Sammelbandbeitrag

Erschienen in: Oxidation in foods and beverages and antioxidant applications, Volume 1, Understanding mechanisms of oxidation and antioxidant activity

Herausgeberliste: Decker, EA

Jahr der Veröffentlichung: 2010

Seiten: 143-180

eISBN: 978-1-615-83873-8

Serientitel: Woodhead publishing series in food science, technology and nutrition

Serienzählung: 199

Abstract: 

This chapter addresses health-related effects associated with the ingestion of oxidized fats. The chapter first reviews the knowledge about nutritional quality changes and formation of lipid peroxidation products in oxidized fats. The chapter then presents the current knowledge about effects of oxidized fats on blood lipid profile, fatty liver development, carnitine homeostasis, thyroid function and thyroid hormones, endogenous and exogenous antioxidant defense mechanisms, glucose tolerance and insulin sensitivity as well as inflammation.

Harvard-Zitierstil: Eder, K. and Ringseis, R. (2010) Health aspects of oxidized dietary fats, in Decker, E. (ed.) Oxidation in foods and beverages and antioxidant applications, Volume 1, Understanding mechanisms of oxidation and antioxidant activity. Oxford: Woodhead Pub., pp. 143-180

APA-Zitierstil: Eder, K., & Ringseis, R. (2010). Health aspects of oxidized dietary fats. In Decker, E. (Ed.), Oxidation in foods and beverages and antioxidant applications, Volume 1, Understanding mechanisms of oxidation and antioxidant activity (pp. 143-180). Woodhead Pub..