Lipid-derived carbonyl groups

Analytical Use of Fluorescence-Producing Reactions of Lipid- and Carbohydrate-Derived Carbonyl Groups with Amine End Groups of Polyamide Powder... 

The structure of the food matrix is also known to affect the release of volatile compounds having an impact on flavors and aroma. Changes in flavor result from the interactions of lipid-derived carbonyl compounds by aldolization with the amino groups of proteins. Undesirable flavors are produced when beef or chicken are fried in oxidized fats by the interaction of secondary lipid oxidation... 

The reaction of hydroxy or carbonyl lipid degradation products with free hydrogen sulfide from the Maillard reaction. This is essentially analogous to the participation of lipid derived oxidation products with NH2 from the Maillard reaction. One finds many S-containing heterocyclics in heated foods that must have been derived from lipid sources (long R groups). 

The introduction of hydrophilic groups, such as hydroxyl, amino, or carbonyl, into the barbiturate side-chains results in complete loss of hypnotic activity. Many such derivatives have been made in recent years, with the object of producing other types of pharmacological action. Examples of such compounds are provided in the sections which follow. It was recognised at an early date that the hypnotic activity of the barbiturates was related to their lipophilicity. In 1899 Meyer and Overton [159] had proposed that all chemically indiiferent bodies which are soluble in lipids act as narcotics to living protoplasm. It was then assumed that relative activities of various narcotics depend on their distribution between body fats and fluids. 

A variety of carbonyl compounds, some derived from lipids, are present In animal tissues. Other oxygen compounds present In low concentration may Include various oxygen heterocycles and lactones. Some of these compounds stimulate cat group IIIB units. Since the chemistry of group III units Is Inadequately understood, only the vague term "oxygen compounds Is used to describe these stimuli. 

---