Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids

Food and Chemical Toxicology

Volumn 49, Issue 1, 2011, Pages 115-124

  Goicoechea, Encarnacion ^a   Brandon, Esther F A ^b   Blokland, Marco H ^b   Guillen, Maria D ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

Author keywords

Esterification; In vitro digestion; Maillard reaction; Oil oxidation; Oxygenated alpha, beta unsaturated aldehydes

Indexed keywords

4 HYDROXY 2 HEXENAL; 4 HYDROXYNONENAL; 4 OXO 2 HEXENAL; 4 OXO 2 NONENAL; 4,5 EPOXY 2 DECENAL; 4,5 EPOXY 2 HEPTENAL; ALDEHYDE; ALDEHYDE DERIVATIVE; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; OXYGENATED ALPHA,BETA UNSATURATED ALDEHYDE; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; DEGRADATION; DIGESTION; ESTERIFICATION; FOOD COMPOSITION; GASTROINTESTINAL TRACT; GLYCATION; HEATING; IN VITRO STUDY; MASS FRAGMENTOGRAPHY; OXIDATION; SOLID PHASE MICROEXTRACTION;

FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FOOD; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MAGNETIC RESONANCE SPECTROSCOPY;

EID: 78650300130     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2010.10.005     Document Type: Article

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