Several factors can influence the rate and extent of peroxidation. The presence of transition metals like iron and copper can catalyze the formation of free radicals, enhancing peroxidation. The degree of unsaturation in lipid molecules also plays a role; polyunsaturated fatty acids are more susceptible to peroxidation than saturated or monounsaturated fats. Antioxidants like vitamin E and glutathione can act as protective agents by scavenging free radicals and terminating the peroxidation chain reaction.
