Oxidized fats in foods

C. Dobarganes; Gloria Márquez-Ruiz

DOI:10.1097/00075197-200303000-00004

Corpus ID: 21085461

Oxidized fats in foods

@article{Dobarganes2003OxidizedFI,
  title={Oxidized fats in foods},
  author={C. Dobarganes and Gloria M{\'a}rquez-Ruiz},
  journal={Current Opinion in Clinical Nutrition and Metabolic Care},
  year={2003},
  volume={6},
  pages={157-163}
}

C. Dobarganes, Gloria Márquez-Ruiz

Published 2003

Chemistry, Medicine

Current Opinion in Clinical Nutrition and Metabolic Care

Purpose of reviewLipid oxidation is the cause of important deteriorative changes in chemical, sensory and nutritional food properties. In particular, the question of whether oxidized fats in the diet may be detrimental to health is nowadays of the upmost concern, but finding an answer is not easy and requires careful consideration of different aspects of lipid oxidation. Recent findingsIn this review, the most recent works on the formation, nature and evaluation of oxidized dietary lipids are… CONTINUE READING

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