2020
DOI: 10.3390/nu12040974
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Abstract: Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation products (LOPs) via oxygen-fueled, recycling peroxidative bursts. These toxins, including aldehydes and epoxy-fatty acids, readily penetrate into fried foods and hence are available for human consumption; therefore, they may pose substantial health hazards. Although previous reports have claimed health benefits offered by the use of… Show more

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Cited by 76 publications
(72 citation statements)
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References 162 publications
(279 reference statements)
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“…10 −3 ), although no significant differences were found for the secondary lipid peroxidation TBARS marker. However, an examination of the mean ratio of TBARS index to total lipid content revealed that this value was markedly greater for the wine/vinegar group than that of all other food product types (Bonferroni-corrected post-hoc ANOVA tests), and significantly so over that of the cheese samples analyzed, as might be expected in view of the very low fat contents of fermented wine/vinegar samples (for example, it varies from 0.15-0.44% (w/v) in Zhenjiang aromatic vinegar samples [32]), and potentially substantially inflated TBARS levels resulting from quite high levels of TBA-reactive acetaldehyde and acrolein, amongst other aldehydes, present in such fermented products [33][34][35][36]. Indeed, many other aldehydes are reactive towards the TBA reagent, and also form chromophoric products on reaction with it [28].…”
Section: Ba Variable/ppmmentioning
confidence: 68%
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“…10 −3 ), although no significant differences were found for the secondary lipid peroxidation TBARS marker. However, an examination of the mean ratio of TBARS index to total lipid content revealed that this value was markedly greater for the wine/vinegar group than that of all other food product types (Bonferroni-corrected post-hoc ANOVA tests), and significantly so over that of the cheese samples analyzed, as might be expected in view of the very low fat contents of fermented wine/vinegar samples (for example, it varies from 0.15-0.44% (w/v) in Zhenjiang aromatic vinegar samples [32]), and potentially substantially inflated TBARS levels resulting from quite high levels of TBA-reactive acetaldehyde and acrolein, amongst other aldehydes, present in such fermented products [33][34][35][36]. Indeed, many other aldehydes are reactive towards the TBA reagent, and also form chromophoric products on reaction with it [28].…”
Section: Ba Variable/ppmmentioning
confidence: 68%
“…Indeed, many other aldehydes are reactive towards the TBA reagent, and also form chromophoric products on reaction with it [28]. Estimates for acetaldehyde in vinegar products can be as high as 1.0 g/kg respectively [33], but such levels are highly variable, with much lower levels being found, e.g., 2.6 mg/L (ca. 60 µmol/L) [37].…”
Section: Ba Variable/ppmmentioning
confidence: 99%
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“…Again, both olive oils O 1 and O 2 show higher oxidative stability during in vitro digestion than the other two oils before mentioned, and this fact is of great importance from the health point of view. It must be remembered that hydroperoxydes can potentially give rise to several disorders, as has been described either in in vitro or in vivo studies [ 43 , 44 ]. In addition, these oxidation compounds, taking into account the lower oxidative stability of fatty acids than that of acyl groups, presumably are formed on fatty acids, which are absorbable structures.…”
Section: Resultsmentioning
confidence: 99%
“…Research, Society and Development, v. 9, n. 11, e4279119905. 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i11.9905 cardiovasculares e neurológicas (Grootveld et al, 2020).…”
Section: Resultsmentioning
confidence: 99%