Definition: Acetyl peroxide, also known as aprotinin, is a type of amine found in a variety of foods including bread, tea, chocolate, wine, and dairy products. Acetyl peroxide acts as an ester hydrolase inhibitor which helps to prevent the formation of oxalic acid in the gut. Detailed definition: 1) Acetyl peroxide (Aprotinin): A type of amine found in a variety of foods such as bread, tea, chocolate, wine, and dairy products. It is an ester hydrolase inhibitor that acts as a protector against the formation of oxalic acid. 2) Oxalic Acid: The byproduct of the acetylperoxide enzyme system. Oxalic acid is found in many plants but it is more common in animals due to the presence of vitamin C and other antioxidants in their diets. Oxalic acid can have adverse effects on health if consumed in excess or in large amounts. 3) Antioxidants: A group of substances that help protect against free radicals, which are molecules that could potentially cause damage to cells and tissues. Oxalic acid is a type of antioxidant found naturally in plants but it may not be present in animals as it can interact with other chemicals in the body. 4) Food poisoning: A rare condition where there is an overgrowth of bacteria or yeasts in food, leading to symptoms like diarrhea, vomiting, fever, and abdominal pain. Acetyl peroxide can help prevent this by deactivating bacterial and yeast growth.
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