Abstract
MOST studies on lipoxidase have been carried out on material from soya extracts. Lipoxidase catalyses the oxidation of pentadiene fatty acids such as linoleic acid, forming conjugated diene hydroperoxides. Hæmatin compounds such as hæmoglobin, catalase and cytochrome c also catalyse the oxidation of these fatty acids. A recent study of this type of hæmatin action has been made by Maier and Tappel1. (For convenience we use the term ‘hæmatins’ for ironporphyrin compounds irrespective of iron valency.)
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References
Maier, V. P., and Tappel, A. L., J. Amer. Oil Chem. Soc., 36, 8 (1959).
Blain, J. A., Hawthorn, J., and Todd, J. P., J. Sci. Fd. Agric., 4, 580 (1953).
Tookey, H. L., Wilson, R. G., Lohmar, R. L., and Dutton, H. J., J. Biol. Chem., 230, 65 (1958).
Hawthorn, J., and Todd, J. P., Chem. and Ind., 446 (1955).
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BLAIN, J., STYLES, E. A Lipoperoxidase Factor in Soya Extracts. Nature 184, 1141 (1959). https://doi.org/10.1038/1841141a0
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DOI: https://doi.org/10.1038/1841141a0
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