Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil

Human ingestion of cytotoxic and genotoxic aldehydes potentially induces deleterious health effects, and high concentrations of these secondary lipid oxidation products (LOPs) are generated in polyunsaturated fatty acid (PUFA)-rich culinary oils during high temperature frying practices. Here, we exp...

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Xehetasun bibliografikoak
Argitaratua izan da:Sci Rep
Egile Nagusiak: Moumtaz, Sarah, Percival, Benita C., Parmar, Devki, Grootveld, Kerry L., Jansson, Pim, Grootveld, Martin
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Nature Publishing Group UK 2019
Gaiak:
Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC6412032/
https://ncbi.nlm.nih.gov/pubmed/30858398
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-39767-1
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