Figure 2: Cyclic voltammogram of a solution of (bpy)Cu(OTf) and TEMPO and spectrophotometric evidence for (bpy)Cu(II)-mediated oxidation of TEMPOH (and benzyl alcohol) under anaerobic conditions.

They note that alcohol’s metabolic byproducts are carcinogens themselves, that alcohol increases oxidation, that alcohol can increase blood levels of estrogen, which is linked to breast cancer ...

Second, alcohol generates reactive oxygen species, which increaseinflammation and can damage DNA, proteins, and lipids in the body through aprocess called oxidation. This also increases inflammation.

Alcohol can expire. The shelf life can vary ... Wine producers add antioxidants, such as sulfur oxide, to prevent excessive oxidation and the resulting deterioration of the wine.

Poisonings by the toxic alcohols (methanol, ethylene glycol, isopropanol, diethylene glycol, and propylene glycol) can cause cellular dysfunction and death, 1 but symptoms may be nonspecific.

Other factors may affect alcohol’s shelf life. These include fluctuations in temperature, exposure to light, and oxidation (1, 2). Liquor is considered shelf-stable. This category includes gin ...

Foods which contain edible oils will spoil once exposed to oxygen from the air due to oxidation reactions. This chemical change results in a bad flavour and smell from the food. If left exposed to ...