Both lipid peroxides and hydrogen peroxide will decompose into free radicals in the presence of transition metals, irradiation, and elevated temperatures (3). Catalase, glutathione peroxidase, and ascorbate peroxidase are antioxidant enzymes in food that convert peroxides into stable compounds. Catalase and ascorbate peroxidase are active against hydrogen peroxide, whereas glutathione peroxidase is active against both hydrogen and lipid peroxides (4,15). Hydrogen peroxide is converted to water, and lipid peroxides are converted to lipid alcohols (4).
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