Lipid hydroperoxide derived modification of biomolecules Lipid peroxidation and small molecule adducts Lipid hydroperoxides as a source of singlet molecular oxygen The formation of lipid hydroperoxide derived amide type lysine adducts on proteins: a review of current knowledge Lipid hydroperoxide derived adduction to amino phospholipid in biomembrane Amide type adduct of dopamine: plausible cause of Parkinson diseases Determination of HEL (hexanoyl lysine adduct): a novel biomarker for omega 6 PUFA oxidation Hexanoyl lysine as a deterioration marker for rice during storage Cholesterol hydroperoxides and their degradation mechanism Pathophysiological consequences Amide adducts in atherosclerosis Oxidative modification of lipoproteins Immunochemical detection of lipid hydroperoxide and aldehyde modified proteins in diseases Role of lipid peroxide in the neurodegenerative disorders Lipid hydroperoxide derived modification of proteins in gastrointestinal tract Applications for diagnosis and development of functional food Low cost and easy to use on chip ELISA for developing health promoting foods Hexanoyl lysine as an oxidative injured marker: application of development of functional food Potential role of oxidative protein modification in energy metabolism in exercise Suppressive effects of cacao polyphenols on the development of atherosclerosis in apolipoprotein E deficient mice This volume focuses on oxidative modifications of lipid molecules and the successive generation of singlet oxygen. The book also covers the secondary adductions of these reactive species with proteins and aminophospholipids. During lipid peroxidation the initial event is the formation of lipid hydroperoxide which is followed by an oxidation event that starts a chain reaction. The formed lipid hydroperoxide gradually decomposes into harmful aldehydes which are the advanced end products of lipid peroxidation