Article

Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils

2019-03-01

Abstract excerpt

Nutritional guidelines recommend reduced intake of saturated fatty acids to prevent cardiovascular disease. Polyunsaturated fatty acids (PUFA) are proposed as substitutes for saturated fats. PUFA, however, are more susceptible to lipid peroxidation resulting from environmental free radical than saturated fats. We hypothesize that toxic lipid peroxidation products could be generated during shelf storage in dietary...

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Literature Corpus work: 1b273b6c-a5c6-5a70-9123-16e5b398ecf9
DOI: 10.1016/j.lwt.2018.11.044

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