GLOSSARY

Lipid Peroxidation is lipid oxidation involving peroxide products, not synonymous with energy-providing beta-oxidation or body-fat loss.

Peroxidation involves oxidative chain reactions forming lipid hydroperoxides and subsequent secondary products. Polyunsaturated fats are susceptible substrates, but conditions matter. The body has defence and repair systems. The reaction's existence does not establish universal need for high-dose antioxidant supplements or imply that every oxidised molecule has the same function or risk.

Lipid oxidation can mean controlled metabolic fatty-acid breakdown for energy, whereas in food storage it often means deterioration and rancidity. Context distinguishes these uses. Stale oil odour or peroxide formation is not equivalent to useful muscular fat oxidation, and increasing damaging oxidation is not a desirable training-programme objective or a measure of fat loss.

More double bonds can increase susceptibility to oxidation, but temperature, heating duration, light, air and naturally present antioxidants also matter. Smoke point alone is not a complete stability or health score. Closed storage away from light and heat, and avoiding repeated severe overheating, are useful practical measures when handling oils.