Safety implications of oxidized lipids in muscle foods
1983
Pearson, A.M. | Gray, J.I. | Wolzak, Arlene M. | Horenstein, N.A.
A review briefly covers some of the health implications of dietary lipids and considers some of the lipid oxidation products that have potential toxicity in human diets. Included are: health implications of oxidized lipids towards coronary heart disease, stroke, and cancer; food lipid oxidation (covering autoxidation mechanism, hydroperoxides, and the formation of malonaldehyde during autoxidation); malonaldehyde in rancid foods; and cholesterol autoxidation. The known toxicity, mutagenicity, and carcinogenicity of malonaldehyde, and its reactions with proteins and amino acids are carefully discussed. The biological effects of cholesterol oxidation, and the observed presence of its products in foods and meats, are described. (wz)
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