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Frontiers in Nutrition
(Mar 2022)
Editorial: Dietary Lipid Oxidation and Fried Food Toxicology
Martin Grootveld,
Paul B. Addis,
Adam Le Gresley
Affiliations
Martin Grootveld
Leicester School of Pharmacy, De Montfort University, Leicester, United Kingdom
Paul B. Addis
Department of Food Science and Nutrition, Saint Paul, MN, United States
Adam Le Gresley
School of Life Sciences, Pharmacy and Chemistry, Kingston University, Kingston upon Thames, United Kingdom
DOI
https://doi.org/10.3389/fnut.2022.858063
Journal volume & issue
Vol. 9
Abstract
Read online
No abstracts available.
Keywords
lipid oxidation
frying and quality assurance tests
aldehydes
cardiovascular diseases
inflammation
frying oil
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