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Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil
Consumption of repeatedly heated cooking oil (RHCO) has been a regular practice without knowing the harmful effects of use. The present study is based on the hypothesis that, heating of edible oils to their boiling points results in the formation of free radicals that cause oxidative stress and indu...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5616019/ https://www.ncbi.nlm.nih.gov/pubmed/28959587 http://dx.doi.org/10.1016/j.toxrep.2016.08.003 |