0 mutations food oxidation

Ferguson, L.R., Role of plant polyphenols in genomic stability, Mutat. Res., 475, 89, 2001. Frankel, E.F., Waterhouse, A.L., and Teissedre, P.L., Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins, J. Agric. Food Chem., 43, 890, 1995. 

We often want to prevent or retard free-radical reactions. For example, oxygen in the air oxidizes and spoils foods, solvents, and other compounds mostly by free-radical chain reactions. Chemical intermediates may decompose or polymerize by free-radical chain reactions. Even the cells in living systems are damaged by radical reactions, which can lead to aging, cancerous mutations, or cell death. 

DOT CLASSIFICATION 6.1 Label KEEP AWAY FROM FOOD SAFETY PROFILE Poison by ingestion, skin contact, and subcutaneous routes. Moderately toxic by inhalation and intraperitoneal routes. Mutation data reported. An eye irritant. Flammable when exposed to heat or flame can react with oxidizing materials. Moderate explosion... 

Oxygen in the air oxidizes and spoils foods, solvents, and other compounds by free-radical chain reactions. Chemical intermediates may decompose or polymerize by free-radical chain reactions. Even the cells in living systems are damaged by radical reactions, which can lead to aging, cancerous mutations, or cell-death. We often want to prevent or retard free-radical reactions. Radical inhibitors are often added to food and chemicals to retard spoilage by radical chain reactions. Butylated hydroxyanisole (BHA) is often added to food as an antioxidant. It stops oxidation by reacting with radical intermediates to form a relatively stable free radical intermediate (BHA radical). The BHA radical can react with a second free radical to form an even more stable quinone with all its electrons paired (Scheme 4.64). 

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