幫我翻譯英翻中不要網路翻譯的喔!!食品化學的內容

Lipid oxidation is one of the main causes of food deterioration. The development of this process is often the decisive factor in determining the useful storage life of food products. Recently, the oxidation of lipids has received renewed attention with increasing evidence showing that lipid peroxidation is one... show more Lipid oxidation is one of the main causes of food deterioration.
The development of this process is often the decisive factor in
determining the useful storage life of food products. Recently, the
oxidation of lipids has received renewed attention with increasing
evidence showing that lipid peroxidation is one of the important
primary events in the free radical-mediated oxidative damage of
biological membranes and tissues.
Antioxidants are organic molecules which can prevent or delay
the progress of lipid oxidation. Their ability to do this is based
mainly on their phenol-derived structure. Lately, the interest in
using antioxidants of natural origin in food has increased, because
they also appear to be suitable antioxidants for the prevention of
diseases associated with the process of lipid peroxidation (Gordon,
1996; Stahl, 2000; Valenzuela, Sanhueza, & Nieto, 2003).
Hydroxycinnamic acid compounds are widely distributed in the
plant kingdom. They have been described as chain-breaking antioxidants,
probably acting through radical-scavenging, which is related
to their hydrogen-donating capacity, and their ability to stabilise the
resulting phenoxyl radical (Siquet, Pavia-Martins, Lima, Reis, & Borges2006). These compounds usually exist as esters of organic acids
or glycosides. Chlorogenic acid is an ester of caffeic acid with quinic
acid. Chlorogenic and caffeic acids occur in many plants, for example
potatoes (Rodriguez de Sotillo, Hadlwy, & Holm, 1994). Chlorogenic
acid makes up 5–10% of the weight of coffee beans (Smith, 1985). The
basic phenol in sunflower seeds is chlorogenic acid, followed by caffeic
acid (DeLeonardis, Macciola,&Di Rocco,2003). Caffeic acid is the
predominant phenolic acid in sunflower seeds (Leung, Fention, &
Clandinin, 1981)
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