Lipid oxidation and improving the oxidative stability.

  title={Lipid oxidation and improving the oxidative stability.},
  author={Fereidoon Shahidi and Ying Joy Zhong},
  journal={Chemical Society reviews},
  volume={39 11},
Lipids are a major component of food and important structural and functional constituents of cells in biological systems. However, this diverse group of substances is prone to oxidation through various pathways. Their oxidative stability depends on a number of intrinsic and extrinsic factors, including the unsaturation of their fatty acids, composition of… CONTINUE READING