Lipid hydroperoxides in nutrition, health, and diseases

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22 Citations (Scopus)


Research on lipid peroxidation in food degradation, oil and fat nutrition, and agerelated diseases has gained significant international attention for the view of improvement of societal health and longevity. In order to promote basic studies on these topics, a chemiluminescence detection-high performance liquid chromatography instrument using a high-sensitivity single photon counter as a detector was developed. This instrument enabled us to selectively detect and quantify lipid hydroperoxides, a primary product of lipid peroxidation reactions, as hydroperoxide groups at the lipid class level. Furthermore, an analytical method using liquid chromatography– tandem mass spectrometry has been established to discriminate the position and stereoisomerization of hydroperoxide groups in lipid hydroperoxides. Using these two methods, the reaction mechanisms of lipid peroxidation in food and in the body have been confirmed.

Original languageEnglish
Pages (from-to)161-196
Number of pages36
JournalProceedings of the Japan Academy Series B: Physical and Biological Sciences
Issue number4
Publication statusPublished - 2021


  • Alzheimer’s disease
  • atherosclerosis
  • chemiluminescence
  • immunocompetent cells
  • lipid hydroperoxides
  • rancid cooking oil


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