Progress in Research on Hydroxyoctadecaenoic Acids as Oxidation Products of Linoleic Acid

doi:10.7506/spkx1002-6630-201807041

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (7): 278-284.doi: 10.7506/spkx1002-6630-201807041

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Progress in Research on Hydroxyoctadecaenoic Acids as Oxidation Products of Linoleic Acid

JIANG Chunjiao1,2, JIANG Yun2, GENG Zhiming1,*, ZHANG Muhan1, SUN Chong1, BIAN Huan1, WANG Daoying1, XU Weimin1,3

1. Institute of Agro-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. Ginling College, Nanjing Normal University, Nanjing 210097, China; 3. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China

Online:2018-04-15 Published:2018-04-17

Abstract

Abstract: Hydroxyoctadecaenoic acids (HODEs) are oxidation products of linoleic acid (LA). Existing studies indicate that endogenous HODEs exert pathophysiological roles in the development and progression of some human diseases, while exogenous HODEs may have the same effects and the potential health risk associated with them deserves the public’s concern. The present paper reviews the classification, formation mechanism, pathophysiological significance and analytical methods of HODEs. Moreover, prospects for future research in the field of food safety are also proposed.

Key words: food safety, linoleic acid, lipid oxidation, hydroxyoctadecaenoic acids

CLC Number:

TS201.6

JIANG Chunjiao, JIANG Yun, GENG Zhiming, ZHANG Muhan, SUN Chong, BIAN Huan, WANG Daoying, XU Weimin. Progress in Research on Hydroxyoctadecaenoic Acids as Oxidation Products of Linoleic Acid[J]. FOOD SCIENCE, 2018, 39(7): 278-284.

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Progress in Research on Hydroxyoctadecaenoic Acids as Oxidation Products of Linoleic Acid

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