Lipid peroxidation in food or cell components causes muchbiological damage. DNA damage caused by peroxidized lipid may be implicated in the aging process and in tumorigenesis. Wehave reported that free radicals in DNAwere formed by methyl linoleate hydroperoxide (MLHP)in a model system and the formation was inhibited by oc-tocopherol.1* Site-specific DNAdamage is induced in vitro by the hydroperoxide of linoleic acid2) and autoxidation products of methyl linolenate.3) To know the physiological role of lipid peroxides, it is important to clarify whether lipid peroxides can induce DNAdamage in mammalian cells in similar manner as in vitro model systems. The alkaline elution technique is very
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Nakayama et al. (1986) studied this question.
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