The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-Oxidised Sunflower Oil: Influence of Stirring Processes

Suppressing the evolution of lipid oxidation products (LOPs) in commercially available culinary oils is considered to represent a valuable health-promoting incentive since these agents have cytotoxic and genotoxic properties and have been implicated in the pathogenesis of several chronic disease sta...

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Detalles Bibliográficos
Autores principales: Ampem, Gilbert, Le Gresley, Adam, Grootveld, Martin, Naughton, Declan P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8382684/
https://www.ncbi.nlm.nih.gov/pubmed/34447780
http://dx.doi.org/10.3389/fnut.2021.721736

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8382684/
https://www.ncbi.nlm.nih.gov/pubmed/34447780
http://dx.doi.org/10.3389/fnut.2021.721736

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