Oxidation of Toxic material
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Researchers investigated processes of oxidative degradation - notably that caused at 70ºC with ventilation - of a broad group of oils with very wide-ranging compositions. Another degradation process studied was that which is caused by microwave action that does not heat greater than a temperature of 190 ºC.
In both processes deterioration of the oils takes place. In the first type of process (70 ºC with ventilation) hydroperoxides are first produced and subsequently aldehydes. In the second kind of process (microwave) it is basically aldehydes produced. It has to be pointed out that both the oxidative conditions and the composition of the oil determined the velocity of the degradation and both the nature and concentration of the compounds produced.
These studies have shown, for the first time, that degradation of lipids in foods can produce toxic oxygenated aldehydes. These compounds, well-known in medical studies for their geno- and cytotoxic activity, considered as markers of oxidative stress in cells as well as being causal agents of degenerative illnesses, had not previously been detected in foodstuffs.
Researchers have shown that some oils produce these toxic substances in greater quantities and at a greater rate. Virgin olive oil was, amongst all the oils studied, that which took longer to produce this type of compounds and produced a lower concentration of them.
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Hope it helps.
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Here's your answer :
==================
Researchers investigated processes of oxidative degradation - notably that caused at 70ºC with ventilation - of a broad group of oils with very wide-ranging compositions. Another degradation process studied was that which is caused by microwave action that does not heat greater than a temperature of 190 ºC.
In both processes deterioration of the oils takes place. In the first type of process (70 ºC with ventilation) hydroperoxides are first produced and subsequently aldehydes. In the second kind of process (microwave) it is basically aldehydes produced. It has to be pointed out that both the oxidative conditions and the composition of the oil determined the velocity of the degradation and both the nature and concentration of the compounds produced.
These studies have shown, for the first time, that degradation of lipids in foods can produce toxic oxygenated aldehydes. These compounds, well-known in medical studies for their geno- and cytotoxic activity, considered as markers of oxidative stress in cells as well as being causal agents of degenerative illnesses, had not previously been detected in foodstuffs.
Researchers have shown that some oils produce these toxic substances in greater quantities and at a greater rate. Virgin olive oil was, amongst all the oils studied, that which took longer to produce this type of compounds and produced a lower concentration of them.
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Hope it helps.
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