Grasas y Aceites, Vol 43, No 2 (1992)

Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences


https://doi.org/10.3989/gya.1992.v43.i2.1181

F. J. Hidalgo
Instituto de la Grasa y sus Derivados (CSIC), Spain

R. Zamora
Instituto de la Grasa y sus Derivados (CSIC), Spain

J. Girón
Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


The nutritional and toxicological consequences of oxidizing lipid-protein interactions are reviewed in this part. Influence on protein quality and on the availability and metabolic transit of several amino acids as measured in animal assays are used to discuss the real importance of these reactions.

Keywords


Amino acid (loss); Information (paper); Methionine oxidation; Nutritional effect; Toxicological consequences

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