Article

Biological Implications of Lipid Oxidation Products

2017-03-01

Abstract excerpt

Essentially all fat‐containing foods have the potential to undergo lipid oxidation even where unsaturated fatty acid compositions are low. Therefore, consumption of lipid oxidation products is potentially common with risk of consuming lipid oxidation products increasing in foods with high amounts of unsaturation (e.g. foods with omega‐3 fatty acids), foods subjected to extensive thermal processing (e.g. fried food...

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Identifiers and source

Literature Corpus work: 30f09944-588d-5fb4-884b-c9687aaf1659
DOI: 10.1007/s11746-017-2958-2

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