Impact of consumption and cooking manners of vegetable oils on cardiovascular diseases- A critical review

Trends in Food Science and Technology

Volumn 71, Issue , 2018, Pages 132-154

  Ganesan, Kumar ^a   Sukalingam, Kumeshini ^a   Xu, Baojun ^a  

^a BNU HKBU UNITED INTERNATIONAL COLLEGE   (China)

Author keywords

Adverse effect; Beneficial effects; CVD; Repeatedly heated oils; Vegetable oils

Indexed keywords

ANTIOXIDANTS; BLOOD PRESSURE; CARDIOLOGY; CHEMICAL VAPOR DEPOSITION; COST EFFECTIVENESS; DISEASES; FREE RADICAL REACTIONS; FREE RADICALS; LIPIDS; OXIDATION; PATHOLOGY; THERMAL PROCESSING (FOODS); VEGETABLE OILS;

ADVERSE EFFECT; ANTIOXIDANT DEFENSE SYSTEM; BENEFICIAL EFFECTS; CARDIO-VASCULAR DISEASE; COMPREHENSIVE INFORMATION; ENDOTHELIAL DYSFUNCTION; HEALTH BENEFICIAL EFFECTS; REPEATEDLY HEATED OILS;

OILS AND FATS;

EID: 85034453650     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.11.003     Document Type: Review

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