Autooxidation of lipids in food and consequences in humans - Lipid autoxidation in food and formation of toxic compounds causing human disease

Lipids are indispensable compounds for an adequate human nutrition, due to their important amount of essential fatty acids and fat-soluble vitamins provided only by the diet. Lipids play an important role mainly in the flavor of foods, but at the same time they are very susceptible to decomposition or deterioration in its structure as occurs in the process of autooxidation generating toxic compounds affecting the quality of the product and the health of the consumer.

About the author

About the authors:Pharmaceutical biochemists, trained at Cuenca State University.

Product details

• Authors: Margarita Morocho Arevalo, Erika Quezada Nieto
• Publisher: Our Knowledge Publishing
• Languages: English
• Product format: Paperback / Softback
• Released: 01.01.2022
• EAN: 9786204411620
• ISBN: 9786204411620
• No. of pages: 60
• Subject: Natural sciences, medicine, IT, technology > Biology > Biochemistry, biophysics