Brassica napus L. is a vegetable oil crop, commonly known as rapeseed (or canola). It is
widely used as a source of oil and protein for food and industrial applications, but also as a …

Frying is a popular cooking method that produces delicious and crispy foods but can also
lead to oil degradation and the formation of health‐detrimental compounds in the dishes …

Deep-frying is the most common food preparation method, manifestations of color, taste,
flavor, and fried consistency. The beneficial role of vegetable oils become deteriorate when …

Cardiovascular diseases such as hypertension and atherosclerosis are the common causes
of mortality in developed and developing countries. Repeated heating of the dietary oil is a …

Polyunsaturated fatty acids (PUFAs) are essential components in eukaryotic cell membrane.
They take part in the regulation of cell signalling pathways and act as precursors in …

Oxylipins, small polar molecules derived from the peroxidation of polyunsaturated fatty acids
(PUFAs), serve as biomarkers for many diseases and play crucial roles in human physiology …

Background and aims The oxidative metabolism of polyunsaturated fatty acids (PUFAs)
leads to bioactive isoprostanoids. The aim was to establish the associations of a complete …

Thermal oxidation products of edible oils including aldehydes, peroxides and polymerized
triglycerides formed during the cooking process are increasingly debated as contributory to …

The negative impact of lipid peroxidation on health is intimately tied to its oxidation products.
In this study, methyl oleate was oxidized at 180℃ for 0, 2, 4, 8 and 12 h respectively. The …

A high-carbohydrate diet (HCD) is a well-established experimental model of accelerated
liver fatty acid (FA) deposition and inflammation. In this study, we evaluated whether canola …