Toxicological characteristics of the main lipid oxidation products.

This article gives a brief overview of the available scientific data on the toxicity of lipid oxidation products. The description is logically divided into two parts: the toxicity of primary oxidation products (lipid peroxides) and toxicity of secondary oxidation products (carbonyl compounds). Mechanisms of their toxic effect, indicating the most sensitive target organ, as well as the metabolic pathways and main products of their metabolism and half-lethal doses of the main products of oxidation are characterized. It is noted that the most toxic products among them are secondary products of lipid oxidation, in particular, the acrolein with a half-lethal dose of 7-46 mg per kg body weight. It is concluded that the accent in the control of lipid and lipid containing food safety must be shifted to identify specific, the most toxic, secondary lipid oxidation products.