Lipid peroxidation indicators in nutritionparenteral

Parenteral nutrition is a method of administering all nutrients intravenously in patients with intestinal failure. Peroxidation of unsaturated fatty acids in parenteral nutrition admixtures is associated with patient exposure to peroxidation products. These, in turn, contribute to oxidative stress. Many factors affect both the acceleration of the peroxidation process and its inhibition. One of the key parameters affecting the degree of peroxidation is the type of administered fatty acids. Emulsions used in parenteral nutrition differ significantly in the composition of fatty acids. Those, under oxidation, form different peroxidation products. The present review provides an overview of the connection between the lipid emulsion used as a source of fat in parenteral nutrition and anticipated oxidation compounds, which is crucial for selecting appropriate markers of oxidative stress.