print:
11 Feb 2019
Book Chapter
CHAPTER 8: Reactive Oxygen Species in Biological Systems
By
Christine C. Winterbourn
Christine C. Winterbourn
Department of Pathology and Biomedical Science, University of Otago Christchurch
Christchurch, 2 Riccarton Ave
Christchurch 8011
New Zealand
[email protected]
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Published:04 Feb 2019
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Special Collection: 2019 ebook collection
Page range:
98 - 117
Citation
C. C. Winterbourn, in Vitamin E: Chemistry and Nutritional Benefits, ed. E. Niki, The Royal Society of Chemistry, 2019, pp. 98-117.
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Living organisms are continually exposed to free radicals and other reactive oxygen species as a result of metabolising oxygen and other redox-active compounds. Excessive production can result in biological damage whereas in other situations, specific oxidants are generated as a host defence mechanism or as a cell signal that activates gene expression and metabolic responses. This chapter provides an overview of the different reactive oxygen species generated in biological systems and the reactions they undergo with biological molecules.
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