Autooxidation of lipids in food and consequences in humans

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.

Autorentext

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