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lundi 29 août 2011

Grilling is producing oxydised lipids


It's a fact atheroma is linked to modified lipids both from diet and within our body. Oxydation, which is a very complex biochemical process, glycation another complex biochemical non enzymatic process lead to modified lipids which are integrated in LDL particles. These minimally modified LDL are recognised by macrophages in the sub endothelial space of arteries and phagocyted. With high processed industrial diet the afflux of modified lipids over a life is tremendous.
Ref
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Ciênc. Tecnol. Aliment., Campinas, 30(2): 385-390, abr.-jun. 2010. Effects of grilling on cholesterol oxide formation and fatty acids alterations in fish. Tatiana SALDANHA, Neura BRAGAGNOLO.
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Food Chemistry
Volume 106, Issue 1, 1 January 2008, Pages 140-146
doi:10.1016/j.foodchem.2007.05.052
Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets Jucieli Weber, Vivian C. Bochi, Cristiane P. Ribeiro, André de M. Victório and Tatiana Emanuelli
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Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packagingFederico Ferioli1,*,
Paresh C Dutta2,
Maria F Caboni1
Journal of the Science of Food and Agriculture
Volume 90, Issue 6, pages 1050–1055, 30 April 2010

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