Honeywell s 80011d7/4/2023 Īs the most common polyunsaturated fatty acid (PUFA) in plants and a major component of the vegetable cooking oils heavily utilized in the Western diet, linoleic acid (LA) is likely the largest substrate pool for PUFA peroxidation in the daily diet. The pathophysiological effects of these lipids have been documented extensively in CAD and cancer, in addition to other contexts. Peroxidized lipids have been shown to induce oxidative stress, generate toxic aldehydes, and perturb biological molecules and membranes. Deep-fried foods, and the culinary oils in which they are cooked, contain high levels of potentially harmful peroxidized lipids and their decomposition products. The Western diet is rich in fats and contains high levels of peroxidized fats. Epidemiological evidence has suggested a relationship between high-fat diets, especially diets high in saturated fat, and the incidence of coronary artery disease (CAD).
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