Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources

Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation products (LOPs) via oxygen-fueled, recycling peroxidative bursts. These toxins, including aldehydes and epoxy-fatty aci...

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Publicado en:Nutrients
Autores principales: Grootveld, Martin, Percival, Benita C., Leenders, Justine, Wilson, Philippe B.
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI 2020
Materias:
Commentary
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC7254282/
https://ncbi.nlm.nih.gov/pubmed/32244669
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12040974
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