Antioxidants causes

Peroxidation of lipids is another factor which must be considered in the safety evaluation of liposome administration. Smith and coworkers (1983) demonstrated that lipid peroxides can play an important role in liver toxicity. Allen et al. (1984) showed that liposomes protected by an antioxidant caused less MPS impairment than liposomes subjected to mild oxidizing conditions. From the study of Kunimoto et al. (1981) it can be concluded that the level of peroxidation in freshly prepared liposome preparations and those on storage strongly depends both on the phospholipid fatty acid composition and on the head group of the phospholipid. Addition of appropriate antioxidants to liposomes composed of lipids which are liable to peroxidation and designed for use in human studies is therefore necessary. 

Very small amounts of pro- or antioxidants cause large rate changes. 

The formed nitroxide reacts with the phenolic antioxidant, causing an increased consumption of the phenolic antioxidant. 

At effective inhibition of the ester-t3pe plasticizers oxidation by oxygen of air the rate of PVC thermo-oxidative destruction in their concentrated solutions is getting closer to the rate of polymer s disintegration, what is characteristic for its thermal destruction at plasticizer s (solvent s) presence, i.e., slower, than PVC s desintegration without a solvent. This occurs due to a structural - physical stabilization. In these cases an inhibition of reaction of the solvent s oxidation at use of echo - type stabilizers - antioxidants causes PVC s stabilization (Fig. 5, curve 5). This fundamental phenomenon of PVC s stabilization in a solution at its thermo-oxidative destruction has received the name of an echo - stabilization of PVC [2, 15, 16],... 

All of these antiozonants are staining and discoloring. This has limited their use primarily to carbon black-loaded compounds. We also note that the antiozonants and amine-based antioxidants cause a reduction in scorch resistance. 

Diarylamiaes fuactioa as mbber antioxidants by breaking the peroxidative chain reactions leading to mbber deterioration. Nearly all commercial synthetic mbbers (see Elastomers, synthetic), including neoprene, butyl, styrene—butadiene, and the acrylonitrile—butadiene mbbers, can be protected with about 1—2% of an alkylated diphenylamine. DPA itself is not used as a mbber antioxidant. An objectionable feature of these antioxidants is that they cause discoloration and staining which limits their use to applications where this is not important. 

In general, the amines are more active than the phenoHcs which are in turn more active than the phosphites. Amine antioxidants, however, often cause staining problems and are therefore used mainly in black stocks. The phenoHcs and phosphites are relatively nonstaining and are normally used ia light-colored mbbers. 

Biological Antioxidant Models. Tea extracts, tea polyphenol fractions, and purified catechins have all been shown to be effective antioxidants in biologically-based model systems. A balance between oxidants and antioxidants is critical for maintenance of homeostasis. Imbalances between free radicals and antioxidants may be caused by an increased production of free radicals or decreased effectiveness of the antioxidants within the reaction system. These imbalances can be caused by the radicals overwhelming the antioxidants within the system, or by an excess of antioxidants leading to a prooxidant functionaHty (105—118). When antioxidant defense systems are consistently overwhelmed by oxidative reactions, significant damage can... 

Antioxidants are used to retard the reaction of organic materials with atmospheric oxygen. Such reaction can cause degradation of the mechanical, aesthetic, and electrical properties of polymers loss of flavor and development of rancidity ia foods and an iacrease ia the viscosity, acidity, and formation of iasolubles ia lubricants. The need for antioxidants depends upon the chemical composition of the substrate and the conditions of exposure. Relatively high concentrations of antioxidants are used to stabilize polymers such as natural mbber and polyunsaturated oils. Saturated polymers have greater oxidative stabiUty and require relatively low concentrations of stabilizers. Specialized antioxidants which have been commercialized meet the needs of the iadustry by extending the useflil Hves of the many substrates produced under anticipated conditions of exposure. The sales of antioxidants ia the United States were approximately 730 million ia 1990 (1,2). 

Stilbenequiaones such as (5) absorb visible light and cause some discoloration. However, upon oxidation phenolic antioxidants impart much less color than aromatic amine antioxidants and ate considered to be nondiscoloring and nonstaining. 

These compounds are used most frequentiy in combination with hindered phenols for a broad range of apphcations in mbber and plastics. They are also able to suppress color development caused by oxidation of the substrate and the phenoHc antioxidant. Unlike phenols and secondary aromatic amines, phosphoms-based stabilizers generally do not develop colored oxidation products. 

Butadiene reacts readily with oxygen to form polymeric peroxides, which are not very soluble in Hquid butadiene and tend to setde at the bottom of the container because of their higher density. The peroxides are shock sensitive therefore it is imperative to exclude any source of oxygen from butadiene. Addition of antioxidants like /-butylcatechol (TBC) or butylated hydroxy toluene (BHT) removes free radicals that can cause rapid exothermic polymerizations. Butadiene shipments now routinely contain about 100 ppm TBC. Before use, the inhibitor can easily be removed (247,248). Inert gas, such as nitrogen, can also be used to blanket contained butadiene (249). 

Butadiene is also known to form mbbery polymers caused by polymerization initiators like free radicals or oxygen. Addition of antioxidants like TBC and the use of lower storage temperatures can substantially reduce fouling caused by these polymers. Butadiene and other olefins, such as isoprene, styrene, and chloroprene, also form so-called popcorn polymers (250). These popcorn polymers are hard, opaque, and porous. They have been reported to... 

Frozen Food. The chelating and acidic properties of citric acid enable it to optimize the stabiUty of frozen food products by enhancing the action of antioxidants and inactivating naturally present enzymes which could cause undesirable browning and loss of firmness (57,58). 

Such structural changes are a consequence of chemical reactions of which the most common are oxidation, ozone attack, dehydrochlorination and ultraviolet attack. (Reactions due to high-energy radiation or to high temperature are not considered here as causing natural aging.) Over the years many materials have been introduced as antioxidants, antiozonants, dehydrochlorination stabilisers and ultraviolet absorbers—originally on an empirical basis but today more and more as the result of fundamental studies. Each of these additive types will be eonsidered in turn. 

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