Determination of Oxidized Lipids in Commonly Consumed Foods and a Preliminary Analysis of Their Binding Affinity to PPARγ

Foods rich in poly unsaturated fatty acids (PUFA) are vulnerable to oxidation. While it is well established that endogenously derived oxidized lipids are ligands of the transcription factor PPARγ, the binding ability of diet-derived oxidized lipids is unknown. Our two-fold objective was to determine...

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主要な著者:	Joanna Skinner, Payal Arora, Nicole McMath, Meera Penumetcha
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2021-07-01
シリーズ:	Foods
主題:	food lipids lipid oxidation peroxisome proliferator receptor gamma peroxide value conjugated dienes aldehydes
オンライン･アクセス:	https://www.mdpi.com/2304-8158/10/8/1702
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