Biological Implications of Lipid Oxidation Products

Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines

(2016) Thomas Van Hecke et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of different running distances on muscle and lymphocyte DNA damage in amateur marathon runners

(2016) Jae Hoon Ryu et al.   Journal of Physical Therapy Science

Amounts of the reactive aldehydes, malonaldehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values

(2015) Michèle Viau et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses

(2015) Anu Nuora et al.   FOOD CHEMISTRY

Continuous catalytic upgrading of ethanol to n-butanol and >C4 products over Cu/CeO2 catalysts in supercritical CO2

(2015) James H. Earley et al.   GREEN CHEMISTRY

Lipid Peroxidation in a Stomach Medium Is Affected by Dietary Oils (Olive/Fish) and Antioxidants: The Mediterranean versus Western Diet

(2015) Oren Tirosh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular Mechanisms of Acrolein Toxicity: Relevance to Human Disease

(2015) Akshata Moghe et al.   TOXICOLOGICAL SCIENCES

Fish oil supplements in New Zealand are highly oxidised and do not meet label content of n-3 PUFA

(2015) Benjamin B. Albert et al.   Scientific Reports

A Review of Thermo-Oxidative Degradation of Food Lipids Studied by1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

(2014) Andrea Martínez-Yusta et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Development of Three Stable Isotope Dilution Assays for the Quantitation of (E)-2-Butenal (Crotonaldehyde) in Heat-Processed Edible Fats and Oils as Well as in Food

(2014) Michael Granvogl   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isotope-Labeling Studies on the Formation Pathway of Acrolein during Heat Processing of Oils

(2014) Alice Ewert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal

(2014) Antonio Ayala et al.   Oxidative Medicine and Cellular Longevity

Reactive Carbonyl SpeciesIn Vivo: Generation and Dual Biological Effects

(2014) Halyna M. Semchyshyn   TheScientificWorldJOURNAL

Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion

(2014) Mylène Gobert et al.   Food & Function

Global, regional, and national consumption levels of dietary fats and oils in 1990 and 2010: a systematic analysis including 266 country-specific nutrition surveys

(2014) R. Micha et al.   BMJ-British Medical Journal

Influence of human gastric juice on oxidation of marine lipids – in vitro study

(2013) Vera Kristinova et al.   FOOD CHEMISTRY

Linolenic Acid as the Main Source of Acrolein Formed During Heating of Vegetable Oils

(2013) Yasushi Endo et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

(2012) Qing Zhang et al.   CHEMISTRY AND PHYSICS OF LIPIDS

Dietary Iron-Initiated Lipid Oxidation and Its Inhibition by Polyphenols in Gastric Conditions

(2012) Bénédicte Lorrain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chronic oral exposure to the aldehyde pollutant acrolein induces dilated cardiomyopathy

(2011) Mohamed Ameen Ismahil et al.   AMERICAN JOURNAL OF PHYSIOLOGY-HEART AND CIRCULATORY PHYSIOLOGY

Oxidised fish oil does not influence established markers of oxidative stress in healthy human subjects: a randomised controlled trial

(2011) Inger Ottestad et al.   BRITISH JOURNAL OF NUTRITION

Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements

(2011) Bente Lise Halvorsen et al.   Food & Nutrition Research

Trans-4-hydroxy-2-hexenal, a product of n-3 fatty acid peroxidation: Make some room HNE…

(2010) Eric K. Long et al.   FREE RADICAL BIOLOGY AND MEDICINE

Phenolics: Prooxidants or Antioxidants?

(2010) A. Decker   NUTRITION REVIEWS

Plant Polyphenols as Dietary Antioxidants in Human Health and Disease

(2010) Kanti Bhooshan Pandey et al.   Oxidative Medicine and Cellular Longevity

Mechanisms of lipid oxidation in food dispersions

(2010) Thaddao Waraho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of chemical composition of olive oil on the development of volatile compounds during frying

(2009) Giuseppe Procida et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Oxidative stability and shelf-life evaluation of selected culinary oils

(2009) S. Parkash Kochhar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation

(2009) Ricard Bou et al.   MEAT SCIENCE

Acrolein consumption exacerbates myocardial ischemic injury and blocks nitric oxide-induced PKCε signaling and cardioprotection

(2008) Guang-Wu Wang et al.   JOURNAL OF MOLECULAR AND CELLULAR CARDIOLOGY

A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products

(2007) Shlomit Gorelik et al.   FASEB JOURNAL