Contribution in an anthology

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

Editor list: Decker, EA

Publication year: 2010

Pages: 143-180

eISBN: 978-1-615-83873-8

Title of series: Woodhead publishing series in food science, technology and nutrition

Number in series: 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 Citation style: 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 Citation style: 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..