oxidation of fats which cause rancidity. It also includes processes to inhibit natural aging and discoloration that can occur during food preparation such as the enzymatic browning reaction in apples or potatoes, etc. Some preservation methods require foods to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special co
acid mobilized by phospholipases (PLA2) when cells are activated by mechanical trauma, cytokines and growth factors, etc. Conversionof arachidonic acid to prostanoid endproducts is carried out by cyclooxygenases (COX), also known as prostaglandin H synthase (PGHS), at two different sites on the enzyme.
Arachidonic acid is initially cyclized and oxidized to the endoperoxide PGG2 at the cyclooxyg
The sulphated polysaccharides extracteds from marin brown algae, represent a source of marine compounds with potential applications in medicine and main compounds of fucoidan are L-fucose and sulphate ester groups.
It has been reported that fucoidan inhibited cancer(Aisa et al. 2005; Liu et al. 2005).
Enhanced the immune functions in cell studies(Blondin et al. 1996;Hsu et al. 2001).
However
coffee there’s a high possibility for the coffee beans to lose its freshness. Starbucks expressed their intention that they are using a flavor lock technology made by their own to keep the freshness of the roasted beans up to 8 months which includes vacuum wrapping. But among experts, it is said that Starbucks coffee has the taste of the oxidized old coffee bean with unpleasant scent. To solve
1 )exogenous radicals
① Radiation
UV light, x-rays, gamma rays
② peroxides 와 반응하는 Chemical
Ozone and singlet oxygen
③ superoxide를 생성하는 물질
Quinones, nitroaromatics, bipyrimidiulium herbicides
④ Radical을 생성하는 물질
polyhalogenated alkanes, phenols, aminophenols
3) 특징
① 비고리 열린