The microenvironment formed by surface active compounds is being recognized as the active site of lipid oxidation. Trace amounts of water occupy the core of micro micelles and several amphiphilic minor components (e.g., phospholipids, monoacylglycerols, free fatty acids, etc.) act as surfactants and affect lipid oxidation in a complex fashion dependent on the structure and stability of the microemulsions in a continuous lipid phase such as bulk oil. The structures of the triacylglycerols and other lipid-soluble molecules affect their organization and play important roles during the course of the oxidation reactions. Antioxidant head groups, variably located near the water-oil colloidal interfaces, trap and scavenge radicals according to their location and concentration. According to this scenario, antioxidants inhibit lipid oxidation not only by scavenging radicals via hydrogen donation but also by physically stabilizing the micelles at the microenvironments of the reaction sites. There is a cut-off effect (optimum value) governing the inhibitory effects of antioxidants depending inter alias on their hydrophilic/lipophilic balance and their concentrations. These complex effects, previously considered as paradoxes in antioxidants research, are now better explained by the supramolecular chemistry of lipid oxidation and antioxidants, which is discussed in this review.

中文翻译：

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散装油中脂质氧化和抗氧化的超分子化学


由表面活性化合物形成的微环境被认为是脂质氧化的活性位点。微量的水占据微胶束的核心，几种两亲性次要成分（例如磷脂、单酰甘油、游离脂肪酸等）充当表面活性剂，并以复杂的方式影响脂质氧化，这取决于微乳液的结构和稳定性。连续的脂相，例如散装油。三酰甘油和其他脂溶性分子的结构影响它们的组织并在氧化反应过程中发挥重要作用。抗氧化剂头部基团位于水-油胶体界面附近，根据其位置和浓度捕获和清除自由基。根据这种情况，抗氧化剂不仅通过供氢清除自由基，而且还通过物理稳定反应位点微环境中的胶束来抑制脂质氧化。存在控制抗氧化剂的抑制作用的截止效应（最佳值），尤其取决于它们的亲水/亲脂平衡及其浓度。这些复杂的效应以前被认为是抗氧化剂研究中的悖论，现在可以通过脂质氧化和抗氧化剂的超分子化学得到更好的解释，本综述对此进行了讨论。