Biological Implications of Lipid Oxidation Products

@article{Vieira2017BiologicalIO,
  title={Biological Implications of Lipid Oxidation Products},
  author={S. D. A. Vieira and Guodong Zhang and Eric Andrew Decker},
  journal={Journal of the American Oil Chemists' Society},
  year={2017},
  volume={94},
  pages={339-351}
}
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 foods), or food high in pro-oxidants (e.g. meats). Lipid oxidation generates… 
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