Literature DB >> 30221162

Chronic non-communicable disease risks presented by lipid oxidation products in fried foods.

Martin Grootveld1, Benita C Percival1, Kerry L Grootveld1.   

Abstract

Entities:  

Year:  2018        PMID： 30221162      PMCID： PMC6131264          DOI： 10.21037/hbsn.2018.04.01

Source DB:  PubMed          Journal:  Hepatobiliary Surg Nutr        ISSN： 2304-3881            Impact factor:   7.293


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4.  In vivo absorption, metabolism, and urinary excretion of alpha,beta-unsaturated aldehydes in experimental animals. Relevance to the development of cardiovascular diseases by the dietary ingestion of thermally stressed polyunsaturate-rich culinary oils.

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9.  Detection of aldehydes and their conjugated hydroperoxydiene precursors in thermally-stressed culinary oils and fats: investigations using high resolution proton NMR spectroscopy.

Authors:  R M Haywood; A W Claxson; G E Hawkes; D P Richardson; D P Naughton; G Coumbarides; J Hawkes; E J Lynch; M C Grootveld
Journal:  Free Radic Res       Date:  1995-05

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Review 1.  Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products.

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2.  Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources.

Authors:  Martin Grootveld; Benita C Percival; Justine Leenders; Philippe B Wilson
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5.  Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing 1H and 1H-1H COSY and TOCSY Techniques.

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