Lipoxygenase Inhibition by Plant Extracts

Lipoxygenases are widespread enzymes that catalyze oxidation of polyunsaturated fatty acids (linoleic, linolenic, and arachidonic acid) to produce hydroperoxides. Lipoxygenase reactions can be desirable, but also lipoxygenases can react in undesirable ways. Most of the products of lipoxygenase reactions are aromatic compounds that can affect food properties, especially during long-term storage. Lipoxygenase action on unsaturated fatty acids could result in off-flavor/off-odor development, causing food spoilage. In addition, lipoxygenases are present in the human body and play an important role in stimulation of inflammatory reactions. Inflammation is linked to many diseases, such as cancer, stroke, and cardiovascular and neurodegenerative diseases. This review summarized recent research on plant families and species that can inhibit lipoxygenase activity.

Automated summary

This article discusses the role of lipoxygenases in producing aromatic compounds that can affect food properties and stimulate inflammatory reactions in the human body. It also highlights the potential off-flavors caused by lipoxygenase reactions in food and the link between inflammation and various diseases. Additionally, the article summarizes recent research on plant families and species that can inhibit lipoxygenase activity.