Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences
Keywords:Amino acid (loss), Information (paper), Methionine oxidation, Nutritional effect, Toxicological consequences
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.
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Hidalgo FJ, Zamora R, Girón J. Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences. grasasaceites [Internet]. 1992Apr.30 [cited 2023May29];43(2):97-100. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1181
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