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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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Detalles Bibliográficos
Autores principales:	Moumtaz, Sarah, Percival, Benita C., Parmar, Devki, Grootveld, Kerry L., Jansson, Pim, Grootveld, Martin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412032/ https://www.ncbi.nlm.nih.gov/pubmed/30858398 http://dx.doi.org/10.1038/s41598-019-39767-1

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