Levels of Malondialdehyde in Fresh and Cooked Oil from Street Sellers and some Restaurants in Sana'a, Yemen

Munira A. Dughish1*and Ekram F. Al-Eryani1

1 Department of Biochemistry and Molecular biology, Faculty of Medicine and Health Sciences, Sana'a, University, Yemen.

Introduction:

When oxygen is metabolized by the process of oxidation, it produces unstable molecules called free radicals by taking electrons from other molecules, causing damage to DNA and other cells. Free radicals are reactive chemical species that have been linked to a variety of diseases, including heart disease, liver disease, and some cancers. However, free radical can also be produced either from exogenous sources (UV / Visible / IR irradiation or bacterial/fungal toxins) or from endogenous sources (enzymes like Superoxidae or Catalase). All major classes.

of bio-molecules may be attached by free radicals, but lipids are probably the most susceptible. Cell membranes are rich source of polyunsaturated fatty acids, and are readily attacked by oxidizing radicals.1 The oxidative attack of polyunsaturated fatty acids is known as lipid peroxidation. The main products of lipid peroxidation are lipid hydroperoxides (LOOH). Among the many differrent aldehydes which can be produced as secondary products during lipid peroxidation are MDA, propanal, hexanal and 4-hydroxynonenal (4-HNE). Lipid peroxidation is a well-established mechanism of

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